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Sample
Dinner Menu -
Appetizers
Crostini
with goat cheese and roasted eggplant, garlic,
tomato, and rosemary confit $7.
Victoria House
Salad
a bed of
romaine tossed with our white wine vinaigrette
and sprinkled with Danish Bleu $6.
Ducktrap Smoked
Salmon Tartine
with dill cream
cheese $8 (Lincolnville Maine)
Entrees
+ please select
one accompaniment
*please select two accompaniments
Lobster in Champagne Butter Sauce
over Pappardelle - House Salad $28.
*Grilled
14oz. Ribeye Steak
with gorgonzola
butter $25.
*Grilled 8oz.Bacon Wrapped Filet Mignon
with Gorgonzola
Butter $29
*Grilled Eight Bone
Rack of Lamb with shallot balsamic vinegar Full rack $29. Half Rack
$22.
*
Chicken Piccata
with a white wine lemon
caper sauce $18.
+Sauteed Duck Breast with pomegranate sauce
served with braised cabbage $20.
*Pan Roasted Salmon
with orange
chive butter $18
*Pork Tenderloin with rhubarb compote $18
Shrimp Fra Diavola
slightly spicy with a
creamy tomato sauce over linguine,
Served with a
house salad $23.
Linguine with Scallops with a lemon, white wine
and caper butter sauce scampi style
Served
with a house salad $23.
Accompaniments
Buttermilk
Mashed Potatoes, Roasted Sweet Potatoes,
Buttered Peas,
Grilled Zucchini,
Roasted
Asparagus, Maple Glazed Baby Carrots
Dessert
Selections
4 Layer Chocolate Cake with Cappuccino filling
Keylime Pie
Maple Apple Crisp
Vanilla Ice Cream with sticky toffee sauce
and toasted pecans
Chef’s Dessert Special
$6.00
Chef Kamil’s Philosophy “To cook to order, what
is fresh and what is local”
Salad Greens, Fresh
Herbs and most produce from Middle Intervale
Farms Bethel,
Maine
Consuming Raw or
Undercooked Meats, Poultry, Shellfish, or Eggs
May Increase the Risk of Food Borne Illness
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