Spruce Point Inn Resort and Spa - Boothbay Harbor, ME

four on the half shell with homemade cocktail sauce and lemon

three shrimp with homemade cocktail sauce and lemon wedge

sauteed in white wine, olive oil, dijon mustard with garlic, tomato and garden herbs served with toasted baguette

sauteed jumbo shrimp and pineland farms jack cheese

pan-seared, roasted sweet corn relish and chipotle remoulade

hahns farm chevre with a brandied field mushroom ragout

organic field greens, hahns farm chevre, home-made candied pecans, blueberries, and raspberry vinaigrette

romaine hearts, shaved parmigiano reggiano, and handmade roasted garlic croutons

wisconsin mozzarella, mechanic falls vine-ripe tomato, and late summer greens, basil dressing

hahns farm blue cheese, alfreds farm cortland apple, poached bosc pear, late summer micro greens, and lemon olive oil

home-made marinara, hand grated parmigiano reggiano, sprigs of spi garden basil, micro-green salad

potato encrusted, lemon grass beurre blanc, and pomegranate reduction

cider poached, hollandaise glacage

apple wood smoked mussel cream

one and one-half lb served with drawn butter

glazed maine apple and toasted almond compote

milk-fed veal cutlets with fines herbs and lemongrass demi-glace

wild mushroom demiglace, served with shoe-string potatoes tossed in truffle oil and romano cheese