Restaurant Week Dinner Menu
August 10th - 23rd, 2008

Appetizers

Rare Tuna Niçoise 647
pastrami spice crusted tuna, egg & niçoise olive tapenade, local greens

Mini Grilled Cheese & Tomato Sammy with Tomato Gazpacho
Vermont goat cheese, local tomatoes

Heirloom Tomato Gazpacho with Poached Lobster
toasted pine nuts, fresh herbs

Nesenkeag Farms' Field Greens Salad
house-made ricotta, fresh melon, melon-basil vinaigrette

Zucchini Match Stick Salad
candied walnuts, fresh herbs, parmesan

Grilled Shrimp Taco
mango salsa , salsa verde, salsa roja

South-East Asian Seafood Salad
grilled tuna, salmon, & shrimp, Thai basil, mangoes, Vietnamese vinaigrette

***SUNDAY/MONDAY/TUESDAY BONUS***

Lobster Enchiladas
salsa, refried beans, farmers cheese

Shrimp & Broccoli Raab Stuffed Porchetta
wilted spinach, rosemary jus

Entrees

Thai Grilled Salmon
roasted pork, Thai basil & ginger salad, steamed rice.

Andy’s BBQ Sampla’
pulled pork, 1st place ribs, cornbread, bbq’d beans, coleslaw

Lobster Pad Thai
julienne veggies, toasted peanuts, bean sprouts

Moroccan Style Roasted Half Chicken
Israeli cous cous, sweet pepper harissa, sweet & sour glazed eggplant

Three Tastes of Summer
Sweet Potato & Caramelized Corn Cake, Heirloom Tomato & Quinoa Salad, Garlicky Green Beans

***SUNDAY/MONDAY/TUESDAY BONUS***

Lobster Mac n’ Cheese
Ritz cracker crumb topping

647 Surf n’ Turf
braised flank steak stuffed with lobster tails & shrimp, with hominy, salsa roja, glazed bananas

Dessert

Peach Cobbler
Bourbon cream, hot caramel

Mexican Chocolate Cake
papaya coulis, vanilla bean whipped cream

***SUNDAY/MONDAY/TUESDAY BONUS***

Triple Chocolate Layered Mousse
warm chocolate cookies

$33.08 per person, excluding tax and gratuity

*menu subject to change