Restaurant Week Lunch Menu
August 11th - 15th & 18th - 22nd

Appetizers

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

Entrees

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

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

The Grass-Fed Half Pound Burger Daddy
Pineland Farms, New Gloucester, ME
cheddar, fries, secret sauce

Dessert

Peach Cobbler
Bourbon cream, hot caramel

Chocolate Pudding Cake
vanilla bean whipped cream

$20.08/ per person
excluding tax and gratuity

*menu subject to change