Maine Restaurant Week Menus – 40 Paper, 3Crow, Waterfront, Hartstone, Natalie’s, Shepherd’s Pie, Nautilus, Cappy’s

Maine Restaurant Week kicks off today and runs March 1-10th. During Restaurant Week, restaurants have three course prix fixe menus and you get pampered. It’s a good system. Make your reservations early.

Maine Restaurant Week Local Participants: 3 Crow (Rockland), 40 paper (Camden), Nautilus Seafood & Grill (Belfast), Hartstone Inn (Camden), Natalie’s at Camden Harbor Inn (Camden), Waterfront Restaurant (Camden), Shepherd’s Pie (Rockport). See full list here.

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Some Restaurant Week Menus for your viewing pleasure (I won’t put up pictures, because we’d all start drooling pretty quickly)..

Nautilus Maine Restaurant Week Menu March 1- 10 25.00 for three courses

First course
Spinach Salad Baby leaf spinach, toasted pecans, dried cranberries and crumbled goat cheese with house made sweet roasted shallot dressing Or BBQ Pork Potato Skin Deep fried potato skin filled with our homemade pulled pork, cheddar cheese and sour cream chive sauce Or Pemaquid Farms Mussels steamed with leeks and Andrew’s Pale Ale

Second Course
Rosemary Marinated Flank Steak over garlic mashed potatoes with cracked pepper horseradish sauce and balsamic roasted asparagus Or Seafood Gumbo with Mussels, Shrimp and Andouille Sausage served over white rice Or Fresh Atlantic Salmon poached in pinot noir served with lentils and sautéed baby greens

Dessert
Brown Bread Pudding with Whiskey Caramel Sauce Or Chocolate Mousse Or House made Sorbet

Waterfront, Camden

FIRST COURSE

Arugula Salad with pinot noir poached pears, spiced pecans, smoked blue cheese & pear vinaigrette

or

Bowl of Clam Chowder, Maine Classic

or

Crab & Spinach Fondue on Parmesan Crostini

SECOND COURSE

Seared Salmon with Parsnip Puree, Warm Salad Greens and a Sherry Vinaigrette

or

Grilled Beef Medallions with Black Garlic Butter, Roasted Root Vegetables & Braised Greens

or

Seared Staler Chicken Breast with Lemon & Chive Whipped Potatoes and sauteed Parsnips

THIRD COURSE

Chocolate Truffle Cake , dense chocolate cake layered with chocolate and white chocolate mousse

or

Custard Pumpkin Bread Pudding with a bourbon carmel saucel

or

Profiteroles, French Pate Choux/ vanilla ice cream and homemade hot fudge

Maine Restaurant Week Gourmet Tasting  3/1- 3/8

Tasting Menu 55
Wine Pairings 35
One
Tasting of Beets with New Zealand Spinach, Sour Dough & Coriander Ice Cream

or

Farm Egg on White Beans, Carrots & Onions

or

Short Rib on Potato Puree with Charred Leek & Red Wine Emulsion
Two
Brussels Salad with Blue Cheese, Pickled Chilies, Hazelnut & Squash
Three
Roasted Cauliflower Tortellini, Romesco Sauce, Broccoli Rabe & Pecorino

or

Heritage Pork and Pork Belly served with Sunchoke, Apple & Mustard

or

Seared Bronzino with Carrots, Spinach & Espelette
Four
Goat Cheese Panna Cotta and Sour Cherry Gelee with Pecan Butter
Five
Creme Catalana Brulee with Bergamot Scented Orange Parfait, Lemon Curd &
Pomegranate Pate de Fruit

or

Chocolate Mousse with a Graham Crust served with Sicilian Pistachios &
Marshmallow Ice Cream

or

Sultana Sorbet with a Kumquat Marmalade, Sunchoke Rum Cake & Candied Walnuts

Natalie’s

Maine Restaurant Week Cocktail Dinner 3/7 & 3/8

Executive Chefs – Chris Long & Shelby Stevens
Pastry Chef – Jason Sturdivant
Cocktail Pairings by Gregory Bell & Seth Knowlton
5-course Tasting Menu with Cocktail Pairings 99

One
Cured Halibut with Fennel, Lime & Crispy Rice
Rome with a View: Campari, Lime, Dry Vermouth & Soda

Two
Scallop accompanied by Satsuma, Cardamom & Pine
KT Collins: Gin, Lemon, Celery, Salt & Soda

Three
Local Farm Egg with Rice Porridge, Brown Butter, Mushrooms, Root Vegetables & Sherry
Novo Mundo: Amontillado Sherry, Cachaca, Lemon & Egg White

Four
NY Strip served with Black Garlic, Chipolte, Mole Emulsion & Quinoa
Gordons Breakfast: Tequila, Chalula, Worcestershire Sauce, Cucumber, Salt & Pepper

Five
Ginger-Vanilla Creme Brûlée with Honey Ice Cream, Meyer Lemon Gelee & Walnut Crisp
Penicillin: Blended Scotch, Islay Scotch, Ginger, Honey & Lemon

Hartstone Inn

THREE COURSE MENU / $35 PER PERSON

APPETIZERS

  • Grilled Hearts of Romaine with Maytag Blue Cheese, Pancetta and a Vidalia Onion Dressing
  • Hearty White Bean, Escarole and Sausage Soup
  • Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream

ENTREES

  • Pork Saltimbocca with Prosciutto, Provolone and Sage. Garlic-Smashed Potatoes
  • Herb Crusted Haddock with Grilled Tiger Shrimp and Sautéed Grape Tomatoes.  Jasmine Rice Pilaf

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Shepherd’s Pie:

FIRST COURSE

Frisee salad, blood orange, toasted almonds, Blue Velvet

SECOND COURSE

Grilled rainbow trout, corn bread stuffing, bacon, oyster cream sauce

or

Wood grilled pork chop au poivre, pickled green peppercorn, brandy cream

THIRD COURSE

boozy sticky toffee pudding

Cappy’s

FIRST COURSE

Lobster & Chorizo Chowder or French Onion Soup

or

Duck Trap Smoked Salmon & Beet Salad w/ Lemon Thyme Vinaigrette or Classic Oysters Rockefeller

or

Tourtier Pie or Maine Crab & 3 Cheese Stuffed Red Bell Pepper

SECOND COURSE

Pan Roasted Terra Optima Farms Stuffed Pork Chop or Seafood Stuffed Pasta Shells

or

Braised Lamb Shank or Roasted Cornish Game Hen

or

Pistachio, Cranberry & Sage Crusted Salmon

THIRD COURSE

Maple Creme Brulee or Mini Cordial Whoopie Pie Trio

or

Maine Blueberry & Lemon Pound Cake or Insanely Chocolate & Raspberry Cake

or

Frozen Lemon & Toasted Meringue Pie w/ Pecan Crust

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2 thoughts on “Maine Restaurant Week Menus – 40 Paper, 3Crow, Waterfront, Hartstone, Natalie’s, Shepherd’s Pie, Nautilus, Cappy’s

  1. Pingback: Sunday | The Lowdown on Music & Events in Mid-Coast Maine

  2. Pingback: Sunday and Beyond! | The Lowdown on Music & Events in Mid-Coast Maine

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