Dinner Menu

FIRST COURSE

Country Pate with Pistachios

8.95

New England Oysters on the Half Shell

Market 

A Service of Chilled Jumbo Shrimp

11.95

Smoked Scottish Salmon with

Traditional Accompaniments

10.95

Imported Prosciutto with Roasted Red

Peppers and Parmigiano Reggiano

10.95

Mainland Inn’s Classic Oysters Rockefeller

12.95  

Spicy Duck Spring Roll with

Apricot Dipping Sauce

8.95

Sauteed Escargot with Wilted Greens,

Tomatoes and Garlic Cream

10.95

Linguine with Crab and Shrimp,

Tomato-Lemon Cream

10.95

Roasted Red Pepper,

Leek and Goat Cheese Tart

9.95

Baked Lump Crab and Shrimp in Feuillete

 with Shrimp Sauce

11.95

Wild Mushroom Strudel with

Smoked Bacon and Chives

9.95

Louisiana Corn Chowder with

Red Pepper Butter

6.95

       EXECUTIVE CHEF - DENNIS McLAUGHLIN
SOUS CHEF - JAMES LENOX
PASTRY CHEF - SHANE HALLMAN 

MAIN COURSE

Sauteed Norwegian Salmon with

Asparagus and Shiitake Mushrooms

24.95

Pan Seared Mahi Mahi with

Wild Mushrooms and Lobster Sauce

24.95

Sauteed Sea Scallops with Whipped

Potatoes and Chive Butter Sauce

26.95

Grilled Shrimp with Horseradish and Mustard Sauce

24.95

Grilled Swordfish with

Tomato and Caper Beurre Blanc

25.95

Sauteed Saint Peter’s Fish with

Lump Crab and Pesto

24.95

Grilled Yellow Fin Tuna with

Soy- Ginger Glaze

26.95

Baked Maryland Lump Crab

with Wild Mushrooms and Spinach

25.95   

Pan Roasted Breast of Chicken

with Natural Juices and Mashed Potatoes

20.95

Crisp Farmhouse Duck with

Apple Pear Compote

25.95

Grilled Filet of Beef with Red Wine Sauce

and Roasted Shallots

29.95

Sauteed Sweetbreads with Garden Sweet Peas

and Smoked Bacon

26.95

Grilled Porterhouse Pork Chop with

Roasted Red Peppers, Basil and Tomato

24.95

Roast Rack of Lamb with English

Mustard and Rosemary

32.95

Medallions of Venison with

Lingonberry-Port Wine Sauce

Market

PRIVATE PARTIES FOR 10 to 55 GUESTS