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C2 Dinner Menu

This document is a dinner menu from a restaurant that features a variety of starters, main courses, and sides. Starters include Maine clam chowder and baked lobster mac and cheese. Main courses range from a sirloin steak burger to grilled beef tenderloin and seared scallops. Sides include roasted asparagus, garlic mashed potatoes, and sea salt and smoked pepper fries. The menu highlights many local and sustainably sourced ingredients.

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tomminervino
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3K views

C2 Dinner Menu

This document is a dinner menu from a restaurant that features a variety of starters, main courses, and sides. Starters include Maine clam chowder and baked lobster mac and cheese. Main courses range from a sirloin steak burger to grilled beef tenderloin and seared scallops. Sides include roasted asparagus, garlic mashed potatoes, and sea salt and smoked pepper fries. The menu highlights many local and sustainably sourced ingredients.

Uploaded by

tomminervino
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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DINNER

STARTERS
MAINE CLAM CHOWDER 7/9
RED POTATOES, APPLEWOOD SMOKED BACON

MAIN COURSE
SIRLOIN STEAK BURGER 14
PINELAND FARM CHEDDAR, MULTI GRAIN BUN, HOUSE FRIES

LOCAL FIELD GREENS 8


FENNEL, ROASTED PARSNIPS, CRISPY LEEKS, DIJON VINAIGRETTE

GRILLED GEORGES BANK SWORDFISH 28


MUSHROOM RISOTTO , PAN ROASTED BRUSSELS SPROUTS

WHOLE LEAF ROMAINE 10


CREAMY CAESAR DRESSING, ASIAGO CHEESE, GARLIC CROUTONS

STEAK AU POIVRE 34
CRACKED PEPPERCORNS, BRANDY, DEMI-GLACE

BAKED LOBSTER MAC & CHEESE 19


ORECCHIETTE PASTA, SMOKED GOUDA, PANCETTA

SUSTAINABLY SOURCED CATCH OF THE DAY


MARKET PRICED

BANGS ISLAND MUSSELS 13


SHIPYARD EXPORT ALE, DIJON, GARLIC, BUTTER

PAN SEARED DUCK BREAST 29


DUCK CONFIT HASH, FIG MOLASSES

SEARED DAY BOAT SCALLOPS 27


CREAMY CANNELLINI BEANS, ROASTED PEPPERS, SAVORY HERB BUTTER PAN SAUCE

PANKO CRUSTED GOAT CHEESE 13


BLUEBERRY DEMI, TOASTED PISTACHIOS

PAN SEARED MAINE CRAB CAKES 16


SHERRY CAYENNE AIOLI

GRILLED BEEF TENDERLOIN 36


ROASTED GARLIC MASHED POTATOES, SHALLOT BARNAISE

OYSTERS ROCKEFELLER 15
SPINACH, FENNEL, HOLLANDAISE

MAINE LOBSTER SHEPHERDS PIE 28


CARAMELIZED LEEKS, PARSNIPS, CELERY ROOT, SHERRY, ROASTED GARLIC MASHED POTATOES

CHARCUTERIE BOARD 16
FOIE GRAS POT-DE-CRME, DUCK & CHERRY TERRINE, SMOKED PORK, HOUSE PICKLES, GRILLED BAGUETTE

LAMB OSSO BUCCO 32


PARSNIP PUREE, SAUTED RUSSIAN KALE

SIDES
GRILLED ASPARAGUS 8 FARMER BROWNS GARLIC MASHED POTATOES 6 MAINE SEA SALT & SMOKED PEPPER FRIES 7 HEN OF THE WOODS MUSHROOMS 12
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.

MICHAEL BATES-WALSH

E XEC UTIVE CHE F

MICHELLE STO NE

CHEF DE C UISINE

C RE STAURA NT

WWW.WESTI NPORT LANDHAR BOR VIEW.COM

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