Harding Lee Smith, Chef, Restauranteur
|
||
Dinner MenuAPPETIZERSPOLENTA FRY POUTINE crispy and creamy polenta, short rib gravy and local cheddar curds 9 ROASTED DUCK BUNS BBQ duck confit, soft bun, spicy aioli, fermented slaw 13 BLISTERED SHISHITO PEPPERS smoky rosemary aioli and fried garlic 10 MUSSELS local mussels, vermouth, tomato, grilled bread 14 SCALLOPS & BACON seared scallops, butternut squash puree, bacon lardons, chili oil and jalapeno vinaigrette 13 DEVILED EGGS* daily devil preparation 5 ROASTED BRUSSELS SPROUTS toasted almond and honey goat cheese, whole grain mustard sauce 10 HOUSE-SMOKED SALMON PASTRAMI * house-made brown bread, grain mustard, red onion, capers & horseradish aioli 12 ANNE’S GOAT CHEESE TOAST ala The Mountain Room, house sourdough rubbed with oil and garlic, whipped local goat cheese, EVOO, Maine sea salt 11 LOCAL FRIED GREEN TOMATOES blackened shrimp, tangy mustard sauce 13 SOUPS + SALADSFRENCH ONION SOUP 6 TOMATO SOUP 5 THE SOUP vegetarian 4 CAESAR SALAD* the tradition continues 8 FRONT ROOM SALAD greens, crunchy vegetables, and vinaigrette 8 ARUGULA & BEET SALAD with panko-crusted local goat cheese 9 BACON & EGG SALAD* frisée, croutons, red onion, poached egg, bacon, and sherry vinaigrette 11 WEDGE baby iceburg lettuce, smoked tomato oil, blue cheese vinaigrette, bacon 12 MAIN PLATES
SHORT RIB red wine forever braised beef, horseradish mashed, roasted red cabbage, braising jus 20 GRILLED MEATLOAF naturally-raised beef wrapped in bacon with mashed, vegetables, and gravy 17 CASCO BAY SCALLOPS* mashed, spinach and mustard sauce 20 FISH OF THE DAY Chef’s choice market price SMOKED SALMON RISOTTO house smoked salmon pastrami, sweet peas, mascarpone cheese, lemon 20 LAMB SHEPHERD’S PIE local cheddar, bacon and scallion mashed 17 SHRIMP AND ANDOUILLE SAUSAGE GUMBO basmati rice 20 FLAT IRON STEAK* sweet potato blue cheese gratin, chimichurri sauce 20 EGGPLANT PARMESAN fried eggplant, fresh mozzarella, tomato sauce and basil 15 ROASTED ½ CHICKEN lemon & herb roasted Maine chicken, mashed, spinach, and thyme pan jus 19 CHICKEN POT PIE iron skillet, roasted chicken, cream, house made pastry crust 18 SANDWICHES
BURGER* 8 oz. all-natural beef, tomato tapenade, red onion, lettuce and aioli 13 REUBEN house-made corned beef and kraut, 1000 Island and Swiss on marble rye 13 CHICKEN TACOS chipotle-stewed chicken, jalapeno aioli, cabbage, pepper, onions, corn torillas 15 B.L.T. amazing bacon, lettuce, roasted tomatoes & aioli on grilled French bread 9 FRIED EGG SANDWICH* with blue cheese, bacon & aioli on grilled French bread 10 ADD COLESLAW OR POTATO SALAD 2 PASTAMACARONI & CHEESE local cheddar, hot dog, crispy crumbs and roasted vegetables 13 SPAGHETTI CARBONARA with bacon, cream, and parmesan 17 HOUSE-MADE GNOCCHI basil pesto, roasted tomato, zucchini, summer squash 19 SIDE DISHESMASHED POTATOES 2 ROAST POTATOES 3 ROASTED VEGETABLES 4 MAPLE BAKED BEANS 4 ROASTED BEETS 4 PAN-FRIED GNOCCHI 4 BRUSSELS SPROUTS 6 FRONT ROOM FAMOUS IRON SKILLET CORNBREAD Piece $2.50 Whole Skillet $9 PARMESAN RISOTTO 5 *CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. || SOME OF OUR DISHES ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. || 18% GRATUITY MAY BE APPLIED TO PARTIES OF 5 OR MORE. || WE PROUDLY SERVE LOCAL MEATS, FISH AND PRODUCE. || PLEASE INFORM YOUR SERVER IF YOU HAVE ANY KNOWN ALLERGIES. HARDING LEE SMITH || CHEF + OWNER DANIEL TRIMBLE-SMITH || BRUNCH CHEF EDWARD MCGREGOR | CHEF DE CUISINE |
||