Little Fern Dinner Menu
MENU LINKS: FIRST COURSE | SALADS | ENTREES
FIRST COURSE
MAINE POTATO BISQUE
Maine grown potatoes, puff pastry, sherry
ROASTED MUSHROOM & LENTIL
Duxelles crostini, fresh herbs
GARLIC SHRIMP
Shallot, smoked paprika, remoulade crostini
MEXICAN CORN FRITTER
Grilled corn salad, Pineland Farm feta, crema
SEARED SCALLOPS
Prosciutto, fig preserve, cucumber, raspberry
CRISPY BRUSSELS
Smoked Maine sea salt, parmesan, almond, cold press olive oil, spring onion
MUSSELS MARINIÉRE
Herbs de Provence, shallot, confit garlic, Little Notch crostini
GLAZED BEEF TIPS
Cipollini, rainbow carrot, portabella
PORK BELLY
Crispy pork belly, apple butter, pickled red onion, crispy leek
LOCAL OYSTERS
Served with classic mignonette
BEEF TARTARE
Roasted bone marrow, pickled mustard, hollandaise spread
SALADS
LITTLE FERN SALAD
Seasonal vegetable, juniper & green pear dressing, toasted pine nut
ROASTED BEET SALAD
Pistachio praline, Seal Cove chevre, strawberry vinaigrette
TOMATO SALAD
Basil, locally sourced olive oil, balsamic, burrata
ENTREES
ATLANTIC SALMON
Apple beurre rouge, gremolata, crispy sunchoke, salmon roe
SEAFOOD PAPPARDELLE DIAVOLO
Prawn, scallop, mussel, San Marzano tomato, parmesan crisp
BROILED LOBSTER TAIL
Asparagus, lobster claw polenta, brown-butter cream
BLACK COD
Sweet pea & ginger coulis, remoulade, crisped potato, fiddlehead
BLACK ANGUS RIBEYE
Maine sea salt potato, whipped feta & chive butter, horseradish béarnaise
FILET MIGNON
Scalloped potato, smoked carrot, foie gras velouté
STATLER CHICKEN
Citrus beurre blanc, creamy chevre sunchoke, bacon-wrapped asparagus
WILD GRAIN RISOTTO
Citrus ricotta, arugula, roasted cauliflower, fresh herbs