The Maine Harvest Dining Room

The Maine Harvest Dining Room
Entrée Plates
Appetizers
Lobster Crepe+
Mushrooms, Madeira Cream
8 each/ 2 for 15
*Oysters+
Stuffed Tortellini
Sweet Peppers, Feta, Ricotta, Arugula Pesto, Pine Nuts and
Shaved Parmesan
18
Local Maine Chilled Oysters and Seasonal Mignonette
3 each
*Seafood Sampler+
*Stuffed Chicken+
Chicken Breast Stuffed with Spinach, Wild Mushrooms and
Herbed Goat Cheese, Lemon Artichoke Sauce, Carrots and
Japanese Sweet Potato
Hand Picked Maine Lobster, Maine Crabmeat, Shrimp Cocktail,
22
Oysters, Lemon Star, Chili Ice and House Made Cocktail Sauce
30
Wontons
Duck Wontons, House made Plum Sauce, Carrot Salad
12
*Simply Steamed Lobster+
1 1/4 # Whole Maine Lobster, Drawn Butter,
Lemon Wedge, Chef’s Vegetables from our Farms, Local
Maine Potatoes
Market Price
Coconut Shrimp+
Four Large Gulf Shrimp Deep Fried and Served with Pina
Colada Dipping Sauce
16
*Salmon+
Grilled Salmon over a Sweet Potato Hash with Corn, Miso
BBQ Glaze and Arugula Salad
24
*Filet Mignon+
Pan Seared Filet of Beef, Grilled Trumpet Royals, Fingerling
Potatoes, Broccolini and Bordelaise
38
Soup and Salad
*Harraseeket Lobster Stew+
9/16
Soup Du Jour
6/9
Classical Caesar
Romaine Hearts, Parmesan, Dressing and House Made Croutons
(Gluten Free When Omitting Croutons)
Scallops+
Fennel Dusted Sea Scallops with Caramelized Fennel Cous
Cous, Smoked Tomatoes, Asparagus Tips and a Meyer Lemon
and Cucumber Buerre Blanc
36
Lamb Surf and Turf+
Boneless Lamb Medallions over Watercress Potato Pancakes
with Rose Jam and Salmon Cakes with Lime Mint Aioli and
Rosemary Oil
26
10
*Short Ribs+
Little Gem Salad
Slow Braised Beef Short Ribs with Braised Greens, Praline
Blue Cheese, Candied Bacon, Pickled Onions, Cherry Tomatoes,
Herbed Croutons and Blue Cheese Vinaigrette
Mashed Potatoes and Crispy Sweet Onions
(Gluten Free When Omitting Onions)
(Gluten Free When Omitting Croutons)
20
12
Asian Flatbread Salad
Mixed Greens, Carrot, Edamame, Peppers, Bean Sprouts, Orange
Segments and Ginger Vinaigrette
(Gluten Free When Omitting Flatbread)
9
*Shaved Apple and Celeriac Salad
Endive, Watercress, Golden Raisins, Walnuts and a Sweet Onion
Vinaigrette
10
Executive Chef Troy Mains
Chef De Cuisine Kevin Cagney
Sous Chef Matt Yankum
*Denotes Gluten Free
+Consuming raw or undercooked meats, poultry, shellfish or eggs
may increase your risk of foodborne illness
Our Mission
We at the Harraseeket Inn believe that organic and naturally raised foods are not only better for the environment, but also taste better. We
strive to procure the freshest, locally grown, raised, caught and harvested ingredients in our menu offerings. We include delicious, low glycemic and gluten free preparations for your enjoyment and to fit your lifestyle.
We buy Maine products first to support the Maine farmer so there will always be a safe and secure food supply, to
preserve the open space together with the skills of farming and to reduce the environmental impact of long distance food transportation.
Most of our fish are from local waters off our coast.
We serve no farmed salmon, mackerel or other fish with known high levels of mercury. As pressure is placed on fish stocks, we are looking
for suitable new additions from sustainable fisheries that use low-impact techniques.
We are responsible for the future of our oceans and in order to ensure healthy fish stocks for our great grandchildren, we must act now to
preserve and grow what we have left.
We use King Arthur organic flour and Maine grown whole wheat flour in our breads and pastries. We buy Oakhurst Milk because it is Maine’s
milk and a family owned business that uses no antibiotics or hormones.
We recycle and compost everything we can and all our frying fats are used to make the bio-diesel that powers our company vehicles. We are
proud to be a Maine Environmental Leader and will keep striving to reduce our waste stream through purchasing practices that focus on
products that are from companies that share our concern for the environment. Maine is a special place and we want to help keep it that way.
That is Our Mission.
Classical Tableside Preparations
The following are prepared at your tableside for groups of two, three of four persons and no more than seven.
*Classical Caesar Salad
Local Romaine Lettuce, House Made Croutons, Traditional Caesar Dressing (Gluten Free when Omitting Croutons)
12
*Chateaubriand
Seasonal Vegetables, Roasted Potatoes from our Farms, Assorted Mushrooms and Bordelaise Sauce
85
*Rack of Lamb
Seasonal Vegetables, Roasted Potatoes from our Farms, Cherry Demi-Glace
75