Menu

 

Visit the Edge

 

A sampling from our menus

 

Soups

Roasted Bell Pepper Soup, Sambuca panna cotta and lemon   6.

  Spring Dug Parsnip Soup, pomegranate - ox tail croquette   6.

  New England Clam Chowder, My grandfather's clam fritters   12.

 

 Salads

The Edge Wedge, Boston lettuce, tomato, onion, bacon and blue cheese vinaigrette   8.

  Simple Green Salad of Mixed Lettuces, red onion and red wine vinaigrette   7.

  Dilly Dally Farm Spinach Salad, mustard vinaigrette and deviled egg   8.

  Green Bean Salad, tomato tartare, balsamic vinegar and chervil   7.

 

 Appetizers & Small Courses 

  Steamed Northport Mussels, tomato, saffron and citrus   10 .bowl, 15. bucket to share

  Fire Roasted Maine Crab Cakes, marinated cabbage and malt vinegar aioli   13.

  Crispy Veal Sweetbreads, fiddleheads, local chicken liver and vermouth sauce   10.

  Lobster & Veal Meat Balls, fresh tomato sauce, smoked pasta   15.

Fried Backyard Egg Ravioli, wild mushrooms and spring peas   8.

 

 Main Courses 

Lemon & Leek Risotto, bitter chocolate   18.

  Pan Roasted Haddock, lobster fried rice, soy and seasme   25.

  Day Boat Halibut, lobster brandade, black trumpet mushrooms and candied olives   29. 

  Grilled Scottish Salmon, pea ccoulis, potato rosti   27.

  Fire Roasted Maine Lobster, parsley boiled potatoes, tender vegetables and toasted butter   Market price

  Chicken n' Dumplings, half a roasted chicken, semolina gnocchi and mushrooms   26.

  Maine Raised Pork Loin, corn bread "polenta", pork belly and crispy rillett   27.

  Slow Roasted Duck Breast & Seared Foie Gras, parsnip puree, Brussles sprouts, pistachio granola   30.

  "New England Boiled Dinner", seared beef brisket, cabbage, root vegetable pierogi and beets   24.

  Pan Roasted Beef Tenderloin, smoked beef belly, potato puree and our steak sauce   32.

 

Sweets

  Peach Tart, Camden peaches and rhubarb ice cream   8.

  Frozen Nougat Mousse Terrine, pistachio cake crumble and candied ginger   7.

  Apple Crisp, warm panna cotta, apple confit and walnut crumble   6.

  S' mores, Natasha's flourless chocolate cake, marshmallow, graham cracker crumb   11.

  French Toast Creme Brulee, maple and brioche   7.

Changing Selection of Sorbet & Ice Cream, sugar cone   5.

 

Tantalus Lounge Bar Menu  

  Snacks 

 2 Hard Boiled Eggs, piccalilli mustard   1.

Radishes, sea salt and anchovy butter   4.

New England Clam Chowdah, my Grandfather's clam fritters   cup 8. bowl 12.

Fresh Cod Brandade, sourdough crisps, Sambuca, olives and capers   7.

General Tso's Chicken Wings, Thai spiced BBQ sauce   9.

"Potato Fingers", fire roasted potatoes, bacon, mozzarella, scallions and truffle sour cream   9.

Small Plates 

Steamed Maine Mussels, tomato, saffron and citrus   bowl 10. bucket 15.

Wood Fired Pizza Margherita, basil, tomato and mozzerella   12.

Fish n' Chips, beer battered haddock, tarter vinaigrette   8.

The Lobster Roll, half a lobster, potato roll, tarragon and bacon mayonnaise   18.

The Edge Burger, Maine raised beef, brioche bun, cheddar cheese and house made ketchup   12.

Charcuterie Plate, house made deviled ham, chicken mousseline, mustard and sourdough   8.

                           

 N 44º 15' .860

W 069º 00' .795

 

 

 Several of our traditional favorites are always on the menu; items change frequently due to seasonal variation and availblity of ingredients brought to us by the farmers, foragers and fishermen of the community. Menu prices are subject to change. 

We Would Like to Thank You for Helping to Support Our Local Farmers and Producers to Maintain Our Maine Food Heritage.

Our friends and suppliers are; Appleton Creamery, Aldermere Farm, A Wee Bit Farm, Bowden's Eggs, Carrabassett Coffee, Dilly Dally Farm, Green Arrow Farm,Harvey "The Mushroom Guy", Heiwa Tofu,Herring Gut Learning Center, In the Weeds Farm, Jess's Fish Market, Maine-ly Poultry,Monroe Cheese Studio, Olde Sow Farm, Peacmeal Farm, Pemaquid Mussel Farm, Port Clyde Lobster Company, Siren Shellfish, State of Maine Cheese Co., Terra Optima Farm, The Vegetable Shed, and the Many Others Who Come to Market and Our Back Door

Chef Bryan Dame

 

 

      Consuming raw or undercooked meats, poultyry and or seafood may increase your risk of food-borne illness

 

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