APPETIZERS

Crab Fondue

Maine crabmeat blended with cream cheese, garlic & fresh herbs served

piping hot with black pepper and parmesan crostini $13

Wine suggestion: Wente Chardonnay, Liver more Valley, California

Stuffed Carpenter bag

Fresh baby spinach & artichoke hearts sautéed in butter, garlic & shallots mixed with parmesan cheese stuffed in a puff pastry served with balsamic glaze $8

Wine suggestion: New Harbor Sauvignon Blanc, New Zealand

Calamari Portifino

Fried calamari sautéed with hot cherry pepper, white wine, garlic, shallots,

scallions & fresh Parmesan Cheese, tossed with balsamic vinaigrette

served over fettuccini $11

Wine suggestion: Trimbach Alsace, Riesling, France (half bottle)

Beef Carpaccio

Seared teres major layered on grilled toast points served with capers,

red onion & tapenade $9

Wine suggestion: Graffigna Malbec, Medoza, Argentina

Avocado Wonton

Fresh avocado, sun dried tomato, red onion, jalapeno, pineapple & cilantro served with a ginger, cilantro & cashew dipping sauce $10

Wine suggestion: Michele Chiarlo Gavi, Piedmont, Italy

Scallops Casino

Large sea scallops baked in a scallop shell topped with country style bread crumbs

& crispy bacon $10

Wine suggestion: Banfi Pinot Grigio, San Angelo, Tuscany, Italy

SOUPS & SALADS

French Onion Soup * $7

Soup du Jour * cup $4 bowl $6

Chowder du Jour * cup $6 bowl $8

Loon Lodge Salad

Spring mix lettuce, pecans, dried cranberries & Danish onions served

with a maple balsamic vinaigrette $6

Caesar Side Salad

Romaine lettuce tossed with Chef’s homemade dressing topped with garlic herb croutons, shaved parmesan cheese & anchovies $6

Dinner Side Salad

Spring mix greens & fresh vegetables served with choice of

Chef’s homemade dressings $4

ENTRÉE’S

Baked Stuffed Haddock

Fresh haddock filets stuffed with scallops, shrimp, crabmeat,

& cornbread stuffing topped with Maryland style breadcrumbs served

with a lobster cream sauce $25

Wine suggestion: Penfolds Thomas Hyland Chardonnay, Australia

Grilled NY Sirloin

12oz Sirloin strip from Braveheart rubbed with the house special spices

then grilled to your liking $25

Add grilled shrimp or scallops $32

Wine suggestion: Chateau Larose Trintaudon-Medoc, Bourdeaux, France

Saltimbocca

Boneless chicken breast rolled with fresh sage, parmesan cheese & thinly sliced proscuitto served with a brie sherry cream sauce with slices of tomato

& grilled asparagus served over pasta $23

($1 from this menu item will be donated to the Fitness Pavilion for childrens programs)

Wine suggestion: Don Olegario Albarino, Riax Baixas, Spain

Salmon

Pan seared filet topped with a red onion relish and roasted fennel $22

Wine suggestion: Yalumba Shiraz, Australia

Roast Duck

Semi boneless half duck stuffed with cranberry, chorizo sausage, mandarin orange, pecans & cornbread stuffing served with a zesty orange & cranberry ginger sauce $32

Wine suggestion: Cline Ancient Vines, Sonoma, California

Jaeger Schnitzel

Tender morsels of teres major braised in vegetable stock with garlic, onions, carrots & celery then sautéed with bacon, pearl onions & mushrooms served

over porcini stuffed sachetti $26

Wine Suggestion: Firesteed Pinot Noir, Willamette, Oregon

Surf & Turf Wellington

Pan seared teres major stuffed with shitake mushrooms, fresh Maine crabmeat & mascarpone cheese topped with pistachio duxelle wrapped in puff pastry served with dijon balsamic cream sauce $25

($1 from this menu item will donated to the Rangeley Public Library’s Childrens programs)

Wine suggestion: Qupe Syrah, Bien Nacido Vineyard, California

Sicilian Scampi

Six jumbo shrimp sautéed in butter, garlic, shallots, leeks & oven dried tomato tossed with roasted garlic & maitre’d butter served over pasta $21

Wine suggestion: Banfi Pinot Grigio, San Angelo, Tuscany, Italy