Appetizers

Calamari Portifino

Fried calamari sautéed with hot cherry pepper, white wine, garlic, shallots, scallions & fresh Parmesan

cheese, tossed with balsamic vinaigrette served over linguini $12

Mushroom Brioche

Wild mushrooms sauteed with leeks, cream & fresh herbs over toasted brioche $10

Shrimp Cocktail

Five jumbo shrimp poached in seasoned stock served with homemade tangy cocktail sauce $12

Crab Fondue

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

with black pepper and parmesan crostini $13

Lobster Beignets

Fresh Maine lobster meat enveloped in a savory cake like dough with a traditional remoulade sauce & lobster bake spices 3 for $10 or 5 for $14

Butchers plate

Selection of house cured meats & terrines with a goat cheese boursin, whole grain dijon mustard, garlic aioli & fresh baked bread $14

Vegetable risotto

Creamy risotto with garden vegetables, garlic & herbs served with basil oil & red pepper oil $8

Slider Trio

Served three ways, shaved beef with caramelized onions, bleu cheese & crispy bacon, grilled chicken with melted brie & chipotle aioli, pulled pork with fried shallots rings, tangy barbeque sauce & sweet cole slaw served on cracked pepper biscuits $12

SOUPS & SALADS

Soup du Jour * cup $4 bowl $6 Chowder du Jour * cup $6 bowl $8

Loon Lodge Salad

Spring mix, pecans, dried cranberries & Danish onions served with maple balsamic vinaigrette $6

Caesar Side Salad

Romaine 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

Entrees

Wood Grilled Ribeye

12oz. Ribeye steak with wild mushrooms, cabernet smoked onions, french potato puree &

a cracked pepper steak sauce $28

Wine Suggestion: Sequoia Grove, Napa Valley, California

Salmon

8oz. filet seasoned pan seared served with avocado and fresh fruit hash $26

Wine suggestion: Domaine de la Sancerre, Loire Valley, France

Grilled NY Strip

12oz Sirloin strip loin from Braveheart rubbed with the house

special spices then grilled to your liking $25 add grilled shrimp or scallops $32

Wine suggestion:Joseph Phelps,Napa Valley, California

Braciola (summer version)

8oz. teres major stuffed with spinach, bacon & cotija cheese topped with bearnaise $22

Wine suggestion: 14 Hands, Columbia Valley, Washington

Citrus seared Atlantic fish

Fresh Atlantic fish dusted with powdered citrus, English pea risotto, intense lemon butter, champagne poached lump crabmeat & tri pepper gastrique $27

Wine suggestion: Louis Jadot Pouilly Fuisse, France

Duck

Crispy seared breast of duck with wild mushroom “pain perdu”, tender summer vegetables, a brandied duck fond & shaved apple salad garnish $32

Wine suggestion: Cline Ancient Vines, Sonoma, California

Pork Tenderloin Chateaubriand

Center cut pork tenderloin with a potato and leek gratin & a white wine, shallot

tarragon reduction $21

Wine suggestion: Qupe Syrah, Bien Nacido Vineyard, California

Crispy Trout

Crispy fried Rainbow Trout with clam bake vegetables, brown butter vinaigrette & refreshing

smoked tomato ravigote $24

Wine suggestion: ChateauSt. Jean, Fume Blan, Sonoma, California

Chicken Piccata

Pan seared chicken breast deglazed with lemon juice, capers and red peppers to create a light sauce $22

Wine suggestion: Chateau Pesquie, Viognier, France

Tail and Feather (summer version)

Jumbo shrimp and grilled chicken breast sautéed in butter, garlic, shallots & leeks then tossed in a Sambucca cream sauce served over penne pasta & topped with spicy walnuts $22

Wine suggestion: Don Olegario Albarino, Riax Baixas, Spain