 |
2008 Dinner Menu |
|
|
Appetizers |
|
Pan-Fried Crab Cakes |
Fresh Maine crabmeat in a classic New
England preparation served with red pepper
tartar sauce and corn relish 13.00 |
|
Lemon Mussels |
P.E.I. skillet roasted mussels in a fresh
basil, garlic, leek and tomato lemon cream. 13.00 |
|
Capaccio of Beef Tenderloin |
Thinly sliced peppered filet served with
roasted red onion, beet and asparagus
compote, capers, Parmesan shards, and herbed
toasts 14.00 |
| Diver Scallops
BLT |
Seared
large scallops, smoked bacon cream, toast
points, charred grape tomatoes, baby
spinach, green herb mayonnaise, and bacon
chips 15.00 |
|
Lobster
Crostini |
Chilled
lobster meat blended with fresh basil,
mozzarella, and plum tomato on garlic
Paremsan crisps with caponata
garnish 14.00 |
|
Glazed
Babyback Ribs |
Spicy
Maine root beer and Bourbon glazed pork ribs
with pecan rice salad 12.00 |
|
|
|
|
|
Soups |
|
French Onion Soup au Gratin |
Caramelized
onions, shallots and garlic in a rich broth
with thyme,
baked
with garlic crouton and Swiss Gruyere. 9.50 |
|
Lobster Bisque
|
A savory creamed lobster stock with fresh
Maine lobster 16.00 |
|
Maine
Seafood Chowder |
Native
white fish, soft shell clams and Maine
shrimp in a hearty cream chowder 12.00 |
|
|
Salads |
|
Classic Caesar Salad |
Hearts of
Romaine, our own garlic lemon dressing,
tossed with toasted croutons and garnished
with anchovies and Pecorino Romano. 9.50 |
|
Diamond’s Edge Salad
|
Baby spinach,Bosc pears, toasted caramelized
walnuts, and grape tomatoes with Saga Blue
cheese and sherry vinaigrette 10.00 |
|
Ice
Wedge |
Crisp
iceberg lettuce with bacon tarragon
buttermilk dressing 8.00 |
|
Roasted Vegetable Panzanella |
Select seasonal vegetables, crusty bread
cubes and fresh mozzarella on a bed of mixed
greens with a white balsamic vinaigrette
10.00 |
|
|
|
|
|
Entrees
-
All entrées served with chef's accompaniments |
|
Filet Mignon |
Grilled 8 oz tenderloin with wild mushroom
Port wine demi-glace, horseradish cream, and
pepper chive popover 35.00 |
|
Salmon Dijon |
Olive
oil roasted filet finished with Dijon
mustard-herb butter and served with French
green lentils 28.00 |
|
Seared Tuna Steak |
Sesame
seed crust, Asian mushroom Jasmine rice
risotto, wasabi-lime cream, and grilled
pineapple, cashew nut and snow pea
salad 33.00 |
| Statler Breast
Carib |
Mango,
dark rum and chili pepper grilled statler
chicken breast, cilantro pineapple salsa,
banana chips, and black bean
rice 24.00 |
| Turbot
Citron |
Roasted
Atlantic Turbot fillets with citrus-olive
relish and marinated vegetables
27.00 |
| Lamb
Three Ways |
Herb
crusted rib chops, slow cooked Bolognese,
petite rosemary meatballs, Barola demi-glace,
and linguini 30.00 |
|
Grilled Pork Tenderloin |
Marinated and spice rubbed tenderloin served
with housemade boudin blanc and barbecue
demi-glace 26.00 |
|
Butter
Poached Lobster |
Fresh
picked whole lobster, butter poached and
served with herbed new potatoes, and
asparagus Market
Price |
|
New York Strip Steak |
14 oz New York strip steak, lobster bernaise
and Rosti potatoes 33.00 |
|
Classic Stuffed Haddock |
Local catch baked with our crabmeat, Maine
shrimp, scallop and haddock Ritz cracker
stuffing and finished with lobster
sauce. A Diamond's Edge Tradition
. 28.00 |
|
Diamond’s Edge Lobster |
1.5 lb.
min Steamed
or Baked
Stuffed. Surf and
Turf by request Market Price |
|
[dinner]
[lunch] [function
& wedding] |
|
18%
Gratuity Added for 6 or More Guests
and checks cannot be split
|
|
Gift
Certificates Available
|
|
Special
Requests Always Accommodated
|
|
Ask
Your Server About Homemade Desserts
& After Dinner Libations
|
|
|
|
|
| |
| |
|
 |
