The Point Dinner Menu

Fine Dining on Prouts Neck


Our menu changes often as we add seasonal items and our chef discovers flavors and ingredients. If your heart is set on a specific item, we recommend you contact us to confirm menu options before your visit.



First Course


Chilled Maine Crab Salad – 15

English Pea Puree, Mint, Pickled Radish, Toast Points


Classic Oysters Rockefeller – 15

Creamed Spinach, Pernod, Parmesan Gratin


Damariscotta Oysters*

Half – 16    Full – 32

Classic Cocktail Sauce and Black Pepper Mignonette


Parisian Style Rosemary Gnocchi – 10/22

Spicy Tomato Jus, Toasted Garlic Chip, Micro Basil


Traditional Shrimp Cocktail – 11

Classic Cocktail Sauce and Fresh Lemon

Add Shrimp - 3


Cheese Plate - 15

Selection of Local and International Offerings,

Dried Fruit Mostarda, Qunice Paste, Grilled Baguette



Soups  & Salads

New England Clam Chowder

Cup - 7    Bowl – 10

Chopped Surf Clam, Bacon, Light Cream,

Westminster Oyster Cracker


Soup du Jour

Cup - 6    Bowl – 8

Ask your server about today’s soup special


French Onion Gratin - 9

Caramelized Onion, Rich Beef Broth,

 Applejack Brandy, Gruyère, Thyme


Traditional Caesar – 8

Hearts of Romaine,

Herbed Crouton, Anchovy,


Watermelon & Feta Salad- 9

Lambs Tongue Lettuce, Pickled Radish,

Honey Lemon Vinaigrette


Salad Jardiniere – 9

Mixed Greens, Tomato, Cucumber, Radish

Carrot, Feta Cheese,Basil Vinaigrette



Main Course

Gulf of Maine Salmon – 26

Fava Bean Ragout, Rainbow Chard, Chorizo Vinaigrette


Filet of Beef - 36

 Pommes Puree, Local Asparagus, Roasted Baby Root Vegetables,

Sauce Bordelaise


Crispy Duck Confit - 26

Confit Duck Leg, Lentil Du Puy, Rappini, Duck Sausage,

Sherry Vinegar Reduction


Twin Lobster Dinner – Market Price

Served Whole, Cracked, or Lazy  

Steamed Red Potato, Asparagus, Drawn Butter


Potato Crusted Local Chicken – 28

Sea & Valley View Farm Asparagus Puree, Warm Bacon, Dijon,

Fingerling Potato Salad, Chicken Reduction


Prosciutto Crusted Cod – 26

Horseradish Potato Puree, Glazed Summer Onions,

Cabernet Beurre Rouge

 Local Sea Scallop - 28

Truffle Potato Puree,
Creamed Morel Mushroom, Crispy Leek


Assiette of Summer Vegetables - 24

Seared Lions Mane Mushroom, Summer Beet Risotto,

Roasted Baby Root Vegetable, Edible Petal