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