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


Maine Crab Cakes – 15

Red Onion Caper Relish and Lemon Aioli


Butternut Pappardelle – 14

Arugula. Toasted Pinenuts

Sage Brown Butter Sauce


Damariscotta Oysters*

Half – 16    Full – 32

Classic Cocktail Sauce and Black Pepper Mignonette


Parisian Style Rosemary Gnocchi – 12/26

Locally Raised Lamb Bolognaise,

Parmigiano Reggiano, Toasted Brioche Crumb


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, Honey Comb, 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 – 8/11

Hearts of Romaine,

Herbed Crouton, Anchovy,


Heirloom Squash and Roasted Pear Salad – 12

Blue Cheese, Hearty Greens, Candied Pecans,

Spiced Maple Dressing


Salad Jardiniere – 9

Mixed Greens, Tomato, Cucumber,Radish

Carrot, Feta Cheese,Basil Vinaigrette



Main Course

Gulf of Maine Salmon – 28

Wholegrain Mustard Spatzli,

Brasing Greens, Charred Onion Jam


"Duo of Beef"* – 36

Grilled Filet Mignon and Braised Short Rib,

Caramelized Shallot Puree,

Wilted Rainbow Chard, Sauce Bordelaise 


Bacon Crusted Pork Tenderloin– 25

Roasted Fingerlings, Cortland Apple Chutney,

Glazed Root Vegetables


Twin Lobster Dinner – Market Price

Served Whole, Cracked, or Lazy  

Steamed Red Potato, Asparagus, Drawn Butter



Seared Chicken Breast – 26

Drued Cranberry Sage Bread Pudding,

Roasted Delicata Squash, Brown Chicken Jus


Brioche Crusted Atlantic Cod – 26

Celeriac Potato Puree, Charred

Brussel Srouts, Citrus Butter Suace 


Pan Seared Diver Scallops – 32

Caramelized Cauliflower Purée, Maine Lobster

Truffle Potato Croquette, Baby Spinach,

Preserved Lemon Beurre Blanc


Crisp Polenta Cakes– 22

Smoked Tomato Jus, Olive Salad,

Braised Tuscan Kale