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