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

 

California Crab Salad – 15

Chilled Jonah Crab, Avocado Mousse, Bell Pepper, Cilantro, Pickled Onion, Spicy Mayo. Served with Crostini

 

Crispy Fried Damariscotta Oysters – 14

Heirloom Tomato Relish and Basil Aioli

 

Damariscotta Oysters*

Half – 16    Full – 32

Classic Cocktail Sauce and Black Pepper Mignonette

 

Foie Gras & Pork Sausage – 14

Green Apple and Marcona Almond Puree, House-Made Fennel Whole Grain Mustard

 

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

Cauliflower Cous Cous, Roasted Romanesco, Parsley Coulis

 

Filet of Beef - 36

 Pommes Puree, Local Asparagus, Roasted Baby Root Vegetables, 

Sauce Bordelaise

 

Heritage Pork Saltimbocca - 28

 

Prosciutto, Sage and Fontina Roasted Garlic Potato Puree, Marsala Mushroom Sauce

 

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, Sage Gravy

 

Haddock and Lobster Newburg – 28

 

Whipped Potato, Jumbo Asparagus, and Hollandaise
 

 Local Sea Scallop - 28

Truffle Potato Puree,
 
Creamed Morel Mushroom, Crispy Leek

 

Grilled Portabella Piccata - 24

Heirloom Carrot, Tomato Basil Vinaigrette, Goat Cheese Crema