Duck Confit Raviloi

Slow braised duck leg with ricotta cheese and parmigiano reggiano, in rich duck brodo and lingonberry jam

Miniaturized Maine Lobster Pot Pie

Academe exclusive, as seen on the Food Network “Best Thing I Ever Ate,” with poached lobster, peas, corn, potatoes and hand rolled puff pastry

Burrata

Soft fresh mozzarella, over winter citrus, grilled carrots, radicchio and date jam

Classic Shrimp Cocktail

Chilled jumbo shrimp with iceberg lettuce, fresh lemon and house cocktail sauce

The Kennebunk Inn Salad

House specialty - hand torn mixed greens with dried cranberries, roasted pistachios, goat cheese and cider vinaigrette

Prosecco and Cherry Cranberry Sorbet

Sweet, Tart and Refreshing

Chicken and Dumplings

Roasted chicken breast, with chicken velouté over roasted garlic and herb dumplings, celeriac, carrots, parsnips, and squash

Seared Diver Scallops

Arancini, wild local mushrooms and puttanesca sauce with fresh tomatoes, red onion, garlic, olives, capers and fresh basil

Lamb Meatballs

Harissa lentils with red pepper aioli, feta crumble, sautéed baby spinach, fresh mint and pickled shallots

Scallops and Hamachi

Pan-seared diver scallops and hamachi with banana compote, sautéed shitake mushrooms, snow peas and blood orange glaze

Seven Hour Roasted Vegetable Tart

Layers of zucchini, squash, eggplant, tomatoes and caramelized onions, with mixed greens and cider vinaigrette, blue cheese and reduced balsamic drizzle

Pan Seared Filet Mignon

Haricot verts and mashed potatoes with bordelaise sauce
($5 supplement)

Blackberry and Lime Tart

German Chocolate Cake Milkshake

with Pecan, Coconut and Caramel Whip Cream and Strawberry Glazed Coeur La Creme