Maine Restaurant Week 2014 - Dinner Menu
First Course - Appetizer
Miniaturized Lobster Pot Pie
Academe exclusive, featured on the Food Network show “Best Thing I Ever Ate”, with poached lobster including tail, knuckle and claw meat, peas, corn, potatoes and Shanna’s hand rolled puff pastry
Gumbo Croquette
Chicken, crab and Andouille sausage served with New Orleans flavor over basmati rice and sidecar of gravy
Rainbow of Beets
Roasted red, gold, pink and striped beets, sherry vinaigrette dressed greens, fried stuffed cheese Mediterranean olives and honey toasted walnuts
Second Course - Entrée
Lamb Ragu
Slow braised ground lamb in tomato, lamb gravy over handmade rigatoni with quenelles of herbed ricotta cheese
Surf & Turf
Brian’s lobster, corn and cheese empanadas with tropical fruit salsa and Chipotle braised beef stew over smoked celeriac puree
Par-snip for the Course
A tribute to one of our favorite root vegetables - roasted parsnip and truffle tortelloni, vanilla parsnip bisque and fried parsnips with micro-green and herb salad
Harrissa Roasted Monkfish
Charred red peppers and lentils, served with grilled house made pita chips, date and eggplant puree, hummus, and cucumber raita
We look forward to serving you and providing a respite from this long, cold winter. For reservations, please use the link to the right or call us at (207) 985-3351.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
