ON THE MARSH EASTER MENU

April 20, 2014

On the  Marsh Bistro

Soup and Salad

Cream of Asparagus, 9

Petite iceberg wedge salad, 8

Heirloom tomatoes, red onions, Applewood bacon, blue cheese vinaigrette

 

Appetizers

Cretons, 9

Pork pate, scallion potato cakes, pickled onions

Pan-Roasted Rope Cultered Mussels, 15

Roasted and Marinated tomatoes, roasted garlic, basil, white wine butter, cream

Local Oysters in the Half Shell (3), 9

Cucumber mignonette

Grilled Crostini, 13

Pork Belly, Softened Shallots, Red Onion-Fennel Vinegar Salad

Fresh Maine Peekytoe Crab Bake, 15

Soft sage polenta, Roasted local organic mushrooms, Maine crab, butter

 

Entrees

Lobster and Mushroom Ravioli, 37

Fresh Maine lobster, local mushrooms, lemon shallot cream sauce, swiss chard

Roasted Half Semi Boneless Duck, 34

Root vegetable mash, broccoli rabe, duck reduction

Oven Roasted Cod, 29

English peas, onion, lemon jasmine rice, roasted tomato, basil chiffonade, balsamic glaze

Grilled Center-Cut Beef Tenderloin, 42

Celeriac mash, proscuitto wrapped asparagus, truffle demi

Vegetable "Pinwheel", 24

Grilled zucchini, summer squash, caramelized onions, spinach, carrate pate, house made tomato sauce

Glasses
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