Make Me A Chef Menu
3 Course Dinner
Steamed Prince Edward Island Mussels ~ with Roma tomatoes, baby spinach, garlic, white wine and pistachio butter
Lobster Ravioli ~ poached and finished with sherry, fresh cream, capers and cracked black pepper
Marinated Grilled Portabella Mushroom ~ Finished with gorgonzola cheese on a bed of wilted rainbow swiss chard laced with a port wine balsamic vinegar reduction.
Proscuitto and Asparagus Sautée ~ fresh asparagus wrapped in prosciutto, dipped in egg batter, sautéed in olive oil and topped with hollandaise sauce.
Pan Friend Goat Cheese Salad ~ served over warm raosted brussel sprouts and apples with Bibb lettuce and a balsamic vinaigrette.
Mixed Greens and Garnishes ~ field greens dressed with pickled onions, pistachios, Roma tomatoes, and drizzled with our house made Maine Blueberry Balsamic vinaigrette
Pan Seared Salmon ~ Medallions of Atlantic Salmon served with Shiitake mushrooms, baby spinach in a lemon caper white wine sauce.
Tournados Madagascar ~ Twin petite filets, sauteed, served on a grilled portabella mushroom cap with a green peppercorn sauce
Shrimp Sambuca ~ Jumbo shrimp, sauteed with tomatoes, garlic, herbs and deglazed with Sambuca liquor, white wine and tossed with tagliatelle pasta.
Chicken Tuscany ~ Rolled with Capacola ham, aged provolone cheese, pesto and served with a sun-dried tomato sauce
Eggplant Napoleon ~ Crispy eggplant layered with fresh mozzarella, tomatoes, roasted shallots, roasted red peppers, portabella mushrooms, pesto, marinara sauce and shaved asiago
Chef’s Choice of Dessert
Dinner includes Fresh Baked Bread, Butter, Coffee, Tea of Soft Drinks
*All menu items subject to change to insure the best culinary experience. Please alert Bintliff’s to any allergies/dietary needs in advance by calling 207-646-3111.*
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