The Edge Restaurant: Oceanfront Dining | Menu Samples of Seasonal Menus at The Edge, Chef Bryan Dame

Appetizers Cold

The Edge Mixed Salad 7.50
choice of our house vinaigrettes

English Salad Plate 10
beetroot with portreduction, celery root and pear, blue cheese and apple Caesar gem

Roasted Cauliflower and Rocket Salad 9.50
red onions, roasted celery root, with toasted pistachio sherry mustard vinaigrette

Belgian Endive Salad with Home-cured Citrus Salmon 11.50
toasted pine nuts, cucumber and dill salsa

Pork and Pear Salad 10
roasted pork and pear with spring greens, roasted radish, and honey mustard vinaigrette

Fresh Penobscot Fruit de Mer for two 42, for one 22
smoked mussels, lobster, crab, oysters

Pemaquid Oysters 2.50 each
champagne mignonette

Appetizers Hot

Crab Cakes 13
Pan-seared peekytoe crab cakes with citrus jalapeno coleslaw and Cajun remoulade

Mussels Mariniere 10
local mussels steamed with white wine, shallots and garlic, finished with a touch of cream

Pan-seared Fois Gras 16
potatoes Anna, sherry wine vinegar, Cellar Door Serendipity reduction

Salad of Slow-roasted Quail 16
with hazelnuts and apples

Entrees from the Sea

Pan-seared Salmon 19
on a medley of wood oven roasted spring vegetables

Wood Oven Baked Halibut 24
pine nut and lemon zest herb crust, red wine shallots, parsnip puree

Lobster Cooked Three Ways 32
lobster risotto, grilled lobster tail with white wine butter sauce, tempura lobster tail with mango cilantro salsa

Grilled Lobster 32
whole 1 ¼ pound lobster char-grilled with white wine herb butter sauce, fingerling potatoes and dressed salad

Pan-seared Scallops 26
with English peas, crisp air-dried pancetta wild rice, white wine butter sauce

Wood Oven Baked Hake Fillet 23
served in a chunky seafood broth

From the Land

Fillet Steak 35
pan-seared peppered steak with roasted Portobello mushroom, Madiera jus

Grilled Hanger Steak 25
sweet potato fries, blue cheese and toasted walnut butter

Wood Oven Roasted Game Hen 25
butter and herb basted, with apricot sausage stuffing, tarragon potatoes

Pan-seared Pork Tenderloin 22
with Moxie braised red cabbage and celery root potato mash

From Across the Pond

Jan’s Beer Battered Haddock and Chips 18
authentic English fish and chips with pea puree and tartar sauce

Surf and Turf 25
Pan-seared sirloin, crab cakes, mushroom stuffed tomato, hand-cut fries

Chicken Rogan Josh 18
slow-cooked chicken in a tomato-based Indian sauce with wild rice

Vegtables for the Table

Garlic mashed Maine potatoes 6

Butter-roasted cauliflower florets 6

Braised red cabbage 6

Beets with wilted spinach 6

Roasted fingerling potatoes with balsamic shallots 6