A sampling from our menus
Soups
Roasted Bell Pepper Soup, Sambuca panna cotta and lemon 6.
Spring Dug Parsnip Soup, pomegranate - ox tail croquette 6.
New England Clam Chowder, My grandfather's clam fritters 12.
Salads
The Edge Wedge, Boston lettuce, tomato, onion, bacon and blue cheese vinaigrette 8.
Simple Green Salad of Mixed Lettuces, red onion and red wine vinaigrette 7.
Dilly Dally Farm Spinach Salad, mustard vinaigrette and deviled egg 8.
Green Bean Salad, tomato tartare, balsamic vinegar and chervil 7.
Appetizers & Small Courses
Steamed Northport Mussels, tomato, saffron and citrus 10 .bowl, 15. bucket to share
Fire Roasted Maine Crab Cakes, marinated cabbage and malt vinegar aioli 13.
Crispy Veal Sweetbreads, fiddleheads, local chicken liver and vermouth sauce 10.
Lobster & Veal Meat Balls, fresh tomato sauce, smoked pasta 15.
Fried Backyard Egg Ravioli, wild mushrooms and spring peas 8.
Main Courses
Lemon & Leek Risotto, bitter chocolate 18.
Pan Roasted Haddock, lobster fried rice, soy and seasme 25.
Day Boat Halibut, lobster brandade, black trumpet mushrooms and candied olives 29.
Grilled Scottish Salmon, pea ccoulis, potato rosti 27.
Fire Roasted Maine Lobster, parsley boiled potatoes, tender vegetables and toasted butter Market price
Chicken n' Dumplings, half a roasted chicken, semolina gnocchi and mushrooms 26.
Maine Raised Pork Loin, corn bread "polenta", pork belly and crispy rillett 27.
Slow Roasted Duck Breast & Seared Foie Gras, parsnip puree, Brussles sprouts, pistachio granola 30.
"New England Boiled Dinner", seared beef brisket, cabbage, root vegetable pierogi and beets 24.
Pan Roasted Beef Tenderloin, smoked beef belly, potato puree and our steak sauce 32.
Sweets
Peach Tart, Camden peaches and rhubarb ice cream 8.
Frozen Nougat Mousse Terrine, pistachio cake crumble and candied ginger 7.
Apple Crisp, warm panna cotta, apple confit and walnut crumble 6.
S' mores, Natasha's flourless chocolate cake, marshmallow, graham cracker crumb 11.
French Toast Creme Brulee, maple and brioche 7.
Changing Selection of Sorbet & Ice Cream, sugar cone 5.
Tantalus Lounge Bar Menu
Snacks
2 Hard Boiled Eggs, piccalilli mustard 1.
Radishes, sea salt and anchovy butter 4.
New England Clam Chowdah, my Grandfather's clam fritters cup 8. bowl 12.
Fresh Cod Brandade, sourdough crisps, Sambuca, olives and capers 7.
General Tso's Chciken Wings, Thai spiced BBQ sauce 9.
"Potato Fingers", fire roasted potatoes, bacon, mozzarella, scallions and truffle sour cream 9.
Small Plates
Steamed Maine Mussels, tomato, saffron and citrus bowl 10. bucket 15.
Wood Fired Pizza Margherita, basil, tomato and mozzerella 12.
Fish n' Chips, beer battered haddock, tarter vinaigrette 8.
Fried Bolgna Sandwich, bacon mayonnaise 6.
The Lobster Roll, half a lobster, potato roll, tarragon and bacon mayonnaise 18.
The Edge Burger, Maine raised beef, brioche bun, cheddar cheese and house made ketchup 12.
Charcuterie Plate, house made deviled ham, chicken mousseline, mustard and sourdough 8.
N 44º 15' .860
W 069º 00' .795
Several of our traditional favorites are always on the menu; items change frequently due to seasonal variation and availblity of ingredients brought to us by the farmers, foragers and fishermen of the community. Menu prices are subject to change.
We Would Like to Thank You for Helping to Support Our Local Farmers and Producers to Maintain Our Maine Food Heritage.
Our friends and suppliers are; Appleton Creamery, Aldermere Farm, A Wee Bit Farm, Bowden's Eggs, Carrabassett Coffee, Dilly Dally Farm, Green Arrow Farm,Harvey "The Mushroom Guy", Heiwa Tofu,Herring Gut Learning Center, In the Weeds Farm, Jess's Fish Market, Maine-ly Poultry,Monroe Cheese Studio, Olde Sow Farm, Peacmeal Farm, Pemaquid Mussel Farm, Port Clyde Lobster Company, Siren Shellfish, State of Maine Cheese Co., Terra Optima Farm, The Vegetable Shed, and the Many Others Who Come to Market and Our Back Door
Chef Bryan Dame
Consuming raw or undercooked meats, poultyry and or seafood may increase your risk of food-borne illness
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