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menu specs Flashcards

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1
Q

Oysters on Piggy Back-

A

5 shucked & fried oysters (dredge of cornstarch, flour & ground fennel seed) with pork confit (pork cured/brined & roasted under fat then shredded & mixed with herbs & mustard) served atop crostini with a salad of bitter greens & golden raisins with a champagne vinaigrette

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2
Q

Crab Cakes

A

hand-picked (back & leg meat) Maine crab prepared Baltimore style with mayo, herbs, & Old
Bay seasoning baked, served with a remoulade (spicy mustard, celery, onion, egg, smoked paprika &
vinegar)

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3
Q

Scallops ‘n Bacon-

A

Casco Bay scallops (U-10, bigger than a quarter, smaller than a half dollar) wrapped in
bacon from Sunset Acres Farm (all natural) & cooked a la plancha (on a flat grill/griddle) & topped with a
maple glaze then served in a bowl over seafood chowder made from the feet of scallops, cream & stock

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4
Q

Steamers-

A
  • 1lb of local Ipswich soft shell whole belly clams steamed with sea water & seaweed & served
    with drawn butter & broth
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5
Q

Rodd’s Double Dipped Mussels

A

from Chef Harding’s friend Rodd in Quahog bay in Harpswell, 5-6
mussels steamed on the ½ shell & smeared with smoked tomato aioli then broiled & drizzled with broth
and cilantro
Sardines- Canadian sardines from Bar H

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6
Q

Fried Calamari

A

(local squid when possible, will never come from further away than Rhode Island)
breaded with cornmeal & flour & fried then tossed with peppadews, pickled garlic & Narragansett beer
butter

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7
Q

Smoked Trout Johnny Cake

A

Smoked Trout Johnny Cake- a savory cornmeal based pancake that is cooked on the griddle & topped
with smoked trout that has been brined with salt, sugar & aromatic spices, sturgeon caviar (American
caviar) & a lime crema (sour cream, lime, salt & pepper)

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8
Q

House made Chips & Guacamole-

A

house made chips (fried tortillas) & guacamole (avocado, red onion,
tomato, garlic, lime juice, cumin, cilantro, hot sauce, salt & pepper)

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9
Q

Tuna Tartare

A
  • diced yellow fin tuna with olive oil, lime juice, cilantro, jalapeno, avocado puree, salt &
    pepper. Served with crostini.
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10
Q

Nonny’s Fish Chowder

A

(Darcy’s grandmother’s recipe!) salt pork, onions, garlic & dulse (seaweed). The pork & onions are cooked down in a fish stock (made from cod, hake or Pollock) & the richness comes from evaporated milk & butter. Served in a custom made 14oz mug (available for sale) from Saltbox Pottery in Wiscasset, or a 7oz cup

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11
Q

New England Clam Chowder-

A

cross between a thick Boston-type chowder and a thinner Maine-type chowder. Bacon, celery, onions, potatoes, butter, flour, clam stock, cream, Worcestershire, Tabasco, salt & pepper.

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12
Q

Lobster Stew

A

Lobster meat steeped in milk with butter & paprika. Served in a custom made 14oz mug (available for sale) from Saltbox Pottery in Wiscasset or 7oz cup

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13
Q

Caesar Salad

A

hearts of romaine with a house made Caesar dressing made with egg, garlic, Worcestershire sauce, anchovy, olive oil, Tabasco & lemon (the egg is NOT raw)

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14
Q

Iceberg Chopped Salad

A

chopped iceberg lettuce with blue cheese, bacon, red onion, cucumber and green goddess dressing

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15
Q

Tomato, Mozzarella & Avocado

A

sliced tomatoes from Olivia’s Garden in New Gloucester Maine or Backyard Beauties in Madison, ME, sliced house made mozzarella (made from local, raw, organic milk) & sliced avocado layered & topped with a tomato vinaigrette, extra virgin olive oil and sea salt

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16
Q

Spinach Salad

A
  • baby spinach, hard boiled cage-free eggs from Sunset Acres Farm, sliced raw mushrooms, raw onion, croutons & house ranch
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17
Q

Farmer’s Market Salad

A

a good ole fashioned salad. The ingredients will be constantly changing based on what’s fresh and in season

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18
Q

Carpet Bagger Steak-

A

(“Carpet Bagger” dates back to the 1890s which is around the same time Boone’s originally opened) a ribeye heart (center of the ribeye) with a pocket that is stuffed with sautéed oysters, garlic, shallots & hot sauce then sealed with toothpicks & grilled. Served with parsley potatoes and farm vegetables

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19
Q

Filet Oscar

A

8oz filet mignon, Maine crab & béarnaise sauce served with asparagus and a house made

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20
Q

Steak Frites

A

hanger steak with shoestring French fries & béarnaise sauce

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21
Q

Pork Chops

A

a grilled house brined pork chop from Sunset Acres Farm with sautéed green beans, edamame & sea beans served on a Johnny cake with bacon jam

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22
Q

Bryan’s Fried Chicken

A

chicken that has been brined in salt, sugar & water then soaked in buttermilk & dredged in rice flour then fried, the chicken breast is boneless & will be cooked from raw & the leg is confit. The chicken is served with cheesy (cheddar & pecorino) grits & dilly beans (pickled green beans). The dish has a burnt butter that is made from butter, Narragansett, Tabasco, Worcestershire, chicken stock & tapioca

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23
Q

Lobsters

A

fresh off the boat outside on the dock by Mark Rand, prepared steamed in a mixture of water, seaweed & rockweed

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24
Q

Pan Roasted Lobster

A

claws & tails roasted with brandy, butter, shallots and herbs

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25
Q

Boone’s Baked Stuffed Lobster

A
  • whole 1½lb lobster split & stuffed with & baked
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26
Q

A la Carte Fish

A

selection changes daily, can choose whole fish or piece of fish from ice or off the chalkboard & fish can be cooked & served alone with a sauce or with sides & a sauce

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27
Q

Shore Dinner

A

Will come with a cup of chowder and a biscuit for each person, 2 sides for the table, each guest will have a choice of lobster, steak, clams (fried or steamed), or chalkboard fish and for dessert each person will receive a slice of pie

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28
Q

Snow Island Extreme Lobster Bake

A

For 4 or more people. Served family style on a piece of driftwood. Each person gets a 1¼lb lobster then clams, mussels, kielbasa, potatoes, potato salad, hard-boiled eggs & corn on the cob are served family style for the table.

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29
Q

Clams-

A

whole belly clams by the ½ pint & pint, coated in a mixture of cornstarch, rice flour & ground fennel seed & fried

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30
Q

Maine Shrimp-

A

Served by the ½ pint and pint

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31
Q

Fish

A

a filet from our fresh selection fried & served alone or as a fish ‘n chips dinner with wedge cut French fries

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32
Q

Oysters

A

shucked & fried oysters (dredge of cornstarch, flour & ground fennel seed) served in a brown paper bag with a choice of sauce. Served by the ½ pint and pint

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33
Q

Grilled Fish Sandwich

A

today’s selection grilled & served on an onion roll with pickled onions & avocado spread. Fish selection will change daily based on what is the freshest catch that grills well.

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34
Q

Veggie Sandwich

A

Tomato, house made mozzarella, greens & smoked mayo on a toasted biscuit

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35
Q

Maine Family Farms Hot Dog

A

all natural pork & beef hot dog that can be served plain or with choice of toppings. Chef Harding & Darcy recommend topping with mayo, raw onion & ball park mustard. Hot Dog is griddled well done

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36
Q

Fish Dog

A

a seafood sausage/forcemeat (a mixture of ground, lean meat emulsified with fat) scallops, cream & egg white are mixed together then cooked lobster, scallops, fish & saffron are folded in & the “sausage” is formed, served with pickled cabbage & pickled fennel. Cooked on the wood grill. Fish dog has no casing but is wrapped in plastic wrap then poached to hold its shape.

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37
Q

Kielbasa

A

house made beef & pork kielbasa seasoned with spices & smoked. Kielbasa is smoked & topped with onion confit (slowly sautéed onions) & bacon jam & served on an onion roll

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38
Q

Roast Turkey

A

turkey that has been brined in a mixture of water, sugar & salt & then roasted. Served on our baker Mike’s own house made sandwich bread with tomato, avocado and miso mayo

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39
Q

Prime Rib-

A

will be available intermittently as we will roast a prime rib 1-2 times per week, shaved rare or au jus, served on an onion roll

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40
Q

Shoal Cove Lobster Roll-

A

(Shoal Cove is near New Meadows River in West Bath & is where Chef Harding grew up) 4oz of lobster meat tossed lightly with mayo (house made using poached egg) & lemon & served in a roll atop shredded iceberg lettuce

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41
Q

Cheffy Lobster Roll

A

will change frequently and will be based on the chef’s latest culinary invention

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42
Q

Clam Roll

A
  • whole belly clams dredged in a mixture of cornstarch, rice flour & ground fennel seed then fried & served on a toasted roll with house made tartar sauce
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43
Q

Jimmy’s Burger

A

(inspired by a burger from an old place in Scarborough where Chef Harding used to work) 2oz beef patty griddled on the flat top & spiced with a secret seasoning mixture, served on a steamed Sorella’s bun with caramelized onions (cooked in maple syrup, brown sugar & butter) & topped with a ladle of butter. Burger will be cooked through, not cooked to temp

44
Q

Grind of burger and where is it from?

A

All beef for burgers will be from Maine Family Farms and are 80/20 grind

45
Q

Ladyslipper II Burger-

A

(named after Chef Harding & Darcy’s boat) 6oz beef patty grilled to temp on the wood grill, served on a buttered & toasted onion roll with raw red onion, Olivia’s Garden tomatoes, iceberg lettuce & mayo

46
Q

Neptune Burger

A

Neptune Burger

47
Q

Sides

A 
Baked Potato-
Fries-
Potato Salad- red potatoes, hard-boiled eggs, onion, celery salt, celery seed, mayonnaise and mustard
Pasta Salad-
Rice-a-Roni-
Greens-
Popovers- 
Cole Slaw- green and white cabbage, carrots and a sweet mayonnaise based dressing
Cheese Grits-
Corn on the Cob-
Parsley Potatoes-
48
Q

Margherita

A

Canned tomato drained, pureed and seasoned with salt and pepper then spread on the dough. Sliced local tomato and cow’s milk mozzarella, and topped after cooking with torn basil and EVOO.

49
Q

Rueben

A

”- house made 1000 Island Dressing (raw egg, sweet pickle relish, mayo, ketchup, Worcestershire, sweet chili sauce) for the base; topped with marinated cabbage (vinegar, canola oil, celery seed), sliced house made Kielbasa, and Swiss cheese

50
Q

Mushroom-

A
  • Sautéed mixed mushrooms with garlic, shallots, butter and EVOO; finished with a touch of cream. Grated truffled Pecorino, and topped with Candy Cap Mushroom Oil after being cooked.
51
Q

Prosciutto & Melon

A

Base brushed with olive oil and ricotta, topped with arugula that’s been dressed with EVOO, lemon Juice, salt and pepper. Finished with sliced prosciutto and shaved melon.

52
Q

Farmers Market Veggies

A

Miso fondue base (Red miso thinned with mirin, soy, rice vinegar) topped with in-season veggies.

53
Q

Boone’s House Fried Rice

A

-(Gluten Free) Jasmine rice, a mix of sea vegetables (dulse, wakame, konbu, nori) a base of red curry (ginger, garlic, shallot, dry red chili, fish sauce, soy) caramelized onion, and scrambled farm-fresh egg, finished with a little soy sauce and bean sprouts

54
Q

Dirty Fried Rice

A

) Jasmine rice cooked in chicken fat, with confit chicken giblets (chicken livers, gizzards, hearts), white onion, edamame, scallions, and Cajun spice

55
Q

Calamari

A

(Gluten Free) Wok flashed (rapidly sautéed with garlic, shallots & fish sauce) rings and tentacles, pickled mustard greens (rice vinegar brine) with red and yellow grape tomatoes

56
Q

Beef Chow Fun

A

(Gluten Free) Ribeye sliced into strips and marinated with garlic, ginger, 5 spice, soy, sesame oil & hoisin. Fresh green beans and wide rice noodles are finished with veal stock, bean sprouts, and scrambled farm-fresh egg

57
Q

Salt & Pepper Lobster Legs-(

A

) Sautéed in-shell lobster legs tossed in dry tempura (rice flour, cornstarch, 5 spice, salt & pepper) then shallow fried and tossed in a mix of salt, Sichuan peppercorns, black pepper, and coriander seed and topped with scallions

58
Q

Local Mussels

A

Steamed with green curry paste (garlic, ginger, shallot, cumin, coriander, jalapenos, fish sauce, brown sugar), coconut milk, and thai basil

59
Q

Fish House Hand Roll

A

Temaki hand roll (nori, sushi rice, seasoned rice wine); steamed diced lobster tossed in tabasco mayo (raw egg, tabasco, Dijon, canola & sugar), cucumber sticks and topped with crispy fried shallots

60
Q

Braised Octopus Terrine

A

Octopus that has been braised in red wine and garlic then pressed into a terrine mold and chilled to set, sliced thin and spread out on chilled plate topped with seaweed salad (sweetened rice wine, sesame seeds, sesame oil) & pickled ginger. Sesame funnel cake (batter of sesame oil, all purpose flour, egg, salt, baking powder, water and milk that’s deep fried

61
Q

Lamb Scrapple

A

) Lamb head that has been braised until tender (mirepoix, garlic, thyme), picked meat (tounge, cheek, jowels, and face). Reduce left over liquid in half, add cornmeal and simmer for half an hour and add meat back to the mix and pour into loaf pan(terrine pan) and chill. Meat is sliced and cooked in butter and served with baguette with maple ketchup and fried cheese curds (tossed in cornmeal dredge and deep fried)

62
Q

Carbonara”-

A

House made, hand cut squid ink pasta cooked and tossed with reduced lobster stock (finished with cream and butter) and edamame with bonito flakes (tuna) added at the end. The dish is finished with raw egg

63
Q

Wood Grilled Eggplant Salad-

A
  • (Gluten Free) Japanese purple eggplant cut in half and brushed with EVOO, salt and pepper then grilled until just tender with blistered tomato (olive oil, salt, pepper) in a scorching hot pan. Caper berries, dressed with balsamic vinegar. Whey panna cotta (left over whey from mozzarella, EVOO, small amount of sugar, gelatin) garnished with basil
64
Q

Lobster Hush Puppies-

A

A mixture of cornmeal, all purpose flour, whey, baking powder, diced lobster, chives and eggs is deep fried and served with a side of Red Eye mayo (coffee flavored mayo, made of raw egg, coffee, sherry vinegar, Sriracha, and canola oil)

65
Q

Buffalo” Pigs Ears

A

(Gluten Free) Pig ears boiled until soft then julienned and dehydrated then deep fried and tossed in buffalo sauce. Stacked and served alongside to pickled celery (apple cider vinegar, sugar, mustard seed) and crumbled Great Hill bleu cheese

66
Q

Finnan Haddie Delmonico

A

Haddock poached in water until softened then removed and flaked apart and simmered with diced Maine potatoes, cream and salt then topped with cheddar cheese and broiled. Garnish with parsley and chives

67
Q

Spicy Shrimp & Grits-

A

(Gluten Free) Sautéed tail on 13/15 shrimp with garlic, shallots, and caramelized with fish sauce, and brown sugar syrup. Grits are cooked with stock, white grits, and aged tofu, finished with green onion and cilantro

68
Q

Vitello Tonnato

A

– Diced veal and tuna confit (olive oil confit) mixed together with bone marrow aoli (bone marrow, canola oil, garlic, lemon juice, touch of Dijon, sea salt, anchovy and raw egg) presented in the hollowed out bone and garnished with micro greens. Served with a Worcestershire crisp made from rice paper brushed with a Worcestershire/water mix

69
Q

Lamb Burger

A

Ground Sunset Acre Farms Lamb, grilled to temp on the wood grill, topped with Boone’s special sauce (ketchup, mayo, Worcestershire, diced gherkin pickles, shallots & raw egg), lamb pancetta (cured lamb belly, salt, black pepper, garlic, juniper & thyme) lettuce and tomato on an onion roll from Sorella’s Bake House

70
Q

Shooters

A 
(Gluten Free)  
Pickled Oyster, Compressed Cucumber, Whisky 
Mirin Mignonette
Frozen Manhattan
Dirty, Olive Juice, Frozen Vodka or Gin
XO & XO
Narragansett & Bitters
Spicy Local Rum, Scotch Bonnet, Peppers, Lime
Bloody Mary
Watermelon Margarita
71
Q

5 Spice

A

star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds

72
Q

Aïoli

A

a strongly flavored garlic mayonnaise

73
Q

Bacon Jam-

A

bacon, onions, garlic, bourbon, coffee, brown sugar & maple syrup are cooked down for a long time

74
Q

Béarnaise

A

an emulsified sauce consisting of egg yolks, butter, tarragon & tarragon vinegar

75
Q

Beurre Blanc

A

a reduction of white wine, shallots, anchovy, thyme & peppercorns to which butter is added

76
Q

Bonito Flakes

A
  • a small tuna that ranges from moderate to high-fat and are the most strongly flavored of the tunas
77
Q

Brine/Brining-

A

a strong solution of water, salt and sugar used to pickle, preserve or tenderize food. Meat is soaked in a brine which tenderizes, moisturizes and flavors it, as well as reduces the cooking time

78
Q

Caramelize

A

to heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown

79
Q

Confit-

A

a process where food is salted and cooked in fat

80
Q

Crema-

A

Italian for cream

81
Q

Crostini

A

means “little toasts” in Italian. Small, thin slices of toasted bread, which are usually brushed with olive oil

82
Q

Dilly Beans

A

pickled green beans

83
Q

Dredge

A

to lightly coat food to be fried, the coating helps brown the food

84
Q

Dulse

A

an edible, coarse-textured, red seaweed with a pungent, briny flavor

85
Q

Edamame

A

green soy beans

86
Q

Forcemeat-

A

a mixture of finely ground, raw or cooked meat, poultry, fish, vegetables or fruit mixed with breadcrumbs and various seasonings that are ground several times to obtain a very smooth texture

87
Q

Grits

A

a coarsely ground grain, cooked with water or milk either by boiling or baking

88
Q

Hoisin Sauce

A

also called Chinese barbecue sauce, a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes, made from a combination of fermented soy, garlic, vinegar, and usually chilis and sweetener, hoisin is dark in color and thick in consistency. It has a very strong salty and slightly sweet flavor

89
Q

Konbu-

A

edible kelp

90
Q

Mirepoix

A

a mixture of chopped celery, onions, and carrots

91
Q

Mirin

A
  • a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content
92
Q

Miso

A
  • traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus. The result is a thick paste used for sauces and spreads, pickling vegetables or meats
93
Q

Narragansett Beer Butter-

A

butter, Narragansett, Tabasco, Worcestershire, chicken stock & tapioca

94
Q

Pancetta

A

“Italian bacon”, pancetta is cured with salt and spices but not traditionally smoked. It is flavorful, slightly salty and comes in a sausage-like roll of pink meat and white fat from the belly portion of the animal

95
Q

Peppadew Pepper

A
  • resembles a cross between a cherry tomato and a small red pepper. The flavor is a unique blend of sweet and spicy
96
Q

Rémoulade-

A

a classic French sauce made by combining mayonnaise, mustard, capers, chopped gherkins, herbs and anchovies

97
Q

Rillettes-

A

meat that is slowly cooked in seasoned fat and then pounded or pulverized into a paste. The mixture is then packed in small pots and covered with a thin layer of fat. Usually served cold as a spread on toast or bread

98
Q

Salsa Verde-

A
  • parsley, cilantro & mint tossed with macerated shallots (shallots in vinegar), oil, salt & pepper
99
Q

Sauce Vierge

A

a classic cold French sauce made with basil, tarragon, diced tomatoes, diced shallots, lemon supremes & extra virgin olive oil

100
Q

Sea Beans-

A

abundant along the Pacific and Atlantic coasts and has spiky green leaves that make the plant look like a cactus without needles. Both the leaves and stem are crisp, aromatic and taste of a salty sea breeze

101
Q

Sichuan Peppercorn

A
  • has a unique aroma and flavor that is not hot or pungent like black, white or chili peppers. Instead, it has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for hot spices.
102
Q

Tartar Sauce

A
  • a sauce usually served with fried fish that typically includes mayonnaise, minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings
103
Q

Temaki-

A

a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end

104
Q

Wakame

A

sea vegetable, or edible seaweed that has a subtly sweet flavor

105
Q

**Temperature Guide **

A 
Rare- Red with a cold center
Medium Rare- Red with a cool center
Medium- Red with a warm center
Medium Well- Pink throughout
Well- Hot center with a trace of pink

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