Reservations - 207-444-5108 x 2
2017 Lunch Menu
*Roosevelt Double Burger-Double Cheese...$14
*Hamburgers......$10 - *Cheeseburgers.....$12 *
Partridge Wannabe (Chicken Breast) Sandwich.....$10
Caesar Salad.....$8 with Char-broiled Chicken.....$12
Coyote Dogs.....$3 Two for $5
Grilled Cheese Sandwich.....$6
Not so Chilly Chili & Cornbread........$9
Tomato Basil Soup........$6
Potato Salad.....$1.50 * Cheese Cake or Cobbler....$6.50
2017 Dinner Menu
Surf-&-Turf- ½ *Wet Aged Steak and Divers Scallops
A classic Italian preparation from the northern region of Parma (Parmigiana means “in the style of Parma”.) Scaloppine (veal cutlets) pounded thin, breaded and layered in a special seasoning, lightly pan fried to a crisp deliciousness before being baked and served atop linguini pasta with marinara sauce and a blend of Italian cheeses. $38
Stuffed Chicken Breast
Farm raised breast of chicken brined in organic herbs, stuffed with traditional stuffing, and topped with a rosemary beurre blanc sauce. $32
Prices may be adjusted based on market conditions.
All Major Credit Cards Accepted.
Aging makes even the finest meat more tender and flavorful. Meat is placed in refrigerated coolers where temperature, humidity and air circulation are carefully controlled for designated times. During this natural process, the beef’s enzymes break down and tenderize the meat, giving it a unique flavor and ensuring utmost tenderness.
In wet aging, meat is placed in vacuum-sealed bags, which prevent moisture from evaporating, and aged under controlled conditions for three to six weeks. Enzymes break down the meat’s complex proteins from the inside out, producing meat that is more tender, sweet and juicy with a flavor unique to this process.
Dry aging is how beef was aged before vacuum packing became the norm. The dry-aging process begins in a special cooler.
Meat placed in this cooler is strictly controlled for temperature and humidity–where beef ages for approximately 21 to 60 days. Over time — as the beef ages openly, enzymes break down and tenderize the meat, giving it a unique buttery flavor and ensuring supreme tenderness. (For seasoning, we place a Himalayan Salt Block in the cooler.)
Second, the monitored atmosphere causes evaporation–meaning that the meat loses a lot of moisture. Rather than drying out or losing flavor (as some might suspect), beef gets even better with dry aging. Why? As moisture decreases and the meat consequently shrinks, the remaining flavor intensifies. The longer the aging the more intense and unique the flavors. The hard crust formed on the meat is trimmed off before cooking. Because of the extra time, labor, and the shrinkage of the meat, dry-aged beef commands a justifiably higher price.
Steaks are individually vacuum sealed and delivered fresh and ready to grill.