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Sauteed in garlic butter and fresh herbs, finished with a melted blend of country cheese.
Native Maine crab meat with seasoned crumbs, pan sautéed and served on a bed of greens with a spicy mayonnaise.
Mushroom caps stuffed with herb breadcrumbs and gruyere cheese, baked in white wine and garlic butter.
A wedge of brie, warmed and served with chutney and crackers.
Four extra large shrimp steamed with herbs and spices, served chilled with a tangy cocktail sauce.
Fresh greens, cucumbers, tomatoes and shredded carrots.
Crisp romaine lettuce tossed with croutons, house made dressing and topped with parmesan cheese. Add anchovies $2.00.
Mixed greens tossed with greek dressing, feta cheese, kalamata olives, tomato, cucumber, red onion and pepperoncini.
Ask your server for tonight's special salad.
Our homemade soup of the day.
Pan sauteed chicken breast coated with macadamia nut crumbs finished with white wine, orange and butter.
Chicken breast in seasoned flour, pan sauteed with mushrooms, garlic and marsala wine.
12 oz. Choice sirloin steak grilled the way you like it, served with choice of merlot mushroom or bearnaise sauce.
8 oz Tenderloin wrapped in bacon served with choice of merlot mushroom or bearnaise sauce.
6 oz. Grilled sirloin tips with three grilled jumbo shrimp.
5 Jumbo shrimp baked with diced tomato, shallots and white wine.
Grilled salmon fillet served with choice of citrus butter, bearnaise sauce, or sesame ginger glaze.
Fresh haddock fillet baked and topped with a seasoned crumb topping.
Fresh haddock fillet lightly coated with lemon, herb crumbs sauteed with capers, garlic, lemon and white wine.
3 jumbo shrimp & sea scallops with garlic bread crumbs, butter and white wine.
Four lollipop lamb chops with a pistachio dijon rub.
Pan seared boneless duck breast finished with homemade blueberry chutney.
Spinach and mozzarella ravioli served with choice of madeira cream sauce or garlic, olive oil and white wine with diced tomatoes.
Fresh seasonal vegetables and cheese baked in a puff pastry.
Creamy alfredo sauce served over fettucine pasta.
Pan-fried breaded pork loin cutlets that are finished with mushrooms, fresh thyme and a riesling cream sauce.
Veal cutlet breaded and pan sautéed with lemon parsley butter.
Breaded chicken breast pan sautéed and topped with an onion paprika cream sauce.
Menu for The Lodge Restaurant At Spring Hill provided by Allmenus.com
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