Maine Clam Chowder — $6 cup, $10 bowl
Meatballs from "Hell" — $12
Spicy to a fault; our recipe blends ground beef, pork, and veal , dried habeneros, fresh jalapeños, and our boldest Italian spices; served with marinara sauce and grated parmesan
Mussels — $14
Fresh PEI Mussels (1lb.) tossed with pancetta, tomatoes, garlic, and white wine
Crab Cakes — $14
Pan-fried fresh Maine crab with bell peppers, onions, and herbs; served with a caper and tarragon aioli and coleslaw.
Calamari — $14
Crisp-fried calamari tossed with red onions, fresh herbs, balsamic vinegar, and shaved Asiago cheese.
Sweet Italian Sausage Bolognese — $12
With gnocchi, basil and fresh ricotta.
Tuna — $12
pepper encrusted tuna fish served rare with seaweed salad, pickled onions and a balsamic reduction.
Flatbread Pizza — $10
Inn made flatbread with proscuitto, caramelized onions, basil, and extra virgin olive oil.
Garofalo's Caesar — $10
Romaine hearts tossed with a lemon Caesar dressing, Inn-made garlic croutons, and shaved Parmigiano Reggiano cheese. Add anchovies $2
“The BLT Wedge” — $10
Fresh Iceberg lettuce wedges topped with Inn-made Bleu cheese dressing, tomatoes, and a fried prosciutto chip.
Roasted Beet Salad — $10
With roasted walnuts, gorgonzola cheese, truffle oil, honey, and a sherry vinaigrette on harvest greens.
Pear and Goat Cheese Salad — $12
With roasted walnuts, harvest greens and a blueberry dressing.
Add grilled shrimp ($7), calamari ($5), or chicken ($5) to any salad
Short Ribs — $25
Slowly braised beef short ribs topped with sautéed Maine lobster; served whipped potatoes and baby carrots.
Atlantic Salmon — $23
Fresh Atlantic salmon pan seared and served with tabbouleh and tzatziki.
Baked Haddock — $24
With lobster stuffing; lightly topped with a lobster cream sauce.
Seafood Risotto — $26 (full), $17 (half)
Lobster, shrimp, scallops, asparagus, and spinach risotto in a lobster cream sauce.
Pork Shank “Osso Buco” — $24
Pork shank braised with creamy polenta, oyster mushrooms and a Marsala wine sauce.
Chicken Parmesan — $20
Tenderized chicken breast, breaded, shallow-fried and topped with our Inn-made marinara sauce and Mozzarella; served over fresh made linguine.
Veal Piccata — $24
Classic Milanese preparation-tender veal, sautéed with a pan sauce of stock 22 Lemon juice, capers, parsley, and white wine; served over angel hair pasta.
Seafood Pasta Aglio e Oilo — $28
Fresh scallops, shrimp, PEI mussels and lobster sautéed and tossed with extra virgin olive oil, chopped garlic, and linguine; topped with fresh Parmigiano Reggiano.
Garofalo’s Bolognaise — $18
Rustic style bolognese with diced ribs and pork shoulder over Pappardelle pasta.
Penne ala Vodka — $18
Tomato vodka cream sauce mixed with finely diced proscuitto, salami, pepperoni and parmesan cheese.
Buccatini — $16
With tomato conserva (plum tomatoes slow roasted for hours), pancetta and Pecorino served over buccatini pasta.
Ultimo ma Non Meno — $16
"Last but not the least," Garofalo’s spaghetti and meatballs.
Please ask your server about our nightly specials.
All pasta dishes can be made with gluten-free pasta – please ask your server
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Higgins Beach Inn • 34 Ocean Avenue • Scarborough, Maine 04074
TEL: 207-883-6684 or 800-836-2322 • FAX: 207-885-9570 • email@example.com