APPETIZERS

Meatballs from "Hell" — $11
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.

Domenic's Antipasto — $12 (serves 1), $20 (serves 2)
Provolone and proscuitto stuffed finger peppers, feta stuffed cherry peppers, crispy proscuitto, vine ripe tomato slices, fresh mozzarella, Reggiano Parmigiano pine nuts, capaocola, proscuitto, and other fresh ingredients drizzled with herb oil and balsamic reduction.

SALADS

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 walnuts, gorgonzola cheese, truffle oil, honey, and a sherry vinaigrette.

Insalata di Farro — $12
This particular recipe was taught to Bob and Diane during one of their cooking schools in Tuscany. Farro, tomatoes, garlic, leeks, fresh basil leaves, pine nuts, Parmigiano Reggiano, and fresh basil Oil.

Add grilled shrimp ($7), calamari ($5), or chicken ($5) to any salad

ENTREES

Short Ribs — $25
Slowly braised beef short ribs topped with sautéed Maine lobster meat and whipped potatoes

Atlantic Salmon — $24
Fresh Atlantic salmon pan seared and served with braised fennel, artichokes and fingerling potatoes.

Sausage and Clam Putanesca — $24
Italian sausage sautéed with little neck clams, tossed in a rustic Campanian style puttanesca sauce and linguini, finished with a sprinkle of Parmesan and served with grilled garlic bread.

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.

Grilled New York Strip Steak — $28
14 ounces topped with a gorgonzola cheese sauce and served with sweet potato fries.

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 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 Olio — $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.

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.


BREAKFAST  Download PDF


LUNCH  Closed for season

LOUNGE & DECK  Download PDF

DINNER  Download PDF

DESSERT  Coming Soon

CHILDREN'S  Download PDF



We welcome back our
Executive Chef Robert Gushue

We would also like to introduce our
Sous Chef Raymond De Costa

Please ask your server
about
our daily specials.



Higgins Beach Inn  •  34 Ocean Avenue  •  Scarborough, Maine 04074


TEL: 207-883-6684 or 800-836-2322  •  FAX: 207-885-9570  •  higgins@prodigy.net


Copyright © 2014 Higgins Beach Inn & Garofalo's Restaurant. All Rights Reserved.