SOUPS

Maine Clam Chowder — $6 cup, $10 bowl

APPETIZERS

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.

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 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

ENTREES

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 gift card


We welcome back our
Executive Chef Robert Gushue


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.