ENTREES |
| Short Ribs
|
$24.00 |
| Braised in red wine, beef stock, and then served in a port reduction with baby carrots, and polenta |
| Beef Tenderloin
|
$27.00 |
| Grilled, marinated tenderloin; finished with a cabernet demi glaze; served with a bacon and asiago gratin and grilled asparagus |
| French Cut Pork Chop
|
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| Pan roasted with olives, feta, spinach, and served over white beans. |
| Atlantic Salmon
|
$22.00 |
| Fresh grilled Maine salmon topped with a maple glaze; served with farro and a white wine herb butter |
| Baked Haddock
|
$23.00 |
| Fresh baked haddock topped with fresh Maine crab; served with a lobster cream sauce, lemon basil rice and our seasonal vegetable mix |
| Seafood Risotto
|
$26.00 |
Lobster, shrimp, scallops, asparagus, and spinach risotto in a lobster cream sauce
Half Portion: $15 |
| Garofalo's Seafood Dinner
|
$24.00 |
| A real Maine tradition; battered haddock, scallops, and clams lightly fried; served with French fries, cole slaw, and Inn-made tarter sauce |
| Local Maine Lobster |
Market $ |
| We buy from the neighborhood and serve it steamed or baked-stuffed with shrimp and scallops in a cracker crumb, butter, and wine stuffing served with lemon basil rice and our seasonal vegetable mix |
| Desert Fire Pasta
(If you like HOT! This dish is for you!)
|
$23.00 |
| Gemelli pasta, shrimp, and Andouille sausage; sautéed in a jalapeno cream sauce infused with white wine; garnished with Parmigiano Reggiano |
| Veal Marsala
|
$24.00 |
| Veal rib chop grilled and served with caramelized wild mushrooms and a wild mushroom risotto |
| Seafood Pasta Aglio e Oilo
|
$28.00 |
| Fresh scallops, gulf shrimp, cultivated Maine mussels, and lobster sautéed together then tossed with extra virgin olive oil, chopped garlic and linguine, and topped with fresh Reggiano Parmigiano. |
| Higgins Beach Scallops
|
$24.00 |
| Pan-seared scallops, toasted almonds, dried cranberries, spinach, and penne pasta; tossed with gorgonzola and white wine |
Basil Pesto Pasta
|
$15.00 |
| Penne in a fresh Inn-made basil pesto sauce with sun-dried tomatoes and mushrooms; finished with extra virgin olive oil and Parmigiano Reggiano |
| Add chicken |
$19.00 |
| Putanesca
|
$17.00 |
| Tomatoes and garlic are simmered with anchovies, capers, olives, and red pepper flakes to make this spunky sauce; served over penne. Half Portion: $8 |
| Chicken Breast
|
|
| Sautéed with lemon and butter; served over white beans and topped with mixed greens |
| Spaghetti and Meatballs from “Heaven or Hell”
|
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| An Italian tradition; served with our meatball recipe of veal, pork, beef, and soppressata; mixed with a special blend of herbs and spices (“Heaven”) or mixed with habeneros and jalapenos (“Hell”); all served with our Inn-made marinara; topped with Parmigiano Reggiano |
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All pasta dishes can be made with gluten-free pasta – please ask your server |
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End your meal with one of our Inn made Signature desserts
Lemon Tiramisu
Lemon Basil Crème Brulee
and dessert specials on a nightly basis
**We accept Visa, MasterCard, American Express & Discover**
**Add
18% Gratuity for Parties of 6 or More**
**Become a “Fan” of the Higgins Beach Inn on Facebook to view event information!**
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SOUPS |
| New England Clam Chowder
|
$5 cup
|
| A New England tradition of clams, potatoes, onion, and celery simmered in cream; topped with fried leeks |
$7 Bowl |
| Soup of the Day
|
$6 cup
|
| Chef’s Selection of the day |
$8 Bowl |
APPETIZERS |
| Meatballs
from "Hell"
|
$9 |
| Spicy to a fault, our recipe blends ground beef, pork & veal with soppressata, oven roasted habeneros and jalapenos peppers, and our boldest Italian spice blend; served with tomato sauce and grated parmesan. |
| Mussels
|
$12 |
| Fresh Maine cultivated mussels tossed with pancetta, grape tomatoes, garlic, and white wine |
| Crab Cakes
|
$10 |
| Pan fried fresh Maine crab with bell peppers, onions, herbs; served with an orange jalapeno aioli |
| Calamari
|
$11 |
| Crisp fried calamari tossed with red onions, fresh herbs, balsamic vinegar and shaved Asiago cheese |
| Bruschetta |
$8 |
| Just the way Bob and Diane were taught on the Amalfi coast of Italy; cherry tomatoes, garlic, fresh basil, extra virgin olive oil, served on top of oven roasted focaccia bread |
| Eggplant Stack
|
$10 |
| Fried eggplant, tomatoes, mozzarella, and basil; finished with a red pepper coulis. |
SALADS |
| Garofalo's Caesar
|
$8 |
| Romaine fillets tossed with lemony Caesar dressing, Inn made garlicky croutons and shaved Reggiano Parmigiano. Add anchovies $2 |
|
“The BLT Wedge”
|
$7 |
| Fresh Iceberg lettuce wedges topped with a Pancetta aioli, tomatoes, and a fried proscuitto chip |
| Insalata di Farro
|
$8 |
| This particular recipe was taught to Bob and Diane during
one of their more recent cooking schools in Tuscany.
Farro, tomatoes, garlic, leeks, fresh basil leaves,
pine nuts, Parmigiano Reggiano, and basil oil |
Diane’s Favorite Salad
|
$8 |
| Boston bibb lettuce with gorgonzola cheese, pomegranate seeds, toasted pine nuts, hazelnuts, and walnuts; drizzled with a balsamic glaze and herb-infused oil |
| Domenic's Antipasto
|
$15 |
| 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 ( Great for 2 people to share) |
Add anchovies |
$2 |
| Add grilled shrimp, calamari, or chicken to any salad |
$5 |
| *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. |
Click here to view a pdf of the dinner menu.