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SOUPS |
| Maine Crabmeat Bisque
|
$6 cup
|
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$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
|
$14 |
| Fresh PEI Mussels (1lb.) tossed with pancetta, grape tomatoes, garlic, and white wine |
*Mussels
|
$14 |
| Fresh PEI Mussels (1lb.) tossed with pancetta, shallots, white wine, creamy blue cheese, and served on a bed of mixed greens. |
| *Crab Cakes
|
$14 |
| Pan-fried fresh Maine crab with bell peppers, onions, and herbs; served with a caper and tarragon aioli and coleslaw. |
*Lobster Cake
|
$15 |
| Served with a lemon aioli, frissee and crips bacon. |
| *Calamari
|
$12 |
| Crisp-fried calamari tossed with red onions, fresh herbs, balsamic vinegar, and shaved Asiago cheese. |
| Arancini alla Siciliana |
$10 |
| Breaded risotto rice ball stuffed wtih beef short ribs and smoked mozzarella cheese; served on Inn-made marinara. |
*Maine Lobster Mac & Cheese |
|
| Served with cavatappi pasta, caramelized onions and bacon |
| Appetizer |
$10 |
| Entrée portion |
$23 |
| Sweet Italian Sausage Bolognese
|
$12 |
| With gnocchi, basil and fresh
Ricotta. |
|
Sweet Italian Sausage Bolognese |
|
Provolone and proscuitto-stuffed finger peppers, feta-stuffed cherry peppers, crispy proscuitto, vine-ripe tomato slices, fresh mozzarella, Parmigiano Reggiano, and pine nuts; drizzled with herb oil and a balsamic reduction. |
|
| One person |
$8 |
| Two persons |
$15 |
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SALADS |
| Garofalo's Caesar
|
$8 |
| Romaine hearts tossed with a lemon Caesar dressing, Inn-made garlic croutons, and shaved Parmigiano
Reggiano cheese.
Add anchovies $2 |
|
“The BLT Wedge”
|
$9 |
| Fresh Iceberg lettuce wedges topped with Inn made Bleu cheese dressing, tomatoes, and a fried proscuitto chip |
Roasted Beet Salad
|
$9 |
| with walnuts, gorgonzola cheese, truffle oil and
honey |
| Insalata di Farro
|
$10 |
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, or chicken to any salad |
$5 |
ENTREES |
| Short Ribs
|
$25 |
| Slowly braised beef short ribs topped with sautéed Maine lobster meat and whipped potatoes. |
| Atlantic Salmon
|
$23 |
| Fresh Atlantic Salmon pan seared and served with braised fennel, artichokes and fingerling potatoes. |
| *Sausage and Clam Puttanesca
|
$23 |
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
|
$23 |
| With lobster stuffing, lightly topped with a lobster cream sauce. |
| *Seafood Risotto
|
$26 |
Lobster, shrimp, scallops, asparagus, and spinach risotto in a lobster cream sauce.
Half Portion: $16 |
| Grilled Bone-In Black Angus Rib Eye Steak - 16 ounces |
$34 |
| Topped with a gorgonzola cheese sauce and served with sweet potato fries. |
| Pork shank “Osso Buco”
|
$23 |
| Pork shank braised creamy polenta, oyster mushrooms and a Marsala wine sauce. |
| Chicken Parmesan
|
|
| Tenderized chicken breast, breaded, shallow-fried and topped with our Inn made marinara sauce and Mozzarella; served over linguine. |
Veal Piccata
|
$22 |
Classic Milanese preparation-tender veal, sautéed with a pan sauce of stock 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 together then tossed with extra virgin olive oil, chopped garlic and linguine; topped with fresh Parmigiano Reggiano. |
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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 nightly specials. |
All pasta dishes can be made with gluten-free pasta – please ask your server. |
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**We accept Visa, MasterCard, American Express & Discover**
**Add
18% Gratuity for Parties of 6 or More**
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Become a “Fan” of the Higgins Beach Inn on Facebook to view event information! |
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*This food is or may be served raw or undercooked or may contain raw or undercooked foods. Consumption of this food may increase the risk of foodborne illness. Please check with your physician if you have any questions about consuming raw or undercooked foods. |
Click here to view a pdf of the dinner menu.