Camden Harbour Inn
83 Bay View St.
Camden, ME 04843
Phone: 800-236-4266
Email: info@camdenharbourinn.com

Tonight Natalie's Restaurant Features their Lobster in a Curry Nage with Basmatti Rice, Squash, and Dried Fruits.

                                                   Appetizers 

 

Duo of Beets, Endive Salad, Blue Cheese, Pistachio and Raspberry Vinaigrette   Fifteen

Mesclun Salad, Vegetable Crudités, Citrus Segments and Grapefruit Dressing    Fourteen

Oriental Pumpkin Soup, Lemongrass, Coconut Milk and Apple Chutney   Fourteen

Lobster Bisque, Pernod, Lobster Fricassee and Tarragon Leaves   Fifteen

Meyer Lemon Risotto and Maine Sweet Shrimp   Sixteen

 

From the Sea

-Lobster in a Curry Nage,

 Basmati Rice, Squash and Dried Fruits    Appetizer Twenty-Four or Main Course Forty-Two

-Cod Fish with a Parmesan Crust,

Braised Vegetables (Ragout), Tomato Confit   Twenty Nine

-Lightly Smoked Scottish Salmon,

 Crushed Cauliflower, Pumpkin, Whole Grain Mustard   Twenty Nine

 

From the Land

-Organic Chicken Breast,

Lemon Glaze, Farro Risotto and Spinach Thirty

-Lamb Couscous,

Roasted Top Round and Lamb Sausages, Traditional Vegetables and Harissa   Thirty

-Beef Tenderloin,

Wilted Spinach and Potato Gratin, Bordelaise Sauce   Thirty-Six

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of

food borne illness, especially if you have certain medical conditions.

 Chef’s Grand Tasting Menu

 

Oysters of the Day,

Yuzu and Cucumber Foam

 

Duo of Beets,

Endive Salad, Blue Cheese, Pistachio and Raspberry vinaigrette

 

Lobster Bisque

Pernod, Lobster Fricassee and Tarragon Leaves

 

Pumpkin Ravioli

Herb Foam

 

Seared Scottish Salmon,

Crushed Cauliflower  and Whole Grain Mustard Sauce

 

Or

 

Beef Tenderloin

Pan seared, Wilted Spinach and Gratin Dauphinois, Bordelaise Sauce

 

Or

 

Lobster in a Curry Nage

Basmati Rice, Squash and Dried Fruits

 

Fromage,

Selection of International Cheeses with Quince Paste

 

New York Cheese Cake,

Almond Crust, Sour Cream, Vanilla Bean and Berry Marmelade

 3 Course Forty-Nine            5 Course Seventy-Eight  

7 Course Ninety-Eight          

       Wine Paired To Accompany                 Wine Paired To Accompany          Wine Paired To Accompany

 

Tarte Flambee,

Thin Pizza Crust, Ricotta Cheese, Smoked Salmon, Capers, Onion Fondue, Fourteen

 

House Made Pumpkin Ravioli,

With Herb Emulsion, Twelve

 

Natalie’s Beef Burger,

Caesar Dressing, Romaine Hearts,

Tomatoes and Frites, Fourteen

 

Hanger Steak

Hungarian Potatoes, Piquillos Pepper

and Smoked Paprika, Twenty-Four

Executive Chef Geoffroy Deconinck 

                

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