Cape Arundel’s Evening Soup Selection

Maine Lobster Stew with Truffle Oil Drizzle

                   Seared Sea Scallops Wrapped in Prosciutto and Sage with Roasted Broccoli Rabe and Sweet Red Pepper Vinaigrette 

                             Panko Coated Maine Crab Cakes with Crisp Asparagus Ribbons and Ginger Sesame Remoulade

                      Autumn Risotto of Maine Lobster, Roasted Butternut Squash and Wild Mushrooms with Shaved Reggiano Parmesan

Warm Antipasto of Roasted Beets, Braised Lamb Shank, and Grape Leaf Wrapped Goat Cheese with Baby Spinach, Balsamic Honey, and Toasted Hazelnut Oil

                            Butterflied and Grilled Maine Lobster Tail with Zucchini Linguine, Preserved Lemon Olive Oil, and   Cracked Black Pepper

        Cape Arundel “Mac ‘n’ Cheese” with Baked Ziti, Fresh Maine Lobster, Aged Maine Cheddar, Black Truffles and Seasoned Crumbs


        A Salad of Grilled Romaine Hearts with Red Peppered Maytag Blue Cheese Confetti and Wild Maine Blueberry Dressing

           A Chiffonade of Spinach Salad with Kalamata Olives, Roasted Red Peppers, Feta Cheese and Pine Nuts with a Garlic Lemon Dressing 


                  Point Arundel Salad of Select Baby Lettuce and Shaved Bermuda Onion with Lemon Extra Virgin Olive Oil Vinaigrette and Shaved Reggiano

The Maine Course

Grilled Herb Marinated Breast of Free Range Chicken, Sliced and Fanned, with Cumin Scented Basmati Rice and Green Chili Veloute


Crisp Semi-Boneless Half Long Island Duckling with Rosemary Grand Marnier Demi-Glace and Scallion Whipped Potatoes

A Thai Inspired Seafood Medley of Lobster Tail, Shrimp, Scallops and Clams in a Coconut Green Curry Sauce with Rice Noodles and Crisp Asian Vegetables

Herb Crusted and Grilled Domestic Lamb Sirloin, Sliced and Served Over Braised Red Lentils, Merlot Demi-Glace and Roasted Autumn Vegetables


Sautéed Maine Lobster in a Whiskey and Wild Mushroom Beurre Blanc, Returned to its Spinach Lined Shell, Lightly Broiled and Served
with Herb Fingerling Potatoes ~market~

Pan Seared Prime Sirloin Au Poivre with Brandy Dijon Cream, Garlic Whipped Potatoes, and Crisp Sautéed Vegetables

A Napoleon of Grilled Seasonal Vegetables with Sundried Tomato Basil Pesto and Aromatic Vegetable Couscous

A “Lazy Lobster” of Fresh-Picked Maine Lobster Meat Sautéed in Chardonnay Butter, Lightly Dressed in Seasoned Crumbs and Lightly Broiled with
Lemon Scented Basmati Rice ~market~

Pan Fried Potato Crusted Fresh Halibut Fillet Accented with Horseradish and Paired with Creamed Baby Spinach, Roasted Grape Tomatoes
and Asparagus Spears

Roasted Pork Tenderloin in a Macadamia Nut Crust, Gingered Butternut Squash Gravy, and Herbed Fingerling Potatoes