Manor Inn Index

Sample Menu
Starters

Thai Wonton Soup—Homemade wontons filled with pork and Asian ingredients in a homemade chicken broth with baby bok choy, bean sprouts, scallions.	7
Mixed Baby Greens—Locally grown baby greens with either Manor Soy vinaigrette or Manor Blue Cheese dressing	6
Roasted Red and Golden Beets with Greens, Maine Goat Cheese and Toasted Walnuts—Locally grown baby beets, roasted and tossed with vinaigrette with fresh baby greens	8
Oysters on the Half Shell—Local Bagaduce Oysters --very sweet and tasty--served with traditional cocktail sauce	12

Entrees

Manor Crab Cakes—Our crab cakes are made from Maine’s Peekytoe crab and served with mustard and chili aïoli sauces with basmati rice and vegetable of the day
20

Wasabi SesameSeed Salmon—Pan seared salmon (medium temperature) crusted with wasabi and sesame seeds, served with a soy, sake dipping sauce and with basmati rice and vegetable of the day
18

Chicken Schnitzel—Thinly pounded chicken breast, breaded and then sautéed. Served with lemon wedges, mashed potatoes and red cabbage.
17

Rib Eye Steak—Charcoal broiled to no more than medium and then rested in beurre monte and served with the vegetable of the day and mashed potatoes
27

Shrimp Curry— Curries are our specialties. This Indian curry has large shrimps sauteed with Indian spices, garlic, shallots, finished with a tomato-cream sauce. Served over basmati rice and with homemade tomato chutney and a papadam
20

Rainbow Trout with Mango-Mint Mojo—Trout filet lightly pan fried and served with a sauce of mango, mint and lime juice. Basmati riceand vegetable of the day accompanies
19

Vegetarian Lasagne--Homemade spinach pasta layered with homemade tomato and mushroom ragu and bechmel sauces and plenty of imported parmesan-reggiano cheese
16

Desserts

Chocolate Oblivion Torte — Rich chocolate “cake” (flourless ) with a blackberry-raspberry sauce
6

Pecan Tassie—Rich little pastry infused with cream cheese and filled with pecans and dates and served with a mini pot de crème caramel
6

Rhubarb Pie—Homemade seasonal pie with homemade ice cream
6

Manor Crab Cakes—Our crab cakes are made from Maine’s Peekytoe crab and served with mustard and chili aïoli sauces with basmati rice and vegetable of the day	20
Wasabi SesameSeed Salmon—Pan seared salmon (medium temperature) crusted with wasabi and sesame seeds, served with a soy, sake dipping sauce and with basmati rice and vegetable of the day	18
Chicken Schnitzel—Thinly pounded chicken breast, breaded and then sautéed. Served with lemon wedges, mashed potatoes and red cabbage.	17
Rib Eye Steak—Charcoal broiled to no more than medium and then rested in beurre monte and served with the vegetable of the day and mashed potatoes	27
Shrimp Curry— Curries are our specialties. This Indian curry has large shrimps sauteed with Indian spices, garlic, shallots, finished with a tomato-cream sauce. Served over basmati rice and with homemade tomato chutney and a papadam	20
Rainbow Trout with Mango-Mint Mojo—Trout filet lightly pan fried and served with a sauce of mango, mint and lime juice. Basmati riceand vegetable of the day accompanies	19
Vegetarian Lasagne--Homemade spinach pasta layered with homemade tomato and mushroom ragu and bechmel sauces and plenty of imported parmesan-reggiano cheese	16

Chocolate Oblivion Torte — Rich chocolate “cake” (flourless ) with a blackberry-raspberry sauce	6
Pecan Tassie—Rich little pastry infused with cream cheese and filled with pecans and dates and served with a mini pot de crème caramel	6
Rhubarb Pie—Homemade seasonal pie with homemade ice cream	6