The Sugarloafer

On Display

• Charcuterie Board
  • Variety of Cured Meats, Cheeses, and House Made Pickled Vegetables
• Baked Brie Wheel with Seasonal Chutney served with Crostini and Crackers
• Mediterranean Crudite
  • Hummus
  • Tapenade
  • Baba Ganoush
  • Tabbouleh
  • Assorted Grilled and Raw Vegetables
  • Olive Assortment
  • Pita Chips
• House Made Chips and Spreads
  • Caramelized Onion & Bacon
  • Smoked Trout
  • Pimento Cheese

Server Passed

• Candied Maple Bacon Wrapped Gouda
• Lobster Corn Fritter with Jalepeno Aioli
• Chicken Lollipop with Blueberry Maple Bacon Glaze
• Asparagus and Blue Cheese Tart with Port Reduction
• Sweet Sausage Stuffed Cremini Mushrooms
• Assorted Crostini
  • Bruschetta
  • Olive Tapenade with Roasted Tomato Chutney
  • Tuna Poke
• Prosciutto Wrapped Fruit
• Filo Cup with Duck Confit, Mango-Pomegranate Salsa and Toasted Almonds

• Wedge Salad- Iceburg Lettuce, Pickled Red Onion, Maple Candied Bacon, Vine Ripened Tomatoes and Housemade Blue Cheese Dressing
• Kale Salad with Quinoa, Mandarin Oranges, Feta, and a Champagne Vinaigrette
• Classic Caesar with Croutons and Shaved Parmesan
• Seasonal Salad of Artisanal Greens, Seasonal Fruit, Candied Nuts, and Goat Cheese

All entrees include Chef's selection of Seasonal Vegetable, Side, and Fresh Baked Roll with Butter. Carrabassett Coffee and a selection of premium teas will be provided following the dinner service.

• Surf and Turf- Beef Tenderloin topped with Shrimp and Bearnaise
• Beef Tenderloin with Pancetta Leek Ragout and Fried Leeks
• Halibut- Herbed Fennel Crust, Shaved Radish, and an Asparagus Puree
• Roasted Duck Breast- Apricot Glazed with Grand Marnier and Caramelized Onions
• Pistachio and Herb Crusted Lamb Chop with Braising Jus and Fried Shallots
• Poblano Pepper- Stuffed with Spanish Rice over a Warm Black Bean and Tomato Succotash with an Avocado Crema