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SI D E S & SHAR E AB L E SW H I P P E D G R E E N T H U M B P O TAT O E S · K ate ’s But ter · 7
M A I N E S T R E E T CO R N · Lo bs ter, But ter, Ja lap en o, Ci lantro, Cot i ja · 15GRILLED BROCCOLINI · Harissa Aioli · 7
C R U S H E D F I N G E R L I N G P O TAT O E S · G ar l ic & H erbs · 7T R U F F L E F R I E S · B lack G ar l ic Aio l i , Par m es an · 8
B L I S T E R E D S H I S H I T O P E P P E R S · C i t r us- H erb V inaigre t te , Cr ush e d Chi l i ’s · 9
TA S T E SLO BS T ER CH OW D ER · 14
Maine Pot ato es , Bacon L ardons , Lo cal Corn
TO M ATO -WAT ER M ELO N G A ZPACH O · 9Ve get able Rel ish , Sherr y V ine gar
- a d d p e e k y to e cr a b m e at +3 -
O R G A N I C BA BY R O M A I N E · 9Bagna Cauda Crumbs, Shave d Parmes an, G ar l ic Conf i t- Lemon Dressing
BA BY W ED G E · 9Smoke d Blue Che ese, N or th Countr y S lab Bacon, Tomato Chutney, Pick le d Ramp Ranch
L A M B M E AT BA L L S · 11Whipp e d Fet a , Ci lantro - Mint Salad, Har iss a G laze, Flatbread
B U T T ER M I L K FR I ED A R T I CH O K E H E A R T S · 10Spice d Pepp er R emoulade, L emon A iol i
TO SHAR ET I B B E T S M USH R O O M CO. TOA S T · 17
When Pigs Fly Sourdough, H erbs
CH EF’ S B OA R D · 28Che ese, Salumi , Seasonal Accompaniment
BA N G I SL A N D M USSEL S · 16H ouse Made Chor izo Verde, G ar l ic , Le ek s , Chardonnay, But ter, WPF Crus t y Bread
LO C A L FL I N T CO R N M E A L B E I G N E T S · 10Maine Maple But ter
M AI N E SG R I L L ED H A N G ER S T E A K · 43
Corn Succot ash, Lo cal O k ra , Bradbur y M ount ain B lue But ter
S T R I P S T E A K · 47Whipp e d Gre en T humb Pot ato es , Chimmichur i , Gr i l le d T ibb et s Mushro om Co. Mushro oms
DAY B OAT S C A L LO P · 42Lobs ter R ice, Le ek , Arugula , Lemon Aio l i , Gre en Curr y Sauce
M A I N E CI O PPI N O · 41Seare d Co d, Mussels , Clams, Shr imp. Tomato Fennel Broth
M A I N E SA L M O N FI L E T · 33Warm Grain Salad, Roas te d Tomato es , Rainb ow Chard, Gre en G ar l ic Pure e
B EL L & E VA N S CH I CK EN B R E A S T · 28M ole, T iny Gre en Beans , Finger l ing Pot ato es
G N O CCH I · 25Farmer ’s Ve get ables , Bagne Cauda Crumbs, Engl ish Peas
B R A I SED B I S O N SH O R T R I B · 4 6Seasonal Pure e, Sour Cherr y G as tr ique
Consuming raw or undercooked meats poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
BRUNCH
S U M M E R B R U N C H
W H E R E S E AM E E T S S H O R E
Native ingredients honor Maine’s indelible heritage. By partnering with local farmers, fisherman, ranchers and distillers, Cliff House combines the region’s distinctive culture and tradition with culinary innovation.
M O R N I N G G L O R YAVOCADO TOAST • 13WPF Bread, Maine Sea Salt, House Lemon Ricotta, Petite SaladEgg (+3), Cured Salmon (+8), Lobster (+MKT)
FARM HOUSE FRESH FRUIT • 125 Seed Granola, Southeast Farms Greek Yogurt, Berries, StoneFruits, Melons
NEW ENGLAND BENEDICT • 19 House English Muffin Bread, Poached Farm Eggs, Maple Brined Cornmeal Canadian Bacon, Hollandaise
C O N T I N E N T A LB R E A K F A S T • 22Bard Coffee or Rishi Tea + Juice Fresh Baked Maine Blueberry Cobbler MuffinLemon Curd + Seasonal FruitSouthcoast Farms Greek Yogurt Parfait + Granola + Berries Cold Pressed Juice (+3)
B EV E RAGE SNATALIE'S FRESH JUICE • 7.5 Orange , Grapef ru i t , Orange Beet
BARD COFFEE • 5 High Tide Organic Espresso Roast
RISHI TEA SELECTIONS • 6 Organic Loose Leaf Tea Service