| Cuisine type | Contemporary American | |
| Price range | $31 to $50 |
| Top tags |
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| Cuisines | Contemporary American |
| Dining style | Casual Elegant |
| Phone number | +1 207 992 4090 |
| Website | www.tarratinebangor.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Chef Benjamin Clark |
| Location | 81 Park St., Bangor, ME 04401 |
interior (1)
| Lemon Poppy Crème Brulee | $9.00 | Rich custard style dessert made with lemon curd and poppy seeds and topped with House made whipped cream |
| German Chocolate Cake | $9.00 | Double layered German chocolate cake layered with a coconut and pecan frosting |
| Sandeman Sherry Don Fino Superior Fino | $8.00 | A delicate and dry white wine. Produced from Palomino grape grown in Sandeman's own vineyards. The wine matures for a minimum of five years |
| Fonseca 10-Year-Old Tawny | $9.00 | Russet in color, with brilliant crimson highlights and a fragrant, ripe-fruit bouquet. Its smooth, silky texture and subtle oak nuances are balanced by a fresh acidity and tannic "grip" that culminate in a long, elegant, plummy finish |
| Croft Pink Port | $9.00 | The first rose style of Port, this innovative new style of port has been made by a new technique that extracts fresh, fruity flavors and delivers a subtle and delicate pink color. The result is wonderfully fresh and vibrant, full of rich fruit flavors and Port but with a unique and distinctive appeal |
| Cheese Board | $13.00 | Chef's selection of four Artisan Cheeses, house-made fruit compote, Maine honey, roasted nuts, and crostini | ||
| Appetizer Plate | Chef's selection of three artisan meats, two artisan cheese, cured olives, Raye's Old-World Mustard, grapes, pickled vegetables, and crostini |
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| Calamari | $12.00 | Calamari dredged in flour and deep fried. Tossed with kalamata olives, red onion, pepperoncini's and red pepper jelly. Topped with Feta Cheese | ||
| Pork Belly | $14.00 | Cast iron seared pork belly with a house made chipotle hummus and a mango curry chutney |
| Barley and Vegetable Soup | $8.00 | Barley soup with zucchini, summer squash, celery, onions and carrots in a vegetable broth and topped with parmesan cheese |
| Caprese Salad | $8.00 | Vined tomatoes, fresh mozzarella, basil served with a balsamic reduction |
| Garden Salad | $8.00 | Romaine lettuce with cucumber, onion, tomato, and house made croutons tossed in a parmesan and peppercorn dressing |
| Steak Diane | Beef tenderloin prepared tableside and topped with a mushroom and cognac sauce and shallot butter. Served with silken potato and seasonal vegetables |
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| Filet Mignon | $32.00 | 8 oz. filet mignon crusted with parmesan cheese and served with a brandy cream sauce and topped with Brussel sprout chips and a balsamic drizzle | ||
| Lamb Chop | $27.00 | Prepared on a cast iron grill and topped with a cream of spinach and rosemary sauce | ||
| Salmon En Papillote | $24.00 | Blackened salmon baked with julienned zucchini, summer squash, shallots and carrots and topped with a lemon herbed butter | ||
| Roasted Spaghetti Squash | $21.00 | Seasoned and roasted spaghetti squash tossed with seasonal vegetables and topped with a pesto cream sauce | ||
| Specialty Burger | $16.00 | Ground lamb and bison with roasted mushrooms and gruyere with grilled tomato, local greens, and a rosemary and red wine reduction, served with french fries | ||
| Chef's Feature Dish | Ask your server for details about the Chef's Featured Dish of the Week |
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