Stage Neck Inn

Lunch Menu

Lunch offerings include Small Plates, Raw Bar, Soups & Salads, Pizzas, Sandwiches, Maine Lobster, Lunch Entrées

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raw bar
soups & salads

Appetizers & Small Plates

Deviled Eggs Three Ways GF 6
(no substitutions)
coconut charcoal lobster • pickled green onion • thai chili
add pickle back shot 10

Salt Cod Croquettes 16
romesco • charred green onion

Fried Calamari 13
banana peppers • cherry tomatoes • sweet balsamic

Crab Cake 14
remoulade • whole grain mustard tomato jam

Maine Mussels 14
green curry • coconut • kaffir lime

Chicken Wings 10
sweet & spicy Indonesian soy sauce

Ramen Bowl 14
boiled egg • chicken • bean sprouts

Crispy Brussels Sprouts GF 11
pistou • pine nuts

Hummus VEG 8
chickpea • sesame • grilled flatbread

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Raw Bar

Daily Local Oysters on the ½ Shell GF 3 ea
kombu mignonette • cocktail ice

Poke Bowl 16
seaweed ginger dressing • bean sprouts • cucumber
avocado • sambal • peanuts • sushi rice

Gulf Shrimp Cocktail GF 15
housemade cocktail sauce

Scallop Crudo 12
black garlic • pickled mustard seeds • cucumber

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Soups & Salads

Maine Clam Chowder 7/850

Rustic White Bean Soup GF 10
kale • merguez sausage

Baked Onion Soup 850
crostini • Swiss cheese

Arugula Salad GF 9
butternut squash • pomegranate & pumpkin seeds • stilton pear dressing

Seegers Green Salad GF 7
local mixed greens • daily dressings

Beet Salad GF 9
beet purée • chèvre • sorrel • walnuts

Caesar 8
romaine hearts • sourdough crouton • parmesan

Bibb Salad GF 8
bibb lettuce • lardons • pickled green onion • ranch dill dressing

Salad Enhancements
grilled shrimp 10, salmon 10, scallops 12, steak tips 10, chicken 7

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Margherita 14
oven-dried tomato • mozzarella • fresh basil

Maine Sea Pie 25
lobster • shrimp • scallops • crème fraiche • pistou

Three Cheese 11

Add The Following To Any Pizza
broccoli, ham, olives, onions, pepperoni, peppers, pineapple 2 each

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choice of chips, french fries, sweet potato, or cole slaw

Classic Maine Lobster Roll 22
Maine lobster • mayonnaise • buttered toasted roll

Maine Lobster BLT 24
brioche roll • curry truffle aioli

Blackened Fish Tacos 12
red cabbage slaw • citrus aioli

California Turkey 12
brioche roll • bacon • avocado • cheddar • lemon aioli

Stage Neck Reuben 15
corned beef • house sauerkraut • swiss cheese • 1000 island • pumpernickel swirl

Grilled Angus Burger 14
brioche roll • lettuce • tomato • onion
American • cheddar • Swiss • bleu + $1

The Veggie Wrap 13
marinated seasonal vegetables • mozzarella

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Maine Lobster Entrées

Traditionally Steamed 1¼ Lb. Maine Lobster GF 32
potato purée • seasonal vegetable

Butter Poached (Out of Shell) 1¼ Lb. Maine Lobster GF 34
potato purée • seasonal vegetable

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Lunch Entrées

Fish & Chips 22
fried local haddock • fries • coleslaw

Cioppino GF 22
daily catch • shrimp • mussels • rouille

Halibut Cheek Niçoise GF 22
bibb lettuce • haricot vert • boiled egg • potato
radish • niçoise olives • anchovy garlic vinaigrette

Sole à la Meunière 26
brown butter • steamed fingerling • wilted spinach

Lobster Orzo & Cheese 25
crème fraiche • black truffle

Seared Duck Breast Salad 18
spinach • gorgonzola crumbles • walnuts • cranberry dressing

Chicken Saltimbocca 20
prosciutto • mashed potato • seasonal vegetable

Steak Tips 18
black peppercorn cream sauce • mashed potato • seasonal vegetable

Linguine Marinara 16

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GF denotes Gluten Free; VEG denotes Vegetarian
Item multiple pricing denotes portion options; please specify when ordering.

We are pleased to share our breathtaking beachside and oceanfront setting with you! The restaurant overlooks our fron lawn, The Atlantic Ocean & The York River. From The Patio you can see Harbor Beach and the beautiful homes on Route 1A. Seating is offered at our unique bar, high-top tables, banquettes or perimeter tables.

A 20% service charge will be added for parties of 8 or more.
Consumption of raw or undercooked food may increase risk of foodborne illness

Prices are subject to change and correction without notice
and do not include Maine Meals Tax or service charges.

Executive Chef, Lawrence Klang
Chef De Cuisine, Corey Nachampassak

Call 800-340-1130 extension 405 for Reservations or use OpenTable booking below.

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