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Dinner Menu or Small Groups

Dinner includes Plates to Share, Cold Plates to Share, Soups and Salads, Pizzas, Sandwiches, Maine Lobster Dinners & Dinner Entrées

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raw bar and cold platessoups & saladspizzasandwicheslobsterentrées

Plates to Share

Crab Cake 14
delicata jam • black garlic

Fried Calamari 13
pickled red pepper purée • raisin & caper relish • fried pickles

Basque Mussels 14
chorizo • peppers • onions • white wine • toasted baguette

Fried Oysters 14
cajun remoulade

Chicken Wings 10
pickled mango honey

Petite Shank GF 10
braised pork • sweet potato purée • cider jus

Charcuterie 18
daily selections based on market availability

Pulled Pork Eggroll 7 ea
shishito apple BBQ • smoked gouda • pickled scallion

Autumn Mezze VEG 12
pumpkin hummus • onion peppercorn jam • Aleppo-marinated radish

Brussels Sprouts GF 12
slab bacon • tomato sunflower pesto • pecorino romano

Cold Plates to Share

Daily Local Oysters on the ½ Shell GF 3 ea
mignonette • citrus cocktail sauce

Poke Bowl 16
ahi tuna • sesame ginger marinade • avocado

Shrimp GF 16
citrus cocktail sauce • horseradish

Soups and Salads

Maine Clam Chowder 7/850

Onion Soup 850
melted Swiss • crostini

Harvest Salad GF 12
local greens • red beet purée • heirloom carrot • butternut
Aleppo meringue • honey cider vinaigrette

Heart & Caesar 10
romaine • parmigiano reggiano • focaccia crouton

Green Salad GF 10
mixed greens • tomatoes • french radishes • cucumbers • avocado • daily dressings

Salad Enhancements
grilled shrimp 12, salmon 14, scallops 15, steak tips 15, chicken 10

Pizza

Margherita 16
oven-dried tomato • mozzarella • fresh basil

Shellfish Lovers' Pizza 25
shrimp • scallops • pesto • four cheese blend

Five Cheese 14

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

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

Maine Lobster Roll 28
Maine lobster • toasted roll

Oyster Po’ Boy 18
shredded lettuce • tomato • creole tartar • french baguette

California Turkey 14
brioche roll • bacon • avocado • cheddar • lemon aioli

Grilled Steak Burger 14
lettuce • tomato • onion
american • cheddar • swiss

The Big Pig 18
steak burger • slab bacon • Swiss • cultivated mushrooms • bacon jam

Caprese Focaccia 14
tomatoes • mozzarella • basil olive oil • agrodolce

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Entrées

Maine Lobster Selections ~ steamed or lazy GF 38
mashed potato • seasonal vegetable

Sea Scallops 34
eggplant purée • warm farro salad • blistered shishito peppers

Cioppino 34
tomato broth • jumbo shrimp • scallops • mussels
seasonal fish • toasted focaccia

Pan-Roasted Organic Salmon GF 28
Maine sustainable salmon • warm red quinoa salad
red onion• arugula • honey apple cider vinaigrette

Horseradish Panko-Crusted Haddock 28
citrus chive buerre blanc • fried leeks & capers
mashed potato • seasonal vegetable

Bell & Evans Statler Chicken GF 26
chicken jus • cultivated local mushrooms • roasted eggplant • fingerling potatoes

Lamb GF 32
pumpkin purée • roasted local gourds

Rib Eye GF 34
red wine herb butter • smoked Maine fingerling potatoes • pickled vegetable salad

Filet Mignon GF 32
sautéed local mushrooms • red wine sauce • mashed potato • seasonal vegetable

Surf & Turf GF 40
filet mignon and grilled lobster tail • red wine sauce
mashed potato • seasonal vegetable

Gnocchi & Ale Cream VEG 22
SoMe whoopie pie butternut cream • braised shallots • cultivated mushrooms

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GF denotes Gluten Free; VEG denotes Vegetarian
Items with multiple pricing denotes portion options.
Menu items are subject to change and availability.
There is a $5 split plate fee per item.
Note: All proteins may be requested as "simple preparation", served with baked potato and chef daily vegetable at menu price.

Stage Neck Inn is situated overlooking The Atlantic Ocean, The York River, York Harbor, and Harbor Beach. From Shearwater, looking out to sea, you might spot Black Rocks and Millbury Ledge. When the view no longer entices and at night, our view-through fireplace and unique bar become focal points.


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

 

All prices are subject to change and correction without notice.

For more information, please call Ruth Alibrandi, Director of Sales, at 800-340-1130, extension 410.
You may also contact Ruth by email Ruth AT StageNeck DOT com.
You may submit a digital "Request for Proposal" (RFP) here.

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