SUMMER MENU

 

The Thistle Inn is the perfect mix of fine cuisine and casual fare. We use only the freshest ingredients and everything is home made, including salad dressings, fresh baked breads and desserts. The best way to describe our food is an eclectic mix of American cuisine with a hint of international flavors. We let the availability of local produce and seafood influence the menu. Depending on the season you can find local Damariscotta Oysters on the half shell, Fresh Tuna Sashimi, Rack of Lamb, Seared Diver Scallops with Lobster Risotto and Crème Brule. Our Pub serves an 8 oz. angus hamburger, creative pizzas on our homemade foccia crust and "the best" crab cakes. We are happy to accommodate any special requests or food requirements.

RESERVATIONS

 

Phone:  1 207 633 3541
Email:  
info@thethistleinn.com​

OPEN HOURS

 

The restaurant is open 5pm til late Tuesday-Saturday


 

SUMMER MENU
  • APPETIZERS
    • THISTLE TUNA TARTAR Tossed in a Soy-Ginger and Sesame Glaze, with Wasabi Paint and Pickled Ginger
      14
    • GLIDDEN POINT OYSTERS Half Dozen Oysters with a Pomegranate and Key Lime Mignonette
      16
    • HEIRLOOM CAPRESE Organic Tomatoes, Fresh Basil, Buffalo Mozzarella and aged Balsamic Reduction
      15
    • GRILLED CAESAR SALAD Grilled Romaine, Shaved Parmesan, and Garlic Croutons
      10
    • SPINACH SALAD Chevre, Sundried Strawberries, Shiitake Mushrooms and Toasted Pine Nuts
      10
    • THISTLE HOUSE SALAD Organic Greens, Tomato, Cucumber, and your Choice of Dressing
      10
    • BRANDIED LOBSTER Maine Lobster and Shrimp with Golden Puff Pastry and a Brandied Cream Sauce
      16
    • HOUSE CURED GRAVLOX Scottish Salmon cured with Fresh Dill, Brown Sugar, Kosher Salt, and Love
      15
    • THISTLE INN ANTIPASTO Parma Prosciutto, Fennel Salami, Bresaola, Gruyere, Parmesan, Wisconsin Farmstand Bleu
      15
    • CRAB CAKES Spicy Remoulade with a Julienne Cucumber Salad
      14
    • SAUTÉED MUSSELS A Generous Portion of Fresh Maine Mussels Sautéed in a White Wine, Garlic, Tomatoes and Basil
      12
  • ENTREES
    • BLACKENED SALMON Roasted Shallot and Fennel White Bean Ragout, Spinach and Sweet Corn Coulis
      25
    • SEARED SEA SCALLOPS Crisp Parma Prosciutto and Creamy Orzo, Sautéed Spinach and Heirloom Tomato
      27
    • SAKU TUNA* Yellowfin Tuna Seared Rare with Udon Noodles, Sautéed Arugula, Fuji Apples, and King Oyster Mushrooms
      25
    • SUMMER LOBSTER PAELLA Fresh Maine Lobster, Chorizo, Mussels, Maine Shrimp, Chicken, and Crisp Saffron Risotto Cake
      30
    • LAZY LOBSTER Local Maine Lobster served with a Rich Mascarpone and Lemon-Thyme Risotto and Sautéed Asparagus
      29
    • PAN SEARED HADDOCK Maine Shrimp Risotto, Baby Spinach and Heirloom Tomato
      21
    • MAINE SHRIMP RISOTTO Rich Creamy Risotto with Baby Spinach and Tomatoes
      18
    • STEAMED SPAGHETTI SQUASH Portobello Mushroom and Arugula served with a Buttery Smoked Tomato and Chipotle Sauce
      18
    • HOUSE AGED FILET MIGNON House aged Angus Beef served with Truffle Mashed Yams, Sautéed Beets, and Baby Spinach. Add 1/2 Maine Lobster $10.
      27
    • HOUSE AGED RIBEYE House aged Angus Beef served with Truffle Mashed Yams, Sautéed Beets, and Baby Spinach. Add 1/2 Maine Lobster $10.
      30