Copita Menu June 14 2021.Indd
starters Greens Local garden greens, pomegranate arils, cucumber nest, topped with feta crumble and a pistachio dukkah tossed in a preserved lemon and honey vinaigrette - $18 Vongole Local Maine Littleneck clams in a fragrant saffron and shellfish brodo, with grilled bread and confit garlic aioli - $22 Scallops Seared scallops dusted with fennel pollen over a sweet pea puree, with feta and herb stuffed mini peppers - $20 Cheese Board Three cheeses from Maine, chef’s fresh fruit, nicoise olives, crostini, house pickles, calabrian pepper honey - $28 Lamb Chops Muhammara lamb chops, marinated cucumber strings, served over whipped yogurt with dill pollen, and pomegranate molasses - $22 Gnocchi and Mushrooms Maine potato and sage gnocchi, local mushrooms, served with white truffle cream, topped with parmigiano-reggiano, cracked black pepper, and herbed crumb topping - $20 Sunchokes & Sprouts Roasted sunchokes, pork belly lardons, crispy brussel sprouts, served with a Maine maple and stone ground mustard reduction (can be vegan) - $17 mains Pasta Fresh pasta with pistachio pesto, made with Genovese basil, Parmigiano-reggiano, EVOO, topped with a black pepper and roasted garlic crusted chicken breast - $32 Halibut Pan seared filet with a truffle and cheese polenta, blistered shishito peppers and a caramelized shallot beurre blanc - $38 Steak 14 oz. Ribeye crusted in black pepper, basted with savory herbs, served with grilled local asparagus, rosemary & fingerling potatoes topped with flaky Maine sea salt and truffle oil, finished with red wine
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