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  • Published Date

    April 5, 2019
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NE SEEKET ARRASEE INN EEPORT, MAI RT, MAINE Family Style Mexican Night Friday, April 12 at 6:00 p.m. 162 Main Street, Freeport Maine 04032 207-865-9377 $40.00 Per Person Plus Tax and Gratuity We're going beyond traditional nachos and tacos for our family style Mexican Night! The evening will start off with fried tortilla chips that you can top with our special homemade guacamole, pico de gallo and hot sauce. We'll then move on to the main courses with our delicious surf and turf items, fresh fish tacos and savory beef quesadillas. And after all that, be sure to save room for some caramel flan and cinnamon sugar doughnuts. The perfect sweets to cap off our culinary trip south of the border! For Reservations: 1-800-342-6423 or 207-865-1085 Menu: Fried Tortilla Chips, Guacamole, and Pico De Gallo, Black Beans, Cilantro Rice, Homemade Hot Sauce, Fish Tacos-Fresno Aioli Pickled Onions, Beef Quesadilla with Mushrooms and Onions- Bean Sauce Caramel Flan, Cinnamon Sugar Doughnuts Spring Wine Dinner Wines from Chartrand Imports, Rockland Maine Friday, April 26 at 6:00 p.m. $85.00 Per Person Plus Tax and Gratuity Pine State Beverage - lain Cardus and Chartrand Imports -Justin DeWalt Join us for a special evening in the Maine Harvest as we embrace spring with a 5-course dinner featuring an enticing seasonal menu that includes chilled pea soup, spring salad, crab crusted halibut, New York Strip and vanilla soufflé. This delectable dinner will be paired with wines provided by Pine State Beverage and Chartrand Imports. Lalit n Cardus with Pine State Beverage and Justin DeWalt, Sales Director with Chartrand Imports will join us discuss their roles and answer any questions guests have. Justin DeWalt is dedicated in his support of a local economy built on the foundation of farmers and growers. He has worked on a produce farm in the Virgin Islands, managed the tasting room at Springfontein Wine Estate in South Africa, and has earned his Amerícan ommelier Association level 1 Certification. Since 2016, Paul and Justin have been developing a relationship built upon dedication to organic wine, and supporting growers the best possible ways Menu Course 1: Chilled Pea Soup- Truflle - Creme Fraiche Course 2: Spring Salad -Baby Greens Green Garlic Vinaigrette Course 3: rab Crusted Halibut-Leeks- Basil Oil Course 4: hick Cut New York Strip- Onion Purée - Crispy Potato Cabernet Bacon Sauce Course 5: Vanilla Soufllés Grand Marnier Chocolate Sauce