MACHE BISTRO, Bar Harbor Restaurant
207.288.0447
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My menu changes weekly, and sometimes daily. I sometimes update this menu as late as 5pm, so if there is a particular dish you have your heart set on, give us a call to make sure it's planned for tonight!
Chef Kyle Yarborough
We do not offer a children's menu.
BEGINNINGS
Marinated Olives with olive tapenade, grilled baguette and goat cheese
$7.00
Cabernet Poached Pear served over baby arugula topped with whipped smoked blue cheese, cranberries, candied pecans
$8.00
Maine Crab & Goat Cheese Stuffed Piquillo Peppers served with baby arugula and saffron sherry aioli
$9.00
Traditional Bistro Style French Onion Soup topped with crouton and gruyere cheese
$7.00
Wine Cured Sopressata Sausage served with olive tapenade & aged goat cheese
$10.00
Our Rillette: A rustic puree similar to pate' with smoked duck breast, chicken livers, and our duck confit, served with grilled bread & goat cheese
$8.00
Cheese Plate: French Aged Bouch Poitou goat cheese, local Seal Cove aged cow & goat cheese and Vermont Bonne Bouche ash-ripened goat cheese served with balsamic fig reduction
$14.00
"French Lobster Roll"--Maine lobster, caramelized onions and brie cheese rolled in a griddle-crisped flat bread
$13.00
SALADS
Spinach Salad with dried blueberries, candied pecans and goat cheese tossed in a 18-year balsamic vinaigrette
$7.00
Grilled Bread Salad with baby arugula, herb oil, mushroom confit & shaved Asiago cheese
$8.00
Grilled Romaine Salad with smoked blue cheese dressing & applewood smoked bacon
$8.00
Provencal-style Grilled Calamari tossed with saffron aioli, broken olive tapenade & baby arugula
$9.00
TONIGHT'S ENTREES All entrees are served with fresh, locally grown vegetables that change daily.
Ask your server for tonight's selection.
Pumpkin Seed Dusted Local Halibut served over creamy polenta topped with a fennel sweet onion confit
$26.00
Blue Corn & Cumin Dusted Scallops served over creamy polenta topped with a saffron aioli and olive tapenade
$23.00
Slow Cooked Duck Leg Confit served over creamy polenta topped with our caramelized onion, smoked duck breast, and duck confit ragu
$24.00
Grilled, Naturally Raised Meyer Farms Farm Angus Hanger Steak served over garlic mashed potatoes topped with smoked blue cheese butter and cabernet jus
$24.00
Grilled Lamb Loin Chops served over garlic mashed potatoes finished with a 18 year balsamic vinegar & fig mojo
$24.00
French Quarter Shrimp served over creamy polenta topped with sauteed mushrooms, andouille sausage & cajun style smoked tasso ham
$20.00
Grilled Portabella Mushroom stuffed with goat cheese & carmelized onions, served over white beans topped with our shitake mushroom confit
$17.00
TONIGHT'S DESSERTS
"Pain Perdu" our twist with dried Maine blueberries and meyer lemon olive oil soaked in a sweet milk, topped with Maine blueberry & buttermilk ice cream
$8.00
Chocolate Flourless Torte with Kahlua, cinnamon, espresso ganache & dulce de leche ice cream
$8.00
Tradional Bistro Style Creme Caramel with vanilla bean
$8.00
Lemon, Mascarpone & Ricotta Tart baked in a almond crust topped with Maine blueberry & buttermilk ice cream
$8.00
20% gratuity may be added to parties of 6 or more ~ separate checks not available to parties of 5 or more
Home * Menu * Directions * About Us * Press
MACHE BISTRO, Bar Harbor Restaurant •
135 Cottage Street •
Bar Harbor, Maine 04609
207.288.0447 • info@machebistro.com
•
207.288.0447
Home |
Menu |
Directions |
About Us |
Press |
My menu changes weekly, and sometimes daily. I sometimes update this menu as late as 5pm, so if there is a particular dish you have your heart set on, give us a call to make sure it's planned for tonight! Chef Kyle Yarborough
We do not offer a children's menu. | |
| BEGINNINGS | |
| Marinated Olives with olive tapenade, grilled baguette and goat cheese | $7.00 |
| Cabernet Poached Pear served over baby arugula topped with whipped smoked blue cheese, cranberries, candied pecans | $8.00 |
| Maine Crab & Goat Cheese Stuffed Piquillo Peppers served with baby arugula and saffron sherry aioli | $9.00 |
| Traditional Bistro Style French Onion Soup topped with crouton and gruyere cheese | $7.00 |
| Wine Cured Sopressata Sausage served with olive tapenade & aged goat cheese | $10.00 |
| Our Rillette: A rustic puree similar to pate' with smoked duck breast, chicken livers, and our duck confit, served with grilled bread & goat cheese | $8.00 |
| Cheese Plate: French Aged Bouch Poitou goat cheese, local Seal Cove aged cow & goat cheese and Vermont Bonne Bouche ash-ripened goat cheese served with balsamic fig reduction | $14.00 |
| "French Lobster Roll"--Maine lobster, caramelized onions and brie cheese rolled in a griddle-crisped flat bread | $13.00 |
| SALADS | |
| Spinach Salad with dried blueberries, candied pecans and goat cheese tossed in a 18-year balsamic vinaigrette | $7.00 |
| Grilled Bread Salad with baby arugula, herb oil, mushroom confit & shaved Asiago cheese | $8.00 |
| Grilled Romaine Salad with smoked blue cheese dressing & applewood smoked bacon | $8.00 |
| Provencal-style Grilled Calamari tossed with saffron aioli, broken olive tapenade & baby arugula | $9.00 |
| TONIGHT'S ENTREES | |
| All entrees are served with fresh, locally grown vegetables that change daily. Ask your server for tonight's selection. | |
| Pumpkin Seed Dusted Local Halibut served over creamy polenta topped with a fennel sweet onion confit | $26.00 |
| Blue Corn & Cumin Dusted Scallops served over creamy polenta topped with a saffron aioli and olive tapenade | $23.00 |
| Slow Cooked Duck Leg Confit served over creamy polenta topped with our caramelized onion, smoked duck breast, and duck confit ragu | $24.00 |
| Grilled, Naturally Raised Meyer Farms Farm Angus Hanger Steak served over garlic mashed potatoes topped with smoked blue cheese butter and cabernet jus | $24.00 |
| Grilled Lamb Loin Chops served over garlic mashed potatoes finished with a 18 year balsamic vinegar & fig mojo | $24.00 |
| French Quarter Shrimp served over creamy polenta topped with sauteed mushrooms, andouille sausage & cajun style smoked tasso ham | $20.00 |
| Grilled Portabella Mushroom stuffed with goat cheese & carmelized onions, served over white beans topped with our shitake mushroom confit | $17.00 |
| TONIGHT'S DESSERTS | |
| "Pain Perdu" our twist with dried Maine blueberries and meyer lemon olive oil soaked in a sweet milk, topped with Maine blueberry & buttermilk ice cream | $8.00 |
| Chocolate Flourless Torte with Kahlua, cinnamon, espresso ganache & dulce de leche ice cream | $8.00 |
| Tradional Bistro Style Creme Caramel with vanilla bean | $8.00 |
| Lemon, Mascarpone & Ricotta Tart baked in a almond crust topped with Maine blueberry & buttermilk ice cream | $8.00 |
20% gratuity may be added to parties of 6 or more ~ separate checks not available to parties of 5 or more | |
Download printable menus:| Home * Menu * Directions * About Us * Press | ||||
MACHE BISTRO, Bar Harbor Restaurant •
135 Cottage Street •
Bar Harbor, Maine 04609
|