MACHE BISTRO, Bar Harbor Restaurant
207.288.0447
Home
Menu
Directions
About Us
Press
Reservations
Dishes change nightly. I sometimes update this menu moments before we open each night, so please expect changes if you are checking this menu before 5:30pm.
We do not offer a children's menu.
BEGINNINGS
"Three Olives": Marinated olives, olive tapenade and olive & goat cheese stuffed piquillo pepper
$10.00
Cabernet Poached Pear served over baby arugula topped with whipped smoked blue cheese, cranberries & candied pecans
$8.00
Local Maine Crab & Goat Cheese Stuffed Piquillo Peppers served with baby arugula and saffron~tomato aioli
$9.00
Charcuterie (Cured Meats): Wine Cured Sopressata & Finocchiona Fennel Sausage served with olive tapenade, cornichons, Vermont aged goat cheese and P'tit Basque aged French sheep's milk cheese
$14.00
Cheese Plate: Cambozola (blue camembert), Vermont Ash-ripened goat cheese and Spanish Mahon aged cow cheese served with caramelized onion & fig jam
$14.00
Our Rillette: A rustic puree similar to pate' with smoked duck breast, chicken livers, and our duck confit, served with grilled bread, cornichons & grained mustard
$9.00
Seared Crispy Pork Belly finished with an apricot~pinenut brown butter
$12.00
Roquefort Crusted Goat Cheese served with beet & mache salad drizzled with truffle vinaigrette
$9.00
"French Lobster Roll"--Maine lobster, caramelized onions and brie cheese rolled in a griddle-crisped flat bread
$14.00
SALADS
Local Fiddlehead & Arugula Salad tossed with Meyer lemon vinaigrette and asiago cheese
$8.00
Mixed Green Salad with dried cranberries, pecans & goat cheese tossed in a honey~balsamic vinaigrette
$8.00
Provencal-style Grilled Calamari tossed with saffron aioli, broken olive tapenade & baby arugula
$9.00
SMALL PLATES
Coq Au Vin: Wine braised Chicken Leg Quarter with carrots, sweet onions, and shitake mushrooms served over mashed potatoes
$15.00
Slow Cooked Quail Confit served over creamy polenta topped with Cajun spiced tasso ham and mushrooms
$16.00
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 white beans topped with fennel~onion confit
$26.00
Bouillabaisse: Provencal Seafood Stew with halibut, scallops, shrimp and calamari cooked in a saffron, fennel & tomato broth
$26.00
Grilled, Naturally Raised Meyer Farms Angus Hanger Steak served over garlic mashed potatoes topped with smoked blue cheese butter and cabernet jus
$24.00
Our Cassoulet: Rustic white bean stew with seared duck breast, smoked duck & duck confit
$26.00
Grilled Pork Tenderloin served over garlic mashed potatoes topped with caramelized onion, bacon & fig jam
$23.00
Slow Cooked Duck Leg Confit served over creamy polenta topped with our caramelized onion, smoked duck breast, and duck confit ragu
$26.00
Pan Roasted Scallops & Chorizo Sausage served over creamy polenta topped with smoked chile romesco sauce
$25.00
Seared Polenta Cake topped with our mushroom confit, pinenuts, asiago cheese and truffle oil
$18.00
TONIGHT'S DESSERTS
Bailey's & Coffee Infused Chocolate Torte baked in a pecan crust, topped with dulce de leche gelato
$9.00
Lemon, Buttermilk & Mascarpone Tart baked in a ginger cookie crust topped with pistachio gelato
$8.00
Classic Vanilla Crème Caramel
$8.00
"Pain Perdu" our twist with blood orange olive oil and sherry soaked in a sweet milk, topped with pistachio gelato
$8.00
Our Blackberry & Apricot Crisp with rolled oat and almond topping served with sweet whipped cream
$8.00
Cabernet Poached Pear with Blackberry Cabernet Sorbet
$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 * Reservations
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 |
Reservations |
Dishes change nightly. I sometimes update this menu moments before we open each night, so please expect changes if you are checking this menu before 5:30pm. We do not offer a children's menu. | |
| BEGINNINGS | |
| "Three Olives": Marinated olives, olive tapenade and olive & goat cheese stuffed piquillo pepper | $10.00 |
| Cabernet Poached Pear served over baby arugula topped with whipped smoked blue cheese, cranberries & candied pecans | $8.00 |
| Local Maine Crab & Goat Cheese Stuffed Piquillo Peppers served with baby arugula and saffron~tomato aioli | $9.00 |
| Charcuterie (Cured Meats): Wine Cured Sopressata & Finocchiona Fennel Sausage served with olive tapenade, cornichons, Vermont aged goat cheese and P'tit Basque aged French sheep's milk cheese | $14.00 |
| Cheese Plate: Cambozola (blue camembert), Vermont Ash-ripened goat cheese and Spanish Mahon aged cow cheese served with caramelized onion & fig jam | $14.00 |
| Our Rillette: A rustic puree similar to pate' with smoked duck breast, chicken livers, and our duck confit, served with grilled bread, cornichons & grained mustard | $9.00 |
| Seared Crispy Pork Belly finished with an apricot~pinenut brown butter | $12.00 |
| Roquefort Crusted Goat Cheese served with beet & mache salad drizzled with truffle vinaigrette | $9.00 |
| "French Lobster Roll"--Maine lobster, caramelized onions and brie cheese rolled in a griddle-crisped flat bread | $14.00 |
| SALADS | |
| Local Fiddlehead & Arugula Salad tossed with Meyer lemon vinaigrette and asiago cheese | $8.00 |
| Mixed Green Salad with dried cranberries, pecans & goat cheese tossed in a honey~balsamic vinaigrette | $8.00 |
| Provencal-style Grilled Calamari tossed with saffron aioli, broken olive tapenade & baby arugula | $9.00 |
| SMALL PLATES | |
| Coq Au Vin: Wine braised Chicken Leg Quarter with carrots, sweet onions, and shitake mushrooms served over mashed potatoes | $15.00 |
| Slow Cooked Quail Confit served over creamy polenta topped with Cajun spiced tasso ham and mushrooms | $16.00 |
| 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 white beans topped with fennel~onion confit | $26.00 |
| Bouillabaisse: Provencal Seafood Stew with halibut, scallops, shrimp and calamari cooked in a saffron, fennel & tomato broth | $26.00 |
| Grilled, Naturally Raised Meyer Farms Angus Hanger Steak served over garlic mashed potatoes topped with smoked blue cheese butter and cabernet jus | $24.00 |
| Our Cassoulet: Rustic white bean stew with seared duck breast, smoked duck & duck confit | $26.00 |
| Grilled Pork Tenderloin served over garlic mashed potatoes topped with caramelized onion, bacon & fig jam | $23.00 |
| Slow Cooked Duck Leg Confit served over creamy polenta topped with our caramelized onion, smoked duck breast, and duck confit ragu | $26.00 |
| Pan Roasted Scallops & Chorizo Sausage served over creamy polenta topped with smoked chile romesco sauce | $25.00 |
| Seared Polenta Cake topped with our mushroom confit, pinenuts, asiago cheese and truffle oil | $18.00 |
| TONIGHT'S DESSERTS | |
| Bailey's & Coffee Infused Chocolate Torte baked in a pecan crust, topped with dulce de leche gelato | $9.00 |
| Lemon, Buttermilk & Mascarpone Tart baked in a ginger cookie crust topped with pistachio gelato | $8.00 |
| Classic Vanilla Crème Caramel | $8.00 |
| "Pain Perdu" our twist with blood orange olive oil and sherry soaked in a sweet milk, topped with pistachio gelato | $8.00 |
| Our Blackberry & Apricot Crisp with rolled oat and almond topping served with sweet whipped cream | $8.00 |
| Cabernet Poached Pear with Blackberry Cabernet Sorbet | $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 * Reservations | |||||
MACHE BISTRO, Bar Harbor Restaurant •
135 Cottage Street •
Bar Harbor, Maine 04609
|