March 1-11 , 2018
Twenty Milk Street
 
 
Take Advantage of SPECIAL HOTEL RATES
 

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Twenty Milk Street is located in the beautiful Portland Regency Hotel and Spa, in the heart of the Old Port.

The hotel is celebrating its 30th year in business.  The casual, yet elegant decor of the newly renovated dining room is welcoming.   Enjoy a cozy table by the fireplace or a nice window seat overlooking our courtyard. 

The ambiance is only the beginning. Executive Chef Alan Cook and Sous Chef Jim Fitzgerald will prepare delicious dishes.

The location, food and service will make your visit memorable.  Complementary Valet parking nightly; just pull up front and enjoy!


Contact:

Phone: 207-774-4200
Website: http://theregency.com
Menu Price: $35

Location:

20 Milk Street
Portland, ME 04101

Dinner Hours:

Sunday-Thursday 5-9, Friday and Saturday 5-9:30
Credit Cards Accepted:
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Restaurant Notes:

Addiitional Vegetarian Entee: Lakin's Gorges Ricotta Tortellini sauteed with North Spore mushrooms in kale porcini broth

 

We will NOT accept Restaurant.com or Amazon Local during Restaurant Week.

 


We will have vegetarian options during restaurant week. Ask your server for suggestions or please feel free to call ahead.

FIRST COURSE

Tomato Soup garnished with truffled pecorino croutons

Roasted Pork Belly and Brussel Sprouts- Lakin Gorges Opus 42 and maple aioli

Maine Crab and Avocado Toasts- micro radish greens and red bell pepper coulis

SECOND COURSE

Bell and Evens Chicken Breast , creamy risotto, chicken confit and whole grain mustard leeks

Braised Short Rib Pot Pie with cheddar chive biscuit crust

Cedar Roasted Faroe Island Salmon, smoked salmon tomato cream sauce, spinach and garganelli pasta

THIRD COURSE

Banana Sundae -caramelized banana ice cream, rum caramel and candied walnuts

Pavlova -meringue topped with fresh raspberries and dark chocolate

Torta Barozzi -flourless Italian chocolate cake with cherry compote

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Number 9!

This ninth annual MRW ... 9 winters worth of celebrating Maine's local- and independently owned restaurants

AND A BIG THANKS TO OUR SPONSORS