March 1-11 , 2018
Sur Lie
 
 
Take Advantage of SPECIAL HOTEL RATES
 

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There’s something special about Sur Lie that sets us apart. It’s the values we have and the values we all share as a team that is transferred through to our guest. To us it’s about buying local.  It’s about giving back to our community. Food and drink are a craft here, something we take very seriously and we take pride in. To us it’s more than sitting down to eat dinner. You get more than food and a couple drinks…you get an experience. To us…it’s about giving each guest an amazing experience.  Every time.

 

 


Contact:

Phone: (207) 956-7350
Website: http://www.sur-lie.com
Menu Price: $35

Location:

11 Free Street
Portland, ME 04101

Dinner Hours:

Tuesday through Thursday 4p-9p Friday and Saturday 4p-10p
Credit Cards Accepted:
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Restaurant Notes:
Note this is a four course menu. In addition to the course options listed in the menu, the meal begins with options from To Settle & Nibble...
Mixta-warm marinated olives, candied orange, aromatics
Sweet Pea Hummus-lemon sabayon, lavash
White Bean Dip-navy beans, bacon, lavash
Pastrami Spiced Salmon Mi-Cuit-house pickles, roasted garlic
Maine Board-Smith Log pork sausage, Balfour Farm gouda, house pickles, roasted garlic, toast points

 


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

FIRST COURSE

Cream of Butternut Squash-fresh chèvre, pepitas, croutons, pumpkin seed oil

Greenhouse Salad-organic tomato, red onion, watermelon radish, ricotta, sherry vinaigrette

Fried Milk Braised Cauliflower-honey soy glaze OR Chicken Croquettes-pulled chicken, spiced bechamel

SECOND COURSE

Sur Taters-Maine green thumb potatoes, herbed butter, roasted garlic, blue cheese, pickled jalapeño

Brussels Sprouts-salmorra, lardons, marcona almonds OR Captains ' Cut Cod-parsnip purée, salsa verde

Crispy Pork Belly-wheat berries, kale, pickled white beans OR Lamb Bolognese-pipe rigate, Parmesan,

THIRD COURSE

Flourless Chocolate cake; cara cara orange purée, fresh cream gelato, lace croquant

Donuts-strawberry jelly filling, strawberry caster sugar

Brulee Oatmeal Pudding-Maine cracked oats, caramelized orange sugar, cherry compote

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Number 9!

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

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