March 1-12 , 2018
Sur Lie
 
 
Take Advantage of SPECIAL HOTEL RATES
 

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MaineToday 2018 Maine Restaurant Week Diner's Guide

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.

We hope you enjoy our four course meal for restaurant week. Dessert descriptions are below, in the notes.

 


Contact:

Phone: (207) 956-7350
Website: http://www.sur-lie.com
Dinner: $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. Here are our desserts:
Flourless Chocolate Cake; cara cara orange puree, fresh cream gelato, lace croquant 

Apple Cider Donut; maple glaze, apple, gelato    

Oatmeal Pudding Brûlée; cracked oats, burnt sugar, cranberry preserve

 


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

Mixta; warm marinated olives, candied orange, roasted garlic OR Brandade; roasted pearl onions

Sweet Pea Hummus; mint oil, lemon sabayon, lavash OR Black Bean Dip; corn, house bbq sauce, cilantro

Maine Board; Smith’s Log pork sausage, Balfour Farm Gouda, house pickles, roasted garlic, toast

SECOND COURSE

Cream of Corn; fresh chèvre, popped indian corn, crouton, herb oil OR Fried Milk Braised Cauliflower

Salt Roasted Beets; house ricotta, orange, turmeric buttermilk dressing OR Chicken Croquettes

Celery & Fennel; roasted pecans, Pineland Farm cheddar, Maine maple syrup vinaigrette

THIRD COURSE

Sur Taters; roasted garlic, herb butter, blue cheese crumbles, Aleppo pepper, pickled jalapeño

Brussels Sprouts; salmorra, lardons, marcona almonds OR Mushroom Bolognese; radiattore pasta, kale

Captains’ Cut Cod; parsnip puree, salsa verde, garlic chips OR Grilled Smoked Pork Chop

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