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

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Serving creative, craveable cuisine in Portland, Maine. Congress Square proudly services a selection of local artisan brews and spirits including Gunpowder Rye, Ingenium Gin, Ration Rum, Gold River Blueberry Vodka ad Barlett Apple Brandy.

Congress Squared is open daily from 6:30am - 10:00pm, with bar service until 11:00pm nightly. Happy Hour, from 3:00pm to 6:00pm daily features specially priced drnks and appetizers. Or Portlnd Maine dining room seats 70 guests. For private dining, at Adeline Room can accommodate as many as 10 for an intimate dinner or small meeting.


Contact:

Phone: 207-517-8831
Website: http://www.congresssquared.com
Menu Price: $35

Location:

157 High Street
Portland, ME 04107

Dinner Hours:

Open daily 6:30am - 10:00pm with bar service until 11:00pm
Credit Cards Accepted:
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Restaurant Notes:

Lunch menu $15.00, Dinner menu $35.00


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

FIRST COURSE

FRIED STUFFED MUSHROOMS chorizo, cheddar, onion dip

TOMATO BISQUE cheddar gratinee, garlic crouton

CHOPPED SALAD market vegetables, arugula, pearl mozzarella, basil

SECOND COURSE

CHICKEN SCALLOPINI Bell pepper panzanella, pepperoncini vinaigrette

EGGPLANT PARMIGIANA heirloom tomato, basil, mozzarella, garlic bread

‘FINNAN HADDIE’ smoked cod stew, potatoes, spinach, leeks

THIRD COURSE

LEMON BAR Toasted nuts, blueberry whipped cream

CHOCOLATE FONDUE assorted fruits and dippers

FIRST COURSE

NEW ENGLAND CLAM CHOWDER bacon, local clams

TOMATO BISQUE cheddar gratinee, garlic crouton

SECOND COURSE

AGED CHEDDAR GRILLED CHEESE beefsteak tomato, market vegetable salad

c2 SLIDERS bacon jam, arugula, pickles, fried onion, cheddar, fries

FLATBREAD Tomato sauce, speck, roasted peppers

THIRD COURSE

LEMON BAR Toasted nuts, blueberry whipped cream

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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