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

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Chef David Turin is excited to host you during this year's restaurant week.  Enjoy our comfortable and elegant open kitchen dining room as we blend locally sourced and beautifully fresh ingredients with our creative "no culinary borders" approach.

See David's interview with Maine Restaurant Week here.


Contact:

Phone: 207-773-4340
Website: http://www.davidsrestaurant.com
Menu Price: $35

Location:

22 Monument Square
Portland, ME 04101

Dinner Hours:

Lunch Monday-Friday, 11:30 a.m. to 3 p.m.; Dinner Sunday-Thursday, 5 p.m. to 9 p.m., Friday-Saturday, 5 p.m. to 10 p.m.
Credit Cards Accepted:
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Restaurant Notes:

**For lunch, choose either an appetizer and entree or entree and dessert from our Maine Restaurant Week lunch menu for $15 per person or all three courses for $20 per person.


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

FIRST COURSE

Orange-Cranberry Chicken sausage house-made with cabernet & sweet onion marmalade, green apple salad

Butternut squash-apple bisque GF+ blue cheese crostini, maple-bacon brulée

Arugula salad crumbled blue cheese, black currants, spiced pecans, shaved red onion

SECOND COURSE

Lemon herb roasted pollock & Peeky Toe Crab Truffled butternut squash risotto cake, braised spinach

Grilled pork ribeye GF white balsamic-apple relish, maple mashed sweets and braised spinach w bacon

Meat loaf crispy cumin onions, porcini mushroom jus, garlic mashed potato with glazed carrots

THIRD COURSE

Carrot Cake roulade with spiced molasses House baked carrot cake, vanilla cream cheese icing

Créme brulée GF

Triple chocolate terrine dark, milk and white chocolate raspberry espresso coulis

FIRST COURSE

Clam chowder Thyme, brown sugar, bacon

Beet Bruschetta Golden beets, citrus, scallions, dill goat cheese, honey-Dijon V OR Soup of the Day

Arugula salad Spiced pecans, black currants, red onion, crumbled blue cheese V

SECOND COURSE

Mixed Grill “Portland” sirloin, blackened shrimp and scallop skewer, porcini jus, herbed butter

Mediterranean grilled rare tuna salad Artichoke, tomatoes, mozzarella, kalamata olives, greens GF

Exotic mushroom ravioli Ricotta, forest mushrooms, Madeira sauce, truffle oil V

THIRD COURSE

Créme brulée V GF

Cheesecake the chef’s flavor of the day V

David’s cookie & ice cream White & dark choc chip granola cookie, vanilla ice cream, choc sauce V*

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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