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Plan Your StayAppetizers For All Seasons
Our dynamic, award-winning Executive Chef Gil Plaster has been cooking up a few additions to the menu for autumn. Certain summer dishes are so seasonal we are not able to continue serving them through fall. The tangy ceviche with local flounder is off the menu at The Causeway for now. It was such a bright, light, fresh appetizer bursting with flavor, we hope to see it again come summer. We do still have the zucchini basil soup on the list, for a last blast of farm to table green goodness. Chef’s haddock chowder is the perfect transitional dish, taking us from Maine summer to Maine fall. Gil builds his chowder from the freshest local haddock combined with a fish and corn stock that provides depth and richness without too much cream. It’s just delightful!
Soup and Salad
Our favorite fall salad of all time is Chef’s Roasted Beet Salad, for so many reasons. First, we use Spear Spring Farm greens, which are locally grown, organic, and gorgeous. We love stopping at their farmstand whenever we drive through Warren on Route 1. Beets are just beautiful, aren’t they? So alluring and jewel-like. Chef incorporates both red and golden beets in this autumn salad, which is so brilliant. Red beets definitely have been kissed by the earthy sweetness of Maine soil, whereas the golden beet has a slight nuttiness. The interplay of flavors and colors is really fun. Chef Gil and his team always include a lovely soft goat cheese in The Causeway’s stunningly simple beet salad. Goat cheese is both creamy and tangy, to complement the earthy vegetable elements. White balsamic dressing is bright and balanced, and brings everything together with just enough zip.
Even More Appetizers!
What is so special about the Pork Belly Bao? In a word – everything. The bao bun, which originated in China, is steamed to order and filled with the pork and pickled veggies. It is pillowy perfection and the ideal vehicle for all the ingredients. The pork belly is cooked sous vide, which means it is gently and delicately prepared in a warm water bath; there are many reasons chefs use this nifty French technique, but mostly because it keeps meat moist. Once cooled, the pork belly is fried crispy to add texture and depth of flavor. How good is this getting?! Daikon radish and carrots from another local farm are thinly sliced and pickled in house just for this one tremendous appetizer. Every element in this dish is a knock out. What did we forget? Oh, yeah, a rather addictive condiment. Gochuchang Kewpie mayo brings the whole dish together with a slight spice and umami flavor. Try this yummy pork belly bun, won’t you?
Crispy Artichoke Hearts
We’ve never had these artichokes on the menu before, and they are so satisfying and tasty. These artichokes melt in your mouth. Chef makes a bespoke flour blend for this appetizer, which consists of rice, tapioca and potato starch which compliment each other in different ways that deliver a delicious crunch and hold the crisp longer than all purpose flour would. And it also happens to be gluten free! If you are celiac or gluten free the kitchen will alter the preparation slightly – it cannot be deep fried but pan fried, and the resulting dish is equally delicious. Artichokes are another earthy vegetable and therefore pair so well with the brightness of lemon. A creamy, acidic lemon aioli is exactly what is needed to lighten and brighten the dish. Parmesan always adds depth of flavor and texture, and it is an umami bomb. In conclusion, the grilled lemon finishes the dish with warmth, heat, and a bit of punch. All things considered, this is one of the most delicious appetizers we’ve ever enjoyed here at The Causeway, and that’s saying something.
Wagyu Meatballs
Calabrian pepper is a spicy Italian pepper from Italy’s rustic southern region. Calabrian pepper makes for a smoky, sweet slightly spicy marinara, which balances the round fat of ground beef in the meatballs. Our creamy ricotta is made fresh in house and cools the heat of the peppery red sauce. The grilled bread is reminiscent of street food, and we would not be upset if you made little sandwiches from the meatballs and bread. Enjoy this dish any way you’d like, of course! It’s a good one to share, and can even be a light meal if you are feeling only peckish, and not ravenous. What about this Wagyu Meatballs and a Caesar Salad with a crisp glass of white wine? Let’s go!
On The Entree List
If you live in MidCoast Maine or are a frequent visitor, you may have noticed that there are no steakhouses anywhere around! This is an enormous failing in the local dining scene, because going out for a steak dinner is one of life’s great pleasures. Koji Marinated NY Strip is Chef’s latest ingenious creation. Koji marinade is a Japanese cuisine classic. It employs fermented rice to make a paste that is then rubbed on the meat and marinaded for 8-12 hours to give the steak a sensational umami flavor that is similar to result of a dry aging process. So as an ode to the Japanese steakhouse preparation, Chef paired this NY Strip Steak with steamed white rice and a crushed cucumber salad. The Tonkatsu sauce is a blend of ketchup, vinegar, sugar, spices, and a secret sauce of his own design. If you are a carnivore, and love our Braised Short Rib and Brined Duck Breast, you must try this steak!
We anticipate that the creative and always-innovating Chef Gil Plaster will have a winter edition of the menu in a few months. So enjoy these dishes while they last. Because we aim to use the most seasonal and local products whenever possible we can’t always predict what will be available and on the menu from one season to the next, or from year to another. Come to The Causeway this October for an elevated yet relaxed dining experience by the sea in Spruce Head.