Sunday, December 8, 2013
Compass Rose, a new restaurant at 339 Fore St., is having a soft opening tonight and expects to open to the public on July 4.
The restaurant, owned by chef Tony Kratovil and his wife Rose, will serve a variety of classic steak and seafood dishes.
“We will be serving lunch and dinner and probably brunch on Sunday,” Rose Kratovil said. “We’ll do a light fare menu late afternoon, from 2 to 5. We’re serving hand-cut steaks. Everything’s done on premise.”
She said they hope to be open for lunch Thursday, but “if it’s not a lunch menu it will be at least a light fare menu tomorrow, which will include a couple of sandwiches and appetizers. All of the meat is cut and cooked in house – corned beef, pastrami.”
Dinner will be served from 5 to 10 p.m. Appetizers on the menu include Oysters Rockefeller, escargots and seafood crepes. Dinner entrees include such classics as a 2-pound Baked Stuffed Lobster, a 14-ounce Prime Rib (served with a homemade popover), Steak au Poivre with peppercorn brandy sauce, Baked Stuffed Haddock and Surf & Turf.
Rose Kratovil said her husband has been a chef for about 38 years. They are originally from Kennebunkport and once owned a restaurant called the Peppermill Steak House. Most recently, she said, they handled all the functions at the Sanford Country Club.
Kratovil said they decided to open Compass Rose in Portland because “it’s really the place to be. You’re not really year round in Kennebunkport.”
Here's a look at their full dinner menu:
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod