Caramelized Broccolini 12
Roasted Red Pepper Romesco, Pickled Chilies, Basil, Aged Feta, Marcona Almonds
Gulf of Maine Lobster Toast 12
Baguette, Creole Remoulade, Garlic, Gherkins, Herb Gremolata
Pastrami Cured Maine Ducktrap River Smoked Salmon 12
Gherkin, Egg, Dijonnaise, Parsley and Caper Relish, Pumpernickel Toast
Mama’s Meatballs 12
Pork, Beef and Veal, Marinara, Fresh Ricotta, Shaved Parmesan
Maplebrook Farm Burrata 12
Ricotta Coulis, Summer Peach Jam, Macadamia Nuts, Basil Leaves, Olive Oil Crostini
Chef Inspired Soup du Jour 8
Baby Iceberg Wedge Salad 9
Backyard Farms Cocktail Tomato, Bayley Hazen Blue Cheese, Cucumber, Lardon, Scallion, Black Pepper Buttermilk Vinaigrette
Artisan Green Salad 9
Cocktail Tomatoes, Cucumber, Shaved Radish, Pickled Red Onion, Ice Wine Vinaigrette
Chilled Watermelon and Baby Arugula Salad 9
Summer Watermelon, Shaved Radish, Cucumber, Ricotta Salata, Pine Nuts, Chili Lime Vinaigrette
Pan Roasted Wester Ross Salmon 30
English Pea, Local Mushroom and Baby Turnip Hash, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli
Broiled Georges Bank Scallops 30
Grilled Lemon, Béarnaise Butter, Herb Persillade, Spinach Leaves, Chorizo Vinaigrette, Potato Salad
Herb Grilled Gulf Shrimp Creole 30
Basmati Fried Rice, Garlic and Green Onion, Traditional Creole Sauce, Crispy Eggplant, Herb Salad
Pan Roasted Prime Rib Eye of Beef 34
House Fingerling Herb Frites, Asparagus, Frisee Leaves, Herb Chimichurri, Creamy Black Pepper Vinaigrette
Confit of Misty Knoll Chicken 32
Vermont Cheddar Grits, Lardons, Garlic, Button Mushrooms, Pearl Onions, Veal jus, Horseradish
Crispy Lucki 7 Pork Schnitzel 29
Braised Purple Cabbage, Yukon Potato, Dill, Pearl Onion and Button Mushroom Stroganoff, Grilled Lemon, Spiced Apple Butter
Roasted Tomato Beluga Lentil Mushroom Bolognaise 26
Herb Pappardelle Pasta, Garlic Spinach, Basil Leaves, Marcona Almond, Parmesan and Herb Salad
Prix Fixe 42
Your choice of appetizer, or soup, or salad and an entrée from the menu as well as dessert
Brian Gazda – Chef de Cuisine
For our Vegetarian guests we always have a vegetarian dish on the menu and if staying several nights Chef Brian Gazda will create a special individual dish for each evening of your stay.
