Please be aware that reservations are required  – walk in guests we will accommodate you of course if we have space and we will collect your contact information to enter into our system should there ever be a need for contact tracing. We also ask that you wear your mask when entering or leaving the dining rooms. In addition we ask for your co operation in continuing to wear your mask while interacting with the wait staff, for example while placing your order or when conversing with our friendly wait staff. 

Dinner Menu

Starters

Gulf of Maine Lobster Toast

Baguette, Creole Remoulade, Garlic, Gherkins, Radish and Herb Gremolata

 Maple Brook Farms Burrata

House Tomato Chutney, Ricotta Coulis, Basil Pesto, Garlic Olive Oil Crostini, Toasted Macadamia Nuts

Wok Fried Chinese Broccoli

Korean Chili Pepper, Garlic, Sesame, Scallion, Crispy Shallots and Roasted Cashews

Baby Iceburg Greek Style Wedge

Castelvetrano Olive, Shaved Red Onion, Aged Feta, Red Wine Black Pepper Vinaigrette, Pita

Artisan Green Salad

Heirloom Tomato, Cucumber, Shaved Radish, Sweet Onion Sherry Vinaigrette

Baby Romaine Caesar Salad

Red and Green Organic Romaine, Red Quinoa Croutons, Aged Parmesan and Black Pepper Vinaigrette, Roasted Hazelnuts

Sweet Spring Onion Soup

Aged Gruyere Crostini, Scallions

 

Entrees

Slow Braised Short Rib of Beef

Crispy Confit New Potato, Natural jus, Frisee Leaves, Black Pepper Buttermilk Vinaigrette, Spring Asparagus, House Tomato Chutney

Pan Roasted Wester Ross Salmon Filet

Turnip, English Pea, Local Mushroom Hash, Spinach Leaves, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli

Crispy Confit Misty Knoll Chicken

Aged Vermont Cheddar Grits, English Peas, Local Mushrooms, Lardons, Pearl Onions, Veal jus, Garlic and Herb Salad

Herb Grilled All Natural Pork Chop

 Crispy Corn Tortilla, Roasted Corn and Poblano Salsa, Spinach Leaves, Garlic Aioli, Aged Feta, Cilantro

Crispy Italian Herb Eggplant

Creole Sauce, Garlic Spinach, Ricotta Coulis, Pine Nuts, Basil Pesto, Aged Parmesan

 

Desserts

Dark Chocolate Brownie

Hot Fudge, Roasted Pecans, Chocolate Bailey’s Ice Cream

Chewy Oatmeal Raisin Cookie Sandwich

Spiced Apple Compote, Golden Raisins and Vanilla Bean Ice Cream

Vanilla Bean Crème Brulee

Fresh Seasonal Berries

Chef Brian’s Homemade Ice Cream

Ask about the daily selections

 

Prix Fixe    42
Your choice of appetizer, or soup, or salad and an entrée from the menu as well as dessert

Brian Gazda – Executive Chef
Maria Aquisap – Kitchen Manager

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.