Caramelized Broccoli, Jalapeño and Cheddar 12
Pineland Farm Cheese Curds, Pickled Peppers, Green Onion Aioli, House Tomato Jam, Garlic Bread Crumbs
Gulf of Maine Lobster Toast 12
Baguette, Creole Remoulade, Garlic, Gherkins, and Herb Gremolata
Pastrami Cured Maine Ducktrap River Smoked Salmon Crostini 12
Gherkin, Egg, Olive Oil, Parsley and Caper Relish, Dijonnaise, Pumpernickel Bread
Mama’s Meatballs 12
Pork, Beef and Veal, Marinara, Fresh Ricotta, Shaved Parmesan
Maplebrook Farm Burrata 12
Ricotta Coulis, Honey White Peach Compote, Basil Leaves, Macadamia Nuts, Olive Oil Crostini
Chef Inspired Soup du Jour 8
Baby Romaine Wedge Salad 9
Toasted Quinoa and Hazelnut Croutons, Grilled Lemon, Garlic Parmesan Vinaigrette
Artisan Green Salad 9
Cocktail Tomatoes, Cucumber, Shaved Radish, Pickled Red Onion, Ice Wine Vinaigrette
Frisee and Winter Lettuce Salad 9
Bacon, Egg, Crispy Potato, Aged Clothbound Cheddar, Black Pepper Buttermilk Vinaigrette
Pan Roasted Wester Ross Salmon 30
English Pea, Local Mushroom and Baby Turnip Hash, Horseradish Gremolata, Maple Bourbon Cream
Broiled Georges Banks Scallops 30
Grilled Lemon, Béarnaise Butter, Herb Persillade, Spinach Leaves, Chorizo Vinaigrette, Potato Salad
Grilled Gulf Shrimp Creole 30
Basmati Fried Rice, Garlic and Green Onion, Traditional Creole Sauce, Crispy Eggplant, Herb Salad
Slow Braised Short Rib of Beef 34
Sweet Potato Purée, Bacon Braised Brussels Sprouts, Braising jus, Tomato Chutney
Confit of Misty Knoll Chicken 32
Vermont Cheddar Grits, Lardons, Garlic, Button Mushrooms, Pearl Onions, Veal jus, Horseradish
Hatfield Farm’s Pork Tenderloin Schnitzel 29
Braised Purple Cabbage, Pearl Onion, Herbed Stroganoff Spätzle, Grilled Lemon, 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.
