Dinner Menu

Appetizers

Spring Mushroom and Asparagus   12
Local Mushroom, Young Asparagus, Roasted Red Pepper Romesco, 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 Crostini    12
Gherkin, Egg, Olive Oil, Parsley and Caper Relish, Dill Cream Cheese Spread

Mama’s Ragu    12
Pork, Beef and Veal Marinara, Fresh Ricotta Hand Crafted Cappallacci, Shaved Parmesan

Maplebrook Farm Burrata    12
Ricotta Coulis, House Tomato Chutney, Basil Leaves, Macadamia Nuts, Olive Oil Crostini

Soup

Chef Inspired Soup du Jour   8

Salads

Baby Artisan 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

Baby Butter Lettuce and Asparagus Salad   9
Local Mushroom, Asparagus, Radish, Quinoa, Pecorino Romano Cheese, Toasted Hazelnuts, Aged Sherry Mustard Vinaigrette

Entrées

Pan Roasted Wester Ross Salmon   30
English Pea, Local Mushroom and Baby Turnip Hash, Horseradish Gremolata, Green Onion Aioli

Broiled Georges Bank 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

Pan Roasted Prime Rib of Beef    34
House Herb Frites, Asparagus, Frisee Leaves, Herb Chimichurri, Creamy Black Pepper Vinaigrette

Confit of Misty Knoll Chicken  32
Vermont Cheddar Grits, Lardons, English Peas, Garlic, Button Mushrooms, Pearl Onions, Veal jus, Horseradish Gremolata

Hatfield Farm’s Pork Tenderloin Schnitzel  29
Braised Purple Cabbage, Yukon Potato, Dill, Pearl Onion and 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.