Dinner Menu

Appetizers

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

Soup

Chef Inspired Soup du Jour   8

Salads

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

Entrées

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.