Please be aware that reservations are required  – walk in guests we will accommodate you of course if we have space.  

Dinner Menu


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

Roasted Tomato Parmesan Soup

Garlic Crouton, Scallions



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

Pan Roasted Free Bird Chicken Breast

Whipped Celery Root Purée, Caramel Chicken jus, Bacon, Pickled Ramp, Basil, and Heirloom Tomato 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



Callebaut Dark Chocolate Brownie Cookie Sandwich

Hot Fudge, Roasted Pecans, House Espresso Ice Cream

New York Style Cheesecake

Drunken Bing Cherries, Hazelnut and graham Cracker, Coconut Crumble

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.