Please be aware that reservations are required – walk in guests we will accommodate you of course if we have space.
Starters
Gulf of Maine Shrimp Toast 14
Baguette, Creole Remoulade, Garlic, Gherkins, Radish and Herb Gremolata
Maple Brook Farms Burrata 14
House Tomato Chutney, Ricotta Coulis, Basil Pesto, Garlic Olive Oil Crostini, Toasted Macadamia Nuts
Wok Fried Chinese Broccolini 12
Whipped Feta, Red Pepper Romesco, Crispy Shallots and Roasted Marcona Almonds
Korean BBQ Boneless Pork Ribs 14
Cabbage Slaw, Chili Lime Vinaigrette, Roasted Peanuts, Cilantro Salad
Baby Iceberg Greek Style Wedge 11
Castelvetrano Olive, Shaved Red Onion, Aged Feta, Red Wine Black Pepper Vinaigrette, Pita
Artisan Green Salad 10
Heirloom Tomato, Cucumber, Shaved Radish, Sweet Onion Sherry Vinaigrette
Baby Romaine Caesar Salad 11
Red and Green Organic Romaine, Red Quinoa Croutons, Aged Parmesan and Black Pepper Vinaigrette, Roasted Hazelnuts
Maple Cider Butternut Bisque 9
Toasted Pepitas, Creme Fraiche
Entrees
Slow Braised Short Rib of Beef 37
Maple Sweet Potato Puree, Bacon Braised Brussels Sprouts, Natural jus, House Tomato Chutney
Pan Roasted Wester Ross Salmon Filet 37
Turnip, Spring Pea, Local Mushroom Hash, Spinach Leaves, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli
Pan Roasted Free Bird Chicken Breast 34
Whipped Celery Root Purée, Caramel Chicken jus, Bacon, Pickled Scallion, Basil, and Heirloom Tomato Salad
Herb Grilled All Natural Pork Chop 34
Braised Purple Cabbage, Yukon Potato, Dill, Pearl Onion and mushroom Stroganoff, Golden Raisins, Spiced Apple Butter
Crispy Italian Herb Eggplant 33
Creole Sauce, Garlic Spinach, Ricotta Coulis, Pine Nuts, Basil Pesto, Aged Parmesan
Desserts
Callebaut Dark Chocolate Brownie Cookie Sandwich
Hot Fudge, Roasted Pecans, House Espresso Ice Cream
Salted Caramel Custard
Course Sea Salt, Fresh Berries
Apple Gateaux
Maple Bourbon Caramel, Toasted Hazelnuts, Cornflake Crunch, Vanilla Bean Ice Cream
Vanilla Bean Crème Brulee
Fresh Seasonal Berries
Chef Brian’s Homemade Ice Cream
Ask about the daily selections
Prix Fixe 48
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.
