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
Chef Inspired Soup du Jour 8
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
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.
