Please be aware that reservations are required – walk in guests we will accommodate you of course if we have space and we will collect your contact information to enter into our system should there ever be a need for contact tracing. We also ask that you wear your mask when entering or leaving the dining rooms. In addition we ask for your co operation in continuing to wear your mask while interacting with the wait staff, for example while placing your order or when conversing with our friendly wait staff.
Starters
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
Caramelized Broccoli
House Red Pepper Romesco, Chilies, Roasted Almonds, Crispy Shallots, Whipped Feta
Artisan Green Salad
Heirloom Tomato, Cucumber, Shaved Radish, Sweet Onion Sherry Vinaigrette
Roasted Tomato Parmesan Soup
Served with Garlic Crouton and Scallions
Entrees
Slow Braised Short Rib of Beef
Maple Sweet Potato Puree, Bacon Braised Brussels Sprouts, Natural jus, House Tomato Chutney
Pan Roasted Wester Ross Salmon Filet
Turnip, English Pea, Local Mushroom Hash, Spinach Leaves, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli
Crispy Confit Misty Knoll Chicken
Aged Vermont Cheddar Grits, English Peas, Local Mushrooms, Lardons, Pearl Onions, Veal jus, Garlic and Herb Salad
Maple Cider Brined Grilled Center Cut Pork Chop
Warm German Potato Salad, Braised purple cabbage, Dill Salad, Golden Raisins and Spiced Apple Butter
Roasted Cauliflower and Vermont cheddar Gratin
Beluga Lentil and Mushroom Pomodoro, Garlic Spinach Leaves, Marcona Almonds, Aged Parmesan
Desserts
Dark Chocolate Brownie
Hot Fudge, Roasted Pecans, Vanilla Bean Ice Cream
Buttermilk Shortcake
Maine Maple Blueberries, Roasted Pistachios, Whipped Mascarpone
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
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.
