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