Dinner Menu

Appetizers

Caramelized Heirloom Honey Carrots   12
House Tzatziki, Chilies, Dill Salad, Roasted Cashews, Crispy Shallots

Gulf of Maine Lobster Toast   12
Baguette, Creole Remoulade, Garlic, Gherkins, Herb Gremolata

Pastrami Cured Maine Ducktrap River Smoked Salmon   12
Gherkin, Egg, Dijonnaise, Parsley and Caper Relish, Pumpernickel Toast

Chive and Black Pepper Parmesan Gnocchi    12
Local Mushroom Ragout, Crispy Shallot, Asparagus

Maplebrook Farm Burrata    12
Ricotta Coulis, House tomato Chutney, Macadamia Nuts, Basil Leaves, Olive Oil Crostini

Soup

Chef Inspired Soup du Jour   8

Salads

Baby Romaine Wedge Salad    9
Red Quinoa, Toasted Hazelnut Croutons, Scallions, Grilled Lemon, Parmesan and Black Pepper Vinaigrette

Artisan Green Salad   9
Cocktail Tomatoes, Cucumber, Shaved Radish, Pickled Red Onion, Ice Wine Vinaigrette

Baby Kale and Apple Salad   9
Farro, Green Apple, Golden Raisin, Ricotta Salata, Marcona Almonds, Lemon Thyme Vinaigrette

Entrées

Pan Roasted Wester Ross Salmon   30
English Pea, Local Mushroom and Baby Turnip Hash, Grilled Lemon, Horseradish Gremolata, Green Onion Aioli

Broiled Georges Bank Scallops    30
Grilled Lemon, Béarnaise Butter, Herb Persillade, Spinach Leaves, Chorizo Vinaigrette, Potato Salad

Herb Grilled Gulf Shrimp Creole    30
Basmati Fried Rice, Garlic and Green Onion, Traditional Creole Sauce, Crispy Eggplant, Herb Salad

Slow Braised Short Rib of Beef   30
Maple Whipped Sweet Potato, Bacon Braised Brussels Sprouts, Braising jus, House Tomato Chutney

Confit of Misty Knoll Chicken  32
Vermont Cheddar Grits, Local Mushrooms, English Peas, Pearl Onion, Lardons, Garlic Herb Salad

Crispy Lucki 7 Pork Schnitzel  29
Braised Purple Cabbage, Yukon Potato, Dill, Pearl Onion and Button Mushroom Stroganoff, Grilled Lemon, Spiced Apple Butter

Jamaican Heirloom Black Bean and Chickpea Stew    26
Plant-Based Protein, Organic Chickpeas and Black Beans, Basmati Rice, Roasted Cashew, Pita Crisp, Crème Fraîche

 

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.