Dinner Menu


Steamed Bangs Island Maine Mussels  9
Grilled Toast Points, Cooked in White Wine and finished with Green Garlic, Fresh Herb Butter

Gemelli Pasta with Smoked Salmon   7
House Smoked Salmon, Lemon Creme Fraiche and Chives                                                                                                                                                                

 Crab Cake   8
 Apple Bacon Remoulade, Pea Tendrils

Chilled Gulf Shrimp Cocktail   8
Lemon and Citrus Tossed Greens (GF)

Beef Carpaccio   8
Shaved Reggiano Parmigiano, Extra Virgin Olive Oil (GF)

Tabbouleh Salad  7
Spring Vegetables, Local Feta, Lemon Yogurt Sauce (V)


Chef Inspired Soup du Jour   5


Shaved Iceberg Lettuce   7
Lardons, Glazed Walnuts, Grape Tomato, and Herb Vinaigrette
Topped with Fried Leeks and Great Hill Bleu Cheese

Spring Mix Salad   7
Sliced Beefsteak Tomato, Pickled Red Onion, Classic Mustard Vinaigrette
 Knife and Fork Caesar Salad  7 
 Garlic Croutons, Parmesan Tuile, White Anchovy

Red and Yellow Roasted Beet Salad   7
Mache tossed with an Orange and Shallot Vinaigrette, House-Made Boursin on a Crouton (V)


Horseradish Crusted Faroe Islands Salmon   28
Parsley Pernod Sauce, Chive Whipped Potatoes, Braised Fennel with Orange Segments

Fresh Catch of the Day  28
Delivered regularly fresh from the coast of Maine, please ask your server for details

Seafood Stew   28
Lobster, Littleneck Clams, Mussels, Monk Fish in a Lobster Fennel Broth, Fingerling Potatoes, Rouille on Crostini

Filet of Beef Tenderloin   29
Whipped Maine Potatoes, Seasonal Vegetables. Served with Red Wine Demi-Glace, Topped with Bone Marrow Butter (GF)

Lemon Thyme Statler Chicken Breast, Maine-Ly Farm, Warren Maine   27
Israeli Couscous, Diced Spring Vegetables, Lemon Foam

Grilled Meadow View Farm Leg of Spring Lamb   28
Fingerling Potatoes, Spring Vegetables, Tomato Mint Sauce (GF)
Veal Milanese   28
Breaded Veal Cutlet, Baby Arugula and Tomato in a Balsamic Vinaigrette
French Fries, Lemon

Farmer Glen's Mount Washington Valley Raised Pork Tenderloin   28
Red Chili Marinade, Grilled and Sliced, served with a Black Bean and Corn Salsa, Johnny Cakes

Fresh Linguini Primavera    26
Peas, Asparagus, Zucchini, and Mushrooms (V)
* If dining with us multiple evenings Chef Neal will create alternative vegetarian options for you each evening
Prix Fixe   40
Order Any Two Courses From The Menu Plus Dessert

Neal E. Myer - Chef de Cuisine