for Spring 2010

First Course

Gourmet Gardens Baby Greens
with Vermont feta, kalamata olives, and vinaigrette of house-grown herbs

Chervil Waffles
with Chandler Pond Farm fried chicken and Clem's bacon sausage gravy

Maine Shellfish Medley
including varied daily assortments of razor clams, cockles, mussels, peeky-toe crab, and Manila clams with backyard mint emulsion and Japanese hot peppers

Rabbit Hill Spring Roll

Inn's garden cabbage, pea tendrils, and herbs, along with local vegetables in a rice flour wrap, with a trio of sauces and soy gelee

Soup of the Evening

 

Main Course

Seared Maine Halibut
with uni sauce, asparagus, ramps, and tourne potatoes

Herbed Pasta Lasagna
in layers of native raised baby zucchini, yellow squash, patty pans, turnips, and a vegetable puree trio

Three-Spiced Rack of Winding Brook Farm Lamb
with grilled barley bread, wilted spinach, and sweet roasted garlic

Aged Cote du Boeuf
with sun chokes, parsnips, carrots, stinging nettle puree, and beech mushrooms

Grilled Traditional Trade Farm Pork Loin
with a cabernet rice medley, black pepper gastrique, and lovage

 

Desserts served with Coffee or Tea

Bittersweet
~ dark chocolate ganache bar with a side of sweet pea, lemon cheesecake, candied peas, and lemon foam

Rhubarb Crisp
~ spring rhubarb crisp in a phyllo cup with house churned lavender ice cream

Strawberry Tar Tare
~ raw strawberries on a lime chiffon cake with mint pesto sorbet

Maple Trilogy
~ maple pie, maple mousse, and inn-made maple ice cream soda

Four Cheese Sampler
~ four northern New England artisinal sheep and cow cheeses served with fruit and house made crackers

 

This is truly a farm-to-table menu with most meats raised at state inspected local farms. Most produce and vegetables are sourced dailyand locally as well.  As such, supporting ingredients and presentation may vary from night to night to take advantage of the best of the days offerings.  Underlined words are the names of just some of the partner farms utilized to produce this season's menu.

 

Three-Course Dinner is $49.

An 18% dinner/bar gratuity is automatically added in lieu of tipping.

Reservations required and recommended prior to 3pm

by calling 802-748-5168

                                      Matthew Secich, Executive Chef

       Slayton Altenburg, Sous Chef              Phyllis Grech, Pastry Chef