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| The Dining Room at The Inn is open 7 Days a week from late June until mid October. In May and early June it is open on weekends and whenever there is sufficient demand from in house guests. The Menu changes daily. Here are some sample menus. |
Menu from May 23, 2010
Appetizers |
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| Lobster Bisque |
$6.00 |
| Calamari Salad with Pickled and Cilantro Dressing |
$8.00 |
| Warm Goat's Cheese and Roasted Beet Salad |
$8.00 |
Entrées
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| Rack of Lamb Provencal, served with Herb Roasted Potatoes and Seasonal Vegetables |
$28.00 |
| Scallop Ravioli with Tomato Buerre Blanc |
$22.00 |
| Pork Tenderloin with Savory Rhubarb Sauce and Apple Mint Relish.Served with Saffron Rice and Seasonal Vegetables |
$20.00 |
Desserts
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| Sour Cherry Pie with Ice Cream |
$5.00 |
| Hazelnut Creme Caramel |
$5.00 |
| Chocolate Raspberry Tart |
$6.00 |
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Menu from June 17, 2010
Appetizers |
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| Curried Mussel Soup with Wild Rice |
$8.00 |
| Duck Breast Salad with Saint Andre Cheese Toasts |
$12.00 |
| Crab Cakes with Chili Lime Aoli |
$12.00 |
Entrées
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| Lobster and Spinach Risotto |
$26.00 |
| Filet Mignon with Blue Cheese Butter. Served with Goat's Cheese Mashed Potatoes and Garden Vegetables |
$28.00 |
| Coqulle St. Jacques, Scallops in a Sherry Basil Cream Sauce Served on the Shell rimmed with Whipped Potatoes. Accompanied with a Green Salad |
$24.00 |
Desserts
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| Rhubarb Raspberry Crisp with Rhubarb Ice Cream |
$6.00 |
| Chocolate Mousse |
$6.00 |
| Caramel Banana Pie |
$5.00 |
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Menu from July 6, 2010
Appetizers |
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| Mussels Meuniere, Fresh Mussels in a Wine and Cream Broth |
$8.00 |
| Oven Head Smoked Salmon |
$12.00 |
| A Salad of Fennel and Oranges |
$6.00 |
Entrées
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| Atlantic Salmon in a Lime Coconut Broth with Spinach and Glass Noodles |
$20.00 |
| Cornish Hen with Wild Rice Stuffing and Cherry Port Sauce. Served with Seasonal Vegetables |
$25.00 |
| Lobster Crepes served with Arugula and Mesclun Salad |
$27.00 |
Desserts
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| Tiramisu |
$6.00 |
| Strawberry Sabayon Trifle |
$6.00 |
| Banana Cream Pie with Chocolate Sauce |
$5.00 |
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Menu from August 18, 2010
Appetizers |
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| Thai Style Shrimp Springroll |
$9.50 |
| Curried Squash Soup |
$6.00 |
| Roasted Shrimp and Orzo Salad |
$12.00 |
Entrées
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| Fresh Halibut with Tomato and Arugula Salsa. Served with Chive Potatoes and Garden Vegetables. |
$22.00 |
| Pecan Crusted Chicken with Goat's Cheese Stuffing. Served with a Green Salad |
$18.00 |
| Seafood Pasta, Lobster and Scallops in a Parmesan Dill Sauce |
$24.00 |
Desserts
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| Strawberry Shortcake |
$5.00 |
| Chocolate Layer Cake with Caramel Buttercream |
$6.00 |
| Rhubarb Pie with Ice Cream |
$5.00 |
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Menu from September 21, 2010
Appetizers |
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| Cream of Fiddlehead Soup |
$6.00 |
| Five-Spice Calamari with Dipping Sauce |
$8.00 |
| Hummus with Pita |
$5.00 |
Entrées
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| Pan Fried Haddock with Lemons and Capers.Served with Dauphinoise Potatoes and Beet Greens |
$18.00 |
| Shrimp Puttanesca with Cheese Polenta and Garden Vegetables |
$22.00 |
| Filet Mignon with Green Peppercorn Sauce.8oz Beef Tenderloin cooked to order and served with Potatoes and Vegetables |
$28.00 |
Desserts
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| Coconut Cream Pie with Chocolate Sauce |
$5.00 |
| Raspberry Sorbet with Brownies |
$6.00 |
| Plum Raspberry Crisp with Ice Cream |
$6.00 |
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Vegetarian options are available upon request, and dietary concerns will be accommodated.
You can call (506) 662-3181 to get the daily menu choices.
Custom catering menus available upon request.
Special Occasion Menus for Thanksgiving and Mothers Day. |
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