From November to April, dinner is served from Tuesday to Saturday
From May to October, dinner is served daily

Dinner Menu

Served 5pm to 8pm

Appetizers

Market Soup
$9.75

P.E.I Mussels and Escargot
Fresh Garden Herbs
Steamed in Lemon Garlic White Wine
$12.50

Baby Spinach Salad
Marinated Artichokes, Shaved Asiago,
Roasted Walnuts
Sundried Tomato Vinaigrette
$11.25

Caesar Salad
de Martines Pancetta, Crisp Romaine
Inn Made Dressing
$11.25

Seared Sea Scallops
Tomatillo Salsa, Organic Greens
Citrus Vinaigrette
$13.00

Smoked Salmon and Shrimp Pate
With A Toasted Inn-made Rye Sunflower Seed bread
Fresh Arugula and Julienne Red Onion
$12.50

Entrées

Roasted Rack of Lamb
Asiago Yukon Gold Mashed Potatoes
Dijon Reduction
$42.00 – $65.00 Prix Fixe

Grilled Organic Angus Striploin
Roasted Mini Potatoes
Creamed Horseradish, Grainy Dijon and Chive
$32.00 – $55.00 Prix Fixe

Seared Atlantic Salmon
Saffron Basmati Rice
Tomato Caper Relish
$30.00 – $53.00 Prix Fixe

Seared Duck Breast
Warm Blueberry & Green Peppercorn Reduction
Roasted Mini Potatoes
$32.00 – $55.00 Prix Fixe

Grilled Pork Tenderloin
Sweet Potato and Parsnip Puree
Spanish Onion, Oyster Mushrooms
Red Wine and Thyme Reduction
$28.00 – $51.00 Prix Fixe

Grilled Local Vegetables
Aged Balsamic and Chèvre
Topped with Organic Greens
On a bed of Israeli Couscous, Black Beans & Chickpeas
$26.00 – $49.00 Prix Fixe


*Prix Fixe includes a Four-Course Dinner
(Appetizer, Palate Cleansing Sorbet, Entrée, Dessert and Coffee or Tea)
Taxes and Gratuities are Not Included

Prepared by Executive Chef Anthony Gosselin
Using Fresh Local Ingredients