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


Market Soup

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

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

Caesar Salad
de Martines Pancetta, Crisp Romaine
Inn Made Dressing

Seared Sea Scallops
Tomatillo Salsa, Organic Greens
Citrus Vinaigrette

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


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