RESTAURANT

Our kitchen serves spectacular food in an intimate dining room. Glorious herb and vegetable gardens supply the restaurant.

ALL ABOUT

DINNER RESERVATIONS

Dining & Reservations

All of our seating is done with prior reservations.

Reservations are sometimes made months in advance. We take contact information from each reserved party so that we can make a confirmation call the morning of the reserved date to validate everyone’s intentions, the seating time, and the number of people in the party.

If that confirmation isn’t made by noon of the reservation date, we reserve the right to cancel that reservation and re-book the table from our wait list, which on any given date might have as many as 60 interested people looking for an opening in the table chart. Know, however, that we make repeated calls and great efforts to contact those parties reserved before we take any actions toward re-booking.

Please call the Inn at 508-645-3511

We can give you any information you might need and get a contemporary look at the reservations book.

Thanks,

Hugh & Jeanne Taylor

THE MENU

FIRST COURSE

BEET SALAD
mixed greens| pistachios| lemon thyme vinaigrette| warm goat cheese fondue

KATAMA BAY OYSTERS
raw – mignonette| cocktail sauce| rose granita
or
chargrilled – kimchi butter| crispy garlic| lemon

BUTTERNUT SQUASH SOUP
pepitas| bacon| cider| brown butter

BEEF CHEEK RAVIOLI
french onion soup broth| gruyere| croutons

LOBSTER & RICOTTA CAVATELLI
chanterelle & black trumpet mushrooms | chives| parmesan reggiano

MAIN COURSE

HALIBUT
tomato braised beans | spinach | herb crust | rouille

SQUID INK SPAGHETTI
littlenecks | chorizo | corn | sea urchin emulsion

BEEF TENDERLOIN
manchego fritter | asparagus | squash | bacon jam | brown butter hollandaise

SMOKED DUCK BREAST
red pepper spoon bread | braised greens | almonds | persimmon

GREEN OLIVE ORZO
hummus | caponata | tzatziki | broccoli rabe | halloumi

DESSERTS

CHOCOLATE CRÈME
shortbread | caramel | pistachio | nasturtium

POACHED PEACH
almond cream | tuile | peach sorbet

CRÊPE SOUFFLÉ
passion fruit | vanilla cream

PROFITEROLE SUNDAE
malted milk ice cream | hot fudge | toasted hazelnuts | candied bananas

CHEESE PLATE
valdeon blue | humbolt fog | manchego | lavosh | preserved raspberry

EXECUTIVE CHEF | Chris Gianfreda
SOUS CHEF | Alex Jones
PASTRY CHEF | Jordan Langley
ALONG WITH | Serel Garvin | Chris Jackman

$92.00/PERSON
INCLUDES ALL COURSES, BREAD, COFFEE AND TEA
SPARKLING WATER $5

Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness.

OUR CHEF

Chef Christopher Gianfreda

We are excited to welcome Chef Christopher Gianfreda back to the inn’s food program for the 2017 Season. Christopher’s kitchens have been on islands….Virgin Islands and Martha’s Vineyard punctuated by time with renowned chefs Jean Georges in NYC, Frank McClelland of L’Espalier in Boston, and most recently Susan Spicer in New Orleans.

Give us a call to reserve a table…..508-645-3511

BEER & WINE

S P A R K L I N G

Bisson, Prosecco, Italy

Villa Sandi, “Il Fresco”, Prosecco, Treviso DOC

Monstara, Cava, Spain

Graham Beck, Brut Rosé, South Africa

Bailly Lapierre, Pinot Noir Brut, France

J Vineyard, “Cuvee 20”, Brut NV, Russian River

Roederer Estate, Brut, California

Taittinger, “Brut La France”, Champagne, France

Nicolas Feuillatte, Brut Reserve, Champagne

Veuve Clicquot, Champagne

Louis Roederer, Brut Premier, Champagne, Franc

 

W H I T E   W I N E

La Fiera, Pinot Grigio, Italy, 2013

Santa Margherita, Pinot Grigio, Italy, 2013

Trimbach, Pinot Gris Reserve, France, 2010

Franciscan, “Equilibrium”, white blend,

Napa, 2012

Groth, Sauvignon Blanc, Napa, 2013

Mauritson, Sauvignon Blanc,

Dry Creek Valley  CA. 2012

Pine Ridge, Chenin Blanc-Viognier, Napa

Lucian Crochet, Sancerre, France, 2011

Kim Crawford, Unoaked Chardonnay,

New Zealand, 2013

Clos du Bois, Russian River Reserve, CA, 2012

Calera, Chardonnay, California, 2011

Cakebread, Chardonnay, Napa, 2013

Cheveau, “Tres Terroires” Pouilly-Fuisse,

France, 2010

Jadot, Puligny-Montrachet, Burgundy, France, 2011

Robert Craig, “Durell Vineyard” Chardonnay, Napa


R O S E

Artazuri, Rose of Garnacha,

DO Navarra Spain, 2012

Cloud Chaser, Rose, Provence, France


V I R G I N

San Pellegrino Blood Orange Soda

San Pellegrino Grapefruit Soda

Sour Patch on the rocks

Sweet and sour and sparkling

 

R E D  W I N E

Angeline Reserve, Pinot Noir, California,  2012

Santa Barbara, Pinot Nior, California,  2012

Belle Glos, “Clark & Telephone”,

Santa Barbara, 2013

Chateau Andron, Medoc, France, 2010

Bachelet-Monnot, Burgundy, France, 2011

Les Sorcières, Côtes du Roussillon, France, 2010

Vall Llach Embruix, Priorat, Spain, 2011

Susana Balbo, Malbec, Argentina, 2012

Pascual Toso, Malbec, Mendoza

Argentina, 2013

Ballard Lane, Cabernet Sauvignon,

Paso Robles, CA, 2012

Smith and Hook, Cabernet Sauvignon,

Soledad California, 2012

Andrew Murray, Syrah, Santa Ynez, CA, 2012

Sequoia Grove, Cabernet Sauvignon,

 Napa, 2010

Ridge, “Geyserville”,  Zinfandel, Napa, 2012

Ornellaia, “Le Serre Nuove”, Super Tuscan,

Bolgheri DOC, 2011

Casa Ferreirinah, “Quinta Da Leda”,

                       Douro, DOC,  Portugal, 2009

Buccella, Cabernet Sauvignon, Napa, 2009

Joseph Phelps, Insignia, Napa, 2010 $260

 

P O R T  & D E S S E R T  W I N E

Michele Chiarlo, Nivole Muscato D’Asti, Italy

Chateau Le Thibaut, Monbazillac

Muscat de Saint Jean de Minervois

Ferreira, Ruby Porto

Ferreira, Old Tawny Porto

 

    W I N E  C O C K T A I L S

Sour Patch $12

House made limeade and cava brut

Sparkling Mojito

Fresh mint, citrus simple syrup, lime and Prosecco

White Wine Sangria

White wine and citrus fruit

Rose Sangria

Rosé, stone fruit and honey

Weekender

Champagne with a splash of sweet dessert wine

 

B E E R

Corona Light

Allagash White

Newcastle

Stella Artois
Harpoon Summer Ale

Sierra Nevada

Bass Ale

Guinness

Chimay

O’Doul’s Amber (N/A)

Clausthaler (N/A)

REQUEST A RESERVATION

All Room & Food Reservations are confirmed only upon a person to person call with the inn.
We try to respond to all emails ASAP.

However for more immediate needs please call the Inn.
We look forward to speaking with you soon.

508 645 3511

PLEASE FILL OUT THE FORM

For room reservation requests, please include preferred arrival date and number of nights.
For dinner reservation requests please include date and number of people.

Restaurant Contact Form

NOTE: The property doesn’t accommodate children under twelve in the restaurant or the inn, nor are pets allowed. Anyone wishing to be further informed on these prohibitions, please ask at your earliest communication when inquiring about the inn and our dining room.