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Dinner Entrées
 

Chef’s Daily Bouillabaisse, 27
local fresh catch of the day simmered in lobster fumet,
served with toasted garlic ciabatta bread for dipping

Atlantic Swordfish Fresh Atlantic Swordfish, 28
simmered in hunter’s stock of roast tomato, wild mushrooms, red peppers, garlic and shallots ~served with long grain jasmine rice

Sole-Wrapped Trio, 33
sole-wrapped jumbo shrimp with mustard champagne sauce
sole-wrapped crab cake with citrus beurre blanc
sole-wrapped maine lobster tail with saffron maple reduction,
served with grilled baby artichokes and jasmine rice

Scallops a La Vodka, 27
jumbo scallops pan-seared with english peas, bacon lardons and vodka tarragon au jus,
served with saffron-scented risotto and wild mushroom confit

Duck à l’Orange, 27
chef lynn’s classic preparation of this timeless dish
served boneless with wild rice and vegetable du jour

Rack of Lamb Provençal, 32
our classic rack of lamb preparation coated with panko breading,
dijon mustard, garlic and herbs pan-seared to your liking and
served with pommes anna mint demi glace and vegetable du jour

Innkeeper’s Dinner, 33
grilled 6 ounce petite filet with au poivre brandy reduction and
a half portion of baked-stuffed Maine lobster served with
herb roasted red potatoes and vegetable du jour

New York Sirloin, 28
grilled 12 ounce new york sirloin topped with maître d’hôtel butter
served with your choice of potato and vegetable du jour

enhance your new york sirloin with the addition of:
pan-seared scallops or pan-seared jumbo shrimp, add 6