A la Carte Breakfast
(Choose any of the following items to build your own breakfast)
Crunchy French Toast ~ 8 Traditional Eggs Benedict ~ 10
Blueberry Pancakes ~ 8 Breakfast Sandwich ~ 6
Two Eggs Any Style ~ 4 Bacon ~ 3
Sausage ~ 3 Corn Beef Hash ~ 8
Home Fries ~ 3 Toast ~ 2
Blueberry Muffins ~ 2 Cup of Fresh Fruit ~ 5
Demi Farmer Salad ~ 5 Demi Caesar Salad ~ 6
Ask your server for house made apple butter, house made preserves, or real Maine maple syrup!
Starters
New England Clam Chowder Cup ~ 5 Bowl ~ 9
Soup du Jour Cup ~ 5 Bowl ~ 9
♦Traditional Lobster Stew Cup ~ 9 Bowl ~ 16
♦Prince Edward Island Mussels Small ~ 8 Large ~ 14
sautéed in sweet Madeira wine and butter sauce with fresh garlic, herbs, plum tomatoes, and served with fresh baked bread
Sea Salt and Vinegar Calamari ~ 11
fried calamari tossed with chives and parmesan cheese served over gourmet greens with pepperoncini aioli
Hand-Picked Maine Crab Cakes ~ 13
on top of Sicilian rémoulade with a roasted red pepper and caper marmalade
Warm Spinach and Artichoke Dip ~ 10
served with fresh baked parmesan and herb flat bread chips
♦Beet Napoleon ~ 7
layers of beets and peppercorn chive goat cheese plated with balsamic reduction, basil oil, and candied walnuts
Truffle Cheese Fries ~ 7
hand cut Russet potatoes tossed in peppercorn infused white truffle oil, sea salt, oregano, basil, and shredded parmesan
*Sesame Encrusted Tuna ~ 14
served with wakami, scallions, carrots, daikon radish and pickled watermelon, with a vegetable egg roll accompanied by a ponzu dipping sauce
Pastry Wrapped Baked Brie ~ 13
covered with apple rosemary jam accompanied by toasted almonds, walnuts, fresh fruit, and a sliced baguette
Asparagus and Sunset Acre Goat Cheese Flat Bread ~ 10
arugula, pesto, locally grown shiitake mushrooms, roasted shallots, and fresh herbs
Mediterranean Olive and Hummus Plate ~ 10
warm mixed olives, roasted walnuts, garlic parmesan hummus, served with herb and olive oil crostinis
Gravlox with Sweet Mustard and Dill Dipping Sauce ~ 12
house cured organic Scotland salmon served over pumpernickel crostini’s with Sunset Acres goat cheese
♦Shrimp Cocktail ~ 11
six lemon poached shrimp served with cocktail sauce
♦Fresh Oysters on the Half Shell ~ 3 each
served on a bed of Himalayan pink salt with pickled red onions, lemons, and Rosé of Malbec mignonette
Salads
Farmers Salad ~ 7 Demi ~ 5
gourmet greens, cherry tomatoes, cucumbers, shaved red onion, carrots, and croutons tossed with our house dressing
♦Caesar Salad ~ 8 Demi ~ 6
fresh romaine lettuce, croutons, and parmesan tossed with a creamy Caesar and finished with Italian white anchovies
♦Duck Confit Salad ~ 12
gourmet greens, walnuts, cheddar cheese, apples, and dried cranberries tossed with Maine maple apple cider dressing
♦Oven Roasted Asparagus Salad ~ 10
wild mushrooms, toasted pine nuts, shallots, garlic, Maine goat cheese, and arugula tossed with balsamic herb vinaigrette
Greek Calamari Salad ~ 14
fried calamari over gourmet greens, cherry tomatoes, cucumbers, carrots, red onions, Kalamata olives, and feta cheese, dressed with an oregano vinaigrette
Traditional Wedge Salad ~ 9
iceberg lettuce, cucumbers, cherry tomatoes, blue cheese dressing, with bacon topped with Great Hill blue cheese
Warm Shiitake Mushroom and Corn Salad Frisee ~ 10
shiitake mushrooms and corn tossed with frisee lettuce in a shallot soy vinaigrette topped with warm sesame encrusted goat cheese and all served over toasted flatbread chips
Sandwiches
(served with a garlic pickle and choice of French fries, sweet potato fries, farmer salad, cole slaw, or sweet potato chips)
Grillhouse Cubano ~ 10
with roasted pork, sliced ham, citrus Dijon aioli, melted Pineland Farms baby Swiss cheese, and sweet and sour red cabbage all pressed between grilled whole wheat bread
♦Warm Herb Roasted Turkey ~ 10
with a rosemary apple jam, melted St. Andre cheese, and fresh sliced apples on toasted walnut-raisin wheat bread
Sicilian Grilled Chicken Caponata Wrap ~ 10
with rosemary garlic marinated chicken, lemon basil aioli, frisee lettuce, and shaved parmesan
♦Dry Aged Prime Rib Sandwich ~ 14
with a roasted Anaheim pepper and Dijon aioli topped with Great Hill Farm blue cheese on a toasted honey roll
♦Pan Seared Haddock Sandwich ~ 12
panko and parmesan encrusted haddock, romaine, tomato, and sliced red onion on a honey roll with house made tartar sauce
Roasted Moroccan Winter Vegetable Flat Bread Panini ~ 10
with acorn and butternut squash, Backyard Farms tomatoes, baby spinach, locally grown shiitake mushrooms and Sunset Acres Farm goat cheese
The Sunday Cheeseburger ~ 14
roasted garlic infused Wolf Neck Farm ground beef with a fried egg, smoke bacon and Pineland Farms cheddar cheese stacked with lettuce, tomato, and red onion on a branded honey roll
♦*Roasted Garlic Cheeseburger ~ 12
roasted garlic infused Wolf Neck Farm ground beef with Pineland Farms cheddar cheese stacked with lettuce, tomato, and red onion on a branded honey roll
Additional toppings (.50 each): sautéed mushrooms, sautéed onions, bacon
(1.50 each): Great Hill blue cheese or Sunset Acres goat cheese
Entrees
Fish and Chips ~ 15
golden fried haddock and hand cut fries served with cole slaw and house made tartar sauce
Herb Roasted Turkey Pot Pie ~ 12
with potatoes, onions, celery, carrots, winter squash, and locally grown shiitake mushrooms topped with a biscuit
♦*Grilled Hanger Steak Entrée ~ 17
8 oz. all natural grilled hanger steak finished with a cabernet au jus served with garlic chive mashed potatoes and seasonal vegetables
♦*Mrs. Wilson’s Salmon Entrée ~ 16
6 oz. organic Scotland salmon grilled with lemon pepper oil and served with garlic chive mashed potatoes and sliced beets
♦Panko and Parmesan Encrusted Haddock ~ 15
pan seared haddock with panko bread crumbs and grated parmesan cheese topped with saffron, thyme aioli, and crispy fried leeks served with garlic chive mashed potatoes and seasonal vegetables
♦Upon the request of the patron, all efforts will be made to accommodate gluten allergies for dishes notated by this symbol.
Such requests must be clearly communicated prior to ordering.
