C H E F ‘ S   M E N U    for   S W E E T H E A R T S

February 10-12  and 14-15

We are open on Tuesday, February 14th but closed as usual on Monday

Seatings from 5:30 – 8:30 p.m. nightly


Alternatively, bring your sweetheart to our

Italian Wine Dinner Party on Thursday, February 16

Rooms available for a 10% discount with dinner February 12, 14-16


Bourbon Shrimp Bisque  –  $12

Organic Leek and Sweet Onion Soup – topped with smoked Havarti  –   $10

Organic Market Greens Salad – $8

Winter Salad – roast winter squash, marinated beets, grilled Asian pear, walnuts, smoked blue cheese, pomegranate – $12

Organic Kale Caesar  – shaved raw milk pecorino, grilled garlic, white anchovies –  $12



Plentiful Plate of Local Cheeses – cured meats, house-made pickles, grilled breads, artisanal crackers, accouterments such as local honey comb, fig paste, home-grown Concord grape jam  –  $18

Pemaquid Oysters – spicy cocktail sauce, mignonette, fresh horseradish   –  $16

Baked Blue Point Oysters – spicy taso ham, spinach, melted Gouda  –  $18

Pumpkin & Leek Pierogies – maple crème – $14

Mussel Pot – local kielbasa, leeks, fennel, amber ale –  $16


Buttermilk Fried Chicken  – pumpkin waffle, maple-cider reduction   –  $28

Chef’s pairing recommendation: Sauvignon Blanc, Mapuche, Chile ($8 a glass)

Grilled Battle’s Farm Beefalo Ribeye – truffle demi, Brussel sprouts, fingerling potatoes   –  $39

Chef’s pairing recommendation: Shiraz, The Boxer, Mollydooker, AU ($15 per glass)

Winter Risotto – kale, walnuts, wild mushrooms, roast heirloom squash  –  $28

Chef’s pairing recommendation: Italian Red, Circa, Italy ($8 per glass)

Sea Salt and Rosemary-Crusted Meadowview Farm Lamb Rack – roast fingerlings, organic creamed spinach  –   $38

Chef’s pairing recommendation: Côtes-de-Bourg (Merlot), Château Puybarbe, France ($9 per glass)

Braised Pheasant Ravioli – Hen of Woods and Maitake mushrooms, truffle cream   – $30

Chef’s pairing recommendation: Grüner Veltliner, Landhaus Mayer, Austria ($9 per glass)

Lobster ‘n Grits – butter poached lobster, tasso ham, bourbon mushrooms, kale, saffron grits    –  $38

Chef’s pairing recommendation: Pinot Gris, Mile Marker 71, Oregon  ($9 per glass)

Venison Wellington – venison loin, wild mushroom en croute, whipped potatoes, truffle demi glace – $42

Chef’s pairing recommendation: Pinot Noir, Culpeo (organic), Chile ($8 per glass)



Chocolate Fondue for Two  – $20

Dessert Trio for Two  –  $10

Spiced Apple Crisp with Henniker-made maple-walnut ice cream   –   $10

Maple Bourbon Pot de Crème with Walnut Praline  –     $8

Pomegranate-Campari Sorbet with chocolate-hazelnut rolled cookie   –     $8

Chocolate Cake with Layers of Sea-Salted Caramel – topped with a snowball of vanilla ice cream, caramel –  $10