"Bear in mind that you should conduct yourself in life as at a feast."
~ Epictetus (55 AD - 135 AD)
Sample Menu
Presented By The Harraseeket Inn Kitchen Brigade
- Sliced Fresh Fruit and Berries
- Display of Local Artisan Cheeses
- Pastry Wrapped Brie with Caramelized Rhubarb
- “Bacon and Eggs”
- Maple And Beer Braised Pork Belly with Pecorino Flan on Marie Gachete’s Pillows
- Potato Pave Skewers with Slow Roasted Cocktail Tomatoes and Herb Oil
- Mussels with Casino Butter and HerbsCoconut Red Curried Halibut Ceviche with Lime
- Silky Corn Bisque
- Wood Fire Roasted Corn, Corn Bread Croutons
- Duo of Spring Asparagus
- Green and White Asparagus, Grilled Oyster Mushrooms, Harissa Roasted Salmon
- Meyer Lemon Vinaigrette
- Dream Bowl
- Ancient Grains, Brown Butter Braised Potatoes, Halloumi Cheese,
- Local Spring Greens, Toasted Seeds and Herbs
- Smoked Maine Seafood in Lettuce Cups
- Creamy Horseradish Dressing and Ruby Red Grapefruit
- Tender Spring Greens
- Kale and Buttermilk Dressing
- Roasted Rhubarb Red Wine Vinaigrette
- Chef Carved All Natural Prime Rib of Beef
- Herb Crust, Horseradish Crème Friache, Port Wine Demi-glace
- Chef Carved North Star Farm’s Top Round of Lamb
- Mint and Hemp Seed Pesto
- Chilled Potts Harbor Lobster
- Leek Wrapped Halibut
- Millet and Quinoa Pilaf, Radish Salad
- Ricotta Bread Pudding
- Spring Herb Butter Sauce, Ramps
- Elizabeth’s Risotto
- Spring Garlic, Lemon, Tomatoes, English Peas
- Mashed Sweet Potatoes
- Ginger, Whole Butter, Brown Sugar
- Fiddle Heads
- Pearl Onions, Lemon, Sherry Vinegar
- Tender Vegetable Stir Fry
- Sweet Peppers, Snap Peas, Bok Choi, Bean Sprouts, Cilantro
- Fermented Black Bean Sauce
- Cauliflower Gratin
- Local Ham and Gruyere Cheese
- Selection of House Baked Rolls
- Desserts by Pastry Chef Sharon Lawrence
- Strawberry Rhubarb Pie
- Key Lime Pie
- Lemon Mascarpone Tart
- White Chocolate Raspberry Cake
- White Chocolate Pistachio Mousse Torte
- Apricot Cream Roulade
- Triple Chocolate Torte
- Crème Caramel
- Vanilla Ice Milk
