Late Winter Menu

"The preparation of good food is merely another expression of art, one of the joys of civilized living…" ~ Dione Lucas

Chef Eric Flynn
Filet Mignon

Long recognized as a gem in the Maine culinary landscape, the Maine Harvest Dining Room offers comfortable elegance and a devotion to the best ingredients. Executive Chef Eric Flynn's style has been described as refined, contemporary New England fare with a savory dash of French flamboyance, focusing on the local, seasonal, and organic bounty of Maine. Chef Eric uses bright colors and exciting textures to awaken the most seasoned of palates. We continue to showcase our ever-popular tableside classics and flaming desserts.

*Please note that the Maine Harvest Dining Room is closed Tuesdays and Wednesdays during winter months.

Small Plates

Vermont Duck Crepe
Blueberry Bar B Que Duck Confit, Smoked Applewood Cheddar and Mascarpone Cheese

*Chef Troy’s Surf and Turf
Slow Braised Natural Beef Short Rib, Butter Poached Maine Lobster and Petite Herbs

Local Maine Chilled Oysters and Seasonal Mignonette
$ 3.00 each

Lobster Crepe
Mushrooms, Madeira cream
$8 each / $15 for Two

Wild Mushroom Puff Pastry
Exotic Mushroom Ragout, Leeks, Chives, Parsley and a Cracked Pepper-Sherry Glaze

*Jumbo Shrimp Cocktail
Lemon Star, Chili Ice and Housemade Cocktail Sauce

Grilled Game Sausage Sampler
Chef’s Choice of Venison, Duck or Pheasant Sausage, Grilled Baguette and Cherry-Mustard

Chef Troy’s Spicy Crab Cakes
Local Maine Crab, Shaved Sparrow Arc Carrot Salad and Lemon Aioli

Harraseeket Inn Lobster Stew
$9 / $15

Farmer Brown Potato and Leek Soup
Truffle Infusion and Crispy Fried Leeks
$6 cup / $9 bowl


*Local Greens
Six River Farm’s Organic Greens, Shaved Radishes, Local Carrots
Hazelnut Encrusted York Hill Farm’s Goat Cheese and Truffle Beet Vinaigrette

*Roasted Beet and Bleu Cheese
Laughingstock Farm Beets, Smoked Bleu Cheese, Hazelnuts
Petite Greens and Truffle Vinaigrette

*Smoked Scallops
Laughingstock Farm’s Greens, Fried Ginger, House Smoked Scallops
Green Apple and Yuzu Vinaigrette

*Back of the House Caesar
Made Just Like Our Traditional Tableside Caesar Salad

Entrée Plates

From The Sea

*Wild Steelhead Trout
Fingerling Potato Encrusted Wild Steelhead Trout, Tarragon
Creamed Leeks and Potatoes

Lamb Surf and Turf
Domestic Lamb Tenderloin, Jumbo Maine Scallops, Lingonberry Jam
Sweet Potato Cakes, Mint Crème Fraiche and Citrus Segments

Jumbo Maine Scallops
Cauliflower Granola, Kale, Caper Almond Brown Butter

*Seafood Bouillabaisse
Chef’s Selection of Local Fresh Seafood, Shaved Fennel
Smoked Tomato Broth

Simply Steamed Lobster
1 ¼ # Whole Maine Lobster, Drawn Butter, Lemon Wedge
Chef’s Vegetables from the Farms, Bondeson’s Fingerling Potatoes
$ Market Price $
*Low Glycemic & Gluten free

From The Farm

*Chicken Two Ways
Bisson’s All Natural Airline Breast, Luce’s Bacon Wrapped Leg, Farmer Brown’s Potato Puree
Baby Carrots From New Leaf Farms and Thyme Chicken Jus

*Open Prairie Beef Short Rib
All Natural Slow Braised Beef Short Rib, Fried Parsnip Puree
Lisa’s Wilted Greens and Red Wine Demi-Glace

*Duck “Two” Ways
Cumin and Coriander Dusted Breast, Confit “Dirty” Rice
Root Vegetables and Chef Troy’s Bar B Que Sauce

*Pineland Farm’s New York Strip
10 oz. Thick Cut All Natural Strip Steak, Melted Cipollini Onions
Potato Risotto with Rosemary and Red Wine Demi-Glace

Ricotta Gnocchi
Housemade Hand Rolled Gnocchi, Pine Nut Gremolata
Chives, Petite Greens and Parmesan Snow

Classic Tableside Preparations
For two to seven guests

Classic Caesar Salad
Local Romaine Lettuce, Housemade Croutons, Traditional Caesar Dressing
10.00 per person

Seasonal Vegetables, Roasted Fingerling Potatoes from Bondeson Farms
Crimini Mushrooms and Bordelaise Sauce
*Gluten Free & Low Glycemic When Omitting Potatoes and Adding Spinach
$75 For Two

*Rack of Lamb
Seasonal Vegetables, Roasted Fingerling Potatoes from Bondeson Farms
Rosemary Lamb Demi-Glace with Cherry
*Gluten Free & Low Glycemic When Omitting Potatoes and Adding Spinach
$75 For Two