Holiday Grand Buffets

Bear in mind that you should conduct yourself in life as at a feast. Epictetus (55 AD - 135 AD)


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

Holiday Grand Buffet

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