"The preparation of good food is merely another expression of art, one of the joys of civilized living…" ~ Dione Lucas
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 Troy Mains' 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 Troy uses bright colors and exciting textures to awaken the most seasoned of palates.
The Harraseeket Inn Maine Harvest Series
Join us for the exclusive Harraseeket Inn Maine Harvest Series. These special dinners designed by our award-winning Chef Troy Mains will each have its own unique theme and menu. With a focus on seasonal dishes and the perfect pairings, you won’t want to miss these one-of-a-kind dinners in the Maine Harvest at the Harraseeket Inn!
Join us with our partners from the Maine Organic Farmers and Gardeners, local microbreweries and vineyards and other experts in their field.
Space is limited, reservations required. Call us at 1-800-342-6423.
Spring Wine Dinner - Friday, April 26
Wines from Chartrand Imports, Rockland Maine
Join us for a special evening in the Maine Harvest as we embrace spring with a 5-course dinner featuring an enticing seasonal menu that includes chilled pea soup, spring salad, crab crusted halibut, New York Strip and vanilla soufflé. This delectable dinner will be paired with wines provided by Pine State Beverage and Chartrand Imports.
Iain Cardus with Pine State Beverage and Justin DeWalt, Sales Director with Chartrand Imports will join us discuss their roles and answer any questions guests have.
Justin DeWalt is dedicated in his support of a local economy built on the foundation of farmers and growers. He has worked on a produce farm in the Virgin Islands, managed the tasting room at Springfontein Wine Estate in South Africa, and has earned his American Sommelier Association level 1 Certification. Since 2016, Paul and Justin have been developing a relationship built upon dedication to organic wine, and supporting growers the best possible ways.
Price: $85 per person plus tax and gratuity
Course 1: Chilled Pea Soup- Truffle-Creme Fraiche
Course 2: Spring Salad - Baby Greens - Green Garlic Vinaigrette
Course 3: Crab Crusted Halibut – Leeks - Basil-Oil
Course 4: Thick Cut New York Strip - Onion Purée - Crispy Potato - Cabernet Bacon Sauce
Course 5: Vanilla Soufflés - Grand Marnier Chocolate Sauce
Menus are subject to change based upon availability