Swiss Onion Soup Gruyere & Appenzeller Cheeses 7.50
Dill Cured Scandinavian Salmon served with a Dill Sauce 8.75
House Grown Salad with Celeriac, Dried Cranberries & Parmesan Shavings and Assorted Garden Goodies 6.85
Soup of the Day 7.50 Example: Nettle, Sorrel, Lovage, Vichyssoise
Maine Crab Cakes with a Stone Mustard Sauc -27.50
**Filet Mignon with Foraged Black Trumpet Mushroom Coulis and Potatoes, and Garden Veggies -29.90
Veal “Swiss Style” with a Mushroom Cream Sauce and Rösti, Served with Chef’s Choice of Vegetable-27.90
Local Day-Boat Scallops with a Pickled Green Coriander Butter Sauce and Quinoa with Garden Peas 27.90
Roasted Rack of Lamb with English style Garden Grown Mint Sauce -31.00
Duck Breast with Garden Grown Rhubarb Compote, Spaetzle and Sweet and Sour Red Cabbage -28.50
Other entrees occasionally include such items as:
Prime Rib; Lamb Shanks; Cheese Fondue; Raclette etc.
All Entrees served with fresh home grown organic vegetables.
We will be doing cooking classes in April, May, late October, November & December, or by special arrangements. Some will be with a package including an overnight, and some will be for our local guests. Please call early if interested.
Key Lime Pie
Flourless Chocolate Cake with a salted Caramel sauce
All Desserts $8.50
Coffee and a selection of herbal and black Teas $2.75
In April, May, November & December the restaurant is open Thursday, Friday & Saturday. These months we do a Swiss night theme every Thursday with such specialties as Cheese Fondue & Raclette. Starting Memorial Weekend through the 3rd week of October our Midcoast Maine restaurant will be open 6 days a week. The restaurant will be closed on Tuesdays. You can dine in the 1763 dining room or out on our screened in deck during the warmer weather. We serve from 6pm to 8.00pm Sunday through Thursday & until 8.30pm Friday & Saturday; reservations are required. Mario, who is from Switzerland, is our chef. He has had many years of experience in the New York culinary world and now enjoys cooking on a more intimate scale.
When possible all the vegetables the vegetables used are from the organic farm here on Westport Island by Wiscasset & near to Boothbay Harbor.
Roni is your hostess and has also had many years of experience in the hospitality business.
We will be happy to try to accommodate any special wishes and/or diets whenever possible, with prior notice.
Gift Certificates available for all occasions.
Have you ever wondered where you can get, or even who grows, the wonderful micro greens more & more restaurants are using to add some fun to their dishes?? Right here on Westport Island we have Judy Hughes, a master gardener, who started MicroMainea back in 2009.
We are a farm-to-table Mid-Coast Maine Restaurant.
Dinners will be Thursday, Friday & Saturday through to Memorial Weekend & then 6 days a week until mid October
after which we go back to 3 days a week. We are closed on Tuesdays.
We use organic vegetables, whenever possible, that are grown both on our own farm as well as on our son's farm, and picked daily.
Information on our Cooking Classes available.
Join us in the spring & fall for our Swiss night every Thursday with such dishes as Cheese Fondue & Raclette.
Starting again October 16th.
Monday night Pizza in our outside earthen oven will go on through to at least mid October.