Sample Menus
2013
Dinners will be Thursday, Friday & Saturday through to Memorial Weekend & then 6 days a week until October 20th
after which we go back to 3 days a week. We are closed on Tuesdays.
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.
with such dishes as Cheese Fondue & Raclette.
Take a look at a classic example of our mouth-watering regular menu:
Specials offered every night.
Specials offered every night.
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Appetizers Swiss Onion Soup 7.50
with Gruyere & Appenzeller Cheeses
Soup of the Day 6.50
Squire Tarbox Farm Garden Salad 8.50
with Celeriac, dried Cranberries & fresh salad vegetables
Scandinavian Dill-cured Salmon 8.50
with a Mustard Dill Sauce Single Crab Cake 9.95
with Remoulade Sauce
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Desserts
Crème Brûlée
Key Lime Pie
Chocolate Nemesis Cake (flourless)
Lemon Thyme
Ricotta Cake with Walnuts All Desserts $8.25
~~~~~ Coffee and a selection of herbal and black Teas $2.75
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| Entrees
Duck Breast 27.00
with a Limoncello Maple Reduction, Crisped Skin and Quinoa Sliced Veal Swiss-style 27.50
served with Roesti Potatoes Potato crusted Haddock 23.50
served with a Lobster Sauce Filet Mignon 29.50
Served with a peppercorn Sauce
Whole roasted Rack of Lamb 30.00
with fresh English Mint Sauce
12 oz Ribeye 29.50
with a Green Garlic Blue Cheese Sauce, Mashed Potatoes & Wild Ramps Local Scallops 27.50
with Café de Paris and Quinoa Pair of Crab Cakes 26.95
with Remoulade Sauce and Potatoes
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Other entrees occasionally include such items as:
Venison; Prime Rib; Pork Loin; Cheese Fondue; Raclette etc.
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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. |
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. Lara is also learning the skills of the culinary world & many nights joins in with her father in preparing the gourmet dishes on our menu, as well as bringing in some of her own creations.
When possible all the vegetables they uses 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.
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