Swiss Onion Soup Gruyere & Appenzeller Cheeses 7.50
Dill Cured Scandinavian Salmon served with a Dill Sauce-8.75
House Salad Celeriac, Dried Cranberries & Parmesan Shavings-6.85
Soup of the Day-6.95
Maine Crab Cakes with Remoulade Saucc and Chef’s Choice of Vegetable-27.50
**Filet Mignon with Roasted Garlic Sauce, Cider Glazed Turnips and Sautéed Brussels Sprouts-29.90
Veal “Swiss Style” with a Mushroom Cream Sauce and Rösti, Served with Chef’s Choice of Vegetable-27.90
Large Shrimp Seared with a Green Coriander Brown Butter Sauce, Spaghetti Squash and Pressed Leeks 27.90
Roulade of Pork Tenderloin Stuffed With House-Made Apple Butter and Hahn’s End Sharp Cheddar, with Parsnip Gratin, and Sautéed Greens-22.90
Venison Steaks served with Red Cabbage, Spätzle, and a Poached Pear Filled with Black Currant Jam-28.50
Other entrees occasionally include such items as:
Prime Rib; Crab Cakes, 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
White Chocolate Rhubarb Downside-Up
Cake Lemon Thyme Ricotta Cake with Almonds
All Desserts $8.25
~~~~~ 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. 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.