Sample Menus
Opening April 19th, 2012.
Dinners will be Thursday. Friday & Saturday through to memorial weekend & then 6 days a week. We are closed on Tuesdays.
Information on our Cooking Classes available.
Join us again in the spring 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.
| Appetizers
Swiss Onion Soup $7.50
with Gruyere & Appenzeller CheesesSoup of the Day Soup of the Day $6.50
Squire Tarbox Farm Garden Salad $8.50
with Celeriac, dried Cranberries & Pinoli Nuts Scandinavian Dill-cured Salmon $8.50
with a Mustard Dill Sauce One Maine Crab Cake $9.95
served with a Remoulade Sauce |
Desserts
Creme Brulee
Key Lime Pie
Brownie Berry Sundae with Vanilla Ice Cream
Warm Apple Crumble
with Vanilla Ice Cream All Desserts $8.25
~~~~~ Coffee and a selection of herbal and black Teas $2.75 Esspresso $3.50
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Entrees
Goat Cheese spiked Breast of Chicken $21.50
served with Saffron Risotto Sliced Veal Swiss-style $27.50
served with Roesti Potatoes Potato crusted Haddock $23.50
served with a Vodka Sauce Slow Roasted Duckling $25.00
with wild Rice, red cabbage & an Orange Sauce Two local maine Crab Cakes $26.50
served with a Remoulade Sauce & potatoes Special(s) of the Day
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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 June 1st through the 3rd week of October the 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 8.30pm and 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 he uses are from the organic farm here.
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. |
