"... it's the kind of place a lone traveler could feel comfortable ...
unpretentious ...

...appetizing, wholesome food is a worthy compliment to the Inn's relaxed ambiance."

Downeast Managzine

Sample Menus

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 October 13th
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.
Starting again October 16th.
Monday night Pizza in our outside earthen oven will go on through to at least the end of October.
Dinner 1Dinner 2

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 a Stone Mustard Sauc   -27.50

**Filet Mignon with Potato Gnocchi and a Blue Cheese Sauce  -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

Roasted Rack of Lamb with English style Mint Sauce  -31.00

Venison Stew with Red Cabbage, Spätzle, -28.50

Other entrees occasionally include such items as:
Prime Rib; Scallops; 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.
DessertsCrème Brûlée

Key Lime Pie

Apple Crumble Pie

Chocolate Fudge 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. 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.
1181 Main Road
Westport Island/Wiscasset, Maine 04578
(207) 882-7693
Fax: (207) 882-7107
Email: innkeepers@squiretarboxinn.com
Innkeepers: Roni and Mario De Pietro