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.
Information on our
Cooking Classes available.
Order Cheese Fondue & Raclette in the fall and spring.
Monday night Pizza in our outside earthen oven will go on through mid October.
Swiss Onion Soup Gruyere & Appenzeller Cheeses 8.00
Dill Cured Scandinavian Salmon served with a Dill Sauce9.25
Tarbox Grown Salad with
Celeriac, Dried Cranberries & Parmesan Shavings and Assorted Garden Goodies 6.85
Soup of the Day8.00
Example: Borscht, Clam Chowder, Carrot Soup, Vichyssoise and many more.
Maine Crab Cakes with a Remoulade Sauce 28.50
**Filet Mignon with a cafe de Paris herb butter, Potatoes, and Garden Veggies 31.00
Veal “Swiss Style” with a Mushroom Cream Sauce and Rösti, Served with Chef’s Choice of Vegetable28.50
Local Maine Scallops with a Malayan Drizzle and tri-colored Quinoa with vegetables28.40
Roasted Rack of Lamb with English style Garden Grown Mint Sauce32.50
Duck Breast with an Orange brown sauce, Spaetzle and Sweet and Sour Red Cabbage 29.50
Potato Crusted Haddock with a Lobster Sauce and vegetables 25.90
Other entrees occasionally include such items as:
Prime Rib; Lamb Shanks; Cheese Fondue; Raclette; Venison; Shrimp Risotto and many more
All Entrees served with fresh home grown organic vegetables.
Key Lime Pie
Flourless Chocolate Cake with a salted home made Ice Cream & Caramel sauce
Coffee and a selection of herbal and black Teas $3.25
Full Bar available as well as wines and beers
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 Cheese Fondue & Raclette can be ordered when making your reservation. 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. Mondays is our Pizza Night. We do Pizzas to order in our earthen oven. You can take them to go or join in the social life here.
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 used are from the Organic Tarbox Farm here on Westport Island by Wiscasset & near to Boothbay Harbor.
Roni and Liz are your hostesses and have 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 her company MicroMainea back in 2009.