Dining at the Inn
late June through mid-October
Best of New England 2008
Boston Magazine - New England Travel...
"The closest thing to 'big city dining' in the boondocks"
Our two dining rooms are renowned for atmosphere as well as gourmet fine dining. Our
round large dining room, called the Shaw Room, boasts of fireside dining and
magnificent views. Our smaller dining room, called the Parlor Room, is decorated
with a Victorian flair with burgundy and sage accents to compliment the wallpaper
and original artwork. It also has the same extraordinary views. Most evenings,
our guests are treated to a glorious sunset which can be viewed from every
table in both dining rooms.
Reservations are strongly suggested.
Our Chef
The Greenville Inn welcomes Executive Chef Paul Krikorian, offering an inspired and fresh perspective to our cuisine, as we launch the 2011 season.
Chef Paul is self-taught with over twenty years of professional experience, and this broad range of knowledge and skill shall be applied creating each plate for our guests.
"I hope to provide our guests with a memorable dining experience by presenting a culinary celebration of Maine, taking advantage of the fantastic selection of organically grown produce, naturally raised meats, and pristine seafood from our farms, and from our waters."
Paul has been described as a passionate perfectionist with a genuine love for food and his chosen career. His culinary journey began at an early age on Cape Cod, where he was born and raised.
"I have two notable food memories, one is standing in my Grandmother's kitchen by her side as she always seemed to be creating dishes from her Italian heritage, or re-creating Armenian dishes to remind my Grandfather of his youth. The
other is my mother's garden, and my fascination with the transformation that takes place between planting the seeds, to enjoying fresh-picked vegetables at the dinner table.
Paul's introduction to a professional kitchen was as a dishwasher, yet by the second week he was running the Garde Manger station, and baking elaborate desserts as well. "I took to that environment immediately, the combination of the technical and creative aspects held instant appeal for me." From that moment on, he never looked back!
Chef Paul's career has led him to several prestigious establishments throughout the years such as, the famed "Mecca" of San Francisco, the original flagship location "Olives" of Celebrity Chef Todd English, award winning "28 Atlantic" of the "Wequassett Inn" and the opulent "Chatham Bars Inn" a five star resort, Paul also enjoyed high praise for his efforts as Executive Chef at "bistro 404" of Cape Cod.
Paul's "adventure in food" recently found him on Vieques, a tiny island off Puerto Rico, where he acted as consultant for a fine dining venture called, "Noche" set to open this coming fall.
Please join us this season for a taste of what this talented Chef will bring to our tables!
