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Greenville
Inn
At
Moosehead Lake
This is a
true dining experience that must be given time to appreciate.
So sit back,
relax, and let us “wine and dine you.”
Bon appetit!
Dinner Menu / Summer/Fall
2007
Appetizers
Fromage and
Fruit
9
St
Andre’s brie, local chevre and aged Capriano from York Hill Farms of Maine
roasted grapes, poached apricots and sun-dried figs
Tomato and Mozzarella
Napoleon
7
Vine
ripe heirloom tomatoes, fresh mozzarella cheese, extra virgin olive oil,
basil pesto finished with 10 year balsamic vinegar
Clams and Mussels
13
Littleneck clams and Prince Edward Island mussels, sautéed with garlic,
sweet bell peppers, pancetta, scallions, and local tomatoes in a fresh
thyme broth
Smoked Seafood Salad
11
Smoked salmon, trout and shrimp with York Hill Farms garlic and dill chevre,
capers, minced red onions, farm fresh eggs and French bread crostini
Soup
~ Salad
Lobster and Crab
Stew
9
Essence of Maine lobster, cream, sherry and Peekytoe crab
The Inn Salad
6
Baby
arugula, citrus mango vinaigrette, fresh Maine blueberries,
honey roasted almonds, and Capriano cheese
Entrées
Catch of the
day
Market
The
chef’s fresh seafood selection from the shores of
Maine,
prepared with the finest local and or organic ingredients
Pan Roasted Breast
of Jersey Duck
24
Key
lime, ginger and sugar beet coulis, mango-chive risotto and wakame salad
Rack of Australian
Lamb
38
A
fire roasted rack, sherry and anisette lamb reduction,
sweet potatoes with roasted shallots and black mission figs
Seared Scallops & Lemon
Fettuccine
29
Broccolini, vine ripe local cherry tomatoes, roasted peppers,
cipolini onions,Pinot Grigio butter sauce, fresh basil and roasted garlic
Also served as a vegetarian
option
15
Venison
Chops
37
Pan
roasted citrus and port wine marinated chops
of New England venison with a pistachio-mint and date pâté
Beef Tenderloin
6oz. petite cut 33
Wild
mushroom and Madeira glace de viande and roasted fingerling potatoes
8oz. grand cut 37
Desserts
Grand Mariner Chocolate
Torte
9
With
fresh fruit and Chantilly crème
The Chef’s Crème Brûlée
6
Cheesecake
8
Lemon cheesecake with local apple and cinnamon compote
Maine maple graham cracker crust
Highland Berry Tart
7
Fresh berries atop white chocolate mousse in a buttery almond crust
Fromage and Fruit
9
St
Andre’s brie, local chevre and aged Capriano from York Hill Farms of Maine,
roasted grapes, poached apricots and sun-dried figs
Here
at the Greenville Inn, we are proud to offer desserts that are all made in
house.
Cuisines by Curtis “Bear" Hillard CEC
Please remember that all prices are subject to change, according to
market prices and availability.
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