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 a magnificent view
of the lake, mountains and town below. 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.
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the picture below
We
proudly serve Warsteiner Beer
Our Chef
Chef Curtis “Bear” Hillard will
return as Executive Chef of the Greenville Inn, for the summer of 2007. With
over twenty years under his belt, Hillard began at 16, washing acres of
midnight dishes in Columbus, Ohio. Upscale Italian restaurants can be like
that, with reservations at the witching hour. He focuses on food, yet his
culinary resume is a mosaic. He’s worked at Royal Gorge Ski Resort in Lake
Tahoe, California; Château élan in Atlanta, Georgia; Pinehurst Hotel and
Resort in North Carolina and at the famous 5-diamond Greenbrier Resort, in
West Virginia. He spent several years at Wedgewood Golf and Country Club in
Columbus, Ohio. Hillard globe trots too, hanging out with the world-class
culinary elite now and then. He studied with Master Chef Hartmut Handke in
Columbus, and in 2001 helped support Handke, who represented the U.S. in the
Bocuse d’Or World Cuisine Contest in Leon France. “I went on my own dime and
got to be a part history.” Hillard’s emphasis comes from a rich fondness of
simple food with deep historical roots. “I came up the ladder learning
old-school European cuisine; rabbit consumé, beef Wellington and citrus
meringue floating atop Pernod crème anglaise as a dessert.
“With my travels and experience
I feel it is important to show a wide range of cuisine
on my menu while staying true to
the old ways”. History, he says, influences Nouvelle Cuisine, the French
gastronomic style of cuisine that
emphasizes the natural favor and essence, reductions instead of thick heavy
sauces and meals that sometimes involve more that one world region. His
culinary backbone may be old Europe, but his muscle is all American. ” I’ve
gone through an evolution of culinary experiences, from Italian to
California cuisine… from Cajun to New England’s hearth and kettle inspired
cooking. These days you can look for me to have a more simplistic approach
to cooking and even in the way I describe my menu: New American Cuisine,
which is European influenced American Cuisine… using fresh, organic, and
local fare.
”Look for it to show up on the
menu at the Greenville Inn.
“An example of one dish I’m
looking forward to preparing this summer is my lake trout signature entrée
consisting of poached Moosehead Lake trout, roasted local sweet potato with
essence of liquorice root and maple sugar, vanilla bean-white wine butter
sauce using a beautifully flavored 2004 Scott Huffman Viognier.”
Some
of the old, a little of the new and different regions of the world will be
represented on the Greenville Inn menu.
A Typical Menu:
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 marinatedchops
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.
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 a magnificent view
of the lake, mountains and town below. 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.
We
proudly serve Warsteiner Beer
emphasizes the natural favor and essence, reductions instead of thick heavy
sauces and meals that sometimes involve more that one world region. His
culinary backbone may be old Europe, but his muscle is all American. ” I’ve
gone through an evolution of culinary experiences, from Italian to
California cuisine… from Cajun to New England’s hearth and kettle inspired
cooking. These days you can look for me to have a more simplistic approach
to cooking and even in the way I describe my menu: New American Cuisine,
which is European influenced American Cuisine… using fresh, organic, and
local fare.