Dining at the Inn
late June through mid-October

a Top Choice bed and breakfast inn at Greenville, Maine Best of New England 2008
Boston Magazine - New England Travel...

"The closest thing to 'big city dining' in the boondocks"

  • Shaw Dining Room
  • Parlor Dining Room

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.

Dining room at Greenville Inn

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!


Sample Dinner Menu

Chef Brandon Perry offers nightly additions featuring seafood, seasonal soups, and fresh baked breads

Starters

Tuna Crudo

Thinly Shaved Ahi Tuna, Peach Cucumber Slaw, Smoked Peanuts, Cayenne Lime Vinaigrette, Micro Cilantro
13

House Made Portuguese Sausage

House Made Linguisa, Warm Fava Bean Hummus, Rustic Bread Croistini, Chard Onion Relish
15

Maine Chips and Dip

Ruffled Maine Sea Salt Potato Chips Topped with Lemon Herb Boursin Cheese
and Maine Lobster with Lobster Roe Emulsion
15

Northern California Slider

Pork Belly, Serrano Blackberry Jam, Queso Fresco, Charred Avocado, all on a Buttermilk Biscuit
12

Salads

Camp Fire Artichoke and Asparagus Salad

Vine Roasted Grape Tomato, Balsamic Reduction, Basil Oil, Seasonal Greens
13

Summer Salad

Local Berries, Frisee, Topped with Rhubarb Vinaigrette, Aged Regional Cheddar and Slab Bacon Lardoons
12

House Salad

Mixed Greens topped with a House Vinaigrette Dressing
9

Entrées

Farmers Cheese Stuffed Perogies

Duck Confit, Wild Mushrooms, New Potatoes, Fire Roasted Tomatoes, Wild Thyme Scented Duck Jus
26

Pan Roasted Idaho Trout

Smoked Scallop Mousse, Vanilla Scented Carrot Puree, Apple Baby Fennel Slaw, Pernod and Trout Roe Veloute
26

New York Strip Steak

Black Truffle Au Gratin Potato, Pink Peppercorn Demi Glace, Seasonal Vegetables
29

Pork Short Ribs

Sweet Potato Hash, Spicy Blueberry Barbeque, Chard Corn Baton, Smothered with Melted Leeks
24

Pan Roasted Dijon Chicken

Amish Encrusted Breast of Chicken, with Roasted Garlic and Dijon Mustard, Fresh Bread Crumbs,
Parmesan Cheese, Gorgonzola Potato Puree and Chef's Choice of Vegetables
24

New England Bouillabaisse

Fresh Picked Maine Lobster, Butter Poached Potato, Clams and Mussels,
Corn and Shellfish Espuma, Fried Seaweed Garnish
32

Vegetarian Barbeque

Barbeque Artichokes, Brown Sugar and Bourbon Scented Sweet Potato, Grilled Asparagus-cilantro Pesto
22

All prices subject to change according to market prices and availability

The Greenville Inn is dedicated to using naturally raised, local and organic products whenever possible.
At the Greenville Inn, we are proud to offer desserts that are all made in house.

Innkeepers
Jeff and Terry Johannemann

Cuisine
Chef Brandon Perry

Serving Dinner Tuesday-Saturday Evenings, June 23rd-October 11th, 2015