Cheers with Wine Glasses

This Week’s Menu Highlights

Oak and Grain Restaurant

October 16 – October 20

The menu for our 5 course Signature dinner changes daily. Chef Leary custom prepares each night’s selections from the freshest, locally sourced ingredients, often procured that day. Don’t be surprised to see the Chef at local farms, or foraging about the Inn property, or down at the docks searching for the freshest items. Every plate becomes a work of artful flavors that chef envisions for that day.

Here’s what’s coming to us from the butcher, the ocean, and the fields this week.

From the BUTCHER

Miles Smith Farm: Short Ribs, Skirt Steak
Battles Farm:  Pork Belly, Lamb Loin Chops
Cavendish Farm:  Quail
La Bella Farm:  Duck Breast

 From the OCEAN

Restaurant Supported Fisheries: Atlantic Haddock, Acadian Redfish
New England Fisheries:  Maine Lobster, Cape Cod Blue Fish Loins

From the FIELDS

Sweet Beet Farm: Leeks, Scallions, Potatoes, Tomatoes
Spring Ledge Farm: Winter Spinach, Romanesco, Pole Beans
Wadleigh Hill Farm:  Microgreens
Edgewater Farm:  Celeriac, Carrots, Parsnips

Reservations Required

Reserve a Table   or Call 603-873-4833