Cheers with Wine Glasses

This Week’s Menu Highlights

Oak and Grain Restaurant

April 17 – April 21

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. Beginning November 7th we will be offering our 3 course option every Wednesday, Thursday, and Sunday. Dine at your convenience with seatings from 5:30 to 9:00. Select from options in each course (menu changes weekly).  Selection, convenience, and farm fresh quality served at your pace.  Join us for the evening or a quick bite. Five course meals served every Friday and Saturday.

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

From the BUTCHER

Battles Farm: Lamb Loin Chops
Ioka Valley Farm: Hanger Steak
New England Family Farm:Venison Chops
Golden Acres Farm: Beef Tenderloin

 From the OCEAN

New England Fisheries: Atlantic Fluke
Restaurant Supported Fisheries: Atlantic Haddock
Atlantic Shrimp
Maine Lobster
From the FIELDS
Stonecipher Farm: Watermelon Radish, Winter Squash, Fingerling Potatoes
Spring Ledge Farm: Winter Parsnips, Carrots, Spinach
Wadleigh Hill Farm: Hydroponic Gem Lettuce, Microgreens, Pea Tendrils, Basil
Kearsarge Food Hub: Apples, Onions, Mesclun Greens

Oak & Grain 3 Course

Every Wednesday, Thursday, and Sunday!



Wild Mushroom Potato Potage
Crispy Bacon, Crispy Leeks
Parsley Puree
Braised Battles Farm Pork Belly
Hoisin BBQ, Cucumber Red Cabbage Chow Chow
Scallion Carrot Sesame Slaw
Wadleigh Hill Farm Hydroponic Gem Lettuce
Roasted Beets, Goat Cheese, Honey Balsamic Vinaigrette, Toasted Pistachios
Vinegar Onions, Shaved Radish


Marinated Grilled Ioka Valley Farm Hanger Steak
Zinfandel Onion Jam, Garlic Aioli, Pea Shoots
Pan Seared Atlantic Fluke
Roasted Tomato, Olive, Basil Lemon Sauce, Crispy Shallots
Saffron Emulsion
Roasted Venison Chop
Blue Cheese Walnut Stuffed
Red Wine Jus, Microgreens
Sundried Tomato Pesto Farro Risotto
Winter Spinach, Balsamic Reduction, Overnight Tomatoes


Blood Orange Curd Tart
Caramelized Blood Orange
Toasted Almonds
Chocolate Crepe
Vanilla Bean Cheesecake Mousse
Grilled Strawberries
Local Cheese Plate, Apricot Honey Compote

Reservations Required

Reserve a Table   or Call 603-873-4833