This Week’s Menu Highlights

Oak and Grain Restaurant

December 12 – December 16

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

 

Ioka Valley Farm: Beef Tenderloin
Miles Smith Farm: Hanger Steak, Lamb Loin Chops
Battles Farm: Pork Belly, Lamb Shoulder

 From the OCEAN

New England Fisheries: Atlantic Salmon
Restaurant Supported Fisheries: Atlantic Haddock, Flounder
Blue Fin Crab, Shrimp

From the FIELDS

 

Spring Ledge Farm: Buttercup Squash, Celeriac, Radish
Wadleigh Hill Farm: Hydroponic Basil, Microgreens
Lef Farm: Hydroponic Baby Kale, Greens
Brookford Farm: Red Onion, Carrots, Sweet Potatoes

Oak & Grain 3 Course

Every Wednesday, Thursday, and Sunday!

 

Starters

 

Spring Ledge Farm Celeriac Chioggia Beet Crème Fraîche Soup
Smoked Paprika, Thyme Evoo, Crispy Shallots
∞ 
Lef Farm Hydroponic Greens
Roasted Garlic Herb Sherry Vinaigrette, Watermelon Radish
Goat Cheese, Pignolias, Oven Cured Tomatoes, Grilled Figs
∞ 
Braised Battles Farm Pork Belly
Smoked Romesco, Grilled Tiger Shrimp, Ginger Butter
Herb Polenta Grits

 

Entrées

 

Marinated Grilled Miles Smith Farm Hanger Steak
Chimichurri, Brandy Reduction, Pea Shoots
Pan Seared RSF Acadian Redfish
Spicy Tomato Jus, Caramelized Olives, Lemon Oil, Parsley
Roasted Lamb Rack
Zinfandel Onion Jam, Horseradish Aioli, Micro Greens
Sweet Potato Gnocchi
House Ricotta, Grilled Broccolini, Balsamic Reduction
Sage Brown Butter, Parmesan Tuile

 

Desserts

 

Dulche de Leche Cheesecake Mousse
Grilled Strawberries, Chocolate Tart Crumbles
∞ 
Cinnamon Nutmeg Crêpe
Sweet Cream, Spiced Apple Compote, Oatmeal Crumble
Saba Reduction
∞ 
Local Cheese Plate, Cranberry Honey Jam

Reservations Required

Reserve a Table   or Call 603-873-4833