Cheers with Wine Glasses

This Week’s Menu Highlights

Oak and Grain Restaurant

August 14 – August 18

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

Golden Acres Farm: Beef Tenderloin
Cavendish Farm: Quail
Miles Smith Farm: Skirt Steak, Ribeye
Battles Farm:  Lamb Loin Chops 

 From the OCEAN

Restaurant Supported Fisheries: Atlantic  Monkfish
New England Fisheries:  Maine Oysters, Atlantic Jonah Crab, Shrimp,
Atlantic Wild Salmon
Atlantic Swordfish

From the FIELDS

Edgewater Farm: Broccoli, Cauliflower
Sweet Beet Farm: Eggplant, Mesclun Greens, Radishes, Kale
Wadleigh Hill Farm: Hydroponic Micro-greens, Basil, Tomatoes
Queens Greens Farm: Arugula
Spring Ledge Farm: Heirloom Grape Tomatoes, Patty Pan Squash, Zucchini

Reservations Required

Reserve a Table   or Call 603-873-4833