The First Snow of the Season

Yesterday we had our first snowfall of the season. The timing could not have been more perfect as we had just decorated the outdoors for the upcoming holiday. Maybe it will be a white Christmas after all…

Bead Crochet Class

We tried something new at the Inn last week which is always fun!  Five ladies gathered in the Hideaway to learn to bead crochet.  As our instructor Carol, (a previous guest of the Inn) displayed some of her finished pieces I heard a sigh from the group and concerns that it might be a little too difficult.  Moments into the class all fears vanished. Everyone produced a beautiful finished necklace to take home and even more importantly they had a great time together!  If you’re interested in learning how to bead crochet send us an email.  We would be happy to coordinate a class for a minimum of 2 participants.  

How many friends on your holiday list would like to receive a beautiful gift you’ve created especially for them?


Bistro Nights are Back!

Beginning November 22 we will welcome back our lighter fare dinners on Monday
and Tuesday evenings.  Our “Bistro” menu will run from November thru May and we will
alternate between French Bistro and Italian Trattoria fare. Price is $24.50 per
person and includes a starter and choice of entree. Dessert is additional.

French Bistro Menu I
French Onion Soup with Beef Short Ribs
Duck Leg Confit, Anna Potatoes and a Beet-Arugula Salad with Local Goat Cheese
Grilled Salmon Fillet with a Dijon-Lentil Salad and Haricot Verts
Dark Chocolate Mousse with a Hazelnut Tuile
Maine Blueberry and Pear Tartlet with Vanilla Bean Ice Cream

* November 22, 23 * January 3, 4 * February 21, 22 *
* April 11, 12 * May 23, 24 *

French Bistro Menu II
White Bean Soup with Cabbage and Duck Confit
Grilled Swordfish with Fried Capers and a Lemon Beurre Blanc
Bistro Steak with Herbed “Frites” and a Cognac-Shallot Reduction
Flourless Chocolate Cake with Vanilla-Pistachio Ice Cream
Pumpkin Crème Brûlée with Gingersnap Crumble

* December 6, 7 * January 17, 18 *
* March 14, 15 * April 25, 26 *

French Bistro Menu III
Celery Bisque with Maine Shrimp and a Crisp Rye Cracker
Beef Paillard “Bourguignon” with Oyster Mushrooms and Potato Puree
Herb Crusted Haddock “Provencal” with slow Roasted Tomatoes and Buttered Broccoli
Crème Caramel with a Lemon Madeleine
Chocolate Ganache Tart with a Raspberry Coulis

* December 20, 21 * Jaanuary 31 & February 1 *
* March 28, 29 * May 9, 10 *

Italian Trattoria Menu I
Escarole and Bean Soup with Fennel Sausage and Oil-Cured Olives
Homemade Lobster and Shrimp Ravioli with a Marsala Cream and Mushrooms
Winter Squash Risotto with Oven-Roasted Duck, Shaved Parmesan and Basil Oil
Chef Michael’s Tiramisu with Hazelnut Pound Cake
Torti di Frutta – Fruit Tart with Vanilla Pastry Cream

* November 29, 30 * January 10, 11*
* February 28 & March 1 * April 18, 19 *

Italian Trattoria Menu II
Minestrone Soup with a Basil and Fontina Panini
Chicken Saltimbocca stuffed with Prosciutto, Provolone and Sage
Spaghettini with Grilled Maine Scallops, Charred Peppers and Roasted Garlic
Orange-Risotto Pudding with Candied Fennel and Vanilla Biscotti
Chocolate-Praline Semifreddo with Candied Almonds

* December 13, 14 * January 24, 25 *
*March 21, 22 * May 2, 3 *

Italian Trattoria Menu III
Roasted Tomato Soup with Crispy Mozzarella Croutons
Braised Pork Shank with Orange and Rosemary. Soft Parmesan Polenta
Fennel-Roasted Halibut over Pappardelle Pasta with Tomatoes and Capers
Chocolate Budino Tart with Warm Caramel and Maine Sea Salt
Ricotta Cheesecake with Candied Apples

* December 27, 28 * February 7, 8 *
* April 4, 5 * May 16, 17 *