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Brunch Buffet with Santa

Gather friends and family for a delicious brunch with Santa and savor Chef Chadwick’s breakfast buffet with traditional favorites.

Saturday, December 10th
10:00 am - 12:00 pm

Assorted Breads & Breakfast Pastries
Sliced Fruits & Berries
Scrambled Eggs
Cherrywood Smoked Bacon & Sausage
Home fries
French Toast with Warm Maple Syrup
Assorted Fruit Parfaits
Prime Rib au Jus & Horseradish Cream
Sauteed Green Beans
Rigatoni Bolognese
Hot Chocolate Station

 

Adults $28 | Children $14*

* Children ages 4-12 who bring an unwrapped toy for Toys For Tots eat for free. Children 3 and under eat free.

Price excludes additional beverages, tax, and gratuity. A credit card is required for all reservations.

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs pose a health risk.

Christmas Dinner

Celebrate Christmas by the Sea with a Family Style Dinner by Chef Chadwick

Sunday, December 25th

12:00 pm - 8:00 pm

Reservations Required

Appetizers
Pre-set on Tables
Mixed Olives & Nuts | Cheese and Crackers | Crudites with Dips
Served Assorted Breads
Cranberry Bread | House-made Focaccia Bread | Whipped Butters
Soups
New England Clam Chowder
Butternut Squash Soup
Chai Chantilly | Toasted Pumpkin Seeds
Salads
Mixed Baby Lettuce
Goat Cheese | Candied Pecans | Sundried Cranberries | Cranberry Vinaigrette
Roasted Carrot Salad
baby kale | smoked creme fraiche | sesame crunch peppercorn
Entrees
Crusted Strip Loin
assorted mustards | horseradish creme
Baked Stuffed Cod
lobster sauce
Sides
Garlic Mashed Potatoes
Truffle Roasted Root Vegetables
Whiskey and Apple Glazed Sweet Potatoes
Green Beans with Caramelized Pearl Onions
Dessert
Pumpkin Pie
Apple Pie
Chocolate Pecan Pie
Cheesecake
Cookies

 

Adults $62 | Children* $22

*Children ages 4-12. Children 3 and under eat free.

Price excludes additional beverages, tax, and gratuity. A credit card is required for all reservations.

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or undercooked meats, seafood and eggs pose a health risk.

New Years Eve Dinner

Saturday, December 31st

5 PM - 10 PM

Four-course pre fixe menu

$79.00 per person without wine flight | $119.00 per person with wine flight

Reservations Required | Price does not include tax or gratuity

Amuse Bouche
House Cured Salmon

rye crisp | pickled onions | smoked creme fraiche | salmon roe

First Course
Salt Roasted Beets

yogurt and goat cheese espuma | citrus | mache | pistachio crumble

Second Course
Truffle Risotto

roasted wild mushrooms | herbs | shaved truffle | pecorino

Third Course
Dry Aged Tenderloin of Beef

charred cauliflower | maitake mushrooms | duck fat potatoes | demi-glace

Fourth Course
Chocolate Mousse – 12

creme brulee filled | torched bananas | coco nibs

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or undercooked meats, seafood, and eggs pose a health risk.

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