Dinner Menu

APPETIZERS

POLENTA FRY POUTINE crispy and creamy polenta, short rib gravy and local cheddar curds 9

ROASTED DUCK BUNS BBQ duck confit, soft bun, spicy aioli, fermented slaw 13

BLISTERED SHISHITO PEPPERS smoky rosemary aioli and fried garlic 10

MUSSELS local mussels, vermouth, tomato, grilled bread 14

SCALLOPS & BACON seared scallops, butternut squash puree, bacon lardons, chili oil and jalapeno vinaigrette 13

DEVILED EGGS* daily devil preparation 5

ROASTED BRUSSELS SPROUTS toasted almond and honey goat cheese, whole grain mustard sauce 10

HOUSE-SMOKED SALMON PASTRAMI * house-made brown bread, grain mustard, red onion, capers & horseradish aioli 12

ANNE’S GOAT CHEESE TOAST ala The Mountain Room, house sourdough rubbed with oil and garlic, whipped local goat cheese, EVOO, Maine sea salt 11

LOCAL FRIED GREEN TOMATOES blackened shrimp, tangy mustard sauce 13

SOUPS + SALADS

FRENCH ONION SOUP 6

TOMATO SOUP 5

THE SOUP vegetarian 4

CAESAR SALAD* the tradition continues 8

FRONT ROOM SALAD greens, crunchy vegetables, and vinaigrette 8

ARUGULA & BEET SALAD with panko-crusted local goat cheese 9

BACON & EGG SALAD* frisée, croutons, red onion, poached egg, bacon, and sherry vinaigrette 11

WEDGE baby iceburg lettuce, smoked tomato oil, blue cheese vinaigrette, bacon 12

MAIN PLATES

 

SHORT RIB red wine forever braised beef, horseradish mashed, roasted red cabbage, braising jus 20

GRILLED MEATLOAF naturally-raised beef wrapped in bacon with mashed, vegetables, and gravy 17

CASCO BAY SCALLOPS* mashed, spinach and mustard sauce 20

FISH OF THE DAY Chef’s choice market price

SMOKED SALMON RISOTTO house smoked salmon pastrami, sweet peas, mascarpone cheese, lemon 20

LAMB SHEPHERD’S PIE local cheddar, bacon and scallion mashed 17

SHRIMP AND ANDOUILLE SAUSAGE GUMBO basmati rice 20

FLAT IRON STEAK* sweet potato blue cheese gratin, chimichurri sauce 20

EGGPLANT PARMESAN fried eggplant, fresh mozzarella, tomato sauce and basil 15

ROASTED ½ CHICKEN lemon & herb roasted Maine chicken, mashed, spinach, and thyme pan jus 19

CHICKEN POT PIE iron skillet, roasted chicken, cream, house made pastry crust 18

SANDWICHES

 

BURGER* 8 oz. all-natural beef, tomato tapenade, red onion, lettuce and aioli 13

REUBEN house-made corned beef and kraut, 1000 Island and Swiss on marble rye 13

CHICKEN TACOS chipotle-stewed chicken, jalapeno aioli, cabbage, pepper, onions, corn torillas 15

B.L.T. amazing bacon, lettuce, roasted tomatoes & aioli on grilled French bread 9

FRIED EGG SANDWICH* with blue cheese, bacon & aioli on grilled French bread 10

ADD COLESLAW OR POTATO SALAD 2

PASTA

MACARONI & CHEESE local cheddar, hot dog, crispy crumbs and roasted vegetables 13

SPAGHETTI CARBONARA with bacon, cream, and parmesan 17

HOUSE-MADE GNOCCHI basil pesto, roasted tomato, zucchini, summer squash 19

SIDE DISHES

MASHED POTATOES 2

ROAST POTATOES 3

ROASTED VEGETABLES 4

MAPLE BAKED BEANS 4

ROASTED BEETS 4

PAN-FRIED GNOCCHI 4

BRUSSELS SPROUTS 6

FRONT ROOM FAMOUS IRON SKILLET CORNBREAD Piece $2.50 Whole Skillet $9

PARMESAN RISOTTO 5

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. || SOME OF OUR DISHES ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. || 18% GRATUITY MAY BE APPLIED TO PARTIES OF 5 OR MORE. || WE PROUDLY SERVE LOCAL MEATS, FISH AND PRODUCE. || PLEASE INFORM YOUR SERVER IF YOU HAVE ANY KNOWN ALLERGIES.

HARDING LEE SMITH || CHEF + OWNER DANIEL TRIMBLE-SMITH || BRUNCH CHEF EDWARD MCGREGOR | CHEF DE CUISINE