Friday, May 20, 2011

Our first dinner menu--for May 31st

We had such a lovely time at our Open House. The inn was filled with local businesspeople, some farmers, a fisherman or two, some musicians, friends from way back and from next door. Chef Devin created an amazing parade of goodies--potstickers, duck confit, tenderloin with pesto, and cakes, lemon and chocolate! She's pictured here with one of her sous chefs, Sarah Havener. People raved about the food, complimented the wines, and continue to tell us what a great time they had. Staff and friends made the inn look spiffy--look at this beautiful bouquet of flowers Millbrook Bakery sent us. I'm sorry you couldn't make it to the party but now you can make plans to eat breakfast here or dine here or sleep in one of our gorgeous beds.

Here's a look at a sample dinner menu. Items will change every week, and maybe even every night depending on what comes in, what's fresh, and what whim Chef Devin follows for the night. Prepared to be solidly delighted!

Asparagus Puree
Parmesan Crisp, Pea Shoots and a Chive Chip $6
May Spring Salad
Carding Brook Greens, Grilled Asparagus, and Shaved Pecorino with a Lemon-Vinaigrette $7
Lobster Ravioli
Stonington Lobster, Parsley and Lemon Gremolata, and Pea Green Salad
$12

Apple Smoked Ribs
Bourbon BBQ Sauce, Duck Roasted Potatoes, and Pickled Cole Slaw
$23
Pan Roasted Frenchman’s Bay Halibut
Buttered Lentils, Toasted Hazelnuts, and Sunflower Shoots
$26
Spring Risotto
Sauté of Fiddleheads, Butternut Squash, and Chives, Asiago Cheese and Arugula
$19
Seared Duck Breast
Parmesan Polenta, Rhubarb Chutney, Sauté of Spinach and Asparagus
$24

Chocolate Espresso Moulton Cake
with Ginger Ice Cream
Luscious Citrus Cheesecake
with Rhubarb Compote
Trio of Sorbets
with Maine Blueberry, Lemon, and Raspberry
Vanilla Bean Crème Caramel
with Hazelnut Chocolate Drizzle
Desserts $7

At breakfast this morning, Jack, a long-time returning guest, demanded to know why I hadn't told him and his wife how wonderful Nervous Nellie's is. I wonder how he and his wife have missed it for so many years! The tasting cafe is heaven and the artwork all around the property is creative and a bit crazy. Well worth the trip, especially when combined with a hike at the Tennis Preserve, or a longer one at Barred Island (pictured here). Deer Isle makes for a great day trip from the inn.

One of the jobs I wrangle away from others on a pretty spring day is mowing the orchard. Yesterday I got to the mower first and so whiled the afternoon away under apple blossoms with fantasies of garden parties. We now have a table--the sort one could sit at and write in a journal, blog on a laptop, or (if you must) spread out some paperwork--waiting for you in the orchard.

Sunday, May 15, 2011

Big news!

We are so pleased to offer guests and friends from the community a fine dining experience at the inn this year. Chef Devin Finigan has joined us and will be delighting diners with her food as she incorporates Maine fare—the freshest seafood, local free-range chicken and eggs, local meats and produce—into dishes with a European flair. Chef Devin is new to the inn but not new to the area. She has trained with Jonathan Chase, of Buck’s Restaurant in Brooksville, and traveled to Italy with him as a sous chef numerous times. She has also worked at the Lookout Inn and the Brooklin Inn. Growing up, she worked with her father, a chef at a Relais and Chataeaux inn in Vermont.

She was a guest chef with Thomas Keller (of the French Laundry and Per Se) at a charity event in Deer Isle and participated in an intense training week at Per Se in Manhattan, with other up and coming chefs in America. Chef Devin’s husband, jeweler Luke Hartmann, fishes in the summer and supplies the inn dining room with the freshest lobster available (and the innkeeper with handsome beach glass and silver jewelry, now available at Handworks Gallery in Blue Hill).

We'll offer dinners Monday through Friday nights, beginning May 31. Call and make a reservation now; we have an intimate dining room.

We attended El El Frijoles's season kick-off at Edgehill in Sargentville. Edgehill rambles along in the great Maine farmhouse style. It's available for weekly rentals--it sleeps 18!--and comes with a barn, a mill pond, and ocean access (check out the view down Eggemoggin Reach). Michael and Michele, of El El Frijoles, launched their catering company, We Bake!. We've loved their Latin-inspired food for years and now we're hooked on the desserts, the sushi, the garlic dip for the potatoes... I wonder if they offer chocolate-dipped macaroons by mail order?! You can see photos of the event on their Facebook page.

Farmers market season opened and I'm enjoying Millbrook Bakery's olive rolls. You can find Jill Smith's bakery offerings, both sweet and savory, at the Castine, Blue Hill, Ellsworth, and Stonington farmers markets.

Other than the Blue Hill Inn, breakfast choices have been fairly limited in Blue Hill. Friends took me to Marlintini's this weekend to try their new breakfast venture--delicious! Even the eggs benedict, which has many opportunities for less-than-perfect-ness, got raves. We also had dinner at the Fish Net one night. I adore their fried scallops.

All this great food and the beauty of spring with the fuzz of impending blooms, the forsythia and daffodil yellows against the increasingly more vibrant green. Life is marvelous here in Blue Hill. If it isn't where you are, let us share!