General Deliciousness at the Inn

Let's begin with the oysters. Chef Devin is offering them three ways (though she is accommodating to those who want them all raw, all baked, or all broiled): two raw on the half shell with prosecco granita, two baked with Four Season Farm garlic scapes and candied bacon, and two broiled with garden fennel butter and fleur de sel.  Each oyster creates an experience.  My advice is to get your own order.  I'm always sorry when I agree to share.

Chef Devin with radishes from our garden

To start with, on our menu this week

Sweet Corn Soup, $8, saute of shiitake mushrooms and caramelized shallots 

Summer Salad, $9, farm greens, Carding Brook Farm strawberries, local chevre, fried shallots, sweet pecans, lemon balsamic vinaigrette

Local Acadia Mussels, $15, Four Season Farm basil, shallots, white wine, a touch of cream and lemon confetti

Little Island Bagaduce Oyster Trio, $15, two raw on the half shell with prosecco granita, two baked with Four Season Farm garlic scapes and candied bacon, and two broiled with garden fennel butter and fleur de sel

For an entree

Butter-Poached Lobster Ravioli, $30, house-made pasta, Stonington lobster, garden chives, and citrus buerre blanc

Seared Maine Halibut, $26, brown butter farro, Four Season Farm arugula and summer salsa

Summer Corn Risotto, $22, mascarpone, Four Season Farm arugula and truffle oil

Grilled NY Center Cut Steak, $27, chive mashed potatoes, caramelized onion, and herb butter

Grilled Rack of Lamb, $30, pickled red onion, mint-garlic yogurt and chive couscous

Long Island Duck Breast, $26, mascarpone polenta, strawberry rhubarb sauce and farm carrots

For dessert (we also have a lovely selection of after dinner drinks)

One of the Homewood Farm
strawberry fields

Homewood Farm Strawberry Mousse, $7, chocolate whipped cream and chocolate liqueur drizzle

Flourless Dark Chocolate Cake, $8, macadamia nut crust, vanilla ice cream and rose sugar 

Lemon Crème Brûlée, $6, lemon curd and candied lemon

We have some new offerings on our winelist, too, in celebration of summer. 

Our of our
new favorites

The Avinyo Vi D’Agulla, Petillant Blanc, Penedès, Spain 2010, is charming and slightly frizzante, crisp with a lingering finish.  And of course summer means it's time for rosé.  We're offering a Blaufrankisch Rosé, Tinhof, Burgenland, Austria 2011, by the glass so that everyone can enjoy the dry but floral heaven with its hint of summer berries.  My favorite new addition, however, is La Lune, a chenin blanc from Ferme de la Sansonnière, from Loire, France.

We had a great crowd for our first garden dinner.  The fear of inclement weather meant we had to create a garden in the dining room--I'll show you pictures next time.  I can tell you--rosemary and mint springs in wee vases on the tables were wonderful.  We'll have July's garden dinner menu out next week.  If you are interested in coming, reserve now.  We are already half filled.

Roses from our garden.  Chef Devin uses petals
from the pink ones to make rose sugar.

Our guests leave us the sweetest messages:  "The hospitality and meals were excellent," Gary and Barb from Wisconsin.  "What a wonderful entrance into a world of grace and elegance," Michael and Mario from California. "'Wonderful' Is The Minimum Adjective!" David and Rusty from right here in Maine (they happened upon us and the June garden dinner almost by accident)

If your life isn't feeding you in this wonderful way right now, come see us.  But call ahead--2012 is shaping up to be our busiest season yet and we hate it when we have to say no to you.