New in the restaurant...

Have you been in and tried the new salts Chef Devin has added to our dining experience?

Pictured is salt made from bull's blood ruby red microgreens.  Where are the microgreens grown, you might wonder. Right here at the inn, of course!  You might get carrot salt or fennel salt--so lovely and delicious.

With the Lupine Festival coming up the weekend of June 15, we've all started to eye the beautiful blue, purple, and white patches.  Will they be open enough but not gone by at festival time?  We have a wee batch at the inn.  I think they are right on schedule.  You could make a lupine festival loop--Franconia Notch, NH, has a field of lupine festival, too.  Have you read Barbara Cooney's Miss Rumphius? I hadn't either until a dear friend gave me a copy.  If it's a favorite of yours, perhaps you should buy someone a copy.  Blue Hill Books carries it. (We love Blue Hill Books, too--check out their new website!)

This time of year one bush after another blooms around the inn.  Guests can enjoy morning coffee in the garden, under the apple trees.  Starting in June, we're offering Saturday suppers once a month.  This month, on June 23, you can join us under the leaves and under the stars for one of Chef Devin's masterpiece menus, served family style.

The June menu will feature local beef from the Blue Hill Blondes, along with locally caught halibut and Little Island Bagaduce oysters. Chef Devin will be pairing each of the five courses with a wine from our cellar.  Garden seating limits these dinners to just 30 people.  We're already taking reservations so call us soon.

From the guestbook:  "The Blue Hill Inn is truly great at providing exceptional service in a wonderfully romantic environment," from guests from Boston.  And the food?  "Absolutely scrumptious," Jane wrote.  Need a little romantic scrumptiousness?  Call for a reservation.