Personal Chef Experience
Enjoy a romantic fireside dinner for two or a wondrous feast for the entire family. Let your personal chef design a menu to truly tempt your taste buds in the privacy of your own cottage or maybe let your inner foodie take over and create your own menu. Whether our popular Forest Clambake or your own culinary creation, this is an experience not to be missed.*
Forest Clambake
$125 pp, $30 pp for wine pairings (plus daily room rate, 20% administration fee and 7% Maine sales tax)
- Fresh Haddock Chowder -- pan-roast of haddock, new potatoes, pancetta and fresh herbs in a light cream sauce
- Grilled Littleneck Clams with chive beurre blanc
- Lazy Days Lobster -- pulled lobster meat over fresh vegetable polenta cakes with tarragon sauce
- Lemon Blueberry Curd with freshly whipped cream
Mixed Grill
$125 pp, $30 pp for wine pairings (plus daily room rate, 20% administration fee and 7% Maine sales taxe)
- Grilled Seafood Ceviche
- Grilled Lamb Chop with blueberry compote and pecan crusted goat cheese over Hidden Pond Farm greens
- Grilled Hoisin-Duck Pizza -- OR -- Grilled Half Lobster with "baked" flageolets and Swiss chard
- Lime Pot de Creme
Seasonal Maine Menus
$125 pp, $30 pp for wine pairings (plus daily room rate, 20% administration fee and 7% Maine sales tax)
Spring:
- White and Green Asparagus Salad with pea shoots and crispy shallots
- Duck Confit Eggrolls
- Rack of Lamb with Morels in a red wine reduction
- Strawberry-Rhubarb Tart with fresh whipped cream
Summer:
- Freshly Shucked Oysters with mignonette
- Pickled Beet Salad
- Lobster Crusted Veal Chop
- Fresh Raspberries with thyme whipped cream
Fall:
- Alsatian Onion Tart
- Tableside Caesar with polenta croutons
- Bouillabaisse with grilled sourdough
- Pecan Pumpkin Pie
*Meals served family style. Professional service staff available for $20/hour. Based on limited availability, nightly from 6:00pm to 9:00pm. Additional preparation time may apply for complex menus, special dietary needs or unique ingredients. Weather dependant. For parties of four or more, a dinner server will be provided. Reservations must be made 14 days in advance. Subject to chef availability
