Our restaurant opens for the 2012 season on
Tuesday, June 26th.
Join us Tuesday-Saturday for exceptional cuisine, serene atmosphere and awe-inspiring views!
1-888-695-6000
Our chef offers nightly additions featuring seafood, seasonal soups, and fresh baked breads
~ First Course~
Grilled Terrine of Spring Vegetables
Grilled Terrine of Spring Vegetables
A terrine with a sampling of seasonal vegetables and aged balsamic vinaigrette
Diver Scallop Napoleon
Diver Scallop Napoleon
Diver scallops layered with porcini mushrooms and essences of summer truffles,
wrapped in filo with a rich seafood broth
Wagu Beef Shashami
Wagu Beef Shashami
Thinly sliced grass-fed Wagu beef with a soy sauce glaze, gray salt and wasabi air
Fruit and Fromage
Sampling of imported and domestic cheeses with seasonal fruit
~ Second Course~
Maine Peketo Salad
Maine Peketo Crab Salad
Maine lump crabmeat, baby greens and spring vegetables in a grapefruit vinaigrette
Inn Salada
Inn Salada
Tomato and endive salad with jicama, celery root and hearts of palm in a meyer lemon vinaigrette
~ Third Course ~
Basil Poulet Roulade
Basil Poulet Roulade
Organic free-range chicken breast with baby spinach, sun-dried tomato, ash brie,
and tomato eggplant confit in a basil cream
Pan Roasted Pork Tenderloin
Pan Roasted Pork Tenderloin
Organic pork tenderloin wrapped in prosciutto parma, braised pork belly, spring vegetables
and potato galette in a chestnut jus
Farm Raised Roasted Rack of Lamb
Farm raised lamb with braised fennel, pistachio risotto and aged balsamic glaze in mint air
Duo of Grass-fed Beef
Grass-fed beef tenderloin and beef tartare with mushroom ragout,
in a port wine demi glaze, potato puree with béarnaise air
Seafood Pasta Rags
Seafood Pasta Rags
Maine lobster, gulf shrimp, diver scallop and razor clams in a white truffle cream sauce
with handmade fresh pasta
Greenville Inn Pasta Primavera
Greenville Inn Pasta Primavera
Fresh pasta, baby vegetables, fresh herbs with vegetable ash goat cheese in Aglio e oilo
garnished with aged parmesan and meyer lemon zest
Wild Mushroom and Tofu Picatta
An assortment of wild and domestic mushrooms, firm tofu with buckwheat risotto
in a white wine lemon caper sauce
Desserts
Chocolate Mango Ravioli
Dark and white chocolate truffle in mango ravioli with vanilla crème en glace,
garnished with coconut foam
Trio of Crème Brulee
A sampling of three flavors of crème brulee
garnished with fresh fruit
Fresh Fruit Tart
Seasonal fresh fruits with pastry cream in a puffed pastry
Fruit and Fromage
Sampling of imported and domestic cheeses
with seasonal fruit
