✰Our Menu

The restaurant will be open on Monday, June 27th. This season, we are offering dining on the veranda (by reservation) in the months of July & August. (And just as a “side note”- the food in the photos are on 9 inch & 12 inch plates- these are not small portions!) The menu below is a sample of our menu…but check back to view the 2011 Summer/Fall Menu which will be posted in the spring.

Awe-inspiring views & sunsets

Fine dining at its best!

Greenville Inn

Catch of the Day, Chef’s Featured Items,

Featured Daily Soup,
as well as fresh breads offered daily

~ First Course~
Seasonal Berry and Goat Cheese Salad
Baby spinach tossed in a vanilla and Valencia orange vinaigrette, York Hill Farms chevre and toasted Spanish almonds
8

Seasonal Berry and Goat Cheese Salad

Roasted Red Beet Carpaccio
Organic mixed greens, with julienne carrot and red onion, a fresh sage-grain maple mustard vinaigrette, and cracked peppercorn brioche crostinis
6

Roasted Red Beet Carpaccio

~ Second Course~
Sea Scallops
Served with a five spiced almond butter sauce and a summer melon salad in coconut water with local chives
10

Sea Scallops

Chef’s Crêpe
A crisp tulip crepe filled with sautéed wild mushrooms, duck confit, a Camembert Mornay sauce and black truffles
18

Chef's Crepe

Grilled and Chilled Maine Shrimp
Served with a roasted corn coulis with zest of lime, an amber agave cured tomatillo & pimento salsa and fresh Avocado
13

Grilled and Chilled Shrimp

Fruit and Fromage
Chef’s selection of local and imported artisan cheese
accompanied by seasonal fruit and house made crostinis
15

Fruit and Fromage

~ Third Course ~
Breast of Duck
Maine blueberry and ginger rice wine sauce, served with sautéed local green onions, sweet potatoes and toasted cashews
28

Breast of Duck

Beef Tenderloin
Grilled grass-fed filet mignon, wild mushrooms, Yukon potato gratin and a Marsala wine reduction
38

Beef Tenderloin

Sweet Potato Gnocchi
House made sweet potato dumplings, sautéed with butternut squash, prosciutto de Parma ham, roasted Bartlett pears & sweet basil butter sauce topped with shaved Pecorino Romano cheese
23

Sweet Potato Gnocchi

Vegetable Pavè
A pan roasted vegetable napoleon of summer squash, portabella mushrooms,
spinach, vine ripe tomatoes, artichokes, zucchini, fresh herbs and Yukon gold potatoes
topped with micro greens tossed in a lemon and sauvignon blanc vinaigrette
21

Vegetable Pavè

Midsummer Night’s Meadow Farm Lamb
Pan roasted lamb with a natural lamb and port wine au jus,
a lemon-mascarpone and braised local apple risotto with fresh mint
35