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Greenville Inn at Moosehead Lake
Sample Menu
Chef Paul offers nightly additions featuring seafood, seasonal soups, and fresh baked breads
~ First Course~
Pan Seared Day Boat Scallops

on early vegetable risotto, pea shoots, wild mushrooms, Parmesan, and shaved black truffle
16
Five Spice Duck Confit

parsnip-chestnut puree, pickled rhubarb, and peppery micro cress
17
Pan Seared Foie Gras
dusted with ancho-cocoa powder
on French-toasted buttermilk brioche, grilled peach salsa with fresh basil and mint
18
Selection of Local and Imported Cheeses
seasonal fruit, and house made crostini
16
~ Second Course~
Field Greens Salad

Cabrales blue cheese, marinated strawberries, toasted hazelnuts,
aged sherry vinaigrette
8
Baby Arugula Salad
crisp jicama julienne, avocado, citrus segments, with zested orange-Champagne vinaigrette
9
~ Third Course ~
Roasted Midsummer Night’s Meadow Farm Rack of Lamb
crushed pea pesto with pistachios, natural jus and pickled beet emulsion, roasted fingerlings
37
Grilled Grass-fed Filet Mignon with Smoked Coffee Cure
mushroom profiterole, tiny marinated vegetables, and truffle-infused peppercorn demi
38
Pan Roasted, Miso-glazed Hudson Valley Duck Breast

“glass noodle” and Japanese vegetable spring roll, edamame puree,
and blueberry-ginger gastrique
35
Fresh Seafood Bouillabaisse
lobster, clams, haddock and scallops, simmered in spicy tomato-ginger broth
served with saffron-vanilla rouille and char-grilled garlic toast
36
Cashew Crusted Tofu
garnet yam, and long bean “fettuccini”, frothed red curry-coconut broth
28
Cuisine by Chef Paul Krikorian
The Greenville Inn is dedicated to using naturally raised, local and organic products whenever possible.

Please advise the wait staff of any possible food allergies.
Please no split checks on parties of six or more.
An 18% gratuity will be added for parties of six or more.
Thank you for dining with us!

40 Norris Street, Greenville, Maine
1-888-695-6000
www.greenvilleinn.com
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