Executive Chef Kevin Cunningham will create a fall harvest dinner featuring season selections paired with beer and wine – you be the judge of the best match. Sample menu items: Roasted Butternut Squash Cup with Dried Fruit Compote and Honey Glaze, Shrimp Stuffed Scallops with a Celery/Fennel Slaw, Marinated Beef Tenderloin with a Ramp Compound Butter Served with Blue Cheese Mushroom Bread Pudding Cake This popular dinner sold out in the spring. Space is limited so please call for reservations today. 207-837-6565 Special overnight accommodations including tickets are available.
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