|
|
|
|||||||
|
Greenville/ Greenville Inn Among Greenville folk, this restaurant is “the toast of the town,” in one innkeeper's words. Since 1988, it has been known for some of northern Maine's fanciest fare, served in manorial surroundings. Three small dining rooms are clad in white linens amid rich wood paneling, ornate fireplaces, embossed Lincrusta walls and distant views of Moosehead Lake's East Cove Harbor. The traditional heavy, European fare has been lightened up and updated by chef Curtis “Bear” Hillard from Atlanta. To begin, he offers the likes of Maine lobster cake with mango-citrus coulis and an escargot and foie gras vol-au-vent. Main courses could be salmon fillet wrapped in parma ham with a preserved lemon aioli, breast of free-range chicken stuffed with foie gras mousseline and rack of Maine venison with zinfandel sauce. Chocolate profiteroles and berries romanoff make flamboyant finales. (207) 695-2206 or (888) 695-6000. Entrées, $25
to $35 Dinner by reservation, Monday-Saturday 5 to 9, June to
mid-October.
A spectacular view of lake and mountains draws the public to this hilltop inn’s seasonal restaurant. Diners take in the sunset as they enjoy cocktails and a complimentary amuse-bouche on the 90-foot-wide front veranda before adjourning to the big-windowed dining room, a picture of understated elegance, or the summery enclosed side porch. The chef prepares exceptional contemporary international fare on weekends. The meal is prix-fixe, $50, with a modest choice among five courses that change weekly. A typical dinner opens with the option of a crispy smoked shrimp roll over a tatsoi salad with chile-lime dressing or a golden pineapple and lobster salad tossed in miso-honey vinaigrette. A chilled red pepper and tomato soup and a green salad follow. Main courses could be crab-stuffed salmon roulade with a scallion risotto cake over Sicilian tomato ragu, wood-grilled duck breast with cherries and merlot on a mulled sweet potato mash, and Asian barbecued hanger steak with a sweet soy drizzle. Finish with chocolate espresso cake with crème anglaise or tahitian vanilla ice cream with gingered plums. (207)
695-0224. Prix-fixe, $50. Dinner by reservation, Friday-Saturday 6 to
8:30, mid-June through mid-October, Saturday in winter for house guests.
For casual dining with a water view, there’s no better place in downtown Greenville than this. It’s a sprawl of a place oriented toward the water, with tables around a bar, in a solarium and outside on a pier with a tiki bar. The setting is such, some say, that the inconsistency of the food does not really matter. Local restaurateur Leigh Turner took over the prime location of Rod’s Lakeside restaurant after the closing of the innovative Road Kill Café chain he started in Greenville Junction to lampoon what he called “the pretensions of fine dining.” His current version of “North Woods Cuisine” is detailed on an irreverent menu that opens with “Canadian nachaux: Not bad for being 3,000 miles from Tiajuana.” Soups, salads, burgers and “sammiches” continue the theme. Entrées are strips, fips, ribs and balls: “chish and fips, faddock hilet with satyr toss,” seafood platter, froggy’s famous fried chicken, barbecued ribs, steaks and mooseballs, “unquestionably the tenderest cut of the moose. Requires 48-hour advance notice and 25% deposit, $1,495.” The menu makes for fun reading, if not the most appetizing eating. Upstairs, the Black Frog offers two lakefront housekeeping suites for $110 to $150 a night. 207) 695-1100. www.theblackfrog.com. Entrées,
$12.95 to $21.95. Open daily, 11:30 to 11:30. Flatlander's Billed as “a country place for food and drink,” this small downtown emporium is a cut above, thanks to its specialty of broasted chicken. You can order a three-piece chicken dinner ($6.95), including french fries and coleslaw, to eat here or take out to a picnic table in the pocket-size town park facing the harbor across the street. If broasted chicken is not your thing, Flatlander’s offers other options, from appetizers to burgers, soups to salads. Among main courses, expect a few basics like a spaghetti dinner, baked haddock, shrimp scampi with linguini, fish and chips, country ribs and ribeye steak. Decor in the long, narrow room with a bar at the back and a shiny wood counter down the center is minimal. The handsome bare wood tables are made of Maine pine – "you can hardly find trees like this any more," their maker advised. (207) 695-3373. Entrées, $5.95 to $12.95. Lunch
and dinner daily in summer, 11 to 8 or 9; reduced hours in off-season.
Wood Pond Press E-mail feedback to: Home
page |
Full destination index | |
|
|||||||||||||||||||
