Dining at the Inn
late June through mid-October

a Top Choice bed and breakfast inn at Greenville, Maine Best of New England 2008
Boston Magazine - New England Travel...

"The closest thing to 'big city dining' in the boondocks"

  • Shaw Dining Room
  • Parlor Dining Room

Our two dining rooms are renowned for atmosphere as well as gourmet fine dining. Our round large dining room, called the Shaw Room, boasts of fireside dining and magnificent views. Our smaller dining room, called the Parlor Room, is decorated with a Victorian flair with burgundy and sage accents to compliment the wallpaper and original artwork. It also has the same extraordinary views. Most evenings, our guests are treated to a glorious sunset which can be viewed from every table in both dining rooms.

Reservations are strongly suggested.

Dining room at Greenville Inn

Greenville Inn

At Moosehead Lake

This is a true dining experience that must be given time to appreciate.

So sit back, relax, and let us wine and dine you.

Bon appetit!


Sample Dinner Menu

Chef Curtis Hillard offers nightly additions featuring seafood, seasonal soups, and fresh baked breads

Starters

Brie Créme

Roasted Wild Mushrooms and Sautéed Leeks, Marsala Wine Sauce, Fresh Herbs
and Toasted House Made Bread
Twelve

Lobster “Sliders”

Two Butter & Herb Toasted Yeast Rolls, Fresh Lobster, Baby Arugula, Local Vine Ripened Tomato and
Avocado Salad with Smoked Bacon, Meyer Lemon & Sour Cream Dressing
Fifteen

Grilled Bruschetta

House-made Rustic Bread brushed with EVOO, topped with Garden Tomatoes, Maine Sea Salt,
Fresh Basil, Mozzarella and Pinenut Oil
Eight

Seared Tuna

Herb Marinated Potatoes, Farm Fresh Eggs, Whipped Goat Cheese with Black Summer Truffles,
Baby Beet Greens, Fresh Lemon Juice, Roasted Red Peppers and Crisp Herb Flatbread
Thirteen

Salads

Caprese Salad

Baby Mozzarella, Grape Tomatoes, Kalamata Olives, Thinly Sliced Red Onions, Baby Beet Greens,
Spinach & Arugula, Sweet Basil Infused EVOO and Pinenut Oils, White Balsamic Dressing,
Shaved Parmesan Cheese & Roasted Garlic Flatbread
Nine

The Inn’s “Summah” Salad

Fresh Summer Berries, Pineland Farms Smoked Cheddar, Sea Salt Roasted Marcona Almonds,
Baby Greens, Avocado, with a Honey-lime and a Local Rhubarb-Apple Dressing
Nine

Entrées

Almond Baked Cod

Sautéed Kale and Red Onions, Potato Gnocchi, Roasted Red Pepper and Butternut Squash,
Almond Milk Sauce and Toasted Marcona Almonds
Twenty-six (Vegetarian option Nineteen)

Short Rib of Pork

Roasted Sweet Potato, Maine Blueberry, Spiced Apple and Butternut Squash Hash with Fresh Sage,
a Local Rhubarb-Apple Sauce, and Vegetable du Jour
Twenty-five

North Country Ribeye

A Maple Wood Smoked, 12 oz. cut of Certified Angus Beef, Pan Roasted with Chef Bear’s Spice Rub,
Potato Risotto with Smoked Cheddar and Vegetable du Jour
Twenty-eight

Pan Roasted Dijon Chicken

Semi-boneless Encrusted Breast of Chicken, with Roasted Garlic and Dijon Mustard, Fresh Bread Crumbs,
Parmesan Cheese and Sautéed Vegetables
Twenty-four

Wild Mushroom Ravioli

Sautéed Oyster Mushrooms, Tomatoes, Olives, Baby Arugula, Roasted Red Peppers and
a Porcini Mushroom Sauce with Shaved Asiago Cheese
Twenty-two

Beef Brisket

Bleu Cheesecake with a Walnut Crust, Local Rosemary, Beaujolais Wine, Rosemary-bone Marrow Butter,
and Seasonal Vegetables
Twenty-six

All prices subject to change according to market prices and availability

The Greenville Inn is dedicated to using naturally raised, local and organic products whenever possible.
At the Greenville Inn, we are proud to offer desserts that are all made in house.

Innkeepers
Jeff and Terry Johannemann

Cuisine
Chef Curtis "Bear" Hillard

Serving Dinner Tuesday-Saturday Evenings, June 24th-October 12th, 2014