Dining at the Inn
late June through mid-October
Best of New England 2008
Boston Magazine - New England Travel...
"The closest thing to 'big city dining' in the boondocks"
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.
Our Chef
Chef Arthur Mambuca was born in Boston, MA and is a graduate of Le Cordon Bleu Paris. Chef Arthur has been in the culinary field since the age of 16 where he has held every job in the kitchen from dishwasher to executive chef. This has fueled his passion and love of creating and celebrating the art of food, the respect of each ingredient, and the pursuit of bringing out it's essence in the harmony of every dish.
"A fine meal is like a great symphony- all of the pieces on their own are wonderful, but when you put them all together you have a masterpiece."
He believes his love of food was born when he was 10 years old watching Julia Child and the galloping gourmet with Graham Kerr. (He then proceeded to destroy his mother's kitchen!) His grandmother was another inspiration to him - she would cook all day and he would ask, "How do you make that and how much of that do you put in?" She would only say, "Just enough." So, he watched and learned.
Arthur has worked in some great kitchens with Daniel Boulud at db Bistro Moderne NYC; has been a private chef for celebrities and dignitaries such as Billy Joel, The President of Chile, Verónica Michelle Bachelet Jeria, and George W. Bush (just to name a few).
His best food memory is working side by side with Daniel Boulud, scraping lobster bodies- it taught him that no matter where you are or how far you have come in this industry, a chef isn't happy unless he is hands-on and part of a great team. He also cherishes his memory in his Noni's kitchen on a Sunday afternoon picking fresh tomatoes, figs and basil from the garden - then eating the "food of the gods".
He looks forward to providing The Greenville Inn guests with a dining experience that excites all five senses using all of the wonderful local ingredients Maine and the globe have to offer. The Greenville Inn guests can look forward to some updated classics, as well as some unique creations for 2012.
He believes the quote by C. Lowe (Newburyport Times Food Editor): 'The chef is a polished student of stratospheric inventive cooking. His enthusiasm is infectious, his confidence is steady and strong, and his expectations unwavering'.
