Reservations requested

WONDERFUL AROMAS beckon guests to enter Le Domaine. Our very French lobby and bar is wonderfully inviting, the perfect place to enjoy an aperitif with friends before dinner. The living room, with a cozy fire and garden views, is enlivened by colorful French Provençal fabrics, paintings and antiques.

DINNER MENUS are à la carte, with repertoire favorites and daily specials. Only the freshest seafoods, meats, and finest ingredients are used. Most of our produce and dairy products are provided by local organic farms.

Our WINE CELLAR offers an extensive collection of French wine and a small but exclusive selection of American wines, and has been given the Award of Excellence by Wine Spectator magazine.

We are open to our Inn guests and the public for dinner from Tuesday through Sunday, from 6:00 to 9:00 PM, Reservations are strongly recommended. Sunday brunch  from 10:30 AM to 1:30 PM.

SAMPLE MENUS

SUNDAY BRUNCH

­DINNER
­ APPETIZERS

SPRING ENGLISH PEA SALAD
Arugua, English Shell Peas, with Reggiano. Then tossed in a Pepper Bacon Viniagrette with Lardons as a topper

SWEET AND SPICY BRAISED PORK BELLY Slowly cooked with savory sauce and served with a green papaya salad

SALADE aux TOMATE et CHEVRE
Locally grown Sun Gold tomatoes and Seal Cove Farm goat cheese dressed with olive oil, balsamic vinegar and fresh basil

MAIN COURSES

BEEF BOURGUIGNONNE
Braised Niman Ranch Beef in a rich burgundy sauce. Tender and succulent.

GRILLED HALIBUT
Fresh Halibut lightly grilled and finished in the oven with roasted tomatoes, pine nuts, olive oil and garnished with fresh basil chiffonade

CHOU FARCIE
Seasoned LAmb, Veal and Pork wrapped in Savory Cabbage Simmered with a Lager Demi-Glace

COQUILLE ST. JACQUES EN CROUTE

Maine Diver Scallops with a Mushroom Duxelle Sauce, Gruyere Cheese with a Buttery Puff Pastry 

LES DESSERTS

RASPBERRY MILLEFEUILLE   Raspberries layered with Honey Almond Tuiles and White Chocolate Cream 

ROASTED BARTLETT PEARS
Bartlett PEars Roasted and topped with Butterscotch Sauce and Chocolate Ganache  

"TO EAT these entrees slowly, sipping the cabernet-like Chateau Cissac, smooth and intricate in flavor; to speak passionately of important things; to be surrounded by other diners enjoying their outing in Hancock, was to be given a gift of a high moment among life's possibilities."  

PORTLAND SUNDAY TELEGRAM

"THE MOST UNUSUAL aspect of this endearing restaurant is the wine list, which is, to say the least, outstanding and entirely French. Wine lovers will find treasures here, both wines from lesser known regions and great French vintages.The wine cellar... is a treasure of its own accord."­  

 THE NEW YORK TIMES