Provencal Ambience &
French Country Cuisine
SERVICE FROM 6 p.m. — 9 p.m.
June 20 — November 1, 2008
Tuesday — Sunday
SUNDAY BRUNCH 11 a.m
— 2 p.m.
June 26 — Sept. 14, 2008
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 to Sunday, from 6:00 to 9:00 PM, until Nov. 3. Reservations
are strongly recommended. Sunday brunch until Aug. 26, from 10
AM to 1 PM.
SAMPLE MENUS
SUNDAY BRUNCH
CLICK HERE
DINNER
APPETIZERS
PATÉ de FOIE MAISON
The original paté recipe handed down from Marianne Purslow.
Made with organic chicken livers and brandy, served with toasted
slices of our own French bread
RAMEKIN d'HADDOCK FUMÉE
Our version of Finnan Haddie. Layers of caramelized onion, potato
and smoked haddock, baked in a ramekin with a bit of cream
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
FILET MIGNON BORDELAISE
Filet mignon grilled and accompanied by a rich Bordelaise Sauce,
garnished with roquefort butter
GRILLED HALIBUT
Fresh Halibut lightly grilled and finished in the oven with roasted
tomatoes, pine nuts, olive oil and garnished with fresh basil
chiffonade
CAILLE RÔTIE
Two whole quail wrapped in double smoked bacon and roasted with whole
cloves of garlic and juniper
LA CHARLOTTE D'AGNEAU aux AUBERGINES
Braised lamb surrounded by slices of grilled baby eggplant, baked in a
ramekin and accented with candied ginger, garlic and citrus
LES DESSERTS
TARTES aux FRAMBOISES
Light, airy pastry shell filled with French vanilla custard topped with
hand-picked Maine raspberries, in season
BREAD PUDDING LE DOMAINE
The original recipe from Nicole Purslow's great grandmother: bread,
eggs & rum-soaked currants and cream, served surrounded by caramel
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