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

Appetizers

Cilantro Lime Shrimp

Grilled and Chilled Served with Baby Greens and a Mango-Tomato Salsa
12

Smoked Duck Confit

Wild Greens, Smoked Cherries, Toasted Pecans, NY Cheddar, Port Wine and Rosemary Vinaigrette
14

Bruschetta Napoleon

Brushed with Olive Oil Topped with Garden Tomatoes, Basil and Fresh Mozzarella
9

Fruit and Fromage

Seasonal Fruit and Chef's Selection of Local and Imported Cheeses
18

Soups

Tomato Gazpacho

Garnished with Pickled Red Radish and Chives
8

Lobster Bisque

Served with a Tarragon and Romano Cheese Crostini
10

Salads

Seasonal Berry and Goat Cheese Salad

Baby Greens in a Vanilla and Valencia Orange Vinaigrette with Chévre, Red Radish and Toasted Pecans
8

Roasted Beet Carpaccio

Julienne Carrot and Red Onion over Mixed Greens, Pistachios with Maple Mustard Vinaigrette
8

Entrées

Beef Short Rib

Slow Cooked Bone-in Rib, Rosemary Port Wine Reduction, Gorgonzola Cheese, Polenta and Fresh Vegetables
29

Vegetable Pavé

Yukon Potatoes, Zucchini, Yellow Squash, Roasted Red Peppers, Wild Mushrooms, Goat Cheese,
Lemon and Fresh Herb Couscous and Truffle Vinaigrette
23

Pan Roasted Farm Chicken

Breast Crusted in a Garlic Dijon Mustard Glaze with Fresh Bread Crumbs, Romano Cheese,
Fresh Vegetables, and Potato Galette
24

Fresh Seafood Panache

Shrimp, Mussels, Scallops, Green Onions, Ginger, Lemongrass, Rice Wine, Basil, and Shitake Mushrooms
29

Sweet Potato Gnocchi

Smoked Pork Bellies, Sage, Roasted Apples, Pistachios, Caramelized Onions, with Brandied Apple Butter
24

Stuffed Pork Tenderloin

Wild Mushrooms, Fresh Mozzarella, Romano Cheese, Roasted Garlic, Sundried Tomatoes,
Chives and Fresh Herb Couscous
26

Grilled Beef Tenderloin

Truffle Butter, Fresh Vegetables, Herbed Potato Galette and a Marsala Wine Reduction
Market

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