Below is our Mother’s Day Menu – 
Ordering Procedure for Mother’s Day Only: From our lesson learned Easter weekend, we will only take advance orders for Mother’s Day. (No Day-of ordering) We will take these orders on Wednesday, May 6th from noon until 4pm or until we are booked.We will take 35 to 40 orders, that is our limit.On Mother’s Day the pickup times will be available from 4pm until 7pm. PLEASE when you call on Wednesday leave only your name and phone number. We expect to get many calls, we will let them all go into voicemail, and then we will respond, in the order received, to all the calls and will take your order. This may take 30 minutes or more, but all calls will be returned. Please call us at 603-353-4405.

On Thursday, Friday and Saturday, we will maintain our regular routine of calling the day of for orders. Our menu for those evenings will be similar, but not identical, to the one below.

My staff and I want to thank you all so much for all of your support and understanding during this time.
Be well, be safe and bless you all,
Chef Martin

May 10th  – Mother’s Day Menu

Small Plates

*Vegetarian Potato and Leek Soup with a scallion sour cream*(optional) … 7
New England-style Clam Chowder … 8
Steamed Pork Dumplings with kimchi and dipping sauce … 6
Mushroom Crêpe with an arugula cream sauce … 10
Mesclun and Radicchio Salad with pickled red onions, grape tomatoes, roast shallot vinaigrette … 8
Seared Sea Scallops with a mushroom pastry, lemon herb butter sauce … 14
Duck Quesadilla: pulled Duck Confit with roasted peppers, onions, cheddar with a salsa rosa … 13
Tuna Tartare: Sushi-grade Tuna with capers, sweet onion, sea salt and truffle vinaigrette … 14

Large Plates

Farro and Vegetable Pilaf with arugula and a truffle vinaigrette … 15
Vegan Curry Rice with basmati rice, red curry sauce with peppers, onions, scallions, tomatoes … 14
Herb-crusted Salmon with roasted asparagus, roasted new potatoes, beurre blanc … 27
Penne Bolognese: Tensen Farm beef, Robie Farm Pork and Veal, house marinara, cream, penne … 22
Pair of Petite Filet Mignons, mushroom tart, mushroom demi-glace, truffle whipped potatoes … 29
Chicken Piccata: Pan-seared medallions of organic Chicken Breast with a lemon caper butter sauce over linguini … 21
Shrimp Scampi: Sautéed wild Gulf Shrimp, baby spinach, broccolini over orecchiette pasta with garlic, lemon, wine herbs tomato and butter … 24
Lobster Crepes: Lobster Meat with fresh herbs and scallions in a chive crepe, with roasted sweet pepper butter sauce … 29

Dinner for Two (includes a soup and salad)

Filet Mignon Dinner … 40
Blackened Scallop Dinner … 36
Curry Shrimp Dinner … 32
Vegan Curry Dinner … 25
Penne Bolognese Dinner … 30


Chocolate Bouchon Cake w/ Raspberry Sauce … 8
Gingerbread with pears and sea salt caramel gelato … 7.5
Lemon Curd with fresh strawberries … 7

Wine is also available by the bottle. Please see our To-Go Wine List for selections.

To place your order, please call 603-353-4405 between 2 pm to 5 pm. (Please note new times) Pick up times will be available between 5pm and 7.30 pm. Credit cards will be charged in advance, we will accept cash or check as well. Please have your payment information available when you place your order.

We are getting many calls so you may be forwarded into voicemail, please leave just your name and phone number and we will return your call in order received. 

For pickup, please drive up to the front entrance of the Lyme Inn, an employee will greet you, and give you your dinner and payment receipt. We will keep person-to-person contact minimal.

We ask you to call the ‘day-of’ as we are finding that, based on availability of product, we are having to make small changes to the menu on a fairly frequent basis.

Thank you all so very much for understanding and working with us during this time.
Be Well, Chef Martin