For Take-out, please call 603-353-4405 the ‘day of’ between 1pm to 4pm to place your order. When you call, leave your name and phone number after the message. We will return calls in the order they were received to get your order and schedule your pickup time.
For pick-up please enter the Lyme Inn driveway through the Market Street entrance and stop under the portico to receive your order.
We are happy and proud to feature foods from many of our local farm friends: Cedar Circle Farm, Crossroads Farm, Epic Acres, Mill Brook Farm, Root 5 Farm, Robie Farm, Tensen Farm, and Sunset Rock Farm.
Three Onion Soup with fresh thyme, sherry, Cabot cheddar and crostini V $7
Warm Spinach Salad with an apple shallot vinaigrette, goat cheese, dried cranberries, pecans V GF $9
Duck Confit, off the bone, over greens with radish, carrot, cucumber and an orange ginger dressing GF $13
Steamed Pork Dumplings: Mill Brook Farm seasoned pork, kimchi, lime chili sauce $9
Mushroom Crepes: Sunset Rock Farm goat cheese, mushrooms, leeks, spinach, arugula cream V GF $13
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa* GF $15
Slow-braised Octopus, sautéed brussels sprouts with pancetta, roasted sweet pepper sauce GF $13
Prince Edward Island Mussels sautéed with garlic, lemon, white wine, herbs and butter GF $12
Tuna Tartare: diced Tuna with capers, sweet onion, sea salt, truffle oil, truffle vinaigrette on greens* GF $15
TACOS (two per order):
Tempura-fried Mahi Mahi with house slaw, lemongrass, ginger, chili sauce, greens $12
Shredded braised Beef with a soy, citrus, chili glaze, house slaw, greens $12
Vegan Curry Rice: ginger basmati rice, coconut curry sauce, peppers, onions, scallions, tomatoes V GF $17
Curry Shrimp: Wild Gulf Shrimp with the same above presentation* GF $26
Penne Bolognese with Robie Farm veal and pork, Tensen Farm beef, marinara, local cream $24
Ariana’s Chicken: sautéed breast medallions, sundried tomato, goat cheese demi, smashed potatoes GF $23
Duck Confit: slow-braised Duck Leg with crisp skin over a vegetable farro pilaf with a red wine demi-glace, roast broccolini $24
Shrimp Scampi: Wild Gulf Shrimp with spinach, broccolini, garlic, lemon, wine, tomato, butter over pennette $26
Portuguese Fisherman’s Stew: Icelandic Cod braised in a light tomato saffron broth, vegetables, chorizo, clams * gf $27
Seared Medallions of Filet Mignon with mushroom tart, truffle whipped potatoes, mushroom sherry demi* $32
Pan-roasted Robie Farm Veal Rib Chop with lemon caper butter sauce, red wine veal glaze, rosemary garlic potatoes * GF $35
Special Occasion Dinner for Two
This meal, preferably Chef’s Choice includes 2 different small plates, 2 different large plates and 2 different desserts.
We will work with you to avoid dislikes and allergies while giving you a fun, creative meal.
Chef’s Wine Recommendations for This Week:
With Seafood Dishes
Ken Forrester Vineyards Old Vine Reserve Chenin Blanc 2017, Stellenbosch, S. Africa 36
Dry Creek, Fume Blanc, 2019, Sonoma County California 34
With Meat Dishes
E Guigal Cotes Du Rhone 2015, France 31
Hall, Darwin Syrah, 2013, Napa Valley, California 48
Housley’s Century Oak Winery, Zinfandel, 2015, Lodi, California 40
Chocolate Sourdough Cake with chocolate silk, house-made cajeta and candied pecans $10
Espresso Cheesecake – a blend of Cream Cheese and Sunset Rock Farm Goat Cheese with house made chocolate sauce and crushed chocolate covered espresso beans $9
Flourless Dark Chocolate and Port Torte with a macadamia nut crust and raspberry sauce GF $9
Pear Gingerbread Cake served warm with a scoop of Sea Salt Caramel Gelato $8
Weekly Dessert Special (Please ask when ordering) Market Price
GF – gluten free V – vegetarian
Please inform your server of any allergies.
*These items may be prepared under-cooked upon request.
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may be hazardous to your health
Message from Chef Martin
Welcome to our restaurant. Our focus is on quality and variety in both our food and wine. I love wine and believe that wine is meant to be enjoyed with food. I look for quality and value in my wines. Offering a nice variety of wines from around the world, I like to ask my guests to try something new or ask us for a recommendation. Each week I will recommend a couple of wines to accompany that menu. Be well and thank you so much for your support.
**Take-out Alcoholic Beverages by bottle only per order of Governor