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.
The Italian Dinner Menu
January 7 – 11 and January 14 – 17
Arugula Mushroom Soup V GF $6
White Clam Sauce with a linguini frittata $11
Slow-braised Octopus with braised potatoes, tomatoes, light wine and butter broth with herbs GF $13
Italian Treats: Prosciutto wrapped melon and Taleggio (awesome cheese) with truffle honey GF $13
Sautéed Wild Shrimp with artichokes, leeks, spinach and gnocchi, herb butter sauce $14
Sautéed Mussels with lemon, garlic, basil, Pernot, butter GF $11
Arugula Salad with sweet onion, shaved asiago, lemon herb dressing, asiago crisp V GF $9
Vegetable Crêpes: roasted Italian vegetables in herb crêpe with a truffle vinaigrette V GF $11
Vegetarian White Lasagna with mozzarella, ricotta, spinach, broccoli florets, olives, asiago V $16
Fettuccini Alfredo, cream sauce, fontina, asiago and local goat cheese, leeks and herbs V $16
Roman-style Fish Stew with mussels, clams, monkfish and shrimp in a light tomato broth with garlic, peppers, chili, wine parsley, garlic rubbed rustic bread $22
Seared Sea Scallops over a vegetable and potato hash with a roasted tomato butter sauce with a hint of spice. $27
Sautéed Flounder, lightly battered, with an almond raisin wine butter sauce, roast potatoes GF $24
Chicken Parmesan: Organic Chicken panko herb-crusted, crispy risotto cakes, broccolini $18
Sauté of Rabbit with Pappardelle pasta, mushrooms, leeks, spinach, marsala cream demi-glace $23
Seared Duck Breast served with a pancetta risotto, Italian vegetables, fig and port demi-glace, GF $25
Veal Saltimbocca: roast Veal with sage, prosciutto, fontina, red wine glaze, asparagus, potatoes GF $26
Seared Petite Filet Mignon with roasted wild mushrooms, polenta, red wine glaze, broccolini GF $17
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.
Amaretto Panna Cotta with an Espresso Syrup $8
Pears poached in Port Wine and Cinnamon, stuffed with date and fig compote with caramel sauce $8
Chocolate Almond Torta Caprese with hints of orange and rum and topped with an orange whipped cream $9
Dry Creek, Fume Blanc, 2019, Sonoma County California 34
Ken Forrester Vineyards Old Vine Reserve Chenin Blanc 2017, Stellenbosch, S. Africa 36
Stuhmuller Vineyards, Chardonnay, Estate 2016, Alexander Valley California 38
E Guigal Cotes Du Rhone 2015, France 31
Tomaiolo, Chianti Classico, 2015, Italy 22
Alfredo Santamaria, Tempranillo, selection especial, 2013, Spain 40
Thank you all so much for all the support during this last challenging year.
My staff and I really appreciate it.
May we all enjoy this New Year!
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