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.
Take-Out Menu for February 25 – 28
Small Plates
Miso Vegetable Soup with tofu V GF $7
Crisp Romaine with diced figs, caramelized onions, radicchio, gorgonzola, orange dressing GF $9
Warm Spinach Salad with an apple shallot vinaigrette, feta cheese, dried cranberries, pecans V GF $9
Mill Brook Farm Pork Dumplings with kimchi and a lime chili dipping sauce, sweet soy $9
Vegetable Crêpe: zucchini, radicchio, spinach and mushrooms, sundried tomato, truffle vinaigrette V GF $12
Blackened Scallops with an orange chili butter sauce, polenta, daily salsa* GF $14
Prince Edward Island Mussels in a coconut, ginger, lemongrass, chili sauce with scallions * GF $12
Tuna Tartare with capers, sweet onion, truffle vinaigrette, greens, Maldon sea salt GF $14
Seasoned ground Lamb with farro pilaf, roasted garlic and goat cheese cream $12
Braised Mill Brook Farm Pork Belly over ramen noodle cake with ginger chili soy glaze $11
Large Plates
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
Herb-crusted Swordfish, saffron butter sauce, bruschetta topper, roast potatoes GF $28
Duck Confit: slow braised Duck Leg, crisp skin over mushroom risotto, truffle vinaigrette GF $24
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
Pan-roasted Duck Breast wrapped with prosciutto, au gratin potatoes, fig port demi-glace GF $27
Seared Medallions of Filet Mignon with mushroom tart, truffle whipped potatoes, mushroom sherry demi* $32
Butter-poached Lobster Tail on pastry with Sea Scallops, lobster sherry cream, roast potatoes, beurre blanc $36
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.
$90
Desserts
Apple Cobler with vanilla gelato $8
Gingerbread with sea salt caramel gelato $8
Warm Chocolate Cake with caramel and raspberry sauces, whip cream $10
Wine Recommendations
Duck Pond Pinot Gris 2018, Willamette Valley, Oregon 31
Ken Forrester Vineyards Old Vine Reserve Chenin Blanc 2017, Stellenbosch, S. Africa 36
Stuhmuller Vineyards, Chardonnay, Estate 2016, Alexander Valley California 38
Louis Jadot, Bourgogne, 2016, Burgundy France 40
E Guigal Cotes Du Rhone 2015, France 31
Owen Roe Abbot’s Table Red Wine 2017, Columbia, Washington 45
Canoe Ridge Vineyard Reserve Cabernet Sauvignon, 2014, Horse Heaven Hills, WA 40
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
Wine List
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.
Please click here for our current listing.
**Take-out Alcoholic Beverages by bottle only per order of Governor