March 26 – 30
Steamed Pork Dumplings with Kim Chee and dipping sauce……6
Mushroom Crepes with an arugula lemon cream sauce……10
House Salad with leaf greens, carrots, cucumber, radish, balsamic herb vinaigrette….6
Chickpea, Miso and Vegetable Soup with a hint of ginger and lemongrass and chili…..5
Blackened Scallops with an orange chili butter sauce, polenta and fresh salsa….13
Tuna Tartare on greens with sweet onions, capers, Maldon sea salt, truffle vinaigrette…12
Braised Skate Cheeks in a Thai-style broth with tomato, lemongrass, ginger, citrus, chili, garlic and cabbage …. 10
Vegan Curry Rice with ginger basmati rice, peppers, onions, scallions, tomatoes, red curry sauce…14
Vegan Tamale with ginger rice and roasted broccolini …. 15
Curried Shrimp; sautéed Wild American Gulf Shrimp with garlic, sherry, rice and above sauce……23
Sauté of Shrimp; broccolini, baby spinach, tomatoes in a garlic, wine butter sauce, orecchiette….23
Moroccan Lamb Stew with root vegetable and potato hash …. 23
Penne Bolognese; Tensen Farm beef, Robie Farm veal and pork, house marinara, cream, penne…21
Pan seared Pair of Filet Mignons, truffle whipped potatoes, vegetables, mushroom sherry demi….29
Dinner for Two
These dinners will come with a house salad, a miso soup, bread and dipping sauce.
The individual portion will not be as large as a single entrée above.
Filet Mignon dinner …. 40
Blackened Scallop Dinner …. 32
Curry Shrimp Dinner …. 30
Vegan Curry Dinner …. 23
Penne Bolognese …. 28
Pear Upside Down Gingerbread Cake with a scoop of Sea Salt Caramel Gelato …. 7.5
Port and Chocolate Torte with macadamia nut crust and raspberry sauce … gf …. 7
Dessert Special (ask or see facebook)
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 4pm to 6.30pm. Pick up times will be available between 5pm and 7.30 pm. Your order total will be given to you when you place your order. Credit cards will be charged in advance, we will accept cash or check as well.
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 very limited.
We will be offering one or two nightly specials and will post them daily on Facebook and the ListServe, or feel free to ask when placing an order.
Thank you all so very much for understanding and working with us during this time.
Be Well, Chef Martin