Spring & Summer Menu 2005

L'Auberge Bethel Maine

 Country Inn and Fine Dining

Recommended in:
Fodors; Frommers; AAA; American Historic Inns; Yankee, September 2003;
named "Essential"Yankee New England Travelers Guide 2004;
Best Restaurants of New England 2003;
Maine: An Explorers Guide; TripAdvisor.com; We8there.com

Call for reservations 207.824.2774

Selections from our Spring/Summer 2005 menu

Appetizers

Crabes Cajun

two sweet cakes prepared with fresh crabmeat, cayenne, sweet and Yukon potatoes, served with a zesty remoulade.

& a spicy remoulade      

Mussels of the Day                         MKT.

Soup

Bisque de Crabes

A light creamy sweet crab soup with hint of saffron and white wine

Cucumber Dill Soup

delicately spiced yogurt based soup

Salad

L'Auberge

Mixed baby field greens, seasonal fresh herbs, roasted sunflower seeds, dried Cranberries , signature balsamic- beet vinaigrette            

Classic Caesar

Hearts of Romaine, our homemade dressing, imported Parmesan cheese & Roasted tomato garlic croutons  

Salade Americain a la L’Auberge

A Salad of our own farm grown red leaf lettuce, fresh raspberries and blueberries, Bermuda onion in a creamy gorgonzola dressing

Entrees

L'Auberge Maine Lobster

Lazy Lobster - Cavatappi pasta- Shallot-Grand Marnier butter sauce topped with herbs from the garden

MKT. Price

Supreme au Calvados

Boneless breast of Chicken sautéed with apples fennel in a calvados beur blanc.

Rack of Lamb

Rosemary raspberry demi glace               

Thon sautéed Tuna

Char- grilled Tuna served Rare, unless you tell us otherwise. Sauced with a Shiraz wine, plum & cream reduction.                

Grilled Salmon

With Blueberry Chutney & Browned shallot butter           

Filet Mignon

Hand-Cut 8oz. Brandy peppercorn cream –sweet potato frites       

Wild Mushroom Ravioli

Mellow Roasted Garlic & Fresh herbs

Sundried tomato pesto sauce severed over baby field greens with Sweet Balsamic Drizzle

Specialite de Maison:
Bouillabaisse
lobster-mussels- large gulf shrimp- sea bass- - lobster and saffron roasted tomato broth -fresh herbs -homemade crouton – Aioli

Decadent Homemade Desserts Made Daily

Featured in "Best Restaurants of New England"  2003

Hosts: Sharon & Doron Haendel

Contact Us!