Dinner Menu

Lyme Inn Dinner Menu

STARTERS

SOUP OF THE DAY
7

COCONUT SHRIMP
baja and Thai orange dipping sauces
12

DUCK POUTINE
duck confit gravy, Robie Farm smoked Toma and
Piermont cheeses, hand cut fries, local bacon
11

CONE OF INDULGENCE
truffle fries, onion strings, sweet potato fries, assorted dipping sauces
9

SWEET AND SPICY WINGS
honey chipotle glaze, house made bleu cheese dressing, celery
small 11
large 18

BLACKENED BRUSSELS SPROUTS
spicy aioli, crumbled Great Hill blue cheese
10

 

SALADS

WALDORF SALAD
grilled marinated chicken, local apples, grapes, candied walnuts, celery, field greens, Vermont Greek yogurt dressing
13

PEAR AND KALE SALAD
baby kale, sweet red peppers, shaved fennel,
Maplebrook feta cheese, dried cranberries, sherry vinaigrette
12

BIBB LETTUCE WEDGE
hardboiled egg, cherry tomatoes, red onion, bacon jam, local blue cheese, avocado, ranch dressing
12

CAESAR SALAD
romaine, shaved parmesan, focaccia croutons, white anchovies
9

Chicken 6 | Shrimp 9 | Flat Iron Steak 8

 

BURGERS/SANDWICHES

Local beef from Tensen Farms and Robie Farm; served with lettuce, tomato, onion, and your choice of side.
SIDES: fries, sweet potato fries, truffle fries, onion strings, side salad
SUBS: wheat bun, bed of kale

PRIME LYME CLASSIC
with your choice of cheese and side
14

add: bacon, caramelized onions, avocado, roasted mushrooms
1

JACK’S SNACK
smoked bacon, barbecue sauce, cheddar cheese, onion strings, jalapeño relish
16

GRILLED CHICKEN B.L.A.S.T.
Bacon, Lettuce, Avocado, Swiss, Tomato; smoked tomato aioli, bacon jam, toasted wheat berry bread
14

 

ENTRÉES

FISH OF THE DAY
Chef’s preparation of the day boat catch
market price

SMOKED MOZZARELLA AND ROASTED RED PEPPER RAVIOLI
tomato sauce, shiitake mushrooms, kale, toasted walnuts
18

SHRIMP MARSALA
roasted garlic-marsala cream, spinach, sun dried tomatoes, linguine
25

SWEET POTATO AND LOCAL APPLE HASH
maple roasted acorn squash, Brussels sprouts, port wine drizzle
18

HERB CRUSTED RACK OF LAMB
rosemary demi-glace, roasted fingerling potatoes, broccoli raab
30

HOUSE SMOKED 1⁄2 CHICKEN
lemon-ginger glaze, sweet potato hash, roasted acorn squash
20

BAJA FISH TACOS
lightly battered cod, corn tortillas, jicama slaw,
pico de gallo, black bean salsa, baja sauce; deconstructed
14/19

GRILLED FILET MIGNON
Great Hill bleu cheese crust, Mission fig demi-glace, garlic mashed potatoes, asparagus
32

 


We believe in supporting, and cultivating lasting relationships, with our local farmers.
We’d like to thank and acknowledge the following for the work they do,
and for consistently providing us with the finest and freshest produce available:

ROOT 5 FARM, Fairlee, VT
TENSEN FARMS, Lyme, NH
BAILEY’S FARM, Lyme, NH
ROBIE FARM, Piermont, NH
BLYTHEDALE FARM, Corinth, VT
VERMONT CREAMERY, Barre, VT
MISTY KNOLL, New Haven, VT
KILHAM AND CO., Lyme Center, NH
CLARK MAPLE PRODUCTS, Lyme Center, NH
GREEN MOUNTAIN CREAMERY, Brattleboro, VT
N. COUNTRY SMOKEHOUSE, Claremont, NH
CABOT CREAMERY, Cabot, VT

EXECUTIVE CHEF ADAM COULTER

*Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish and eggs may increase the risk of foodborne illness.