Home Ambassidor MapleView Pheasant Weathervane Eaton Room Inns Rates Inn Layout Rest. Hours Rest. Menu Banquet Menu For Sale

The Restaurant will now Closed for the 2008 season

We are always open for special events, Weddings, Anniversaries and Conferences.

Contact us please call 207-268-3100

Or email innkeeper@bacheldersinn.com

Shrimp Cocktail $7.95

Bacon wrapped Scallops with Maple Mustard $8.95

Hot Parmesan Cheese and Artichoke Dip
with Toasted Bruschetta Bread $6.95

Smoked Salmon Platter with Capers, Red Onions,
Boursin Cheese and assorted Crackers $8.95

.Soup and Salad

Lobster Stew cup $6.95
French Onion Soup Crock $4.95
Soup of the Day $2.95 with Entrée $1.95
Caesar Salad $4.95
Caesar with Chicken $7.95
Caesar with Shrimp $8.95
Tossed Salad $2.95 with Entrée $1.95


All entrees are served with a choice of Potatoes or Rice and Vegetable Medley
Soup or Garden Salad just $1.95

Scallops Boursin - Saute Scallops, Roasted Garlic, Boursin Cheese
and tossed with Fettuccini
Scallops $17.95, Shrimp $16.95, Vegetarian $13.95

Center Cut Pork Loin - with Apple and Red Onion Chutney $14.95

Pistachio Encrusted Salmon $16.95

Shrimp Scampi - Shrimp sautéed with Sun Dried Tomatoes,
Mushrooms and Scallions Fettuccini or Rice
Shrimp $16.95, Chicken $14.95, Vegetarian $13.95

Rack of Lamb - A grilled rack of Lamb cooked to your liking, encrusted with Dijon mustard, Herbs, finished with a demi-glaze and Mint Jelly - $24.95 ½ Rack 19.95

Roasted Half a Duck - Cooked in a Grand Marnier Orange glaze
Flambéed at the table $17.95

Sirloin Steak - Cooked on our char-broiler to your liking,
with choice of a Mushroom Madera or Bernaise Sauce 12 oz - $17.95 or 8 oz 15.95

Chicken Otter - Grilled Breast of Chicken topped with Lobster meat
and Bernaise Sauce - $19.95

Bacon Wrapped 8 oz Filet Mignon Charbroiled to your liking
with choice of a Mushroom Madera or Bernaise Sauce - $23.95

Holiday Events and all tables of 7 or more a 20% gratuity will be added
Gift certificates can not be used to purchase wine, liquor or beer

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Created on 04/06/07