Fine Dining

Food & Wine Our food philosophy… What we do in the kitchen reflects our locale and our commitment to use the best that is local, the best that is Maine and hopefully excite our guests with each plate. We are not about the latest trend but real food prepared well.
	Fortunate to live near the source of some of the world’s best seafood we feature Pemaquid Oysters renown for their sweet brininess, Gulf of Maine halibut, and hand caught smelt fried up crispy and delicate~ perfect with a pint of the local ale. (Oh and lots of New Harbor Lobster…)
Over our past twelve years here in Maine we have seen a wonderful surge in the availability of fresh local organic product. Maine has inspired a growing crop of farmers offering beautiful organic produce, meats and cheeses. We salute these hard working individuals and say thank you as we depend on the bounty of their harvest to create the food you experience here at The Bradley Inn. Enjoy!

“Feast for the Eyes ~ The Bradley Inn elegantly presents fresh local seafood, which stars in dishes such as this seafood Stew” ~ Coastal Living Magazine

Sample Spring Menu

First Course

Grilled Local Asparagus, Morel Mushrooms, Baby Greens, Mushroom Reduction

Baby Spinach Salad, Lardons, Spring Strawberries, Seal Cove Chevre

Roasted Beet Salad, Mâche, Toasted Pine Nuts, Saint Andre

English Pea Risotto, Crispy Leeks

Wild Mushroom Gnocchi, Basil, Spring Leeks

House Cured Salmon, Watercress, Sweet Red Onion, Lemon Aioli

Roasted Pemaquid Oysters, Spinach Shallot Crème Fraîche, Truffle Potato Crust

Nantucket Bay Scallops, Frisée, Grapefruit, Sherry Gastrique

Tuna Spring Roll, Pickled Lotus Root, Soba Noodles, Mushroom Soy Syrup

Duck Liver Paté, Grilled Ramp Leeks, Herb Crostini

Lamb Carpaccio, Shaved Asiago, Pickled Radishes

Shaved Cured Foie Gras, Wild Arugula, Fig Syrup

House-made Lamb Sausage, Spring Pea Shoots, Blood Orange Emulsion

Entrees

 Soft Shell Crabs, Cucumber Noodle Salad, Lobster Spring Roll, Sweet Chili Vinaigrette

Grilled Black Sea Bass, White Grits, Braised Radicchio, Preserved Lemon Vinaigrette

Pan Seared Wild Salmon, Israeli Couscous, Wilted Spinach, Sorrel Butter Sauce

Olive Oil Poached Sturgeon, Artichoke Hearts, Mustard Greens, Tangerine Vinaigrette

Herb Basted Atlantic Halibut, Crab and Spinach Ravioli, Lobster Cream

Zucchini Lentil Pie, Grilled Asparagus, Herb Salad, Truffle Vinaigrette

Wild Mushrooms, Pappardelle with Rapini, Fresh Basil, Extra Virgin Olive Oil

American Kobe Flat Iron Steak, Spring Pea Shoots, Hickory Smoked Bacon, Roasted Yukon Gold Potatoes,
Tarragon Whole Grain Mustard Sauce

Pan Roasted Duck Breast & Slow Roasted Lacquered Duck Leg, Minted Sugar Snap Peas, Poached Rhubarb Chutney

 Filet Mignon, Roquefort Encrusted, Grilled Spring Leeks, Celeriac Puree, Madeira Glace

I.P.A Braised Veal Short Ribs, Grilled Endive, Red Onion Marmalade

Winner of the Coveted Wine Spectator “Award of Excellence”

“Our fifth visit and each one is better than the last”
~ L&C Haight