Galyn's Menu

Homemade with just a touch of lemon. Served with a wild Maine blueberry coulis.

Light and airy, our chocolate mousse is a local favorite. Homemade with Ghirardelli chocolate and fresh eggs. Topped with homemade whipped cream and chocolate shavings.

A rich, warm native American dish made with cornmeal, molasses, cinnamon, ginger and cream. Served with vanilla ice cream.

Maine-made vanilla ice cream or mango sorbet.

Two scoops of vanilla ice cream topped with hot espresso, whipped cream and Ghirardelli chocolate shavings. Decaf espresso available.

Vanilla or Chocolate

Hints of honey, cinnamon, and candied orange layer this not-too-sweet fortified version of Vin Santo.

A seductive red sparkler with delicate flavors of fresh raspberries and strawberries.

Maine-made Cold River gin muddled with fresh mint, a slice of orange, lime juice and a hint of sugar. Topped with club soda.

A sweet-tart blend of tequila and Bar Harbor Blueberry syrup with our house-made sweet & sour and Maine blueberries.

White rum, fresh mint, Bar Harbor blueberry syrup, lime and club soda.

Refreshingly light and fruity Sangria made with Bar Harbor Cellars Blueberry wine, orange, lime, and blueberries. Topped with Prosecco.

Sparkling Brut with a hint of blueberry syrup and wild Maine blueberries.

Maine-made Cold River gin with St. Germain elderflower liqueur and a splash of fresh lime.

A fresh twist on a summer classic. Tequila, grapefruit and bitters topped with sparkling rose.

Sauza Blue (100% Agave), Cointreau and Grand Marnier with house-made sweet and sour.

Smoky Mezcal with grapefruit bitters, lime, honey water and fresh orange peel.

Bulleit Rye and Fernet-Brancha with xocolatl mole bitters, honey and a peel of fresh orange.

A twist on the pre-prohibition classic cocktail. Burlesque and Angostura bitters accentuate the bold flavors of locally produced Rusticator Rum.

Woodford Reserve bourbon, Ferreira "Dona Antonia" Reserva Branco port, Woodford spiced cherry bitter, Sparkling Brut float and a Luxardo cherry.

Basil Hayden's Kentucky bourbon with a hint of Disaronno amaretto, a splash of ginger beer and a wedge of lemon.

Irish-style dry stout. Atlantic Brewing, Bar Harbor

Hoppy, hazy, low-cal. Peak Organic Brewing, Portland, ME

Crisp Belgian pilsner

Non-alcoholic American Blonde Ale. Kit NA Brewing, Portland, ME

Lightly sweet

Semi-dry style

Belgian-style witbier. Allagash Brewing Co., Portland, ME

Crisp, unfiltered lager. Lone Pine Brewing, Portland, ME

American IPA. Lone Pine Brewing, Portland, ME

sparkling water

still water

Roasted beets finished with goat cheese, toasted pecans, and pomegranate molasses.

Two butternut squash & chickpea cakes with homemade red onion marmalade and cilantro-mint raita.

A thick slice of roasted cauliflower with arugula pesto and olive tapenade.

Burrata with heirloom tomatoes, arugula pesto, fresh basil, and balsamic reduction.

Warm brie baked in puff pastry. Served with our signature cranberry-apple chutney.

Three local scallops with smoked bacon and a Maine maple syrup-Bourbon glaze.

Fresh mushroom caps filled with our Maine crabmeat, cheese, and breadcrumb stuffing.

Two cakes made with hand-picked crabmeat, breadcrumbs and seasonings. Served with our creamy Old Bay dipping sauce.

Four jumbo shrimp grilled with Cajun spices and Maine-made Raye's spicy-sweet mustard.

Five jumbo shrimp with homemade cocktail sauce.

Acadia mussels in a broth of white wine, Dijon mustard, garlic and herbs.Served with homemade crostini.

Tortilla chips baked with salsa and cheese. Topped with sour cream, chives, pepperoncini peppers and local tomatoes.

Ciabatta bread baked with Pineland Farms smoked cheddar, North Country bacon, and tomatoes. Served with sour cream.

With homemade mignonette and cocktail sauces.

Four thick slices of ciabatta bread with extra virgin olive oil and our house vinaigrette for dipping.

Roasted Brussels sprouts and cauliflower with Buffalo sauce and Gorgonzola-ranch dip.

Three crab cakes homemade with hand-picked crabmeat. Served with creamy Old Bay dipping sauce, rice and a fresh vegetable.

Spicy homemade bouillabaisse filled with shrimp, scallops, fresh fish and lobster. Surrounded by steamed mussels with grilled ciabatta bread.

A Maine lobster tail, two grilled local scallops, and a homemade crab cake with dipping sauces, rice and fresh vegetable.

Six large shrimp sauteed with our special herbed butter and blistered tomatoes. Served over Fettuccine. (Gluten-free preparation available)

Local scallops sauteed in butter with fresh mushrooms, garlic, and scallions. Served over rice with a fresh vegetable.

Shrimp, scallops, fresh fish and lobster tossed with fettuccine and our homemade lobster cream sauce. Surrounded by steamed mussels.

Fresh lobster in an olive oil and wine sauce with garlic, fresh basil, blistered tomatoes and a hint of seasoning. Tossed with fettuccine.

A 1-1/4+ lb lobster, boiled and served with real butter, rice and a fresh vegetable. Please inquire about larger sizes.

The tails of two 1-1/4+ lb lobsters boiled and split. Served with rice and vegetable.

4-1/2 ounces of fresh picked claw and tail meat warmed in real butter with a hint of sherry. Served over rice with a fresh vegetable.

A bone-in chop baked with our North Country andouille sausage stuffing and brushed with a Cajun-honey glaze. Served with potato and fresh vegetable.

Chicken, ham and mushrooms in a creamy garlic and herb sauce with blistered tomatoes. Tossed with fettuccine.

Two thick slices of roasted cauliflower over arugula pesto and topped with olive tapenade. Served with rice and vegetable.

Three butternut squash cakes made with chickpeas, cilantro and warm spices. Served with cilantro-mint raita, red onion marmalade, rice and vegetable.

Fresh greens with grape tomatoes, carrots, red onion and your choice of dressing.

Arugula, mint, and petite greens with roasted beets, crumbled goat cheese and homemade balsamic vinaigrette.

Crisp Romaine hearts tossed with homemade Caesar dressing, croutons and fresh Parmesan. Anchovies are optional.

Petite greens tossed with our homemade lemon-cilantro vinaigrette and topped with toasted pecans, Granny Smith apple, and Gorgonzola.

Braveheart Black Angus beef with Maine smoked cheddar, North Country bacon, caramelized onions, lettuce, tomato, and black pepper aioli.

Baked with a crisp Parmesan-panko crust and served on a toasted roll with lettuce, tomato and homemade tarter sauce.