Menus at Mayflower Inn & Spa are seasonally driven. Dishes and ingredients are subject to change with seasonality.
Hor D’oeuvres
- wild mushroom duxelles, broccoli rabe, rosemary oil
- 18
- brioche, bottarga, pickled red onion, smoked trout roe
- 20
- cranberry-orange granita, champagne
- 24
- served with crackers, honeycomb and seasonal fruit
- 15
From the Garden
- chestnut espuma, pomegranate, verjus vinaigrette
- 22
- roasted cauliflower, parmesan, cascabella peppers, lemon
- 28
- bone marrow glazed endive, braised fennel, citrus
- 24
From the Pasture
- apricots, pistachios, grilled sourdough
- 22
- bulgur wheat porridge, enoki mushrooms, smoked almonds
- 34
- rye, horseradish, roasted root vegetables
- 44
From the Sea
- foie gras, citrus, basil
- 34
- swiss chard, papaya, coconut, puff pastry
- 68
- crispy potatoes, grapes, spinach, pernod
- 48
Something Sweet
- goat cheese ice cream, dark chocolate crunch
- 14
- parsnip crunch, roasted walnuts, salted caramel
GF
- 15
- pomegranate, black tea
- 12
- served with crackers, honeycomb and seasonal fruit
- 15
*These items are cooked to order and may be served raw or undercooked. Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness. Before Placing your order, please inform your server if a person in your party has a food allergy.
