Dinner is offered daily from 5:30 PM to 9:00 PM
Menus subject to change
Menus at Mayflower Inn & Spa are seasonally driven. Dishes and ingredients are subject to change with seasonality.
Snacks
Starters
- apple mostarda, fermented brussels sprouts, polenta
- 18
- avocado, fennel, radish, blood orange-ginger dressing
- 22
- green goddess, horseradish, lemon
24
add benton’s country ham +9
- green goddess dressing, green chickpea hummus, seasonal vegetables, naan, marinated olives
- 18
- chef's selection of meat, cheese, vegetables, served with smoked onion dip, green chickpea hummus, housemade potato chips
- 38
Soups & salads
- chef's seasonal selection
- 16
- horseradish crème fraîche, chicories, mustard dressing, rye crisp
- 22
- goat cheese, house vinaigrette
- 18
- seeded parmesan crisp, romaine, pickled red onions, bottarga
- 24
- sunflower seeds, fennel, cucumber, red onion, citrus dressing
- 22
Pasta
- beef ragu, ricotta, basil
- 36
- tomatoes, garlic, oregano, olive oil
- 32
- walnuts, sage, cauliflower puree, brown butter emulsion
- 32
Mains
- parsnip puree, brussels sprouts, red pearl onions, rosemary au jus
- 36
- gruyere, caramelized onion aioli, pickles, french fries
- 32
- potato puree, braised red cabbage, pork jus
- 52
- manilla clams, benton's bacon, chive oil, sherry cream sauce
- 42
- gruyere, maitake mushrooms, leeks fondue
- 72
- saute of seasonal vegetables, bone marrow glacage, pimenton oil
- 68
- celery root puree, winter vegetables, pomegranate port sauce
- 34
Sides
- maldon sea salt & butter
- 14
- red pearl onions, balsamic glaze
- 14
- turmeric & pomegranate
- 14
- chili flakes, garlic confit, lemon
- 14
*These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
