Chef Christie MacConnell suggests . . .

 Breakfast

Fresh seasonal fruit

Eggs Benedict with Canadian bacon on a croissant

Light raspberry pancakes with warm Maine maple syrup

Homemade granola with fresh fruit

Made to order omelets

 Lunch

 Freshly made clam chowder

Corn and arugula salad, red pepper vinaigrette

Oyster and artichoke cakes

Black Angus beef with peppercorn sauce in a puff pastry shell

 Dinner

 Lobster stew with spring vegetables, chervil / cauliflower flan

Rib-eye steak with roasted shallots, balsamic reduction and wild mushrooms

Roasted rack of lamb with rosemary-cider sauce, medley of summer vegetables

Grilled skirt steak on Thai salad with chile-lime sauce

 Desserts

 Warm Maine blueberry pie topped with vanilla bean ice cream

Molten chocolate cakes topped with fresh raspberries

Individual cheesecakes with blackberry ice cream

Poached fresh pears in ginger sauce