Dinner features features single entrée meals focusing on fresh native seafood including Isle au Haut lobsters, as well as prime cuts of beef, pork, lamb and fresh poultry. Dinner may include ripe brie with blackberry-orange glaze and toasted pecans; homemade lobster ravioli with tarragon cream sauce, broiled sea scallops with lemon butter, fresh asparagus, herbed tomatoes, and peach gingerbread upside-down cake with homemade cinnamon ice cream.

A full breakfast is served, and may include blueberry streusel muffins with orange butter and crab & spinach frittata from Diana’s kitchen. Breads and desserts are homemade, baked daily.

A delicious picnic lunch is packed for a day of biking or exploring – think fresh mozzarella sandwiches with tomato and basil pesto on homemade bread, chewy chocolate cookies, blueberry lemonade and fresh fruit.

Our Cookbook Our most requested recipes have now been collected in our Inn at Isle au Haut Cookbook, and is available to purchase for yourself, or as a gift. Click here for more information and to view our featured recipe.

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