Restaurant & Menus
Easter Dinner Served 12pm-5pm
Our Full Regular Menu Plus the Following Easter Specials will be Available:
Spring Pea, Mint & Butter Poached Lobster
Maine Crab Cakes 10-
Celery Root Slaw, Lemon Herb Aioli
Baby Spinach Salad 9-
Vermont Goat Cheese, Strawberries, Candied Pistachios,
Aged Balsamic Vinaigrette
Grilled Marinated Leg of Lamb 28-
Roasted Artichoke & Fingerling Potato Hash, Garlic Green Beans
Sweet Vermouth Mint Jus
Dijon Glazed Ham 24-
Maine Cheddar Mac-n-Cheese, Maple Baked Apples, Sautéed Greens
Pan Seared Sea Scallops 31-
Spring Pea & Bacon Risotto, Tempura Asparagus, Shiitake Mushroom Beurre Blanc
Reservations are suggested and appreciated!
Visit Us Tuesdays for Taco Trio Night & Thursdays for Pint & A Pound
(Available November -June)
Pint & a Pound
every Thursday night for just $11.95! This popular special includes:
*Pint of local beer (3 selections) or glass of wine
*Pound of steamed mussels or clams prepared one of the 5 ways below...
*Basket of fresh focaccia & sourdough multi-grain bread
Mussel & Clam Preparations Include:
Cajun- Okra, Andouille Sausage, Roasted Corn, Creole Cream
Parisian- Classic White Wine, Garlic & Butter
Down East Chowda- Local Potatoes, Smoked Bacon, Roasted Veggies, Old Bay Cream
Tom Kha Gai- Thai Inspired Ginger, Lime, Cilantro, Lemongrass, Coconut Milk
Puttanesca- Garlic, Tomatoes, Capers, Olives, Olive Oil, Parsley, White Wine
Taco Trio Tuesdays
Make it a meal w/ rice & beans $14.95
Three tacos...always different, always creative, always delicious. Samples (menu changes weekly):
jerk chicken-seasoned chicken, tropical fruit salsa, arugula, queso fresco
carne asada- grilled sirloin, salsa verde, radish, pickled onions
baja fish- beer battered tilapia, lime crema, shaved cabbage, avocado
el pastor- slow cooked pork w/ green chiles, grilled pineapple, queso fresco
korean bbq beef- hoisin braised beef, cucumber cabbage slaw, cilantro
Enjoy Tasty & Fun Margarita specials!
Dining at the Oxford House Inn is truly a memorable experience.
Culinary Institute of America graduate Chef/Owner Jonathan Spak crafts our seasonally changing menus to showcase the best that local farms have to offer. Our neighbors the Weston family have been farming the fields behind the inn for over 200 years! They supply us with maple syrup, local honey and much of our produce. Sherman Farms, just down the road, is a supplier of dairy and beautiful lettuces & tomatoes. Much of our beef comes from Peppermint Field Farm here in Fryeburg, and is grass-fed and delicious, as well as healthy.
While overall Chef Spak's cuisine style is considered contemporary American, influences and techniques from Asia, the Southwestern United States and France are often incorporated.
Choose your favorite table from one of four unique dining rooms-fireside dining on a cold wintry night, or our glassed-in back porch overlooking the White Mountains is the place to be for spectacular sunsets. In warmer months, our screened-in front porch is a lively option. Jonathan's, our casual lower level bistro, is great for a cocktail, glass of wine or local tap beer and serves our full menu. The dining rooms are dressed in linens, but our guests are free to be in casual attire.
We are proud to be included with three recipes in the new edition of Fresh from Maine, an exciting collection of recipes, stories, secrets and lush photos, featuring Maine's best chefs and restaurants. Visit our Gift Shop to order online. Makes a great gift and lasting memory of your food adventures in Maine and stay at The Oxford House Inn!