Award-winning Natalie's Restaurant is under the helm of Executive Chef Chris Long and Shelby Stevens. Long and Stevens sourcing their ingredients from local Maine fishermen and farmers. A refined dining experience featuring Modern New England cuisine, influenced by international cuisines and inspired by the seasons.
Chef Long and Chef Stevens create modern dishes with subtle and unexpected flavor combinations. Awarded best overall restaurant in New England, Natalie's uniquely blends a current sense of place and time with modern techniques and the bounty of Maine. The result is classic regional dishes reinterpreted and local sourced ingredients prepared with a worldly sophistication.
Natalie's cocktails are as highly-renowned as the food, and the wine list features over two hundred handpicked bottles representing some of the world's best vineyards.
Natalie's offers a 3-course Prix Fixe as well as seasonal prix fixe tasting menus and, when in season, the Homard Grand Cru (Grand Lobster Menu).
Dinner is served every evening from 5:30 until 9:00 p.m. (last reservation). The bar opens for cocktails at 5:00 pm and closes at midnight. During the winter, Natalie's is closed on Monday. Dining is offered seasonally on our heated, covered wrap-around porch with breathtaking views over the harbor and mountains.
Reservations at Natalie's are strongly encouraged, especially during the summer season, even for guests of the Inn. Guests are welcome to reserve their table with the maitre d'hotel or the front desk. Jackets are not required but many restaurant patrons do choose to dress up.
More casual meals may be enjoyed at the bar or in the Lounge, where we offer a special Bar Menu, inspired by our a la carte menu and seasonal specials.
For Inn guests, complimentary coffee, tea, and snacks are provided all day. In the morning, guests may enjoy a complimentary gourmet A La Carte Champagne breakfast featuring freshly baked treats prepared by our pastry chef Jason Sturdivant and extensive a la carte offerings. Room service is available.