The dining room has been featured in several publications.
Breakfast breads or muffins, pastries, cakes, rolls are all baked fresh every day in our Down East kitchen. Maine blueberries are native to the region and we serve them often in all kinds of taste-tempting ways. The chef creates marvelous homemade chowders and soups served both hot and cold. Whitehall dinner entrees feature a variety of fresh broiled and baked seafood. The fish served is always the last catch of the day.
Some of the seafood specialties include Eastern Salmon, Halibut, local Scallops, Haddock, Swordfish, Maine Shrimp and Crabmeat. Special sauces are created to complement many of the original and exciting entrees. Steamed Maine Lobster is always available.
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