For the Table

Mushroom Toast 12

Eden Chevre | Sherry Reduction | Taragon

Salmon Rillettes 20

Smoked Roe | Fines Herbs Mousse | Pommes Gaufrette

Goldener Hirsch Four Cheese Fondue 44

Apples | Baguette | Broccoli

Meat & Cheese Board 29

Local Cheeses | Cured Meats | House Preserves

Soups & Salads

French Onion Soup 15

Swiss Gruyere | Baguette

Roasted Pumpkin Bisque 15

Solara | Spicy Pepitas | Mascarpone

Chicken Soup 16

Herb Dumplings | Honey glazed Carrots | Chives

Caesar Salad 14

 Artisan Romaine | Brioche | Olive Vinaigrette

Beet Salad 15

Shaved Fennel | Marcona Almonds | Mango | White Balsamic

 Smoked Trout Salad 16

Belgian Endive | Honeycrisp Apple | Confit Potatoes | Lemon Vinaigrette

Entrees

Croque Monsiuer 18

  Creminelli Cotto Ham | Emmentaller| Sauce Mornay

Wiener Schnitzel 27

  Dill Spaetzle | Choucroute | Huckleberry Buerre Blanc

  Casco Bay Diver Scallops 25

 Parsnips | Red Quinoa | Apple | Bacon Jam

Bratwurst Plate 21

Crispy Fingerling Potatoes | Sauerkraut | Apple Mostarda

Smoked Sweet Potato Gnocchi 19

   Parmesan | Pomegranate Pistou | Preserved Lemon

Black Angus Burger 20

Arugula | Promontory Cheese | Pickled Onion | Bacon | Black Garlic Aioli

Bear Lake Lamb Chili 19

Rosemary Cheddar | Charred Scallion | Crème Fraiche

Ryan BurnhamExecutive Chef

The Goldener Hirsch Inn is committed to supporting local, organic and sustainable farming practices. A 20% gratuity may be added to parties of eight or more.

Reservations

Call us at (800) 252-3373 to make a reservation

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