For the Table

Salmon Rillettes 24.

Citrus Cured Roe | Fines Herbs Mousse | Marble Rye

Goldener Hirsch Four Cheese Fondue 49.

Apples | Baguette | Broccoli | Grapes | Cornichons

Add Wagyu Beef 26.

Meat & Cheese Board 35.

Artisan Cheeses | Cured Meats | House Preserves

Soups & Salads

Winter Squash Bisque 14.

Honey Poached Cranberries | Pumpkin Seeds | Labaneh | Chives

French Onion Soup 15.

Dill Havarti | Baguette

Lamb Chili 19.

Rosemary Cheddar | Scallion | Crème Fraiche

Caesar 14.

Black Olive | SVG Romaine | Lavosh

Add Organic Chicken Breast 10.

Beet Salad 16.

Tender Greens | Mango | Pistachio Puree | French Feta | Citrus-White Balsamic

Warm Trout Salad 17.

Avocado | Grapefruit | Arugula | Cucumber | Pomegranate | Lavosh

Entrees

Croque Madame 18.

Creminelli Cotto Ham | Swiss Cheese | Fried Egg | Salade Lyonnaise

Wiener Schnitzel 29.

Dill Spaetzle | Choucroute | Huckleberry Buerre Blanc

Casco Bay Diver Scallops* 32.

 Baby Carrots | Lentils | Parsnip | Kale | Apple Vinaigrette

Bratwurst 23.

Crispy Fingerling Potatoes | Sauerkraut | Apple Mostarda

Pumpkin Seed Risotto 21.

Glazed Vegetables | Pomegranate Pistou | Parmesan

Cheeseburger* 16.

  Smoked Cheddar | Crispy Shallots | Iceberg | Tomatoes | Aioli

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 (435) 655-2563 to make a reservation

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