Menus at Mayflower Inn & Spa are seasonally driven. Dishes and ingredients are subject to change with seasonality.
Juices & Fresh Fruit
- 11
- 12
- 12
chef’s seasonal selection
- 12
Coffee & Tea
- 5
- 11
- 11
harney & sons fine tea, millerton, ny
- 9
To Start
- three of our daily pastries
- 23
- cultured butter
- 10
- goji berries, coconut, banana, honey
- 14
- greek or coconut yogurts, seasonal jam, pecan granola
- 12
- raspberries, almond butter, hemp seeds, coconut, cacao nibs
- 16
- aleppo pepper, alfalfa sprouts, sunflower seeds, pickled red onion, sourdough
- 18
- avocado mousse, endive, basil, fresno pepper
- 24
- chef’s selection of local meat & cheese with accoutrements
- 38
- * add benton’s country ham 9.
golden goddess, fennel oil, lemon
- 18
Soups & Salads
chicken
sea trout
prawns
- seasonal choice
- 16
- sunflower seeds, fennel, cucumber, red onion, citrus dressing
- 22
- goat cheese, house vinaigrette
- 18
- savory parmesan granola, romaine, pickled red onions, bottarga
- 24
- asparagus, peas, carrots, smoked almonds, watercress, preserved lemon vinaigrette
- 22
Mains
- spicy tomato sauce, feta, sourdough toast
- 23
- crab cakes, hollandaise, english muffin, mixed greens
- 26
- macerated strawberries, whipped cream, maple syrup
- 21
- seasonal selection, mixed greens
- 19
- thick cut bacon, sausage, avocado, two eggs, breakfast potatoes, toast
- 31
- smoked salmon, hard boiled egg, cream cheese, pickled red onions, capers, bagel
- 33
- connecticut or maine style served with house made chips
40
add ossetra caviar | 38
- gruyere cheese, caramelized onion aioli, pickled, french fries
- 32
- black bean burger, gouda, smoked tomato jam, mushrooms & swiss chard
- 26
- swiss chard, leeks, dijonaise
- 38
- guanciale, carrot puree, spring beans, lolla rossa, jus
- 36
Sides
- 8
- 10
- sourdough, multigrain, white
- 4
- plain, everything, cinnamon raisin
- 7
*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness.
