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March kind of came in like a lion and went out like a lion. By now we are all ready for the change in season, warmth, grass beneath our feet, mowing instead of snow blowing. It has been a test of our resolve to be strong and hardy Mainers this winter, even the strongest whimpered a bit at the impending storm this late March. In the back of most of our heads is…April storm? But the asparagus is on the menu. So for intents and purposes it is spring somewhere and things are growing. Parsnips pulled from the still cold ground should be moments away. Ramps, those delectable wild leeks, fiddleheads, peas, southern peaches and the first east coast asparagus are sure to follow. Thank goodness spring always seems to follow the coldest of winters.
While we love our braising pans and the comfort food we know truly does bring comfort in the dead of winter, its time to put it all aside and to lighten up the menus. As cooks our heads begin to reel every spring with the promise of trips to the farmer’s market and fresh herbs from the garden. Most of the cold winter is spent looking at pretty pictures, radishes sliced thin and sprinkled with feta and greek olive oil, smashed pea crostini with farmer’s cheese, etc. etc.. So bring it on mother earth and all those hard working farmer’s, we are more then ready.
Our Public Supper's are coming to an end for the season, it was a great opportunity to feed folks comfort food for a great price and donate some of the profits to local food banks. We donated over $500.00 to local food banks and we thank every one who partook included our great staff.
Easter Sunday is just days away. We will be serving a traditional menu with a few twists on old time favorites. We’ll be serving from 8:00 am until 8:00 pm. Breakfast and brunch is until 2:00 and the special dinner menu starts at 2:00. The reservation book is up and running though it is only for large parties. The majority of the dining room is left open for walkin business and while we anticipate a busy day we have a great staff and things will run smoothly. As always we’ll have coffee on the front porch if there is a wait, and dare we hope for a 70 degree day!
To break up the winter monotony we took a trip to Italy by hosting a wine dinner. It had been a number of years since we’d last had a wine dinner. We had totally forgotten how much fun they are to create and host. Everyone who came was treated to an amazing 5 course meal designed by chef Ryan and our friends Cat and Doug from SoPo Wine Co. took us through Italy with its wines. We are planning our next dinner for May Day, Thursday May 1st, France is on the agenda. Lisa has some new madeline pans she's been dying to use and this wine dinner will be the perfect reason. Dinners start at 6:00ish and there is limited seating. if you feel like taking a tour of France please call to reserve your passage. So Po Wine Co. will again teach us about French wines while noshing on a tasty French inspired menu. We would love you to join us.
Mother’s Day and Father’s Day are soon to follow. We will have reservation books open for Mother’s day by May 1st. Remember those books fill fast, but as with Easter we reserve only large tables and only a portion of the dining room is reserved while the rest of the dining room is open to walk in business.
So finger’s crossed, no more snow… pure sun and warmth. Let the growing begin. Come visit and taste the season unfold in our menus and cocktails. Welcome spring.
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For over two decades we’ve been serving good honest food. We opened The Good Table in 1986. With no advertising our first day open was sunday brunch; every friend, neighbor and family member was put to work that day. It was a very busy first day. At the end of the day daughter Lisa said “Thank God we’re closed on Mondays” (much to father Tony’s dismay.) Some things never change. We’re still serving Sunday brunch, we still work with family and friends and we’re still closed on Mondays. In 2001 the restaurant burnt to the ground in the middle of the night; standing in front of the ruins it took no more then 5 minutes to declare we’d build again. The community and far beyond encouraged us to ‘hurry the hell up and rebuild’... we were up and running in less then 7 months. Through thick and thin this place has always brought us happiness and we have maintained the original premise of opening a restaurant which is to throw a good dinner party (that being the only thing on Lisa’s resume at the time of opening). |
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Chef Ryan Weeks first joined the kitchen in 2004 as our sous chef in 2008 he became head chef. He brings with him an excellent palette and a love for fine ingredients and good wine. (He likes his tequila as well). Ryan has established great working relationships with a host of local purveyors and cooks with as much seasonal product as possible. Along with our rockstar kitchen crew they work hard to bring you the freshest of food; breakfast, brunch, lunch and dinner. We try very hard to keep it local and work closely with farms in our community and producers of local goods. We buy Maine dairy products, shop for our fish with a local company, visit the farmers market often and try to source out as much maine made, grown or harvested goods as we can from maine maple syrup, apples, chicken, to lobster. |
We believe in good honest food.We believe in honest prices.We believe our customers are our friends. We believe that nothing beats a good dinner party, (lunch or breakfast party.) We’d love to have you join us here at The Good Table.
Send us snail mail:
the good table restaurant
P.O.Box 6281
Cape Elizabeth, ME 04107
or call us at: 207.799.4663
We would love to hear from you!
I f you'd like to sign up for e-mail list to get information on the latest specials,
events and other things we might be doing use the join our mailing link below.
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HOURS:
Tuesday- Friday 11:00am to 9:00 pm
Saturday 8:00am to 9:00 pm
Sunday 8:00am to 8:00 pm
The Good Table is blessed to be located in between 2 state parks and just miles away from one of Maine’s
oldest lighthouses, Portland Headlight. TwoLights state park is less then 2 miles down the road and
Crescent Beach state park which is a mile or so on the other side of us.
Two Lights state park encompasses 41 acres of rocky headlands. The view of the rocky coast and rolling surf
is one of Maine’s finest. At the end of Two Lights Road sits the original twin lighthouse built in 1988. It is well worth a visit.
Crescent Beach is famous for its mile long crescent shaped beach. It is surrounded by walking and nature trails.
The surf is shallow and easy, perfect for young kids and the water weary.
Portland Headlight on Fort Williams Park is also in Cape Elizabeth. Fort Williams is home to one of Maine’s
oldest lighthouses and encompases 90 acres. Its a beautiful place for a picnic or a tour of the famous lighthouse.
From South:
Take exit 4 off 295N, continue straight onto the Memorial Highway bridge/ US RT.1.
At traffic light take a right onto W. Comercial Street/ US RT.1. Turn left to merge onto
Casco Bay Bridge/ME-77 S. Continue to follow ME-77 S. Go about 4.7 miles.
The restaurant will be on your right.
From North:
Take exit 6A Forest Ave off 295N. At traffic light take a right onto State Street. Continue
onto Casco Bay Bridge/ME-77 S. Continue to follow ME-77 S. Go about 4.7 miles.
The restaurant will be on your right.
places we love. people we adore.
Harbor Fish Market: on Custom House Wharf in Portland the quisisental fish store. A must see on any visit to Portland. Our favorite fish mongers, the freshest and the best product www.harborfish.com
Jordan’s Farm: on Wells Road in Cape Elizabeth. They provides us with the best produce all season long. Penny grows a beautiful array of goods and is a treat to work with. www.jordansfarm.com
Alewives Farm: on Old Ocean House Road in Cape Elizabeth brings us the sweetest lobsters, great farm goods and does a hell of a job plowing us out each winter. www.capeelizabethfarms.com/Alwivesbrookfarm.html -
The Cheese Iron: on route one in Scarborough. More cheese knowledge then you could imagine and great Cuban sandwiches. www.thecheeseiron.com
Portland Farmers Market: on Congress Street or in Deering Oaks, a bounty of beauty. The hardest working people around we are blessed to have them. The produce, plants and flowers they bring to market make our jobs a joy.
Norm Jordan’s Flower Stand: on rt.77 in Cape Elizabeth. The most beautiful, pick your own, honor system flower stand you could ever hope for.
Coffee By Design: in Portland the best coffee and their philanthropic business practices are to be admired. www.coffeebydesign.com
Standard Baking: on Commercial Street in Portland. They set the standard always for hard to resist baked goods.
Norm’s Uptown, Downtown or BBQ: in Portland its where most restaurant folks go for good, always consistent eats. www.normsbarandgrill.com
Five Fifty Five Restaurant: on Congress Street in Portland is our go to for delicious cocktails and fabulous dinner. Steve and Michelle’s attention to detail makes it a true treat for a well deserved evening out www.fivefifty-five.com
Flatbread: on Commercial Street in Portland just the best “pizza” anywhere. Their commitment to organic and sustainable product is admirable and an inspiration to us all www.flatbreadcompany.com
Scarborough Beach: we can’t tell you where this one is, we may be found on a monday. It's where we go to let go. The lifeguards, the surf, the sand, the rocks, the sandpipers and the belief that Lisa actually ‘owns‘ a small piece of it makes it our favorite place all summer long.
The Good Table hosts special events such as birthday parties, showers, rehearsal dinners and such. We can comfortably seat 50 people and with work squeeze a few more in as needed. The back porch is winterized and cozy in the winter months and offers fresh open air feel in the warmer months. Typically we do not host events during our high season, July and August.
We have special menus for groups over 20, including brunch, lunch and dinner. Brunch and dinner are listed by price point and lunch is typically built according to your desires with Lisa. Desserts are not listed in the menus but of course are available depending on your likes and the season.
We can dress it up or dress it down depending on the event. Call Lisa to talk about your event, she’ll be glad to help you plan out the details and menus.
- brunch
- dinner
- platters
Option 1
Eggs Beni: with hollandaise from the heavens and home fries
Do the Continental: home made bagel with cream cheese, fruit cup,
scrambled eggs and home fries
Italian Villa: scrambled eggs with fresh basil, portabellos, sweet bells,
parmesan, foccacia bread and home fries
Blueberry Crepes: crepes filled with Maine blueberry filling
Tony's Cornbeef Hash: house made with eggs, toast and homefries
Blueberry muffin
Small Juice
Coffee or Tea
$14.00 a head plus tax and tip
Option 2
Creme Brulee French Toast: sticky, sweet and delicious topped with fresh fruit
Eggs Beni: hollandaise from the heavens with home fries
Fabio's Favorite: crispy pan fried polenta, scrambled eggs with fresh basil,
marscapone and spinach
Do the Continental: home made bagel with cream cheese, fruit cup,
scrambled eggs and home fries
Tony's Cornbeef Hash: house made with eggs, toast and homefries
Tuscan Breakfast: crusty bread topped with sauteed spinach and eggs
poached in a pomodoro sauce
Blueberry Muffin
Small Juice
Coffee or Tea
$16.00 a head plus tax and tip
Option 3
Lobster Eggs Beni: hollandaise from the heavens and home fries
Cinnamon Swirl French Toast: made with our cinnamon buns and
served with a raspberry maple syrup
Tuscan Breakfast: crusty bread topped with sauteed spinach and eggs
poached in a pomodoro sauce
Crogue Madame: brioche, gruyere cheese and ham grilled topped with a
mornay sauce and fried egg with handcut fries
Do the Continental: home made bagel with cream cheese, fruit cup,
scrambled eggs and home fries
Fabio's Favorite: crispy pan fried polenta, scrambled eggs with fresh basil,
marscapone and spinach
Baby Cinnamon Bun
Fresh Squeezed Mimosa
Coffee or Tea
$24.00 a head plus tax and tip
There is a minimum amount of guests to secure the entire back room and a room
charge will be added if minimum is not met.
spring and summer - special event dinner menu $24.00
served with salad and bread with herbed olive oil.
Maine Crab Cakes - classic Maine crabmeat cakes served with a basil aoili
and a roasted corn and green bean relish
Pan Seared Salmon - served with roasted tomatoes and toasted Israeli couscous
with an oregano vinaigrette
Grilled Shrimp - with a garlic, lemon and herb marinade and tossed with fettuccine,
basil pesto and tomatoes
Bbq Pork Tenderloin - marinated and grilled with our favorite sweet and spiced red
bbq sauce, black bean and corn salsa and bourbon sweet mashed
Grilled Chicken - statler breast, brined and panseared served with a Tuscan bread
salad and green beans
Lemon Rosemary Skirt Steak - grilled and served with roasted new potatoes and
a roasted corn and green bean salad
spring and summer - special event dinner menu $28.00
served with caeser salad and bread with herbed olive oil
sweet potato fries
Double Thick Pork Chop - brined and roasted, served with a summer ratatoullie
and olive oil mashed jalepeno
Panseared Salmon - organic Scottish salmon with a raspberry buerre noisette
sauce served on wild rice and green beans
Grilled Swordfish - served on an arugula and red onion salad with a corn and sugar
snap pea salsa and a charred jalapeno vinaigrette
Crabmeat Stuffed Sole - fresh sole with crabmeat stuffing with asparagus and a
lemon creme
Panseared Cod - served on a sweet corn puree with sliced tomatoes and a
green bean and basil salad
Grilled Indian Lamb Kebob - with a yogurt and curry marinade served with saffron
basmati and green beans
spring and summer - special event dinner menu $32.00
all meals with choice of seasonal salad and bread basket with marinated olives
Grilled Filet Mignon - cooked to order with a port wine and blackberry demi glace
served with crispy fried onions and yukon mashed
Pan Roasted Veal Chop - with roasted local mushrooms, mustard herb demi glace
and yukon mashed
Grilled Lamb Chops - herb and mustard served with roasted new potatoes and
roasted asparagus
Sesame Crusted Yellow Fin Tuna - panseared sushi grade tuna served with wilted
Asian greens, basmati rice and a miso lemon grass broth
Panseared Jumbo Scallops- with an asparagus and parmesan risotto finished with
white truffle oil
Seafood Pasta - fresh mussels, scallops and lobster tossed with fresh herbs, lemon roasted
garlic, spinach, tomatoes and parmesan
More information about our platters special event/catering menu coming soon!