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what is new ...
Hello snowy Maine. Heres whats new this month,Tuesday and Wednesday lunch and dinner we are offering up Public Suppers. The tables are not pushed together and no, there aren’t any baked beans, but the good cause is there. For each supper eaten we will donate $2.00 to a food bank and The GT will match funds. We will be sending off a check for over $200.00 this week to The Scarborough Food Bank. The menu is pure comfort food, every week we feature Bacon Wrapped Meatloaf with mashed, gravy and braised carrots. Other meals include Milk Braised Italian Pork Shoulder, Rutabaga Crusted Shepherd’s Pie, Spaghetti and Meatballs, Beef Stroganoff, Wild Mushroom Chicken Pot Pie etc. So, the beauty of these nights is to get some comfort, give some comfort. Please join us.
Our servers are also picking a charity and raising money in-house for the charity of their choice. Michelle has chosen Make A Wish Foundation this month and is busy selling brownies and cookies to raise money. On Thursday night February 19th we will contribute 10% of profits to the cause, so come and eat big!
So, Valentines Day.. we will be dressing it up with an inspired menu made with pure love and passion, some favorites will be on the menu and some new additions. White linens, sparkling cocktails, candles and desserts that would make cupid blush. Per usual we will be taking reservations and would love to have you join us. Don’t linger on making those reservations as when they start going they go fast.
We just hosted a Maine Honey Dinner, featuring honeys in each course that were donated by local bee keepers. We think it was the best special event we have had so far. The menu was beautiful and the pairings with mead, beer and wine and Lisa’s new favorite concoction, Honey Ginger Thyme Soda were perfect. We hope to host another one this spring as we loved the challenge of cooking with local goods.
Maine Restaurant Week is not to be missed and is the first two weeks in March. lots of restaurants through out Maine will be participating. It is a fantastic chance to try some new restaurants or eat at your favorite. We will be showcasing a delicious three course menu, both lunch and dinner. We’ll also be taking a limited amount of reservation for people participating in the Restaurant Week menu. Check out the menus and restaurants at mainerestaurantweek.com. Per usual we will be participating in the Best Breakfast Challenge with our Creme Brulee French Toast, we have won a lot of years but placed second last year, we are going in fighting. And we’ll be participating in The Food and Cocktail pairing on March 8th, just to show ‘em we are more then just breakfast!
We will be closing per usual right after restaurant weeks, March 15th at 2:00 for a week. Its facelift week here, the staff vacations and Lisa stays behind to do some projects with the carpenter, painter and such. It will be nice surprise when we reopen on the 24th of March.
So, there is all thats new. We hit the new year running. everyone keeps saying Lisa downshifts too fast, but a new year deserves new ideas and new food. We hope everyone has managed to stay warm this chilly winter, when 27 degrees seems warm something is amiss. So stay warm, come visit, build a snow person next big snow storm it does the heart and soul good.
ps. you can sign up to receive our weekly specials on our web page or you can find the specials on our Facebook page.
pps. fried chicken really is coming to the menu soon..
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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 2:00 pm
Closed Mondays
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
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
Cheese Blintzs: sweet ricotta filled crepes topped with a pile of fresh fruit
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
Croissant Breakfast Sandwich: croissant stuffed with sautéed spinach, gruyere,
mushrooms and a touch of onion topped with fried eggs served with potato and gruyere torte
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
Baked Eggs Florentine: sautéed spinach, mushrooms, apple smoked bacon
with gruyere and served with a warm croissant
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.
fall/winter - special event dinner menu $25.00
all served with a choice of house, caeser or seasonal salad
and a bread basket with herbed olive oil
Baked Stuffed Trout: with a sundried tomato, leek and spinach stuffing served
with creamy polenta and a brown butter caper sauce
Penne Pasta: tossed with roasted chicken, a gorgonzola cream sauce, broccoli and
roasted butternut squash
Red Curry Salmon: atlantic salmon with a spiced red curry sauce, basmati rice
and a Thai slaw on top
Chicken Marsala: brined then panseared with a sauce of marsala, sundried
tomatoes, goat cheese and demi served on pasta
Braised Pork Shank: slow cooked with a mushroom stock, served over sweet
gingered mashed potatoes with swiss chard
fall/winter - special event dinner menu $28.00
all served with a choice of house, caeser or seasonal salad
and a bread basket with herbed olive oil
Marinated Grilled Ribeye: with grilled portobello mushroom relish and topped
with gorgonzola cheese
Pan Seared Organic Salmon: with a pumpkin seed crust and maple creme fraiche
and served with roasted butternut squash
Baked Stuffed Haddock: with a crabmeat stuffing and topped with lobster sauce
Fresh Grilled Swordfish: served with sweet potatoes and a 5 spice apple chutney
Double Thick Pork Chop: with gingered sweet potatoes, braised red cabbage
and rosemary cider sauce
Panseared Scallops: served over creamy polenta with a braised wild mushroom ragout
fall/winter- special event dinner menu $33.00
all served with a choice of house, caeser or seasonal salad
and a bread basket with herbed olive oil
Braised Lamb Shanks: slow cooked in red wine herb sauce and served over
cannelinni beans, roasted veggies and tomatoes.
Roasted Filet Mignon: served medium rare with yukon mashed potatoes, cider
braised carrots and a red wine demi glace
Olive Oil Poached Halibut: served on a bed wild mushrooms, roasted pearl
onions, fingerling potatoes and bacon with a touch of cream
Duck Two Ways: pan roasted breast with a port cherry sauce and stilton mashed
and confit of leg
Pasta with Lobster and Shrimp: fresh Maine lobster and shrimp tossed with
roasted tomatoes, roasted garlic, braised mushrooms and spinach
Pan Seared Diver Scallops: served on a bed of yukon mashed potatoes and topped
with a toasted hazelnut spanish sherry cream sauce