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what is new ...
Happy New Year everyone and thank you for your support throughout 2018. Once again, another year passed, we’re at 33 years, thank goodness Lisa was only 12 when she and Tony opened The Good Table, haha. As always this year we strived to be ever changing yet consistent all in the same breath, not always the easiest of tasks! Chef Chris Loftus joined us this spring and has been a ray of pure sunlight. His palette and calm, quiet strength has brought our kitchen to a whole new high. Danny, our long, long time breakfast and lunch chef returned after a year’s hiatus and put our brunch right back where it belongs and we are thankful. No one, no one, can run a busy breakfast like him. Adrienne, star baker and everything else, has fed us all the finest sweets, tarts, galettes and salads for another year, we are thankful. And Jessica, beloved niece and grandchild has brought Greek back to the kitchen and menu with ‘Its Great to be Greek Night’ on Wednesdays.What fun it has been for her and Sylvia to talk menus, again, we are thankful. The rest of the back of the house line cooks, dishwashers, pantry cooks have been the glue, we are thankful. Lastly, how lucky are we that chefs from our past kicked in last year and come back to cook with us. Thankful.
We fed a lot of our favorite friends and families over the course of the year. We also met new folks and we are happy to add them to the list of faces we enjoy seeing walking through the door. We lost some beloved customers in 2018 and they will be fondly remembered by us and sorely missed. But as always, babies were born to our own family and your families. New babies continue to make the ladies in the front of the house smile and coo.
With every year we continue our pursuit of new recipes and ingredients to play with. Sourcing out local goods is always on our agenda no matter who’s in the kitchen. Lisa and chef Chris spent a lot of time this last growing season filling up their cars with piles of produce, cheese and meat from the farmer’s market. Packing the trunk, back seat with pounds and pounds of goods from the market always made for a great Wednesday morning.
In 2018 we raised money through our ‘Cocktail for a Cause’, staff charity picks, our 10% charity nights, ‘Donate and Eat Pie Night’ and Full Plates Full Potential appetizer at the restaurant. We raised a whopping $3,200 for numerous charities this year including The American Cancer Society, Feeding America, Tri for a Cure, The Salvation Army, Cape Farm Alliance and Simple Gifts. The most recent was Lisa’s pick of Feeding America. Feeding America helps to feed food insecure people in our country. For each $1.00 donated 11 meals are provided. We are thankful to Kaylin, who is generous of heart, for making sure that each month we give and is always reaching out to find worthy causes. We look forward to another year of raising and donating money as a family.
We are thrilled to be hosting our fourth Maine Honey Wine Dinner on Sunday January 27th. Many years ago one of Lisa’s neighbors, who graciously has been bringing her honey each spring and fall, set out a challenge. If he can get the honey, can The GT build a menu around it? We took the challenge that first year and have been hooked on cooking with local honey ever since. Our friends at So Po Wine will be pairing each course with delicious wine. The reservation book is up and running for this special night and almost full. Reservations are limited so call soon if you’d like to join us. The price will be $70.00.
The Valentine’s reservation book is up and running too. We already have some splendid menu items planned. There will be some favorites like Lobster Pot Pie and Bacon Wrapped Filet on the menu. Adrienne, star baker, is planning some tasty treats. It should prove to be a beautiful night and we hope you’ll join us. Remember it is reservation only on these special evenings.
Restaurant week is the first week in March, the 1st through the 12th. A lot of local restaurants throughout Maine will be participating. We will be offering both a 3 course lunch and a 3 course dinner menu. It is a fantastic chance to try new places or eat a three course meal at a favorite restaurant, or both. We’ll be showcasing a delicious menu of the best we have to offer. We will also take a limited amount of reservations for any size party for people coming in for the special menu.
We’ve made almost every night of the week special this year. Moo and Brew Tuesday, is good for a $15.00 Good Table Burger and pint of beer or glass of house wine. Wednesday night, It’s Great to be Greek, when Jessica 0ffers a 3 course Greek menu, prix fixe or a la carte. We post the menu on Facebook each Wednesday. Thursdays, Buy the Bottle, 1/2 price wine list and the rollout of the Blackboard Specials. Then to round it off First Bite Friday, when the first bite’s on us and Prime Rib dinner, while supplies last. And of course, remember that our ‘bring you to your knees’ delicious Creme Brulee French Toast is offered the first weekend of each month, so if the 1st of the month is a Sunday we will have it both Saturday and Sunday. We also serve it on holiday weekends. Don’t forget to visit our website and sign up for our weekly email of our blackboard specials and of course, you can like us on Facebook.
Off we go into the new year…ready, set, go. Take time to do something kind and unexpected. Enjoy the beauty of our grand state. Come visit us and be warmed up by the friendly staff, tasty food and delicious winter cocktails. Winter well and to our favorite snow birds Tony and Sylvia, we’ll miss you, take a swim for us.
ps……
Weekly specials to keep in mind…
Moo and Brew Tuesday nights, $15.00 GT Burger and a pint.
It’s Great to be Greek Wednesday night,
Jessi cooks up a wonderful 3 course greek menu, ala carte or prixe fix.
Buy the Bottle Thursday night, 1/2 price wine list
First Bite and Prime Rib Friday night. Get it while supplies last.
ps. Remember you can sign up to receive this ‘whats new’ page plus the weekly blackboard specials by signing up on our website . We also post the weekly blackboard specials on our ‘menu’ pages each Thursday, and these words make us chuckle... but you can like us onFacebook.
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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). |
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 2:00pm
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
- appetizers
- desserts
- lunch
- 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
Blueberry Crepes: with maine blueberries and sour cream
Tony’s Cornbeef Hash: from scratch, scrambled eggs, toast and home fries
Bowl o’ Goodness: a bowl of greek yogurt, house granola and fresh fruit
Italian Villa: scrambled eggs with fresh basil, portobellos, parmesan and sweet bells peppers, with focaccia bread and homefries
All served with hot coffee or tea and a blueberry muffin
$15.00 pp + tax and tip
Option 2
Salmon Eggs Benedict: fresh poached salmon, with hollandaise from the heavens and homefries
Do the Continental: homemade bagel with cream cheese, fresh fruit cup, scrambled eggs and homefries
Tony’s Cornbeef Hash: from scratch, scrambled eggs, toast and home fries
Parisian Breakfast: puff pastry with proscuitto, gruyere cheese,
sauteed mushrooms, leeks and spinach
topped with an over easy egg and served with a fruit
Cinnamon Swirl French Toast: made with our best cinnamon buns and a raspberry maple syrup
Turkey Hash: fresh roasted turkey, a host of sauteed veggies, parmesan and a touch of cream, with scrambled, toast and home fries
All served with hot coffee or tea and a blueberry muffin
$17.00 pp + tax and tip
Option 3
Lobster Eggs Benedict: fresh poached salmon, with hollandaise from the heavens and homefries
Cinnamon Swirl French Toast: made with our best cinnamon buns and a raspberry maple syrup
Tony’s Cornbeef Hash: from scratch, scrambled eggs, toast and home fries
Parisian Croissant: croissant with proscuitto, gruyere cheese,
sauteed mushrooms, leeks and spinach with an over easy egg and served with a fruit
City Breakfast: house cured gravlox, capers, red onion, tomato,
homemade bagel with cream cheese, scrambled eggs and homefries
All served with hot coffee or tea, baby cinnamon bun and mimosa
$24.00 pp + 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.
appetizers: a great welcome for your guests
Beef Carpaccio: $ 6.50 per person (minimum 12 people)
served panko crusted goat cheese and an arugula salad atop
Crostini: $5.00 per person choice of 2 crostini (minimum 18 people)
1) spring Crostini, grilled asparagus, house ricotta and proscuitto
2) goat cheese, pear and honeyed walnut spread
3) roasted beets, goat cheese, sugar spiced nuts
4) wilted seasonal greens, caramelized shallots, bacon and burrata cheese
5) gruyere, oven roasted tomato and bacon jam
Ploughmen’s Platter: $5.50 per person (minimum 18 people)
house country pate, spiced almonds,
house pickled vegetables, house mustard, crostinis
Charcuterie Platter: $6.50 per person (minimum 12 people)
sliced meats (salamis), spiced nuts, honeyed goat cheese, another cheese or two,
crackers, house pickled veggies
Greek Island Mezze: $6.00 per person (minimum 12 people)
dolmathes, warm feta pots, tzatziki, pita bread, crudite,
eggplant dip, marinated olives, crostini
Cheese Board: $5.00 per person (minimum 12 people)
a variety of cheeses, fresh fruit, mustardo, crackers, baguette
Crab Cakes: $9.50 per person (2 crabcakes) (minimum 18 people)
house made with a choice of preparations
1) basil aioli and tomato ginger jam
2) thai style with a a thai sauce and salad
3) apple leek relish and mustard aioli
Oysters: fried $6.00 per person (minimum 18 people)
raw or baked $3.75 per oyster minimum of 30 oysters
1) panko crusted and fried with spiced cocktail sauce
2) panko crusted and fried with a grilled pineapple and mango salsa , triple pepper crema and tortilla chips
3) panko crusted and fried
on house chips with a honeyed habanero aioli and pico d’ gallo
4) baked, rockefeller style
5) baked, new orleans style, tasso ham, eggplant, parmesan bread crumb
6) raw oysters served classic with hot sauce and lemon and mignonette
Maine Mussels: $6.00 per person ( minimum 10 people)
1) greek island with feta, olives, wine, basil, sundried toms, garlic
2) irish with wine, shallots, lemon, parm, garlic, fresh herbs, evo
3) red curry coconut milk
4) asian with wine, ginger, garlic, scallions, sesame and butter
5) allagash beer with tomatoes, garlic, fresh herbs, shallots, butter
Dessert choices: who doesn’t like something sweet?
Just a few we can also custom make what you you love for sweets.
All desserts are $5.50 per person
Pie: (minimum 3 pies, will serve 6 to 8 per pie)
very berry pie with vanilla ice cream
cream pie, coconut, banana or chocolate
creamsicle orange chiffon pie
blueberry pie with vanilla ice cream
peanut butter mousse pie
pecan pie
honey ginger pumpkin pie
apple pie with a crumb topping (seasonal)
strawberry or blueberry glaze pie (seasonal) add $1.00 per piece
strawberry ice cream pie with chocolate ganache
Cakes: (minimum 1 cake, will serve 12 to 14)
classic white cake with vanilla butter cream
double chocolate cake with chocolate butter cream
vanilla cake with fresh strawberries and lemon butter cream
coconut cake with lemon curd and toasted coconut
chocolate raspberry cake
vanilla cake with fresh strawberries and strawberry buttercream
** all of the above can be made into cupcakes, 18 cupcake minimum
flourless chocolate torte with raspberry sauce
carrot cake ($4.75 per person)
chocolate amaretto cake ($4.00 per person)
Cobblers: 14 orders per cobbler
apple cranberry cobbler (seasonal)
peach and blueberry cobbler with a shortbread crust and basil ice cream
blueberry cobbler with biscuit topping
Creme Brulee: (minimum 12 orders per flavor all served with a house made cookie)
vanilla bean
maple bourbon pecan
chocolate
lemon
chocolate chipotle
Odd and Ends: (minimum 12 pieces of any given sweet)
pudding chomeur with creme fraiche (canadian maple pudding cake)
english trifle with poundcake, berries, creme anglaise and whipped cream
chocolate or vanilla pudding with cookie
eskimo pie with caramel dipping sauce
traditional or strawberry tiramisu
special event lunch menu:
choice of 6 items at $14.00 per head
includes coffee or hot tea
Chicken Cobb Salad
mixed greens, bacon, tomatoes, red onion, blue cheese,
hard boiled egg and grilled chicken breast
add lobster for $10.00 per
Grilled Turkey Sandwich
fresh roasted turkey, apple cranberry chutney, cheddar cheese
grilled and served with sweet potato fries"
French Dip
roasted prime rib, sliced thin, dipped in au jus served with swiss cheese
on ciabata roll served with fries
Grilled Lamb Gyros
marinated leg of lamb, grilled, served in pita bread with tzatziki, tomatoes and onion
served with demi greek salad
Curried Mango Chicken Salad
chicken breast, mango chutney, sweet bells, red onion, celery and almonds
served on a croissant with sweet potato fries
Fried Oyster Caeser Salad
our best ceased salad meets our best fried oyster
Greek island Platter
spanakopita, warm feta dip, tzaziki dip, pita bread and demi greek salad
Rueben Sandwich
black pastrami, swiss cheese, sauerkraut, russian dressing grilled on rye served with fries
Super Greek Salad
greens, tomatoes, peppers, red onion, cucumber with feta, olives,
three bean salad a top, greek vinaigrette and pita bread
Lisa’s Pulled Pork Sandwich
pulled pork, house red bbq sauce, frizzled onions, pickles and slaw on a bun
served with sweet potato fries
Grilled Vegetable Sandwich
grilled veggies, spiced tomato jam, feta cheese on ciabata served with a demi greek salad
Seasonal Salad with grilled Chicken Breast
salad depends on the season. either winter salad, apple pie salad, blueberry salad
Bowl of Chowder and 1/2 Sandwich
either clam chowder or haddock chowder sandwich choice of tuna or fresh roasted turkey
Fancy Grilled Cheese
on pan de mie gruyere, caramelized onion, thyme sauteed apples and grilled served with a demi seasonal salad
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 $23.00
all meals served with soup of the day or salad and bread basket with marinated
olives and spiced evo choice of three entrees
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
all meals with choice of caeser salad or baby green salad with tapanade
vinaigrette and goat cheese crostini and bread basket with marinated olives
and spiced evo choice of three entrees
sweet potato fries
Panseared Jumbo Scallops - with an asparagus and parmesan risotto finish with
white truffle oil
Double Thick Pork Chop - brined and roasted, served with a summer ratatoullie
and olive oil mashed yukons
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
Grilled Indian Lamb Kebob - with a yogurt and curry marinade served with saffron
basmati and green beans
spring and summer - special event dinner menu $33.00
all meals with choice of chowders or seasonal salad and bread basket
with marinated olives and spiced evo choice of three entrees
Grilled Filet Mignon - cooked to order with a port wine and blackberry demi glace
served with crispy fried onions and yukon mashed
Fresh Lobster Fettucini - fresh lobster tossed with fresh herbs, lemon, roasted
garlic, spinach, tomatoes and parmesan
Pan Roasted Veal Chop - with roasted local mushrooms, mustard herb demi glace
and yukon mashed
Fresh Grilled Swordfish- served on a sweet corn puree with sliced tomatoes and a
green bean and basil salad
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
There is a minimum amount of quests to secure the entire back room and a room
charge will be added if minimum is not met.