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Baby, its cold outside. It has been and continues to be the coldest and whitest of winters. Last winter seemed epic, this year beats it. March 20th, the first day of spring is just a snow storm or two away, maybe three, we can make it. Long cooked, falling of the bone braises, pot pies and bread pudding with caramel are still on the horizon but visions of the first perfect radish, a smear of butter and a sprinkle of salt seem not so impossibly far away.
Valentines, while snowy was a wonderful night. The reservation book was full and the restaurant looked beautiful as did the menu and the staff. We look forward to these special nights and the opportunity to create something different from amuse to cocktails to flower arrangements it brings us great pleasure. Thank you to all the guests who came through the snow to sit at our tables.
In late January we hosted a Maine Honey Dinner. We welcomed 50 people, among them many bee keepers, mead makers and friends of bees. Six of our local bee keepers donated honey and chef Ryan and Lisa created a six course menu using their honeys. We set up a tasting bar so guests could taste the honeys we cooked with before sitting down to dinner. The front of the house was like a well run hive with Kaylin and her team. The general consensus of our guests and our own hive was an overwhelming yay to another honey dinner. We are already thinking how nice honey would pair with fall staples.
Maine Restaurant Week, actually two weeks, is soon upon us. Many restaurants in Maine participate March 1st thru March 14th. It is a fantastic chance to go to your favorite place to dine or to try some where new or both. It is truly a celebration of Maine’s incredible restaurants and gives us all a boost during these sluggish winter months. Customers adore Restaurant Week because the specially priced three course menu feels downright decadent, appetizer, entree and dessert for a fixed price. We will start two beautiful menus on Tuesday March 3rd for both lunch and dinner. Lunch will be $19.00 and dinner will be $35.00. We are taking reservations for any size party during Restaurant Week but all in the party must dine off the special menu. Walk in business, as always will be offered the special menu plus the regular lunch and dinner menu. Check out menus and restaurants at mainerestaurantweek.com So here are our menus
restaurant week menus:
lunch
choice of
Cup of Tony’s Allstar Haddock Chowder or Clam
Lisa’s Best Braised Pork Chili
Brussel Sprout Salad with manchego, dried cranberries, pecans, bacon
choice of
Ryan’s Fried Calamari Salad with fresh mozzarella, artichoke hearts,
tomatoes, roasted garlic dressing
Fancy Grilled Cheese gruyere, grilled asparagus and proscuitto
Lisa’s Pulled Pork Sandwich
choice of
Vanilla Bean Creme Brulee
Eskimo Pie with caramel dipping sauce
Kid Again Cupcake
dinner
choice of
Brussel Sprout Salad with manchego, dried cranberries, pecans, bacon
Duck Tacos with a tamarind glaze, pickled red onions and cilantro
Beef Carpaccio with fried goat cheese, arugula, roasted garlic aoili
choice of
Maine Lobster Pot Pie in a cognac creme with a butter crust
Prime Burger house ground with local brisket and short ribs
with pickled onions, manchego, spiced tomato jam
Ryan’s pork snitzel and spaetzle with a bacon, apple and arugula salad
choice of
Eskimo Pie with caramel dipping sauce
Maple Pudding Cake with creme fraiche
Linden Leaf Creme Brulee with a pear crumble
special cocktails for restaurant week
the nor’easter
spicy smoky margarita
blood orange margarita
dark and stormier
hibiscus mojo
winter solstice
east meets west
We will also be competing once again in the Maine Restaurant Week Breakfast Challenge where we hope to regain the title after coming in second last year. We have been testing new ideas and may surprise everyone with a twist on our Creme Brulee French Toast. We are calling it the Winter Creme Brulee. As always though the original is offered the first weekend of each month, though during restaurant weeks we will offer it both weekends.
Our last event for Maine Restaurant Week will be the signature event Sunday night March 8th at Prime Auto for a cocktail and food pairing. We will be pairing our cocktail The Nor’easter with Ally the bakers delicious gougeres stuffed with pickled red onions, bacon and arugula. Bacon infused Makers Mark, bacon gougeres.. what could be wrong about that. Both events raise monies for Preble Street and Big Brothers and Big Sisters, a great reason to attend.
Speaking of raising money, we have been writing checks all winter long with proceeds from our Public Suppers. We have been able to give over $500.00 to local food banks and pantries. Thank you for everyone who came in to give a little comfort and get a little comfort. Michelle, one of our star servers, took up the cause for Make a Wish Foundation and has been raising money in house with bake sales and such, we pitched in with a charity night giving 10% of profits from last Thursday night to the cause. The fund raising is still going on and we’ll know the grand total by mid month.
Just a little more news… the fried chicken is here, finally. Ryan is serving it with a pink peppercorn sauce, biscuit and mashed. It is a first come first served basis. So, get it while the gettin’s good. It has been selling out every night.
We will be closing per usual for our annual renovation week on March 16th and reopening on March 24th. Everyone will take a much needed break after restaurant week and come back refreshed and ready for spring. We will have some surprises for all. The changes are mostly to the dining room and will also feel fresh and ready for spring. Lisa will get a chance to clean the office. Clean space, clean mind in the words of Anthony Bourdain.
And remember March 20th, the first day of spring is right around corner.
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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