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what is new ...
The holiday season has swooped upon us again. Happy December all.
We are starting to pile up cinnamon buns for your holidays and we’ve written the menu for New Years Eve, seemingly organized! Last year we put more then 1,200 cinnamon buns in your ovens, a sweet family morning tradition. The order book is up and running for pies, buns and sweets. Again this year we will be taking payment at the time of ordering to relieve some of the madness on pick up days. You will be able to pick up cinnamon buns only on Sunday December 22nd and on Tuesday December 24th between 9:00 am and promptly at 3:00pm you can pick up pie, cake, cheesecake and bun orders. We regret that there will be only one pickup day for anything but buns, but since we are closed on Mondays we feel you sweets will be to old if picked up Sunday for Christmas Day to be at their best. Cinnamon buns come to you frozen so age is not an issue with them. We’ll ask you which day you prefer when you place your order. We will be open Christmas Eve Day only until 3:00 (yipee) so pick up those orders or there will be no sweets under your tree.
It seems crazy but Ryan and Lisa have been working on the New Years Eve menu since early November, it is looking fantastic. Kaylin, Jessica and the barkeeps have been testing new cocktails too! New Years Eve at the restaurant is always a sparkling evening. We’re going to dress it up a bit, with white linens, a special menu written just for New Years Eve, cold bubbly and good friends. A tease of the menu includes our beloved Thai Shrimp Trio, Braised Maine Short Rib Crepinette with a lush blue cheese and a duo of Maine Oysters. For dinner there will be Diver Scallops with a toasted hazelnut spanish sherry creme, Veal Osso Bucco served Milanese style and a beautiful Maine Ribeye to mention just a few. Our dessert menu as always remains a surprise, but you can trust us it will be tasty.The reservation book is already up and running, it proves to be a grand event each year. We take reservations for any size party and the restaurant is reservation only that night, so make your plans. As always the menu and the restaurant and the staff will be dressed up and sparkling for the end of 2013. We hope you join us, it pleases us to spend it with beloved guests.
One our favorite days of the holiday season is when Apple Tree School comes and sings carols for our restaurant. The dining room is full of customers, friends, parents, grandparents and they sing and sing and ring bells. It is awesome and always puts us in the right frame of mind. There will be a showing in the front of the house and then they will do another showing on the back porch so all can enjoy the music. Not sure of the date yet, but its usually a wednesday in mid December.Thank you to Apple Tree who have been singing to us for years.
Bar Bacchus has Happy Hour every night from 5 to 7, bar snacks are on us. You can also have full dinners at the bar and next to the fireplace.We will have beer on tap and cocktails on sale and the bar snacks are on us. Pull on up to the bar and have toddy or two.
Look for a Greek Wine Dinner coming in late January, Lisa tasted some exciting Greek wines and would love to share them along with some Greek food. We’ll keep you posted via email or facebook or by word of mouth.
So, off we go into the holiday season we wish all joy and good fortune. Please if you can, give those hard working bell ringers with Salvation Army a dollar each time you pass one and maybe offer to buy them a hot chocolate, it gets cold out there. As always, give what you can to the numerous charities who need our help, it is never how much you give, just that you do. Happy Holidays from our family to yours.
a list of our holiday sweets
Take and Bake Cinnamon Buns 6 packs $16.00
Apple Crumb Pie $15.00
Apple Cranberry Crumb Pie $15.00
Chocolate Cream Pie $15.00
Pecan Pie $18.00
Chocolate Walnut Bourbon $18.00
Honey Ginger Pumpkin $15.00
Pumpkin, Chocolate Raspberry, Plain or Lemon Cheesecake $30.00
Carrot Cake $25.00 / $45.00
Chocolate Ameretto Cake $20.00
Take and Bake Crazy Bread Pudding with caramel $18.00
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 on Facebook.
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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
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.
fall/winter - special event dinner menu $23.00
all served with choice of soup or salad, a bread basket with herbed olive oil and marinated olives
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 choice of caeser salad or a baby green salad with goat cheese crostinia bread basket
with herbed olive oil and marinated olives
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 seasonal salad or choice of chowders focaccia bread and boursin cheese
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
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.
More information about our platters special event/catering menu coming soon!