- home
- what's new
- menu
- about
- contact
- directions
- links
- catering/events
what is new ...
a few things..
it's March,
in like a lion out like a lamb..here's hoping..
Last Thursday we hosted an Italian Wine Dinner. It was our fist wine dinner in quite some time, we'd forgotten how much fun they are. The evening was a smashing success and fun was had by all. Cat and Doug from So Po Wine Co. provided the wines and the schooling about the wines and the regions they were produced in. While Chef Ryan and his crew created the delectable food pairings. A grand time was had by all. Some of our guest at this wine dinner have already made their reservations for the next, we think this speaks volumes. Our next wine dinner was originally scheduled for March 27th but has been rescheduled for May 1st. We will be touring France that evening. The menu is already being pondered as we decide what regions of France to visit. The reservation book is already up and running. Please join us.
We brought home the silver in the Breakfast Challenge this year with our beloved Creme Brûlée French Toast. Timothy Labonte from Eve's At The Garden brought home the gold with his wonderful pork belly waffles. Hats off to Tim. We knew once we tasted his sweet and savory tidbits that the game was on. It is always a pleasure to be part of this event, raising money for Preble Street and hanging with local cooks.
Its restaurant week and we are having a blast. Come visit to taste our beautiful 3 course menu, its a great time to visit other restauarnts that are participating in Maine Restaurant Week. We do take reservations for any size group during this week.
Next week we will be closing for our annual refurbishing week at the restaurant on Sunday March 9th at 2:00 pm and will reopen Tuesday March 18 th at 11:00am. This year we will be putting in a new walkin refrigerator, which has the kitchen smiling. We hope to see you all back the week of the 18 th to 50 degree weather... see you then.
 |
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). |
 |
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.
 |
 |
 |
|
||
 |
|
 |
|
||
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.
fall/winter - special event dinner menu $25.00
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 crostini 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!