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what is new ...
March kind of came in like a lion and went out like a lion. By now we are all ready for the change in season, warmth, grass beneath our feet, mowing instead of snow blowing. It has been a test of our resolve to be strong and hardy Mainers this winter, even the strongest whimpered a bit at the cold temperatures so late into March. The April Fools day storm was just a kick in our pants, but the asparagus made it on the menus, so for all intents and purposes it is spring somewhere and things are growing. Parsnips pulled from the still cold ground should be moments away. Ramps, those delectable wild leeks, fiddleheads, peas, southern peaches and the first east coast vegetables are soon to follow. Thank goodness spring always seems to follow the coldest of winters.
While we love our braising pans and the comfort food we know truly does bring comfort in the dead of winter, its time to put it all aside and to lighten up the menus. As cooks, our heads begin to reel every spring with the promise of trips to the Farmer's Market and fresh herbs from the garden. Most of the cold winter is spent looking at pretty pictures, radishes sliced thin and sprinkled with feta and greek olive oil, smashed pea crostini with farmer's cheese, peach cobbler etc. etc. So bring it on Mother Earth and all those hard working farmers, we are more than ready.
Easter Sunday is just days away. We will be serving a traditional menu with a few twists on old time favorites. We'll be serving from 8:00 am until 7:00 pm. Breakfast and brunch is until 2:00 and the Easter dinner menu starts at 12:00 noon. Specials that day will of course include a Roast Lamb Dinner, Baked Ham and Baked Haddock with a spinach, oven roasted tomato, artichoke and parmesan topping, yum. Ally the baker has lemon and coconut on her mind. The reservation book is up and running though it is only for large parties. The majority of the dining room is left open for walk in business and while we anticipate a busy day we have a great staff and things will run smoothly. As always we'll have coffee on the front porch if there is a wait, and dare we hope for a 70 degree day!
We have been battling with popovers this April, many batches did not exactly 'pop'. It is such a funny thing to cook, there are soooo many different recipes and methods of preparation, pretty sure Lisa researched them all. Cold oven, hot smoking oven, baking powder, no baking powder, hot pan, cold pan, rest the batter, don't rest the batter; and everyone who makes them says...."they are soooo easy". Well all that said, finally on Saturday Lisa got two batches, different recipes, one Kaylin's and one her best friend Page's to pop. Pop. So, on that thread every Friday night for the foreseeable future we will be serving Prime Rib with roasted mushrooms and spring onions, horseradish creme and yes, popovers. This will be on a first come first serve basis, so if you love a good Prime Rib, come by Friday nights.
We will start our charity fund raising this April by raising money for Autism Society of Maine. We will have bake sales, raffles and take and bake dinners to raise monies among the staff. On Thursday April 20th we will donate 10% of all profits from that day to the society, so come and eat big. Next week on our Facebook page we will start a contest for Lisa's Famed Take and Bake Chicken Dinner for 4. The dinner will include an appetizer, a local chicken seasoned up and ready to roast, side dishes for a reheat in your oven and a sweet to finish. More info as to how you can win Take and Bake Chicken Dinner will be popping up this weekend on our FB page. This is a great way to help raise money and to make a fabulous dinner with the ease of just turning on your oven and setting the table.
Mother's Day and Father's Day are soon to follow. We will have reservation books open for Mother's day by May 1st. Remember those books fill fast, but as with Easter we reserve only large tables and only a portion of the dining room is reserved while the rest of the dining room is open to walk in business. So fingers crossed, no more snow... pure sun and warmth. Let the growing begin. Come visit and taste the season unfold in our menus and cocktails. Hello spring. Remember you can sign up on our website to receive our weekly blackboard specials and feel free to 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). |
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
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.
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.