Sides

Sandwiches

Bath Maine Lunch Favorites

Soup and Chowder

Salads

Beverages

Lighter Side

Breakfast Sandwiches

SWEET SPOT

Omelets

Benedicts

House Specialties

Preheat oven to 400°F (200°C). Slice the top off the garlic head or leave individual peeled cloves; toss the peeled cloves with 1 tablespoon olive oil and a pinch of salt, place on a small foil-lined baking sheet or in a ramekin, and roast for 20–25 minutes until golden and soft. Set aside to cool.

Roast the garlic

While garlic roasts, peel (if desired) and cut the potatoes into 1–2 inch chunks so they cook evenly. Place in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes.

Cook the potatoes

In a small saucepan or microwave-safe container, warm the milk and butter together until the butter is melted and the mixture is hot but not boiling (about 1–2 minutes).

Warm the milk and butter

Drain the potatoes well and return to the warm pot over low heat for 1 minute to evaporate excess moisture. Mash potatoes with a potato masher or ricer. Squeeze the roasted garlic into the potatoes and add warmed milk and butter mixture. Stir until smooth and creamy. Season with 1/2 teaspoon additional salt (adjust to taste) and 1/2 teaspoon black pepper. Stir in chopped chives if using. Keep warm until serving.

Mash and finish

Preheat the oven to 425°F (220°C). Toss the peeled and halved carrots with 1 tablespoon olive oil, 1 tablespoon honey, 1 teaspoon fresh thyme, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until evenly coated.

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment paper. Roast for 18–22 minutes, turning once halfway through, until carrots are tender and edges are lightly caramelized. If carrots brown too quickly, reduce the oven to 400°F (200°C) and continue roasting until done.

Remove from oven and let rest for 2 minutes. Transfer to a serving dish and drizzle any pan juices over the top. Taste and adjust seasoning if necessary.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until they are bright green and just tender. Immediately transfer beans to an ice bath (bowl of ice water) to stop cooking, then drain thoroughly.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned.

Add the drained green beans to the skillet and toss to coat, cooking 1–2 minutes to warm through. Add lemon zest and 1 tablespoon lemon juice, then season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and serve immediately.

russet potatoes

garlic cloves (peeled)

unsalted butter

whole milk

olive oil

salt

black pepper

chopped chives (optional)

carrots (medium, peeled, halved lengthwise)

honey

fresh thyme leaves

fresh green beans (trimmed)

garlic (minced)

lemon zest

lemon juice

In a small bowl, combine the mayonnaise and Dijon mustard. Stir until smooth. Set aside.

Prepare spreads

Lightly butter one side of each sourdough slice (about 1/2 tbs per slice). The buttered side will be the exterior if toasting/grilling; this adds flavor and helps brown the bread.

If bacon is not cooked, cook 4 slices in a skillet over medium heat until crisp, 6–8 minutes, turning once. Drain on paper towels. If pre-cooked, warm briefly in a skillet or microwave.

Arrange the sliced roast turkey so it's at room temperature or slightly warmed (microwave 20–30 seconds if chilled). This helps the cheese melt lightly if toasting the sandwich.

Lightly season the tomato and cucumber slices with the kosher salt, black pepper, and red wine vinegar or lemon juice. This brightens and seasons the vegetables.

Tear or trim the butter lettuce so leaves fit the bread slices.

Place two slices of sourdough on a clean work surface, buttered side down. Spread about half of the mayo-Dijon mixture evenly over each slice (the unbuttered side). Layer on 4 oz (half) of the roast turkey on each sandwich, then 2 slices of cheddar, 2 slices of bacon, tomato and cucumber slices, and lettuce leaves. Top with the remaining bread slices, buttered side up.

Assemble sandwiches

To warm and lightly melt the cheese, heat a skillet or griddle over medium heat. Place the assembled sandwich in the pan and press gently with a spatula or a heavy pan. Cook 2–3 minutes per side until bread is golden and cheese begins to melt. If you prefer, toast in a panini press or in a 375°F (190°C) oven for 6–8 minutes, flipping halfway.

Optional toast/grill

Remove sandwiches from heat and let rest 1 minute. Slice each sandwich in half on a diagonal or down the middle. Serve immediately.

sourdough bread slices (about 1/2-inch thick)

unsalted butter (softened)

mayonnaise

Dijon mustard

roast turkey breast (sliced)

crispy bacon (cooked)

sharp cheddar cheese (sliced)

ripe tomato (medium), thinly sliced

english cucumber, thinly sliced

butter lettuce leaves (washed and dried)

kosher salt

freshly ground black pepper

red wine vinegar or lemon juice

In a medium bowl gently combine the cooked lobster meat, mayonnaise, lemon juice, finely diced celery, minced chives, and Dijon mustard. Fold carefully so lobster chunks remain intact. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or mayo as desired. Chill in refrigerator for at least 15 minutes while you prepare rolls and salad.

Prepare lobster mixture

Heat a skillet over medium heat. Butter the outside surfaces of each top-split roll with about 1/2 tablespoon butter per side. Toast rolls, buttered side down, 1–2 minutes per side until golden and crisp. You can also grill them on a griddle.

Toast the rolls

Line each toasted roll with a lettuce leaf, divide lobster mixture evenly among the 4 rolls (about 1/4 cup mixture per roll if using 1 cup lobster; for fuller rolls use more lobster). Garnish with a sprinkle of extra chives or parsley and serve with lemon wedges on the side.

In a small jar or bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon black pepper until emulsified. Taste and adjust sweetness or acidity as needed.

Make the dressing

In a large bowl combine 4 cups baby spinach, 1 cup fresh blueberries, 1/4 cup thinly sliced red onion, 1/2 cup toasted walnuts and 1/2 cup crumbled goat cheese. Drizzle dressing over salad and toss gently just before serving so spinach stays bright. Garnish with extra blueberries or walnuts if desired.

Assemble salad

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease 8–10 cups if you prefer larger muffins.

Preheat and prepare pan

In a large bowl whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. In a separate bowl whisk the egg, 3/4 cup milk, 1/4 cup melted cooled butter and 1 teaspoon vanilla until combined. Pour wet ingredients into the dry ingredients and stir gently until just combined — batter should be slightly lumpy. Fold in 1 cup fresh blueberries carefully to avoid crushing.

Make batter

Divide batter among the prepared muffin cups (about 3/4 full). Sprinkle tops with coarse sugar if using. Bake at 400°F (200°C) for 18–22 minutes, or until tops are golden and a toothpick inserted into the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Bake

Place lemon wedges and extra herbs on a small plate. Offer salt and pepper at the table for guests to season the lobster rolls or salad to taste.

cooked Maine lobster meat (chunks)

mayonnaise (preferably light or homemade)

fresh lemon juice

celery, very finely diced

fresh chives, minced

top-split hot dog style rolls (buttered and toasted)

unsalted butter (for toasting rolls)

leaf lettuce or bibb leaves

baby spinach

fresh Maine blueberries

goat cheese, crumbled (or feta)

toasted walnuts, roughly chopped

red onion, thinly sliced

extra-virgin olive oil

apple cider vinegar

Dijon mustard (for dressing)

salt (for dressing)

black pepper (for dressing)

all-purpose flour

granulated sugar

baking powder

large egg

milk (whole or 2%)

unsalted butter, melted and cooled

vanilla extract

fresh blueberries

coarse sugar (optional, for topping)

lemon wedges

fresh parsley or chives for garnish

salt and pepper (to taste at table)

If using bacon, place a large heavy-bottomed pot or Dutch oven over medium heat. Add chopped bacon and cook until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate and reserve fat in the pot. If not using bacon, heat butter and olive oil in the pot over medium heat until the butter foams.

render bacon

Add the diced onion, celery, and carrots to the pot. Sauté, stirring frequently, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, thyme leaves, and bay leaf. Cook, stirring, until fragrant, about 1 minute.

Sprinkle the flour over the softened vegetables and stir to combine. Cook the flour for 2–3 minutes, stirring constantly, to remove the raw flour taste. If mixture is dry, add a splash (1–2 tbs) of the wine or broth to loosen.

make roux

Slowly whisk in the white wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Then gradually whisk in 4 cups of the chicken broth until smooth and combined.

Add the potato cubes, remaining 2 cups of broth and 1 cup water. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and simmer until potatoes are tender, about 12–15 minutes.

Stir in the corn kernels and canned clams with their juice (if using fresh clams, add chopped clams and 1/2 cup clam broth). Continue simmering for 4–5 minutes to heat through and allow flavors to meld.

Temper the heavy cream: ladle about 1/2 cup of the hot broth into a measuring cup with the cream and whisk to warm the cream. Slowly pour the tempered cream into the pot while stirring. Heat gently — do not boil vigorously after adding cream — for 3–4 minutes until slightly thickened.

Stir in the Dijon mustard, Old Bay seasoning, kosher salt, black pepper, and lemon juice. Taste and adjust salt and pepper as needed.

If you prefer a slightly thicker chowder, remove about 1 cup of the simmered mixture (vegetables and liquid) to a blender or use an immersion blender to pulse until partially smooth, then return it to the pot and stir to combine for a creamier texture.

Return the reserved crisp bacon to the pot, stirring to combine and heat through (if using). Remove bay leaf.

Ladle the chowder into warm bowls. Garnish with chopped fresh parsley and an extra grind of black pepper. Serve with crusty bread or oyster crackers on the side.

yellow onion, medium, finely diced

celery stalks, finely diced

carrots, medium, peeled and diced

garlic cloves, minced

fresh thyme leaves (or 1 tsp dried)

bay leaf

low-sodium chicken broth (or vegetable broth)

water

dry white wine (optional)

heavy cream

russet potatoes, peeled and cut into 1/2-inch cubes

corn kernels (fresh or frozen)

canned clams with juice (or 12 oz chopped fresh clams)

bacon, thick-cut, chopped (optional but recommended)

old bay seasoning

chopped fresh parsley (for garnish)

Rinse and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes, thinly slice the cucumber and red bell pepper, and thinly slice the red onion. Place all prepared vegetables in a large serving bowl.

Prepare vegetables

In a small bowl or jar, combine 6 tbs extra-virgin olive oil, 3 tbs fresh lemon juice, 1 tbs Dijon mustard, 1 tsp honey (or maple syrup), 1 tsp minced garlic, 1 tbs finely chopped parsley, 1 tbs finely chopped basil or dill (if using), 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until fully emulsified and slightly thickened. Taste and adjust seasoning: add more lemon for brightness, salt to taste, or a pinch more honey if you prefer sweeter.

Make the vinaigrette

If using walnuts or almonds, heat a small dry skillet over medium heat. Add 1/2 cup nuts and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate to cool.

Toast nuts (if using)

Add the halved cherry tomatoes, sliced cucumber, red bell pepper and red onion to the bowl with the greens. Sprinkle crumbled feta or goat cheese and the cooled toasted nuts over the top (if using).

Assemble the salad

Right before serving, pour about half to three-quarters of the vinaigrette over the salad (reserve any extra in case someone wants more). Using salad tongs or two large spoons, gently toss until all components are evenly coated. Taste and add additional vinaigrette, salt or pepper if needed.

Dress and toss

If using protein add-ins, arrange sliced grilled chicken, rinsed chickpeas, or quartered hard-boiled eggs on top of the tossed salad. Serve immediately.

Add proteins (optional)

Serve: Divide the salad among 4 plates or serve family-style from the bowl. Leftover vinaigrette keeps refrigerated in a sealed jar for up to 1 week.

mixed salad greens (baby spinach, arugula, romaine, or spring mix)

cherry tomatoes, halved

cucumber, thinly sliced

red bell pepper, thinly sliced

crumbled feta or goat cheese (optional)

toasted walnuts or sliced almonds (optional)

lemon-herb vinaigrette - extra-virgin olive oil

lemon-herb vinaigrette - lemon juice (fresh)

lemon-herb vinaigrette - Dijon mustard

lemon-herb vinaigrette - honey or maple syrup

lemon-herb vinaigrette - garlic, minced (about 1 small clove)

lemon-herb vinaigrette - fresh parsley, finely chopped

lemon-herb vinaigrette - fresh basil or dill, finely chopped (optional)

lemon-herb vinaigrette - salt

lemon-herb vinaigrette - black pepper

grilled chicken breast, sliced

canned chickpeas, drained and rinsed

hard-boiled eggs, quartered

Measure 0.5 cups of freshly ground medium-roast coffee (about 4–6 tablespoons) and place it in the filter of a drip coffee maker. Add 4 cups of filtered water to the reservoir. Start the brew cycle. When finished, serve 1 cup per person. Add milk, sugar, or honey to taste (use the provided whole milk or non-dairy milk).

Brewed Drip Coffee

For a richer cup, add the 0.5 cups ground coffee to a 1-L French press, pour 4 cups (about 950 ml) of near-boiling water over the grounds, stir gently, steep for 4 minutes, then press the plunger slowly. Pour immediately and dilute with milk if desired.

French Press Option

If you have an espresso machine, pull a single shot using about 1.5 tablespoons of finely ground coffee (not listed separately). Steam 0.5 cups milk until microfoam forms and pour over espresso to make a small latte. Alternatively, heat 0.5 cups milk in a small saucepan until steaming (do not boil) and whisk vigorously to froth, then add to strong brewed coffee.

Espresso-style / Latte (stovetop or espresso machine)

Bring 2 cups filtered water to a rolling boil. Place 2 black tea bags in a teapot or cups, pour the boiling water over them, and steep for 3–4 minutes for a robust cup. Remove tea bags. Sweeten with sugar or honey to taste (suggested 1–2 tsp sugar or 1 tbs honey). Add a lemon wedge if desired.

Black Tea

Fill two glasses with ice (about 0.5 cup each). Divide 2 cups fresh orange juice between glasses (1 cup each). Top each glass with 0.5 cup sparkling water. Stir gently, garnish with 4 mint leaves per glass and a strawberry half if using.

Fresh Orange Spritz

If using cold brew concentrate, fill two glasses with ice. Mix 0.5 cup cold brew concentrate with 1 cup cold water or milk (not listed separately) and pour over ice. Sweeten to taste with sugar or honey. Alternatively, chill brewed coffee before serving over ice.

Iced Coffee / Cold Brew

In a pitcher, combine 1 cup ice, 1 cup sparkling water, a few mint leaves, and slices of lemon or strawberry. Let sit for 5 minutes to infuse and serve chilled.

Mint-Infused Water

In a blender, combine 1 ripe banana, 0.5 cups plain yogurt, 1 cup frozen mixed berries, 0.5 cups orange juice (or milk), 1 tsp chia seeds, and 1 tsp honey or maple syrup. Blend on high until smooth, about 45–60 seconds. If too thick, add 2–4 tablespoons extra juice or water and blend again. Pour into a glass and serve immediately.