A restaurant on a hill with expansive lake views, Blair Hill Inn is an oasis for those seeking a memorable dining experience. Here you will find delicious foods steeped in the culture and bounty of Maine's farms and forests with exceptional service and staggering vistas. Blair Hill Inn is a place where the joy of food, drink and ambience are savored and celebrated.
Our desire is to share the culture, traditions and foods of Northern Maine. We don't just source our ingredients locally, we go the extra mile and design each weekly menu to reflect the spirit and seasons of Maine. Our Executive Chef Michael MacDonnell, a native Mainer himself, creates dishes with exciting flavors, seasonal to that moment in time. We partner closely with area farmers, foragers and purveyors to supplement our own, on-property green house and gardens. The 21-acres of fields and woodlands surrounding the inn provide an abundance of wild ingredients as well.
Combine all this with Chef McDonnell's expertise in Thai cuisine (he married into a Thai family) and to say your palette wiil be pleased is an understatement.
Our Weekly Dining Schedule
Private for inn-guests only:
Sunday at 6:30 pm - we celebrate the best of Maine with a casual buffet dinner of our Signature Maine Lobster Rolls, fresh salad and Maine Whoopie Pies / $45 per guest
Tuesday & Wednesday at 6:30 pm - we serve our inn-guests an intimate 'Chef's Choice' 4-course dinner. Dietary restrictions are accommodated / $65 per guest
Open for the public and inn-guests:
Thursday, Friday & Saturday evenings, we open for the public to make reservations between 6:00 and 8:00 pm for our 6-course tasting menu with multiple choices, offered at $79 per person.
Beverages, 8% tax and gratuity are additional
Notify us in advance and we will accommodate most dietary restrictions
With a nod to local culture, our dress code is 'dining out fancy, Maine style'. This means we welcome you to wear whatever you packed in your suitcase.
Reservations are necessary as we fill to capacity. Please call for a reservation at least one to two weeks in advance.