Nebo Lodge

“Our menu is based entirely on what is available locally – mostly on the island itself, from island fishermen, and mainly at our farm – and we are unafraid to run out of a menu item or change the menu daily to maintain our core value of eating what is grown and raised on our doorstep. We have always prized ‘ugly’ vegetables and try as often as possible to show them in their natural states. We will turn arugula with holey leaves into pesto – or even serve it and explain to our diners that that is what local, organic greens sometimes look like.”

Fried green tomatoes with chive dressing; spicy pork belly banh mi with quick pickles, smoked sea salt butter, and sriracha; fresh herb and edible flower salad with champagne vinaigrette.

At a rambling nine-room inn on Penobscot Bay, Chef Amanda Hallowell serves stunningly simple yet fine-tuned fare. Dinners – at both the inn and family-style barn suppers at Nebo’s sister property, Turner Farm – are rustic feasts replete with ingredient-driven dishes that tell the story of the season and the island’s “makers“. Whether tender greens with fresh cheese and many herbs, or a local line-caught fish with a simply flavored mayonnaise and lemon, everything is alive with flavor, prepared and served with exceptional skill along with warmth, grace, respect, and care.