Food and Drink International - Winter 2016 Volume 1 - 132

s

SERVICES &
SUPPLIERS

Catering to the Need

week. There are currently over
500 participants, and they expect
this number to double within four
months. "It presents a nice savings
to our members. They receive a gift
certificate of $30 for every $300
spent in any of our restaurants," he
explained. "Our system keeps track
of each member's balance on an ongoing basis, and they can check their
balance at anytime."
The menu items at the Inn include
creative New American cuisine, classical favorites, and of course, fresh
native New England seafood. One
signature dish, according to Dominguez, is the Lobster Stuffed Breast of
Chicken served with a Boursin cheese
sauce. "We originally put this item on
the menu back in the mid 1980s, and it
quickly became a local hit. Since then,
we rotate it on and off to keep things
interesting and ever-changing, but
whenever we take it off, we receive
numerous comment cards requesting its return," he says. "The runner
up is most likely our Seafood Ravioli, which continues to lead our item
counts under the dinner category.

"Seafood Ravioli includes fresh
Maine lobster, large sea scallops, and
Gulf shrimp in a rich seafood broth
with tomatoes, spinach, and finished
with a Mornay sauce served over
fresh spinach ricotta ravioli," Dominguez continues. "On the more casual
side, our Harborside Haddock Sandwich is the No. 1 leader. It is a fresh
filet of haddock lightly crumbled and
grilled, served with melted cheddar
cheese and caper mayonnaise on a
toasted bulky roll. This item is very
popular day and night, and we attribute that to its simplicity, freshness
and native origin."
Regarding one of the Inn's more
creative items, Chef Gerry came up
with a unique Italian-influenced item:
Sausage Ragu. This dish is described
as rich and savory and has a loyal
following of local diners who protest
strongly whenever it's rotated off the
menu for a while.

Perfect for Every Season
Although some people might think of
Maine as more of a spring, summer or
early fall destination, the Inn seems

>> York Harbor Inn finds itself busy throughout the year because of its culinary events, craft beer tour and wine tasting dinners.

132

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

to secure business in every season.
Dominguez attributes this success to
the ongoing culinary events, such as
the Lobster Lovers Weekends, Wine
Tasting Dinners, Holiday Packages,
and the new Craft Beer Brewery Tour.
"Though we stay somewhat busy
during our off season, our busiest
months are without a doubt June
through October. These months are
when our occupancy is at its highest.
The remaining months of the year we
see most of our business on weekends because we are so close to Boston (an hour away) and the greater
NY/NJ Metropolitan area (just five
hours), which enables folks to get
away for the weekend over the long
winter," Dominguez summarizes.
"With this in mind, we try to create
special events each off-season month
to keep people interested and offer
them something to do while waiting
for the warm weather to return. We
also work hard to make any holidays
that fall within these slower times attractive and enticing."
Dominguez thinks the Inn's food
and lodging - and especially its rooms
that feature fireplaces, spa tubs, and
ocean views - are a good attraction
for winter visitors.
"We always have good live music
in our Tavern and our Main Dining
Room. Having become a hub for
community activities, we rely heavily
on our local dining crowd and business community who have come to
be very loyal and supportive to all
three of our restaurants and our banquet and meeting facilities," he adds.
"We strive to attract conference and
meeting business from afar and have
been quite successful at this, often
having overnight business groups
in-house midweek, and these groups
compliment our weekend business
quite well."


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Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
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