The Surry Inn

Fine Dining in a Casual Atmosphere

Linen tablecloths and napkins, candles, flowers and a spectacular view make for an elegant dining experience but you needn't put on your best manners. Relax with fine wines and perfectly mixed cocktails and explore our menu. Chef/owner Peter Krinsky says of his menu, "It started out French and then wandered around a little." On any given night you will find fresh halibut or haddock, Atlantic salmon, huge Maine sea scallops. The menu includes traditional specialties such as the Steak au Poivre Bordelaise, original recipes like Scallops with Almonds and Mango and dishes you won't find anywhere else such as the Spicy Garlic Frogs Legs

Gatherings & Events

A beautiful backdrop for your

family celebration 


The Surry Inn has hosted weddings, anniversaries, birthdays, rehearsal dinners, wedding/baby showers, retreats, reunions, business meetings, and memorial celebrations. From intimate family get-togethers to 100-guest weddings with shorefront ceremony, we will make your celebration special.  


Steak Au Poivre, cooked a perfect medium-rare

Beautiful view of Contention Cove

Spicy Garlic Frog Legs

Our Menu

You will find a distinctly different menu at The Surry Inn. A Mexican-style shrimp cocktail with cilantro, chile and lime; or Thai-style grilled beef salad are just two appetizers.

Salmon with Walnuts, and fresh vegetables

Appetizers


Boursin and Crackers                    4.75

Homemade Soup of the Day          4.75

Mixed Organic Greens                   4.25

 Blue cheese dressing or basil vinaigrette

Smoked Seafood Plate                   8.50

Yucatan Shrimp Cocktail                8.50

Grilled Beef Salad                         9.25

Shrimp Brochette                         8.50

Chicken-Artichoke Brochette          8.25



Homemade Desserts


Chocolate-Khalua Mousse              6.50

Blueberry-Lemon Mousse              6.50

Chocolate Mud Pie                        6.00

Coconut Cheesecake                     6.00

Entrees - Menu changes frequently 


Steak au Poivre Bordelaise                                                      28.50

Veal Modena                                                                             24.50

     veal scallops sauteed with balsamic vinegar, roasted peppers, artichoke 

       hearts, and sun-dried tomatoes

Pork in Ginger Cream                                                     20.50

     medallions of pork tenderloin sauteed with fresh ginger and cream

Scallops with Almonds and Mango                                    22.50

      sauteed sea scallops coated with crushed almonds in a mango vinaigrette

Salmon with Walnuts                                                     19.50

     fresh Atlantic salmon encrusted with walnuts on a wild blueberry sauce

Blueberry Duckling                                                        24.50

     seared duck breast in a reduction of pan juices, wild blueberries and balsamic

Chicken with Peppers                                                     19.50

    boneless breast of chicken flamed with apples, apple brandy and cream

Linguine with Shrimp                                                     19.50

     sauteed shrimp with artichokes, capers, white wine, lemon and parsley

Shrimp Sambucca                                                         19.50

    gulf shrimp flamed with Sambucca, tomatoes and ripe olives


Entrees are served with homemade mashed potatoes, fresh vegetables and braised red cabbage. Dinners can be ordered with soup and salad for an additional four dollars. Dinners are served with home-baked bread and butter. The menu changes frequently to reflect availability of fresh seafood, vegetables, and local ingredients.

Chef-Owned for 34 YEARS


Fresh ingredients

Soups, salad dressings, sauces and desserts are homemade. Delicious vegetarian and vegan options are available upon request. 

Fresh basil for  homemade
house vinaigrette