Farm-to-Table Dining at Wolf Cove Inn

At Wolf Cove Inn, every meal tells a story, rooted in Maine’s seasons, landscapes, and community. Start your day with a farm-to-table breakfast overlooking Tripp Lake, savor a private, elevated dinner in our Boathouse Bistro, or enjoy a seasonal pizza under the stars. It’s all part of our approach, grounded in sourcing fresh, local, and sustainable ingredients.

That same commitment comes through in everything we serve — from hearty breakfasts to handmade pizzas and every signature, seasonally fresh entrée featured in our standard dinner menus and multi-course Romance Dinners. We believe food should tell a story — ours begins here in Poland, Maine.

Local sourcing isn’t just a checkbox for us—it’s the heart of what we do. We partner directly with small-scale, passionate producers and distributors who pour intention into every egg, tomato, and slice of sourdough. That care and connection make dining at Wolf Cove Inn a unique experience in Poland, Maine, and beyond.

Take Cold Spring Ranch in New Portland, Maine. This family-run operation produces 100% grass-fed, grass-finished organic beef with an unwavering commitment to animal welfare and land stewardship. Their meats are in some of the top restaurants in the Northeast, including Primo in Rockland. Fun fact: Gabe, the ranch’s owner, is a fellow California native who—like Geoff—was born at the same hospital!

Our eggs come from two phenomenal Maine farms. Sparkplug Farm in Leeds delivers organic, pasture-raised eggs with rich, golden yolks. We also source from Goronson Farm in Scarborough, where Maureen—the kindest soul you’ll ever meet — raises her hens with scientific precision and maternal love. She even names her flock and posts their bios online. We also pick up weekly flowers from her farm, beautifully arranged in antique milk jars from 1950s Maine farms, which now brighten The Den, our new cozy bar space.

Our coffee comes from 44 North Coffee, a woman-owned roastery on Deer Isle. Certified organic and deeply committed to ethical sourcing, they visit their global farm partners to ensure sustainable, small-scale operations and build meaningful relationships with growers. Their passion comes through in every cup.

For a wholesome start to your day, we serve signature yogurt parfaits made with organic maple yogurt from The Milkhouse in Monmouth and granola from Healing Home Foods just up the road in Oxford. We’ve met the incredible families behind these businesses; their passion is as inspiring as their delicious products. The Milkhouse Farm Store, only 40 minutes from the Inn, is worth the trip.

One of the original champions of our farm-to-table movement is the incredible Colleen Hanlon Smith of Peak Season Produce. Colleen supplies us weekly with seasonal, bulk produce — always fresh, always local. Her passion and commitment are unmatched; we wouldn’t be where we are today without her.

Another standout is  Amy Rowbottom of Crooked Face Creamery  in Skowhegan. Amy’s handmade ricotta cheese is a staple in our Berry Ricotta French Toast — Chef Janek’s personal favorite! Her shop is well worth a visit if you’re anywhere near Skowhegan.

We also regularly feature ingredients from Misty Brook Farm, which is famous for its heritage pork and maple sausages. And from the multi-generational Tide Mill Organic Farm, we source poultry that once graced our Thanksgiving buffet and continues to shine on our breakfast plates.

Our sourdough pizza crust is sourced from The Good Crust in Canaan. Heather, the founder, works exclusively with grains grown by Maine farmers, offering a flavorful, nutrient-rich base that elevates every pie we serve. We first met Heather at the Common Ground Fair just weeks before Aiden was born, and the partnership has only flourished since.

And speaking of Aiden, our back garden near the Sauna Oasis is lovingly named after him. It features everything from lavender and edible flowers to wild strawberries, cucumbers, squash, butter lettuce, tomatoes, and kale. Everything is grown organically and used throughout our breakfast and dinner menus.

You’ll also love the English muffins we serve at breakfast — pillowy, biscuit-sized, and made from non-GMO ingredients in various flavors: Original, Everything, Cinnamon Raisin, and Honey Wheat. Mike, the local baker, doesn’t have a website — just a humble Facebook page—and also moonlights as a stand-up comedian. We first spotted his muffins at Axis Natural Foods in Auburn, and they’ve since become a guest favorite.

Our farm-to-table philosophy isn't a buzzword — it's our way of life at Wolf Cove Inn.

Each day begins with freshly brewed coffee and tea at 7:00 a.m., followed by breakfast service from 8:00–9:30 a.m. Our menu rotates daily with a single sweet or savory entrée, typically paired with Misty Brook Farm or Tide Mill Organic proteins. There are no buffets or shortcuts — just intentional, handcrafted plates served fresh each morning.

Later in the day, dinner at the Inn is an experience. Our evening menus are spectacular with Executive Chef Kevin Peters (formerly of NYC's Michelin-starred Blue Hill and Aska) and Chef Lucas Hanson, who worked under a celebrity chef in the Pacific Northwest and once helped cook for Conan O'Brien. Seasonal dishes include:

• Winter/spring garden vegetable salad with butter-poached chicken

• Free-form winter vegetable lasagna

• Bone marrow and short rib ragù

Consider reserving one of our Romance Dinners in the Boathouse Bistro or Sunporch for a truly elevated evening. These four-course, private lakeside meals have become one of our most sought-after experiences —just check out our pinned posts on Instagram to see why.

We also collaborate with talented local bakers like  Alyssa of Whisk & Butter  and Martha of Hanami Cake Design to complement our culinary offerings. Together, they craft stunning cakes and desserts for weddings and special occasions. Both prioritize organic and locally sourced ingredients, aligning beautifully with our ethos of authenticity and care.

Ultimately, dining at the Inn isn't just about nourishment, community, craft, and connection. It's warm, it's seasonal, and it's made by people who care. When you dine here, you're not just eating — you're experiencing Maine, one bite at a time.

So, if you're looking for an unforgettable experience at our Inn in Poland, Maine, we invite you to taste the difference. Book now — your table is waiting.

 

Photo Credit: © Allie Goldberg via canva.com, © LuckyBusiness via canva.com