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The Cliff House Restaurant Review: The Cliff House has long been a destination resort and spa and the dining room draws locals and visitors alike. Starting with local oysters is a must, or sample the Pemaquid Maine mussels, another regional option, with some heat from andouille sausage. Seared diver scallops are served atop an earthy truffle celeriac purée, a good lead-in to more seafood or one of the classic steak dishes, including a sirloin from New England-raised beef served with a tangy house-made steak sauce and a gratin of Maine potatoes. Desserts use local ingredients as well; try the apple brown Betty with plenty of warmth from nutmeg, or a rich chocolate mousse. The wine list covers mostly California and French labels but there's something for everyone.