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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, hotel guests 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. A number of non-seafood small plates make nice starters, like the pork pot sticker skillet or the honey porter-braised beef short rib with whipped potatoes. Entrées focus on classic Maine seafood, including lobster served four different ways. Seared diver scallops are paired with a creamy garlic spinach, or try one of the steak, chicken and lamb options complemented by a variety of sauces, like béarnaise, rosemary demi-glace, roasted red pepper or three peppercorn demi-glace. Toppings range from fried onions to Gorgonzola blue cheese. Desserts are made with local ingredients as well; try the crème brûlée cheesecake. Chocolate lava cake is another great choice, as is the house-made blueberry pie à la mode. The wine list covers mostly California selections with a few German, Italian, French and Australian labels; there's something for everyone and many available by the glass.