All the meals will include salad - entree and desert.

The salad dressing is all made by the InnKeeper, Shadi Towfighi ---- fresh ginger, garlic, roasted seeds such as flax, pumpkin, sunflower, sesame .. I roast the seeds myself, balsamic vinegar, fresh lemon, olive oil.

The desert will be some kind of pie using in season fruit with ice cream.

Entree can be your choice of:

Quinoa Pasta Rogue.... different vegetables such as brussels sprouts, asparagus, red and green pepper, tomato..... $60

Lentil Rice... white or brown basmati rice with lentils, wild mushroom and raisins --- $60

Green bean rice.... white or brown basmati rice with green beans, wild mushrooms, tomato sauce or fresh tomatoes........... $60

Dill weed with lima bean rice - either brown or white rice. This can be served with either chicken or lamb.... $65

Jewel Rice....... Made with white Indian Basmati rice, slivered pistachio, almonds, raisins, julienne carrots, barberries, orange peel, lots of saffron. Served with lamb or chicken made with saffron............. $85

Sour cherry rice with lamb....... this is made with white Indian basmati rice.

Pomegranate sauce with walnut and chicken stew (sauce) served with white or brown Indian basmati rice........$75

Lamb stew with eggplant, yellow split peas, tomato paste and tamarind served with rice and saffron.....$65

Tamarind Fish Stew served with White Indian basmati rice. Ingredients of the stew are: tamarind, fresh ginger, fresh garlic, onion, roasted flour, saffron, cardamom, cinnamon, cumin..... $75


All the ingredients are fresh, organic, natural, seasonal and local except for ingredients such as pomegranate paste, spices, rice, etc.,

Saffron is used in all the rice dishes.
I make my own gee (clarified butter) from organic, raw butter that comes from a horse powered farm, called Post Family.
The produce comes from the local organic farms.
I also use organic coconut oil, sometimes canola and grapeseed oil but I use gee most of the time.
I take great care in making sure the ingredients are of highest quality and prepare everything from scratch. I make my own yogurts, jams, fruit spreads, pickles, everything. I might occasionally buy tomato paste and that will be organic in a bottle. I try to stay away from cans and plastics.

Food For Celebrating Jim's Life

The photos are of the food made for Celebrating Jim Vitelli's life.
There is different two different kind of halva, one made with ginger and the other no ginger both made with butter, all purpose flour, saffron, cain juice sugar. Spread on top pistachio and coconut.
Sholeh zard meaning yello flame made with saffron, rose water, cardamom, rice, caine juice sugar. Spread on top cinnamon.
Kuku sabzi made with spinach, cilantro, parsley, leek, green onions, dill, walnuts, barberry and eggs.
Kuku made with sweet potato, anise, onion, walnut, barberry, saffron.
All ingredients are natural and organic. The food was scrumtiously delicious.

Heart of Kismet Inn

Kismet Inn’s Kitchen is located in the center of the inn where guests see me, Shadi, The InnKeeper preparing and cooking the food. It is indeed the heart of the inn. You see the Kitchen as you enter the inn. The Kitchen is not hidden somewhere in the back area where guests don't see what is cooking. Our Kitchen thus, our food is very important for us.

All ingredients are fresh, natural, organic and locally provided. If certain foods such as nuts and fruits like pomegranate are used in the preparation of the food it is purchased from a source that is trustable and not shelved for ever nor put in containers and sent across oceans.

The dairy product is purchased from local farms so is the meat and poultry as is the produce. Some produce that is purchased from local farms is frozen for the colder months especially since Maine gets really cold during winter months and Shadi’s cooking depends a lot on produce.

I make lots of hearty soups and rice dishes with vegetables. Soon I will post the dishes I make.