Raclette Dinner
Join us at The Clubhouse for a special Raclette Dinner on select dates, prepared by Executive Chef Chad Davidowicz.
Enjoy a European-inspired meal in the cozy, winter atmosphere of The Clubhouse – the perfect setting to gather with friends and family for a one-of-a-kind dining experience.
Choose between a 6PM or 8PM seating for this ultimate winter meal. Please note the maximum table size for a party is six people.
Chowder and Stew
Maine fish chowder, veal blanquette
Raclette and Jamon Serrano
boiled Maine Potatoes, cornichons, pickled onions, cured meats, country pate, crusty bread, local Maine sausages
Grilled Vegetables and Maine Cheese
Pineland Farms cheeses, grilled squash and winter vegetables, jams and relishes
Bone Marrow
torched bone marrow, fresh baked focaccia
Sides
Apple and Bacon Braised Red Cabbage
Pommes Aligot
Creamed Local Mushrooms
Mains
Sauce Robert Leg of Lamb
Seven days marinated, slowly braised
Roast Rack of Venison
Great Hill Blue cheese, Riesling and pear jam
Maine Scallops
Maple glazed, finished with black Truffle
Fondue
Chambord and White Chocolate
Chocolate Almond
Red Wine Caramel
Assorted fruit, cookies and biscotti
Chad Davidowicz
Meet the Chef
Chad serves as the Executive Chef at both Sliders and the Sunday River Clubhouse. His culinary philosophy revolves around transforming tastes from around the country and infusing them with the spirit of Maine, creating a blend that celebrates the authenticity and the reinvention of Italian and French cuisine.