Blue Cow

10/27/2026

Thank you to everyone who has signed up to receive our newsletter so far. Look for it in your email on Thursday!
You can still sign up to get our newsletter using the link below.

10/27/2026

We know everyone enjoys seeing what we feature each week, so we decided to give you another way to stay up to date on what is happening in the kitchen and the restaurant.
We are bringing back our newsletter to keep you all informed on upcoming special events, weekly features, and more.
Click the link below, fill out the quick form and sign up to get a message from our kitchen in your inbox each week!

10/27/2026

It is that time of year again! Time to book your holiday parties and make reservations for that special occasion or college graduation!

We are already starting to get reservations for both Winter and Spring graduation ceremonies! Be sure to call us and get your reservation in today.

Contact Joel, the General Manager and Chef, via email or by leaving a message for him at the number listed below.

As always, we appreciate your business and are looking forward to helping create the perfect event for you!

10/23/2026

10/10/2026

Come join us for fall flavors!

09/25/2026

Blue Cow is serving up something special this weekend! 🐄💙

Join us September 25th & 26th for a weekend feature menu built around fresh, seasonal flavors:

🥒 Zucchini Fritters — Pan-fried, house-made local zucchini fritters with chipotle cream sauce — $12.95

🌊 Pan Seared Scallops — Three fresh, wild-caught Maine U10 scallops with sage beurre blanc, Parmesan risotto and seasonal vegetables — $61.95

🍎 Caramel Apple Cheesecake — The perfect fall finish — $10

Fresh ingredients, fall flavors, and a great reason to spend your weekend at Blue Cow. 💙

Available September 25th & 26th while supplies last.

09/17/2026

🥂 THIS WEEKEND AT BLUE COW 🐄✨

We’re serving up an incredible lineup for September 18th & 19th — and this one deserves a reservation on your weekend plans.

Start with our House Made Edamame Hummus served with house-made sesame crisps. Then make room for the star of the weekend:

🥩 Maple Bourbon Filet Mignon
Pan-seared filet with a rich bourbon-maple glaze, local smashed purple heirloom potatoes & seasonal vegetables.
Petite $31.95 | 8oz $61.95

🍫 Finish with Tuber on the River — Palazzolo’s artisan vanilla bean gelato rolled in toasted pecans and floating in a river of chocolate ganache. $12

🥃 And pair it all with our Perfect Grand Hattan — bourbon, Grand Marnier, sweet & dry vermouth, barrel-aged in house. $12

Good food. Good drinks. Better company. 💙🐄

September 18th & 19th • Blue Cow
Come hungry. Leave happy.