The Maine Course

Fresh and Innovative cuisine done in the great little town of Quincy IL

[The Maine Course @TheMaineCourse]

Just posted a photo @ Townsend, Tennessee https://t.co/GastefKufe

[The Maine Course @TheMaineCourse]

Been to long. Thank you to all that supported us through the curbside and outdoor dining. Well. We finally got back to some kind of normal. Pork dish and fresh diver scallops this past weekend. #cheflife… https://t.co/VLG7j9yGnK

[The Maine Course @TheMaineCourse]

Chicken, beet, fennel, pearl onion, piccata butter. #newmenuitem #rightonq #cheflife#chicken #kernmeatco #simpleandgoodfood @ The Maine Course Quincy https://t.co/1ht20uxPsJ

[The Maine Course @TheMaineCourse]

What do you grab when your asked to cook in home. allclad you all make it all to easy. #bestcookwareever #allclad #yakitori @ The Maine Course Quincy https://t.co/cg63lBo6EZ

[The Maine Course @TheMaineCourse]

Let’s do this. Happy Valentine’s Day @ The Maine Course Quincy https://t.co/UOVfQzWt6q

[The Maine Course @TheMaineCourse]

Here it is. Valentine’s Day menu!!! Call to make your reservation #217-222-6244. The words on the paper won’t do this menu justice. So join us to experience the area best dining around. #valentinesdaymenu… https://t.co/L8DlGwVhcU

[The Maine Course @TheMaineCourse]

Just some of the stuff we did last night. A5 strip loin, hiramasa crude and the biggest lamb chip ever. Thanks to @meat_artisan and our client. Was a blast offering and cooking such amazing product. #rightonq… https://t.co/uylVzDh6QB

[The Maine Course @TheMaineCourse]

A client wanted the best and @meat_artisan delivered the best. #hiramasa #miyasaki A5 and the biggest #lambrack I have ever seen. Thanks so much Nicholas Gibson. #wagyu #bestofthebest #foodnetwork #rightonq https://t.co/0YvI2d00Le

[The Maine Course @TheMaineCourse]

Pork belly rillette, pickled cucumber, beet,celery,carrot, grain mustard and Toasted sourdough @thymesquarecafe Keeping it simple, no smoke. #rightonq #downtowndining #cheflife#keepingitsimple By the way we… https://t.co/lwel4PLuQt

[The Maine Course @TheMaineCourse]

Fresh flounder, blood orange, celery root, carrot, bacon. Won’t last long. Call for reservations. #rightonq #downtowndining #cheflife #flounderfishing https://t.co/7B8YyE5Z72

[The Maine Course @TheMaineCourse]

Thanks to all that joined us last night. Here’s a quick view of what we did. Keeping it simple and good. As always thank you to our entire crew plus two others williamcsc annabelncourt. None of this could have… https://t.co/1w7QJ1q44H

[The Maine Course @TheMaineCourse]

Finally. NewYears Eve menu. Done and done. Please call to make reservation at 217-222-6244. We will return and message as soon as we can. Also we will be closed December 25,26,27 and reopen Friday the 28th.… https://t.co/ZUNDzHe4Vu

[The Maine Course @TheMaineCourse]

We will be closed this evening for a private event. Plus our New Years Eve menu is ready and will be posted today. #rightonq #downtowndining #chefsofinstagram #stayingbusy @ The Maine Course Quincy https://t.co/UDftEiP6yP

[The Maine Course @TheMaineCourse]

Happening now. Come in for a crazy good line up. 4x4 tasting. #mgpdistillery #tastingmenu #rightonq #happingnow https://t.co/N6NHwQrQjp

[The Maine Course @TheMaineCourse]

Tomorrow. Tomorrow. Tomorrow. MGP will be here via Brad Duncan. We will be offering two different flights. Plus a four course meal to pair with it. Do t miss this opportunity to sample some of the best whiskey… https://t.co/uEldVM13ft

[The Maine Course @TheMaineCourse]

Repeal day. Visit us at the areas largest whiskey restaurant. More than 375 to choose from. #repealday #whiskeyrestaurant #bourbon #rightonq https://t.co/GIoKNoLeB0

[The Maine Course @TheMaineCourse]

Mark your calendars. December 11th we will have Brad Duncan from MGP here. We will be offering two different flights that evening for your to try from their entire line up. Make your em reservation now for our… https://t.co/WpyV2Pq6yD

[The Maine Course @TheMaineCourse]

Come and get it. Seafood stew. Snapper-calamari-shrimp-clams-mussels. @thymesquarecafe sourdough. #chef #rightonq #downtowndining #nofilter https://t.co/3VGo8zk1hg

[The Maine Course @TheMaineCourse]

Yes. We sliced the short ribs. 150degree 24 hrs. Making it with appetizer, two second course and a dessert. Come see us. #rightonq #cheflife #midwestdining #steakandpotatoes https://t.co/epNuSNrr1I

[The Maine Course @TheMaineCourse]

Check the weight out on these bad boys, a big 12oz single bone short rib. Stout braised. Ready in 27 hrs. Call us at 217-653-6664 for any reservations. By the… https://t.co/zXayFygHaX