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At the base of a white pine, partridgeberry forms a fine-textured carpet.

“The berry we use most is the partridgeberry, also the wild blueberry,” says the inn’s executive chef, Jonathan Gushue.

In late spring, partridgeberry produces paired flowers, and each has a separate ovary.

He also serves breast of rock ptarmigan and breast of spruce grouse, roasted over an open fire and served together on a plate drizzled with wild partridgeberry coulis.

Beyond the bread — four or five varieties daily — the chef makes the most of local ingredients, serving lobster pasta, fresh crab and seafood soup, in addition to the popular moose burger with partridgeberry ketchup.