WINTER HARBOR — In the spirit of keeping a more-than-century-old landmark vital, J.M. Gerrish Provisions Market & Café in Winter Harbor is reopening May 15 with new staff and a fresh menu.

Gerrish is open to the general public and still offers a $50 family membership entitling patrons to a 10 percent discount on purchases, excluding beer and wine.

There is a good deal of enthusiasm about the upcoming season.

“We are really setting the bar high for ourselves with excellent food and outstanding service,” said Sharon Newman, a member of the board that oversees the restaurant.

The head chef and manager is Melissa Ford of Sullivan, former owner of Morton’s in Ellsworth and the Sullivan Harbor Café in Sullivan.

The baker is Marissa Lare of Winter Harbor, who has a master’s degree in fine art but says she has always gravitated to the kitchen for true satisfaction.

Melissa said the idea is to offer something for everyone, from local residents to vacationers looking for good food at a reasonable price.

“We’re not just here for the tourists,” she said. “We are geared to be accessible to local fishermen and everyone else.”

Melissa will provide her homemade Sweet Melissa’s ice cream in popular flavors such as ginger, maple walnut, dark chocolate, butter pecan, black raspberry, among others. She also will be making gelatos and sorbets.

Gerrish will open seven days a week until Columbus Day.

The hours are 7 a.m. to 2 p.m. Sunday through Wednesday with ice cream and a cocktail hour and nibbles from 2 to 6 p.m.

Thursdays, Fridays and Saturdays Gerrish will stay open until 9 p.m. for dinner.

Marissa will bake fresh bread daily in a variety of flavors, such as sourdough, rye, English muffin and a high-fiber wheat.

She makes her own bagels, popovers and muffins and will bake pies, cakes, and other goods for Gerrish and to order.

“Everything will be homemade, simple and different,” Marissa said.

There will be breakfast every day with an expanded breakfast menu on weekends.

Gerrish purchased a new espresso, latte and cappuccino machine. Diners also will be happy to hear about the new bottomless cup of coffee.

Lunch will be sandwiches, burgers, subs, soups, chowders and salads, among other offerings.

At dinner, appetizers will vary but will usually include lobster bisque, fried calamari, iceberg lettuce with crumbled blue cheese and pancetta and oysters on the half shell, among others.

Dinners will range from Melissa’s signature fried chicken to New York sirloin, pork tenderloin, baked haddock, mussels in wine sauce, and at least one vegetarian entrée. Whenever possible, local seafood and produce will be used.

Gerrish has forged new relationships with wine brokers who carry wine from small, quality family vineyards. The mark-up will be less than traditional, enabling Gerrish to offer exceptional wines starting at $16 per bottle.

Gerrish also plans to hold wine tastings with distributors on hand to offer information about the vineyards.

Melissa’s Crab Stuffed Mushrooms

2 lbs. white button mushrooms, stemmed

4-6 pieces varied bread, toasted and crumbed

½ lb. fresh Maine crabmeat

2 Tbsps. Worcestershire

½ cup grated smoked Gouda cheese

1/8 cup grated Parmesan

2 Tbsps. mayonnaise

1/8 tsp. pepper

1 Tbsp minced garlic

1 egg

Mix together. Stuff mushroom caps. Bake at 375 degrees for 20 minutes or until golden brown.

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