Sample Dinner Menu*
*All menus are sample menus which are changing weekly
if not daily according to the market.

PLATES
All of our plates are similar in size
so you can create your own tasting.
Three or four courses are recommended.


F I R S T

Chilled Rabbit Terrine
pistachio . dehydrated olive . local peppers
  12

Local Tomato Salad & Bisque
tomato panna cotta . littleneck clams . sherry sabayon
  14.

“Vitello Tonato”
capers . parsley . mustard powder
  14.


A L T E R N A T I V E

Korean Spiced Pig Ear Terrine
house kim chee . black garlic vinaigrette . sesame
   11.

Spicy & Salty Veal Sweetbreads
tatsoi . cinnamon vinaigrette . curried peanuts . micro basil
   12.

Tripe & Oxtail Tamale
mole . fried tripe . lime salsa
   13.


F I S H

Poached Soft Shell Lobster
barley . miso . matsutake
  25.

Lightly Grilled Scottish Salmon
farm egg . fried creamed spinach . hollandaise
  23.

Butter Baked North Atlantic Swordfish
chowder ravioli . thyme oil . salt & vinegar potato chip
  24.


M E A T

Bordelaise Glazed Beef Short Rib
white bean purée . escargot . shimeji . cherry tomatoes
  24.

Crispy Skin Pork Belly
purple viking potato . pickled apple . achiote
  21

Roasted Duck Breast & Duck Leg Empanada
creamed corn . black trumpet vinaigrette . house queso fresca
  24.

The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.


        


M.O.F.G.A. Member, Maine Organic Farmers & Gardeners Association
2009 James Beard Winner, "Best Chef North East"