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

Acorn Squash Soup
spiced milk foam . ancho pepper . pear butter & foie gras crostini
  12

Free Range Chicken Salad
smoked terrine . deviled egg . mache greens . raye’s mustard vinaigrette
  12.

Organic Beet Salad
shaved fennel . apple . horseradish mayo . fried capri
  11.


A L T E R N A T I V E

Sweet & Spicy Sweetbreads
peanut . organic bok choy . cilantro
   17.

Panko Fried Pig’s Tail
cilantro . harissa mayo . pickled vegetables
   14.

Braised Gedalias Farm Goat Ravioli
red mole . spiced pumpkin seeds . pickled cranberries
   16.


F I S H

Rice Crusted Maine Sea Scallops
caramelized cauliflower . basmati rice cake . shitake mushroom salad
  25.

Pan Fried Scottish Salmon
miso glazed heirloom carrot . seaweed slaw . szechuan pepper
  22.

Herb Crusted Casco Bay Cod
potato gnocchi . bacon crumble . cod milt chowder
  21.


M E A T

Sherry Glazed Beef Short Rib
almond-chorizo pave . grilled tomato compote . saffron & cauliflower salad
  22.

Berkshire Pork Tenderloin, Crispy Belly & Fried Tail
rutabaga . sweet & Sour pineapple . brussels sprouts
  23

Crispy Duck Breast & Stuffed Neck
braised cabbage . flageolets beans . confit squash salad
  23.

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"