Sample Chef’s Blind Tasting Menu*
Menu is presented at the end of the meal.
*All menus are sample menus which are changing weekly
if not daily according to the market.

Amuse
Rolled Swordfish Belly
.plum . riced bean
Blanquette de Limoux, St. Hilaire, NV, Languedoc, France

1st
“B.L.T”
shaved pork belly . mache . heirloom tomato

2nd
Lobster Bisque
lobster toast . dulse foam . ginger cream
Albariño, Lícia, 2008 Rias Baixas, Spain

3rd
Olive Oil Poached Salmon
red onion . beets . maitake
Blanco, Telmo Rodriguez ~ Basa, 2008 Rueda, Spain

4th
Rabbit Three Ways
red kuri squash . kohlrabi . kale
Pinot Noir, Mohua, 2008 Central Otago, New Zealand

5th
Fresh Maine Watermelon Marmalade
Greek yogurt . candied lemon . mango vinegar
Late Harvest Gewurztraminer, Aresti, 2008 Curicó Valley, Chile

6th
Olive Oil Carrot Cake
poached pistachio . orange blossom sherbet . ground cherries 10 year old Malmsey Madeira, Broadbent Madeira, Portugal
Late Harvest Gewurztraminer, Aresti, 2007, Curicó, Chile



September 29, 2010

Proprietors, Chef Rob & Nancy Evans

CHEF'S MENU AVAILABLE WITH ADVANCED RESERVATIONS


        


M.O.F.G.A. Member
(Maine Organic Farmers & Gardeners Association)

2009 James Beard Winner, "Best Chef North East"