Because the menu changes often due to seasonality and sourcing, the menu below is a sample of what you can expect when dining with us.

 

FOUR COURSES  52

 

THREE PREPARATIONS OF MAINE OYSTERS  10

FRIED DELICATA SQUASH FILLED WITH CILANTRO AND SUMAC  6

GRAVLAX WITH MUSTARD AND BUCKWHEAT ENGLISH MUFFINS  9

MAINE UNI WITH SAVORY CORNBREAD PUDDING  10

LOBSTER GRILLED IN CORN HUSKS WITH LOBSTER BUTTER  12

 

JONAH CRAB SALAD WITH ENDIVE, YOGURT, AND HORSERADISH  14

BLUEFIN TUNA WITH ARTICHOKES, CHARRED EGGPLANT, AND TOASTED SEEDS  16

KENNEBEC POTATOES WITH EGG YOLK, ONIONS, AND SMOKED MUSSELS  12

 

BRAISED OCTOPUS WITH SMOKED HAKE, CABBAGE, AND SEAWEED  26

SKATE WING ROASTED IN BROWN BUTTER WITH LEEKS, BRUSSELS SPROUTS, AND WATERCRESS  26

GRILLED DUCK WITH PUMPKIN, HONEY, AND NIGELLA  28

 

VERMONT CREAMERY ‘CREMONT’ WITH PICKLED BLACKBERRIES, HONEY, AND BISCUITS 10

YOGURT CAKE WITH ROSEHIP CREAM AND RASPBERRY SORBET  8

WARM APPLE TART WITH GINGER ICE CREAM  8