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

CRISPY SUNCHOKES WITH WARM CLOTHBOUND CHEDDAR 6

FLUKE TARTARE WITH AVOCADO AND POTATO CHIPS 10

FRIED MUSSELS WITH PICKLED AND CARAMELIZED ONION 8

        

MARINATED  SCALLOPS WITH MUTSU APPLE AND ENDIVE  14

MAINE UNI AND BUTTERY RICE WITH PRESERVED PEPPERS AND TOMATOES 14

JONAH CRAB WITH SOFT SCRAMBLED EGGS, CARROTS AND TOASTED BUCKWHEAT 13

 

COD ROASTED IN SMOKED BUTTER WITH BROCCOLI, POTATOES AND OYSTER CREAM 28

SMOKED MONKFISH  WITH CARAMELIZED CABBAGE AND ARIKARA BEANS 24

ROASTED DUCK WITH GRILLED PUMPKIN,  PRESERVED PLUM AND RYE 26

 

JASPER HILL ‘HARBISON’ WITH FALL FRUITS AND WARM BISCUITS 10

FROZEN MEYER LEMON MARSHMALLOW WITH PISTACHIO AND DOUGLAS FIR 8

WARM APPLE TART WITH GINGER ICE CREAM 8

CRANBERRY AND VANILLA SOUFFLE WITH CHOCOLATE SORBET AND HAZELNUT 8