APPETIZERS

•••

Boston Bibb Lettuce
Great Hill Blue, Maple Roasted Grapes, Almonds,
Cider Vinaigrette
8

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Twin Oaks Farm Butternut Squash Soup
Cape Cod Bay Scallops, Fresh And Drieds Apples,
Maple Roasted Squash, Brown Butter, Sage
10

•••

Pemaquid Bay Mussels
Spanish Chorizo, Smoked Tomato, Lobster Broth
11

•••

Salt Roasted Clams
Oregano Mojo, Chorizo Breadcrumbs, Seared Lemon
9

•••

Maine Crab Salad
Fennel, Blood Orange, Pernod
14

•••

Carnaroli Risotto
Maine Shrimp And Nantucket Bay Scallop Fritto Misto,
Chioggia Beets, Preserved Lemon, Herb Salad
12

•••

MAIN

Hand Made Pappardelle
Wild Mushrooms, Tomato Confit, Mascarpone
18

•••

Salt Cured Day-Boat Cod
White Beans, Bacon, Swiss Chard,
Pemaquid Bay Mussels, Bacon Consumme
22

•••

Atlantic Salmon
Isaeli Couscous, Shaved Fennel, Oyster Mushrooms,
Maine Cranberries, Balsamic Reduction
21

                                                 •••                                                

Pan Seared Maine Scallops
Soybeans, Roasted Pineapple, Celery Root Puree,
Braised Short Rib Ravioli, Curry Oil
24

•••

Pan Roasted Swordfish
French Green Lentils, Portabella Mushrooms,
Jim Cook's Chantenay Carrots
24

•••

Giannone Farm Chicken
Anson Mills Polenta, Portobella Mushrooms, Swiss Chard,
Tasso Ham-Braised Chicken Ragout
19

•••

Chef Tasting Menu

Maine Lobster And Coconut Timbale
Maine Crab And Fresh Shaved Hearts Of Palm Salad,
Jasmine Rice Tuile

Chestnut Tortellini
Foie Gras Torchon, Chestnut Confit, Pomegranate Kernals,
Cider Broth

Striped Bass
Potato Pierogi, Seared Cabbage, Roasted Miatake Mushrooms,
Heirloom Beet Puree, Caraway

Prosciutto Wrapped Monkfish
Braised Leek, Proscuitto, Brown Beech Mushrooms,
Roasted Salsify, Syrah

Roasted Seckel Pear
Toasted Hazelnut-Brown Butter Cake,
Wildflower Honey Ice Cream, Thyme

$55 Per Person
$76 Paired With Wine

Three Course Prix Fixe
Available
Sunday, Tuesday, Wednesday, Thursday

•••

Potato Gnocchi
Sweet Maine Shrimp, Pistachio Pesto, Kale
Oyster Mushrooms

•••

Salt Roasted Clams
Chorizo Breadcrumbs, Oregano, Seared Lemon

•••

Pemaquid Bay Mussels
Spanish Chorizo, Smoked Tomato, Lobster Broth

Main

Hand Made Pappardelle
Wild Mushrooms, Tomato Confit, Mascarpone

•••

Local Flounder
Israeli Couscous, King Oyster Mushrooms,
Native Cranberry-Curry Vinaigrette

•••

 
Giannone Farm Chicken
Anson Mills Stone Ground Polenta, Portobella Mushrooms,
Swiss Chard, Tasso Ham-Braised Chicken Ragout

•••
                                                                                  

Choice Of Dessert

Three Course Prix Fixe 38