Starters and Bites
Sourdough Boule
house-made bread. Maine maple butter.
8
Charcuterie Board
house-made selection. local cheeses. house pickles. grain mustard. chutney. crostini.
20
Marinated Olives
Castelvetrano and kalamata olives. herb. citrus. vanilla bean.
12
Fall Harvest Salad
spring greens. sliced apples. candied pecans. bacon lardons. roasted squash. maple soy vinaigrette.
15
Hard Cider Steamed Mussels
fennel. shallot. garlic. butter. toasted sourdough.
22
Jonah Crabmeat Dip
roasted red pepper. charred scallion. bacon breadcrumb crust. sourdough toast.
18
Entrees
Lobster Risotto
Maine lobster. creamy corn risotto. saffron. rice paper crisps.
39
Pan-Seared Cod
deconstructed chowder. diced celery and potatoes. crispy haystack potatoes.
28
Crispy Skin Salmon*
root vegetable, cranberry and quinoa medley. butternut squash puree. preserved lemon vinaigrette.
35
Grilled Ribeye*
fingerling potatoes. broccolini. roasted garlic. compound butter.
42
Charred Fennel Confit
Skordalia, cauliflower shawarma, hot pepper relish, scallion compote.
32
Pan Seared Chicken Breast
cider brined statler chicken. creamy herbed polenta. roasted crimini mushrooms. crispy kale. Dijon cream.
35
*Consuming raw or undercooked food is associated with increased risk of foodborne illness.
All of our food, with the exceptions of Sourdough Boule and Jonah Crabmeat Dip, can be prepared to accommodate a gluten-free diet on request.