Early Spring Menu

— Fresh & Chilled

Raw Bar

Sourced from the icy waters of the Damariscotta River, served chilled with a classic mignonette and house-made cocktail sauce.

Four colossal shrimp, poached and chilled, served with fresh lemon and a house-made cocktail sauce.

— Shared & Savory

First Plates

Crispy fried Brussels sprouts with charred citrus, balsamic, and goat cheese.

Slow-roasted, crispy pork belly finished with a maple BBQ glaze and mustard seed caviar.

Mussels in a warm saffron butter broth with white wine, garlic, and shallot. Served with grilled bread for dipping.

Crispy wings brined in house-made pickle brine for maximum tenderness and flavor. Served with your choice of Maple BBQ, House Hot Sauce, or Basil Honey.

Crisp tempura-fried cauliflower florets tossed in a sweet and spicy chili sauce, served with miso aioli. Topped with seasonal microgreens.

Hand-cut beets and pickled red onion with lemon crème fraîche, olive oil, and fresh microgreens. A bright, lightly spiced take on a classic tartare.

— Fresh & Seasonal

From the Garden

Creamy burrata, arugula, frisée, sweet roasted beets, bright citrus, and pickled red onion tossed with house-made croutons in a balsamic vinaigrette.

Crisp spring greens, creamy goat cheese, cucumber, watermelon radish, red onion, and grape tomatoes, all tossed in a bright, herbaceous house-made dill dressing.

A generous bed of crisp mixed greens and tomatoes, finished with your choice of dressing.

— Customizable Entrée

The Daily Catch

Market Price — Crafted to your preference

— Chef's Seasonal Favorites

Signature Cuts & Features

8-ounce center-cut filet, pan-seared and finished with black truffle hollandaise. Served with roasted mushrooms and parmesan semolina gnocchi.

Hand-cut 16 oz Pineland Farms Certified Angus New York strip, grilled and finished with bright chimichurri. Served with crispy fingerling potatoes and seasonal vegetable.

Sea scallops pan-seared in brown butter, served over a creamy spring pea risotto with crispy pancetta and a hint of chili.

Pan-seared halibut over squid ink pappardelle, tossed in a smoky tomato sauce with fresh basil and a crunchy, savory dukkah spice blend.

— From the Kitchen

Classic Entrées

Tender pan-seared chicken breast in a classic piccata sauce of lemon, caper, and cream, tossed with fresh linguine.

Your choice of salmon, shrimp, or chicken simmered in a fragrant coconut curry broth with lemongrass, kaffir lime, and seasonal spring vegetables, served over jasmine rice.

Half-pound house-ground steak burger, grilled to your liking and topped with crispy pork belly, house-made tomato jam, aged cheddar, and house pickles on a toasted brioche bun. Served with house chips.