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.

— Shared & Savory

First Plates

Ask your server about today's selection.

Crispy fries tossed in truffle oil and parmesan. Served with ketchup or miso aioli.

Creamy whipped feta with various herbs and chili oil, served with grilled bread.

Tender beef wrapped in flaky pastry, served with cornichons and mustard bacon cream.

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

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

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.

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

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

— Fresh & Seasonal

From the Garden

Lightly charred iceberg wedge topped with crispy bacon, tomato, chili crisp, and creamy blue cheese dressing.

Roasted beets over local greens with pickled onion, cucumber, nigella seed, and bright lemon vinaigrette.

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

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

Grilled bavette finished with bright chimichurri, served with crispy fingerling potatoes and seasonal vegetable.

— From the Kitchen

Classic Entrées

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.

Pan-seared chicken breast paired with your choice of classic Piccata — bright lemon, caper, and cream — or rich Marsala, served over locally made fresh pasta or jasmine rice.

Locally made fresh ricotta ravioli finished with honey, rosemary, and fresh basil pesto.

Seared halibut, mussels, and calamari in a smoky tomato and red pepper sauce, served over squid ink pasta with local greens.