A menu that changes with the season.
A sample of how we cook right now. The card is rewritten as the harvest and the catch change — so dishes come and go with the weeks. Please tell your server about any allergies; we adjust nearly everything.
From the Raw Bar
Shucked and chilled to order, straight off the cold Maine rivers and Gulf.
On the half shell, shucked to order, with a green-apple mignonette and a squeeze of Maine lemon. Briny, cold, and clean.
Oysters, poached Gulf shrimp, smoked mussels, and a knuckle of local crab over crushed ice, with three house sauces. Built for two to share.
Hand-picked Jonah crab, lemon aioli, and chives piled on grilled levain with a dusting of bottarga.
Starters
Small plates to open the evening — bright, seasonal, made for sharing.
Seared day-boat scallops, brown-butter and caper jus, charred leek, and a whisper of preserved lemon. Sweet, nutty, and just past golden.
Honey-roasted beets from Six River Farm, whipped Maine goat cheese, toasted walnuts, and a spruce-tip vinaigrette. Earthy and bright.
A cup of brown-butter chowder with house-smoked haddock, fingerlings, and salt pork, finished with chives and oyster crackers.
Midcoast lettuces, shaved radish, herbs, and toasted seeds in a cider-shallot vinaigrette. As simple and good as the season allows.
Mains
The heart of the card — bigger plates built around the catch and the harvest.
Line-caught Gulf of Maine halibut over a brown-butter clam chowder, fingerling potatoes, and tender spring leeks. The plate that tastes most like the coast.
Crisp-skinned duck rested over a wild-blueberry gastrique, roasted parsnip, and bitter greens. Smoke, fruit, and char in every bite.
Carnaroli rice, foraged and farm mushrooms, brown butter, and aged Cabot cheddar, finished with thyme and a soft farm egg. Our table's quiet favorite.
Dry-aged Maine beef over smashed potatoes, charred spring onion, and a bone-marrow butter. For the table that came hungry.
Desserts
Maine in a spoon — and a short list of digestifs to finish the night.
Warm wild-blueberry buckle, brown-sugar crumb, and a scoop of sweet-cream ice from a dairy up in Gray. Maine in a bowl, all year.
Silky maple custard with a salted-brass caramel, crème fraîche, and a shard of candied pecan. Dark amber and barely sweet.
A warm flourless chocolate cake, olive oil, and flaked Maine sea salt with a quenelle of crème fraîche.
Our menu changes with the season — dishes and prices shown are a sample. The printed card at your table is the one that counts.
A few plates from the season.
