Dinner Menu

Rich Maine lobster, crème fraîche, chive oil, crusty sourdough.

Kennebec potato purée, crispy capers, brown butter, fresh chervil.

Whipped goat cheese, candied walnuts, apple cider vinaigrette, micro herbs.

Damariscotta River oysters, mignonette, lemon, house hot sauce. Half dozen.

Rotating New England selection, Maine honey, house pickles, grilled focaccia.

Whole 1½ lb lobster, herb butter, charred lemon, summer vegetable hash.

Smoked beet purée, pickled blueberry compote, ember-roasted root vegetables, duck jus.

Corn succotash, crispy fingerling potatoes, lemon beurre blanc, tarragon oil.

8oz prime beef, truffle potato gratin, haricot vert, red wine demi-glace.

Lobster, clams, scallops, fennel, saffron broth, grilled sourdough.

Brined free-range chicken, herb jus, roasted garlic polenta, crispy kale.

Wild Maine blueberries, brown sugar streusel, vanilla bean ice cream.

Dark Valrhona chocolate, salted caramel, candied hazelnut, whipped cream.

Classic vanilla custard, caramelized sugar crust, fresh raspberries.

Three New England cheeses, local honey, seasonal fruit, house crackers.

Gin, elderflower, cucumber, lime, sparkling water. Light and coastal.

Bourbon, smoked maple syrup, Angostura bitters, orange peel.

Downeast cider, ginger beer, lime, fresh mint. Crisp and seasonal.

Campari, sweet vermouth, gin, charred rosemary sprig.

Curated selection of old and new world wines. Ask your server for tonight's pours.

House-crafted shrubs, botanical sparkling waters, cold-pressed juices.