Dinner Menu

SOUPS

Lobster Bisque      Cup      10            Bowl      16

Chive Crème Fraiche

New England Clam Chowder      Cup      10            Bowl      16

Herb Oil, Oyster Crackers

SALADS

Beets n’ Burrata ^gf      16

Baby Arugula, Roasted Beets, Burrata, Crispy Lardons,

Apple Maple-Ginger Vinaigrette

Baby Gem Caesar      14

White Anchovies, Heirloom Baby Tomatoes, Shaved Pecorino, Brioche Croutons, Roasted Garlic Aioli

Petite Farmers Greens ^gf      15

Baby Greens Wrapped in Cucumber, Goat Cheese Flakes, Heirloom Baby Tomatoes, Pickled Fennel Caramelized Walnuts, White Balsamic Emulsion

TASTY BEGINNINGS

Chilled Shrimp Cocktail^{gf | df}      17

Housemade Cocktail Sauce, Marinated Tomatoes, Shaved Red Onion, Shaved Cucumbers, Soft Herbs

Locally Farmed Maine Oysters^{gf | df}      20

½ Dozen Oysters, Housemade Cocktail Sauce, Blueberry-Yuzu Mignonette

Jumbo Lump Crab Cake      24

Jumbo Lump Crab, House Whole Grain Mustard Rémoulade, Petite Greens, Lemon Oil

Compressed Asian Pears ^gf      18

Whipped Goat Cheese, Crispy Prosciutto, Candied Walnuts, Watercress

HEARTY FILLERS

Seared Sea Scallops ^gf      42

Lobster Potato Hash, Olive Oil Roasted Fennel, Yuzu-Soy Butter

Suggested wine: Whitehaven, Sauvignon Blanc, Marlborough, New Zealand

Downeast “Lazy” Lobster ^gf      58

Separated Lobster from Shell, Potato Purée, Charred Baby Carrots, Clarified Butter

Suggested wine: Chablis La Pierrelee, La Chablisienne, Chablis, France

Herb Baked Atlantic Salmon      36

Herb Baked in Feuille de brick, Broccolini, Marcona Almond Romesco Sauce, Micro Salad

Suggested wine: Sonoma-Cutrer, Chardonnay, Sonoma, California

Soy Glazed Atlantic Cod      48

Herb Farro, Ginger-Carrot Puree, Crispy Lobster Canes

Suggested wine: Pinot Gris, Kings Ridge, Willamette Valley, Oregon

Land & Sea ^gf      65 [5oz]       72 [8oz]

Filet of Beef, Maine Lobster Tail, Potato Puree, Charred Baby Carrots, Red Wine Jus, Clarified Butter

Suggested wine: King Estate “Inscription”, Pinot Noir, Willamette Valley, Oregon

Grilled 14oz Boneless Ribeye ^gf      58

Olive Oil Whipped Potatoes with Pancetta Cheddar Cheese Crumble, Haricot Verts, Red Wine Reduction

Suggested wine: Duckhorn Decoy, Red Blend, Sonoma, California

Grilled 8oz Filet of Beef ^gf      52

Ginger-Carrot Mousseline, Potato Purée, Truffle Pesto, Broccolini

Suggested wine: Coppola Diamond Claret, Cabernet Sauvignon, California

Seared New Zealand Rack of Lamb ^gf      48

Herb Roasted Baby Vegetables, Whipped Potato, Mustard Aioli, Red Wine Reduction

Suggested wine: Argiano, NC “Baby Super Tuscan”, Montalcino, Italy

Slow Braised Beef Short Rib ^gf      42

Smoked Fingerling Potatoes, Sauteed Broccolini, Cherry Tomato Confit, Braising Jus

Suggested wine: St. Francis, Merlot, Sonoma, California

Organic Grain Strudel ^v       28

Quinoa, Farro, Roasted Fennel, Mushrooms, Blistered Tomatoes, Caramelized Carrot Mousseline, Pea Tendril Salad

Suggested wine: Fleur De Mer, Rose, Cotes de Provence, France