Dinner

Appetizers

Verrill Farms Corn Soup     11
Crab & Pickled Chanterelle Mushrooms

Harvest Charcuterie     15
Handcrafted selection of charcuterie & duck liver mousse, violet mustard & pickled fennel

Roasted Local Beet Salad     12
Watercress, frisée, Comte cheese, haricot verts, hazelnut vinaigrette & black pepper cracker

Harvest Caesar     11
Green Romaine, Crispy Garlic Croutons, Balsamic & a Roasted Garlic Anchovy Dressing

Seared Dayboat Scallops     14
Watermelon Radish, Sweet Corn, Smoked Bacon & Fennel Pollen Vinaigrette

Smoked Torchon of LaBelle Farms Foie Gras    18
Ranier & Bing Cherries, Black Pepper Brioche & Mache Salad   

Heirloom Tomato Salad     13
Housemade Ricotta Terrine & Opal Basil

Olive Oil Poached Caledonian Prawns      16
Calamari, Tomato, Piment Espelette and Crispy Elephant Garlic


Entrees

Atlantic Dayboat Halibut     31
Lemon Gnocchi, Soybeans, Radish, Braised Lettuce, Saffron & Citrus  

Long Island Duck Breast     30
Scarlett Plums, Baby Turnips, Black Forbidden Rice & a Savory Duck Jus

Wolfe’s Neck Farm Bavette Steak     34
Horseradish Gnocchi, Creamed Spinach, Fennel & Carrots

Casco Bay Cod     29
Verrill Farms Sweet Corn, Peruvian Potatoes, Haricot Verts & Woodbury’s Clam Aigrelette

Giannone Farms Chicken     29
Roasted Breast & Confit Leg, Chanterelles, Summer Squash, Lavender & Yukon Gold Potatoes

Yellowfin Tuna     31
Coriander, Fennel, Heirloom Tomatoes, Lemon Balm, Tomato Water & Purslane

English Pea & Ricotta Ravioli     26
Baby Carrots, Cipollini Onions, Sugar Snap Peas & Caciotta al Tartufo Cheese

Duo of Vermont Pork     34
Peaches, Sweet Corn, Anson Mills Polenta & a Vanilla Gastrique


Sides

Hand-Cut French Fries with Garlic & Herbs & Malt Vinegar Aioli   7
Coriander Glazed Carrots   7
Summer Squash & Mint   7
Grilled Peaches with Pink Peppercorns   7
Creamed Spinach & Swiss Chard   7


Executive Chef ~ Mary Dumont
Sous Chefs ~ Charlie Redd, Scott Ryan, Dave Kroouze