The menu changes often due to seasonality and sourcing. Below is a sample of what you can expect when dining with us. Because the menu is limited, please inform us of any dietary restrictions or food allergies at the time of reservation to ensure that the kitchen can prepare alternate items if needed.

FEBRUARY 2020 / FOUR COURSE MENU 64

OPTIONAL BEVERAGE PAIRING 26

FIRST COURSE

(includes all the following)

dodge cove oyster with apple and thyme

cured sea trout with crispy nori

razor clam with masa and lime

soft-scrambled egg with sherry and Jonah crab

SECOND COURSE

steamed cod with potatoes, seaweed and mussel sauce

THIRD COURSE

grilled pork with grilled cabbage and reduced cider

FOURTH COURSE

meyer lemon sorbet with bitter almond cake and bergamot

BAR MENU

roasted beets with walnut and pickled blackberry 10

chicory salad with smoked anchovy and rye crumbs 10

lamb dumplings with charred onion broth 12

meyer lemon sorbet with bitter almond cake and bergamot 10

maine cheeses with preserved fruit and seeded rye 10