Lunch    |    Sunday brunch    |     Desserts    |    Wine & Spirits

Appetizers

Soup of the Day  4

made with fresh Maine grown ingredients

New England Clam Chowder  5

our Chef’s classic recipe

Asparagus alla Milanese  7 

with Parmigiano, fried duck egg and gremolata

Maine Crab Cakes  12

with fire roasted poblano pepper aioli and a garnish of greens

Sautéed Prince Edward Island Mussels  13

with garlic herb butter, tomatoes and Vidalia onions

Wild Mushrooms Trio  7

stuffed shiitake cap, wonton stuffed with wild boar and matsutake and a porcini-duck liver pate

Baked Brie and Fresh Fruit  13

baked in house-made pie dough with fresh fruit, nuts, mixed greens and fresh bread

Oven Roasted Flying Point Oyster Galette  9

served with a savory pastry cream, caramelized shallots and chopped spinach, finished with a lemon chive oil

Chilled Flying Point Oysters  2

served with mignonette and cocktail sauce, by the each

Fried Calamari  8

lightly breaded, with a bed of greens and arrabbiati dipping sauce

Royal Shrimp Cocktail  9

five chilled jumbo shrimp with cocktail sauce and lemon

Braised Beef Cheek Ravioli  8

stuffed with slow braised beef and Maine goat cheese with chicken liver and beef Bolognese sauce, Parmigiano-Reggiano

Apple and Cranberry Stuffed Quail  10

accompanied by turnip and spiced apple puree, finished with white truffle oil

Spinach and Artichoke Dip  9

blended cream cheese, mascarpone, sour cream, spinach and artichoke hearts with house-made tortilla chips

Mini Pizza Trio  8

Margarita, Greek and Veggie pizza served on grilled flatbread

 

Salads

Salad of Baby Mixed Greens  6

with house-made croutons and a roasted shallot vinaigrette

Traditional Caesar Salad  7

accompanied by anchovies, house-made  croutons and Caesar dressing

Duck Confit, Apple and Toasted Walnut Salad  10

with dried cranberries, Vermont Cheddar and a maple cider vinaigrette

Roasted Harvest Salad  8

seasonal vegetables tossed with romaine and balsamic vinaigrette, finished with shaved Parmesan

all salads add chicken $5, shrimp $6, salmon $7, steak $7

 

 

Main Course

From the Wood Grill

Bourbon Glazed Beef Braciola  19

stuffed with Capicola ham, roasted red peppers, spinach and provolone cheese with scalloped potatoes and asparagus

10 oz Center Cut Tenderloin of Beef  36

 served with a lobster and crab stuffed wonton, steamed asparagus with a béarnaise sauce  

16 ounce Black Angus New York Strip  35

     with flannel hash, baby carrots and a rich red wine reduction sauce

Maple Brined Double Thick Pork Chop  20

with house-made apple sauce, garlic mashed potatoes and seasonal vegetables

Turnspit Roasted All Natural Chicken  19

a half chicken served with wild rice pilaf and a Provençal style sauce

 

Oven Roasted and Sautéed Dishes

Two Textured Rabbit  29

wood grilled saddle and rabbit cacciatore tossed with tagliatelle pasta

Seafood Casserole  19

with fresh fish, P.E.I.mussels, shrimp, scallops, sweet potatoes and spinach in an Alfredo cream sauce

Lightly Breaded Pan Seared Haddock  18

topped with a Maine shrimp and tarragon cream sauce and served with garlic mashed potatoes and seasonal vegetables

Sesame Seed Encrusted Salmon  19

with Jasmine rice, julienne carrots, shiitake mushrooms and bok choy in a miso broth, finished with wasabi oil

Pan Seared Maine Lobster Florentine  28

1 ¼ pound lobster with chanterelle mushrooms, brandy, shallots, garlic, spinach and tagliatelle pasta

 

18% Gratuity Will Be Automatically Added to Parties of Six or More