Garlic Bread

with melted provolone and parmesan

Soup Of The Evening

Seafood Chowder

with lobster, salmon and scallops

Pan-roasted Mussels

chefs preparation nightly

Korean Pork Mondu

pan-fried dumplings with a tamari dipping sauce

Calamari

pan sauteed with garlic, shallots, white wine and capers

Vegetarian Pate

organic sweet potatoes, caramelized local onions, toasted almonds, and sundried tomatoes; served with house pickled vegetables and house-made cracker shards

Grilled Romaine Salad

with pineland farm feta cheese, red onions, kalamata olives and charred maine backyard beauty tomatoes; served with a fresh oregano vinaigrette

Pear Salad

with pears, gorgonzola and roasted pecans over mixed fresh greens

Caesar Salad

herbed croutons and house-made dressing

Organic Field Greens Salad

mixed organic greens; served with shaved hahns end cheese and white balsamic vinaigrette

Chicken Picatta

free-range breast sauteed with shallots, capers, lemon and white wine; served with angel hair pasta and vegetable of the evening

Beef Brisket

from bisson farm, slow-roasted; served sliced with with mashed organic potatoes and green beans

Cuban Style Shrimp

jumbo shrimp, sauteed in a spicy garlic, rum and lime sauce; served with jasmine rice, black beans and cuban green beans

Seafood Linguini

with jumbo shrimp, sea scallops, sun-dried tomatoes, artichokes, kalamata olives, capers and garlic

Paella Valenciana

saffron basmati rice with chicken, shrimp, sausage meatballs and mussels; served with a creamy lemon, garlic aioli

Thin Crust Pizza

with pesto, gorgonzola, kalamata olives, parmesan, fresh arugula

Penne Or Linguini

served with chefs vegetable choice

Korean Tacos

two grilled corn tortillas topped with bisson farm slow braised pulled beef short ribs, house-made kimchee, sour cream, scallions, fresh cilantro and ko chu chung sauce

Pan Seared Breast Of Chicken

in a dried organic cranberry, fresh corn sauce; served with himalayan red rice

Tenderloin Tips

with an oyster creek farm shitake mushroom guinness sauce; served on a bed of creamy thyme infused polenta

Stuffed Crepes

with local fall apples and goat cheese in a butternut squash sauce; served with a demi mesclun salad

Roasted Delicata Squash

scented with maine maple syrup, stuffed with red and white quinoa, topped with a drizzle of roasted butternut squash seed oil; served with a demi mesclun salad

Sesame Encrusted Heiwa Tofu

sesame encrusted heiwa tofu maine-made heiwa tofu topped with asian slaw; served with saffron rice

Shrimp Or Chicken Caesar Salad

with house-made herbed croutons and dressing grilled chicken - house-made jerk spice added if desired

Sea Scallop And Lobster Cassoulet

on a bed of wilted baby spinach, topped with a bisson farm bacon maple crumble; served with jasmine rice and evening vegetable petite

Roasted Atlantic Salmon

with a ricker hill cider sauce and creme fraiche; served on a sweet potato pancake with evening vegetable

Filet Mignon

with a lightly smoked tomato tarragon compound butter and espanol sauce; served with oven-baked potato fries and evening vegetable

Thick Cut Smoked Pork Chop

from bisson farm with a fall apple ginger chutney; served with mashed organic potato and evening vegetable

Tempeh Saute

lalibela farm organic soy tempeh with caramelized leeks, toasted pumpkin seeds, topped with a slow roasted heirloom tomato sauce; served with himalayan red rice and nightly vegetable

Maine Lobster

steamed 1 1/4 lb. lobster; served with drawn butter and two sides

Creme Brulee

classic vanilla bean custard with caramelized sugar

Chocolate Nemesis

silken chocolate torte served with vanilla bean whipped cream

Maine Apple And Wild Blueberry Pie

served warm with vanilla ice cream

Chocolate Layer Cake

with rich ganache frosting and vanilla ice cream

Pumpkin Bread Pudding

with vanilla ice cream and cinnamon creme

Gingerbread

with vanilla ice cream and caramel sauce

Gelato And Sorbet Of The Evening

from gelato fiasco