Maine Crab Cakes

accompanied by a fire roasted poblano pepper aioli and rainbow micro greens

Brick Oven Roasted Mussels

with a garlic herb butter, tomatoes and vidalia onions

Strawberry And Baby Spinach Salad

with toasted almonds, maine goat cheese and a lemon poppy seed vinaigrette

Duck Confit, Apple And Toasted Walnut Salad

with dried cranberries, vermont cheddar cheese and a maple cider vinaigrette

Traditional Caesar Salad

Haddock Sandwich

lightly breaded and pan fried served on a brioche roll

Grilled Cheeseburger

roasted garlic and smoked cheddar served on a brioche roll

Traditional Maine Lobster Roll

fresh knuckle, claw and tail meat, lightly dressed

Brick Oven Nachos

served with house pico de gallo, guacamole, and house made corn chips.

Brick Oven Pizza

toppings change daily

Marinated Grilled Hanger Steak

marinated in roasted shallots and garlic with garlic mashed potato and seasonal vegetable

Herbed De Provence Brined Double Thick Pork Chop

served with roasted red bliss potatoes, applesauce and seasonal vegetables

Lobster Bake

1 12 pound of lobster with little neck clams, corn on the cob, cole slaw, baked potato and a strawberry shortcake for dessert

Seafood Stuffed Baked Haddock

bay scallops, maine shrimp and crab stuffing, and lemon aioli, with wild rice and asparagus

Brick Oven Seared Scallop Pasta

vidalia onions, cherry tomatoes, and fettuccine pasta in a white wine basil pesto sauce

Lobster Pasta

with a white wine garlic cream sauce, cherry tomatoes and basil over linguini

Chicken Provencal

served with tomatoes, eggplant, onions, olives over wild rice pilaf and topped with a white wine butter sauce