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                            Starters

 

Baby Lettuces, Banyuls Vinaigrette, Dried Apricot, Chèvre - $10

 

Asaparugus Soup w/Perserved Lemon Yogurt - $10

 

English Pea and Rhubarb Salad w/Goat Cheese Sorbet, Pea Shoots - $13

 

Creamy and Crispy Polenta, Wild Mushrooms, 63° Egg   - $15

 

Mt. Desert Narrows Mussels “Persillade”, Grilled Bread - $16

 

**Cheese Plate: 3 Cheeses, Crostini, Fresh & Dried Fruit, Banyuls Honey - $15

 

**Charcuterie Plate:

Fennel Pollen Salami, Waygu Bresaola, Prosciutto, Greens, House Made Mustard, Pickled Vegetables

$18

 

House Made Tagliatelli, Bolognese, Gran Padano - $16

2nd Course

 

Pork Flat Iron, Preserved Lemon Spaetzle, Braised Bacon, Wild Onion, English Peas, Sauce Robert - $28

 

Wild Caught Halibut, Potato Olive Puree, Tomato Concassé, Artichoke Barigoule - $29

 

NM Lamb Two Ways, Rack, Braised Shank, Pecorino Gnudi, Kale Provencal - $30

 

NM Ribeye, Maitake Asparagus, Potato Galette, Red Wine Jus - $32

    3rd course

 

Chocolate Globe, Warm Caramel, Hazelnuts, Coffee Ice Cream

OR

Apricot Mousse Cake, White Chocolate Ice Cream

      $10

 

 

Chef Mark Connell is always happy to prepare a Vegetarian or Vegan Entreé

 

(BREAD AVAILABLE UPON REQUEST)

*contains nuts

consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.