1st Course


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


Mt. Desert Narrows Mussels in “Persillade” - $14


Seared Vietnamese Style Shishito Peppers - $10


Seamless Ricotta Ravioli, Bolognese, Grana Padano - $17


House Made Tagliatelle, Wild Mushrooms, Summer Truffles, Parmasen - $17



Soup & Salad


Baby Lettuces, Banyuls Vinaigrette, Pistachios, Sour Cherries, Chèvre - $10


Corn Soup with Tarragon & Summer Truffles - $10


Heirloom Tomato “Sundae” with Arugula, Chevre Sorbet, Tomato Sorbet, Migas - $15




2nd Course


Rohan Duck Two Ways, Seared Duck Breast. Crispy Wontons, Brussel Sprout, Kimichi, Pickled Vegetables - $36


Kyzer Farm Pork Osso Bucco. Farro Risotto, Mushrooms, Preserved Lemon, Cipolinni Onions, Natural Jus (for 2) - $38


Venison Medallion, Braised Short Rib, Parsnip Puree, Roasted Potatoes, Huckleberry Compote, Sage Jus - $35


“Catch of the Day”, Sauteed Zucchini and Squash Ribbons, Piquillo Pepper Puree, Olive, Baby Tomatoes - $32




Chef’s Five Course Tasting Menu       $68

Vegetarian option available


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



*contains nuts

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