1st Course


Liuzzi Angeloni Burrata, Grilled Bread, Olive, Tomato “Patê”  $14


Seafood Cocktail, Oysters on the Half Shell, Jonah Crab, Poached Shrimp$14                             


Mt. Desert Narrows Mussels “Persillade”, Grilled Bread$14


House Made Tagliatelle, Wild Mushrooms, Summer Truffles, Grana Padano$17


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


Stone Fruit Salad, Elderflower Vin, Hibiscus Panna Cotta, Peppery Greens$11


Asparagus Soup. Preserved Lemon Yogurt, Chives$10


Asparagus Frites, Hollandaise Sauce$10


Seamless Ricotta Ravioli, Tomato Consommé, Foraged Dandelion Greens,

Grana Padano  $15



2nd Course


D’Artagnan Pan Roasted Poussin, Chantrelles, Cornbread, Porcini Jus$35


Suckling Pig Three Ways, Wontons, Brussels Sprouts, Ginger Jus$28


Portuguese Seafood “Cataplana” Chorizo Broth, Bacalao, Piquillo Pepper$28


Red Snapper, Preserved Lemon Gnocchi, Basil “Beurre Blanc”,  Fava Beans,

Snow Beans, Pickled Onion$32


Snake River Farms NY Strip Steak, Potato Galette, Stuffed Mushrooms, Asparagus$38




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.