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

 

(BREAD AVAILABLE UPON REQUEST)

*contains nuts

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