1st Course

 

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

 

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

 

Sea “Agnolotti en Brodo” Shallot, Cherry, Duck Sausage, Celery Root, Grana Padano  - $17

 

Fennel Risotto, Braised Fennel, Fennel Pollen  - $17

 

Crispy and Creamy Polenta, Wild Mushrooms, 63° Egg  - $16

 

 

Soup & Salad

 

Baby Lettuces, Roasted Fig, Brown Butter Vinaigrette, Goat Cheese, Pistachio,

Fried Prosciutto $12

 

Sunchoke and Pear Salad, Hazelnuts, Frisee, White Balsamic - $10

 

Butternut Squash Soup, Pickled Golden Raisins, Pistachios, Sage  - $10

 

 

 

2nd Course

 

Seared Duck Breast, Root Vegetable Crepe, Foie Gras, Date Puree, Natural Jus   - $36

 

Slow Cooked Buffalo Short Ribs, Farro Risotto, Turnip, Braised Greens, Juniper

“Gremolata”, Natural Jus, Huckleberry Compote - $35

 

Scallops, Beet Arancini, Beet Puree, Black Garlic, Preserved Lemon - $36

 

New York Strip Steak, Potatoes with Onion Jam, Parsnip Puree,

Mushrooms, Porcini Jus - $32

 

 

 

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.