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



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


Apricot Mousse Cake, White Chocolate Ice Cream




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.