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

 

(BREAD AVAILABLE UPON REQUEST)

*contains nuts

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