RESTAURANT WEEK MENU / $45 per person   1st Course Mt. Desert Narrows Mussels “Persillade”, Grilled Bread Foie Gras Two Ways, Celery Root, Maple Caviar, Roasted Apples House Made Pappardelle, Yak Bolognese, Parmigianno Reggiano  Baby Lettuces, Banyuls Vinaigrette, Sour Cherry, Chèvre  Parsnip Soup, Cinnamon Smoked Squab, Bittersweet Chocolate  Porcini mushroom Risotto, Port Wine, Mushroom Chips, Brie   2nd Course “Green Circle Chicken Ballotine and Breast “a la vera”, Saffron Potatoes,  Angus Ribeye, Potato Gallette, Juniper Carrots, Rosemary Jus  Suckling Pig Three Ways, Wontons, Brussels Sprouts, Ginger Jus  Seafood Assiette, ½ Lobster Tail, Green Lentils, Brandade, Catalan Brussels, Octupus Confit, Saffron Rissoto     3rd Course  Chocolate Globe, Orange Soup, Hazelnut Dragées     Crepe “Entremet” Carmel Mousse, Fig and Frozen Lemon Curd

RESTAURANT WEEK MENU / $45 per person

 

1st Course

Mt. Desert Narrows Mussels “Persillade”, Grilled Bread

Foie Gras Two Ways, Celery Root, Maple Caviar, Roasted Apples

House Made Pappardelle, Yak Bolognese, Parmigianno Reggiano

 Baby Lettuces, Banyuls Vinaigrette, Sour Cherry, Chèvre

 Parsnip Soup, Cinnamon Smoked Squab, Bittersweet Chocolate

 Porcini mushroom Risotto, Port Wine, Mushroom Chips, Brie

 

2nd Course

“Green Circle Chicken Ballotine and Breast “a la vera”, Saffron Potatoes,

 Angus Ribeye, Potato Gallette, Juniper Carrots, Rosemary Jus

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

 Seafood Assiette, ½ Lobster Tail, Green Lentils, Brandade, Catalan Brussels, Octupus Confit, Saffron Rissoto

 

 

3rd Course

 Chocolate Globe, Orange Soup, Hazelnut Dragées   

 Crepe “Entremet” Carmel Mousse, Fig and Frozen Lemon Curd