Sample Dinner Menu

Since our seasonal menu changes daily, each evening’s offerings could change slightly, but here’s an idea of what our guests have enjoyed most recently.

MENU

FIRST COURSES

Six Pemaquid Oysters
yuzu-mignonette granite

Crispy-Fried Essex Clams *
preserved lemon, pickled peppers, dried black olive, squid ink anchoïade

Spanish Octopus à la Plancha
speck, Tuscan kale, Marcona almonds

Ragoût of Pork Country Sausage (V )
white corn grits, celery root, rabe leaves, farm-fresh egg

Crispy-Fried Pig’s Tails *
pickled peanuts, nước chm, cilantro

House-Made Fromage de Tête
traditional and non-traditional accompaniments

Phytoplankton Chitarra Pasta (V)
uni, Manila clams, Peekytoe crab, Calabrian chile
-$5 Supplement-

Salad of Jerusalem Artichoke (V)
frisée, Cara-Cara orange, aged Gouda

 

ENTRÉES

Miso-Marinated Grass-Fed Ribeye à la Poêle
braised oxtail, bone marrow crust, shallot soubise, blood orange
~$5 supplement~

Maine Dayboat Sea Scallops à la Poêle
rock shrimp, brassicas, capers, hazelnuts, brown butter

Date and Chicken Sausage-Stuffed Chicken *
local sweet potato, braising greens, rose harissa

Roasted Local Hake
Countneck clams, house-cured bacon, cardoon barigoule, black-eyed peas

Vermont Pork Three Ways: Spice-Crusted Rib, Slow-Cooked Belly, and Country Sausage*
braised Savoy cabbage, bacon lardons, fennel confit, apple mustard

Salt-Roasted Macomber Turnip (V)
freekeh, leeks, walnuts,  fennel, Vin Jaune

ENTRÉES FOR TWO

Whole-Roasted Green Circle Chicken
local sweet potato, braising greens, rose harissa

Confit and Roasted Milk-Fed Pig’s Head
Peking pancakes, spicy pumpkin sambal, boudin noir-hoisin sauc

(V) Vegetarian or vegetarian option available.

*Contains ingredients that have been prepared with peanut oil.

 

DESSERTS

Trio of Artisanal Cheeses:
Boerenkaas Gran Cru
raw cow milk, Belgium
Twig Farm Tomme raw goat milk, Vermont
 Brebirousse D’Argental pasteurized sheep milk, France
~$5
supplement~
NV Macvin du Jura  Jean Bourdy

Spiced Chocolate Tart
cherry purée, Barolo Chinato, praline feuilletine, almond ice cream
NV Pedro Ximenez ‘El Candado’ Valdespino

Tahini Beignets
halva, bitter chocolate sauce
2007 Tokaji Aszú ‘5 Puttonyos’ Disznókő 

Pumpkin Tart
cajetas, bourbon meringue, smoked vanilla brown butter ice cream
2008 Gewurztraminer “Bollenberg” Vendage Tartive, Valentin-Zusslin

Coconut-Yuzu Vacherin
pineapple, spiced rum, Aperol coulis
2001 Sauternes Premier Cru Classé Château Coutet(+$5)

Three House-Made Sorbets
fresh fruits

 

 first course, entrée, dessert 67
à la Carte selections: first course 18, main course 38, dessert 13