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Wood fired with creamed spinach and a touch of pernod.
A half dozen oysters with mignonette and cocktail sauce.
Steamed in allagash white with fennel, pancetta and garlic.
A half dozen shrimp and blue sky cocktail sauce.
Served on frisee salad with lemon aioli.
A selection of local charcuterie and cheese, pickled peppers with toasted baguette and guinness mustard.
Arugula pesto, chevre and tomato puree.
Classic chowder with clams, potatoes, onions, celery, bacon and cream.
Anchovies, garlic croutons and parmesan.
Roasted beets, dried cherries, crispy shallots, chevre and an apple cider reduction.
Apple, pancetta, candied walnuts and a vermont maple vinaigrette.
12-Ounce charbroiled sirloin with grilled portobello mushroom, a port reduction and seasoned hand cut pomme frites.
8-Ounce charbroiled tenderloin and a pan seared crab cake with grilled asparagus, a purple potato and chive puree and an orange buerre blanc.
Seared free-range chicken with sweet potato hash and parsnip puree, fresh arugula and a vermont maple vinaigrette.
Boneless breast of duck, grilled sweet potato wedges, braised swiss chard and a warmed cherry compote.
Slowly cooked and tender with a cabernet risotto and roasted parsnips.
Ground veal and pork in a tomato ragu with a touch of cream and topped with fresh lobster. (Gluten free).
Fresh native seafood lightly pan seared with sweet pea risotto and a citrus wine reduction.
Lightly coated with panko bread crumb over fettucine with spinach, oven dried tomatoes and lobster cream .
Roasted tomato and poblano salsa with a brown butter couscous.
Fresh lobster, spinach, parmesan and lobster cream sauce.
Fresh tomato puree, mozzarella, and parmesan.
Arugula pesto, roma tomato, parmesan and fresh mozzarella.
Spicy lamb ragu, topped with goat cheese and fresh mint.
Wood fired with creamed spinach and pernod.
Mignonette, blue sky cocktail sauce, lemon.
Steamed in allagash white, fennel, pancetta and garlic.
Half dozen shrimp with blue sky cocktail sauce .
Wild maine crab with a frisee salad and lemon aioli.
Arugula pesto, chevre and tomato puree.
Local charcuterie and cheese, pickled peppers, toasted baguette and guinness mustard.
Clams, potatoes, onions, celery, bacon and cream.
Apple, pancetta, candied walnuts and vermont maple vinaigrette.
Roasted beets, dried cherries, crispy shallots, chevre and an apple cider reduction.
Fresh parmesan, anchovies and garlic croutons.
Roma tomatoes, crispy shallots, vermont cheddar and garlic aioli.
Feta, red onion, cucumber and a yogurt mint sauce.
Veal, tomato puree and melted mozzarella.
Frisee and lemon aioli.
Spinach, chevre, grilled apples and cranberry aioli.
Maine mashed potatoes and a cherry pepper butter.
Lobster, spinach, parmesan, and lobster cream sauce.
Fresh tomato sauce, mozzarella, and parmesan.
Arugula pesto, roma tomato, parmesan and mozzarella.
Spicy lamb ragu, goat cheese and fresh mint.
Four ounce sirloin steak with eggs any style, served with hollandaise.
Vegetable or meat option: Sundried tomato, spinach and feta cheese andouille, bell peppers, onion and cheddar.
Vegetable or meat option: bacon, cheddar and tomato mushrooms, tomato, spinach and mozzarella.
Spinach, chevre, grilled apples and cranberry aioli with handcut fries or a small caesar.
Fresh fruit, served with bacon or sausage, english muffin and homefries.
With blueberry compote, vanilla yogurt and a choice of bacon or sausage.
Served with north country bacon and handcut fries or a small caesar.
Toasted english muffin, bacon, egg and cheddar.
Wood fired pizza topped with egg, bacon, caramelized onion and cheddar cheese.
Frisee and lemon aioli with handcut fries or a small caesar.