Boards — 18 Starters Salads Market Plate Vegetables

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P O R T L A N D, M A I N E

A LT O G E T H E R L O C A L

Boards

Salads

— 18

C H O P P E D C AU L I F L O W E R — 1 2

hummus, summer sumac, pomegranate, apple,

THREE MAINE CHEESES

house raisins

honey, fig jam, plumped apricots, blueberry-walnut crisp CHARCUTERIE

fennel mustard,

G AT H E R E D FA R M G R E E N S — 1 2

Starters

aged goat cheese, preserved cherries, smoked almonds

WHITE BEAN SOUP — 9

FRISEE SALAD — 12

marinated olives,

house lamb marguez,

whipped blue cheese, bacon powder,

grilled baguette

kale, preserved tomato,

petite croutons, honey-walnut vinaigrette

rosemary CHILLED SEAFOOD

paired sauces, pickled vegetables, pumperknickel crisps

NEW ENGLAND CLAM DIP — 12

cornmeal fritter, shallot, chive P OAC H E D D U C K EGG — 10

Mains

soft polenta, hazelnut brown butter,

GULF OF MAINE SEA SCALLOPS — 33

shaved farmstead cheese

crisp pork shoulder, squashes, succotash, thyme

B U R R ATA — 1 6

Vegetables & Sides CRISPY P O TAT O E S — 9

Aroostook potatoes, “everything spice,”

honey-roasted squash,

R OA S T C H I C K E N B A L L A N T I N E — 2 6

pumpkin butter,

celery root puree, baby brussels sprouts,

hazelnut dukkah

wild rice, caramelized honey

MAINE-RAISED B E E F TA R TA R E — 1 7

T R U F F L E D B E E F P O T R OA S T — 2 8

freshly grated horseradish

caperberries, cured egg yolk, Tuscan bread crisp

romesco

BANG ISLAND MUSSELS — 16

HOUSE-MADE ARTISAN BREAD — 4

green curry, lemongrass

salted Casco Bay butter,

market vegetables, beef jus,

charred scallions,

PA N - S E A R E D L O C A L H A K E — 2 7

soy brown butter, littleneck clams, Chinese fermented sausage, bok choy MAINE RAISED SIRLOIN OF BEEF — 34

Kaffir lime, chili

whipped lardo

R OA S T E D G A R L I C GNUDI — 14

R OA S T E D B E E T S — 9

house-smoked parmesan,

sweet & sour, freshly

cippolini, Calabrian chili

sauteed kale, beech mushrooms, hand-made potato pierogi, crimson beet & black garlic agrodolce PA N S E A R E D FA R O E I S L A N D S A L M O N — 2 8

salt baked golden beets, slow cooked fennel, watercress veloute, licorice puree

grated horseradish CRISPED BRUSSELS SPROUTS — 10

charred lemon, aioli, toasted walnuts

Market Plate

SHELLFISH RISOTTO — 36

sauteed mussels, clams, lobster, squid, with dill butter & lemon S L O W- C O O K E D L A M B S H O U L D E R — 2 6

MARKET PRICE

MARKET V E G E TA B L E S — 9

Today’s daily offering

nightly selection

from our local farmers

hand-made papparadelle pasta, curried kale, currants, Castelvetrano olives

and seafood mongers. Enjoy the bounty of what our oceans, streams, and local purveyors harvest.

For your convenience, a 20% gratuity will be added to parties of eight or more. Please advise us if you have any dietary concerns or food allergies. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses, especially if you have certain medical conditions.

JAN 2019