Boards — 18 Starters Salads Market Plate – MP

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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

YO U N G S P I N AC H S A L A D — 1 0 THREE MAINE CHEESES

crumbled feta, toasted freekeh, pickled grapes, creamy chickpea dressing

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

SNAP PEA SALAD

Starters

— 12

bibb lettuce, house ham, shaved celery, tarragon, grain mustard vinaigrette

fennel mustard,

HALF DOZEN LOCAL OY S T E R S — 2 4

marinated olives,

ARUGULA SALAD — 12

cocktail pearls

smoked almonds, radish, ricotta salata,

grilled baguette

fresh strawberry, rhubarb vinaigrette

SPRING CARROT & GOLDEN LENTIL SOUP — 9

buttermilk, cilantro puffed wild rice R I C O T TA G N U D I — 1 4

shiso, pearl onions, smoked ham hock broth,

Vegetables & Sides R OA S T E D F I N G E R L I N G P O TAT O E S — 9

chili, garlic, sea salt HOUSE-MADE ARTISAN BREAD — 4

salted Casco Bay butter

parmesan

Mains

BANGS ISLAND MUSSELS — 16

GULF OF MAINE SEA SCALLOPS — 33

heirloom carrots, peas, spring onion,

house green curry,

side bacon, gochujang

lemongrass, lime leaf, chili, baguette

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

market vegetables, beef jus,

C A R PAC C I O O F MAINE RAISED BEEF — 16

freshly grated horseradish SPRING CHICKEN BREAST

cured egg yolk, white anchovy, garlic aioli

hen of the wood mushrooms, sunny egg, truffle

SPRING BEETS — 9

sweet & sour, freshly grated horseradish CRISPED BRUSSELS SPROUTS — 10

charred lemon, aioli, toasted walnuts

— 25

heritage corn polenta, peas,

WA R M G OAT C H E E S E FRITTERS — 12

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

pickled spring beets,

soy brown butter, littleneck clams,

honey poached garlic,

Chinese fermented sausage, bok choy

thyme BROOK TROUT — 26

porcini mushroom & asparagus cream,

R OA S T A S PA R AG U S — 13

new potatoes, spring herbs

soft poached egg,

MARKET V E G E TA B L E S — 9

oyster mushroom,

M A I N E C R A B PA S TA — 2 8

nightly selection

aged sherry vinegar,

fresh creste di gallo pasta,

clothbound cheddar,

pancetta, peas, chili, mint

croutons 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

fava beans, braised butter lettuce, scallion – miso emulsion, Thai basil

Market Plate –

SHELLFISH RISOTTO — 37

Gulf of Maine seafood

MP

lobster, clams, mussels, squid, lemon

Today’s daily offering from our local farmers and

SEARED MAINE LAMB LEG

seafood mongers. Enjoy the bounty of what our

— 29

spice roasted parsnip, house smoked yogurt

oceans, streams, and local purveyors harvest.

watercress, curry infused honey

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. spring 2019