MAINE RESTAURANT WEEK
March 2 - 12, 2022
Available during regular dinner hours.
$55 PER PERSON
$30 WINE PAIRING
ROAST DUCK SOUP
Bone Broth | Five Spice | Rice Noodles | Bok Choy | Root Vegetables
2020 Apatsagi Welschriesling Blend, Pannonhalma, Hungary
PANISSE SALAD
Crispy Chickpea | Shaved Vegetables | Champagne Vinaigrette
2020 Reyneke Chenin Blanc, Stellenbosch, South Africa
GINGER GLAZE GULF OF MAINE SALMON
Sweet Potato | Forbidden Rice | Shishito Peppers | Pickled Daikon
2017 Gal Tibor Egri Bikaver Titi Kekfrankos Blend, Szeszard, Hungary
MARINATED FLANK STEAK
Black Bean Mole | Papas Bravas | Grilled Tomatillo | Ancho Chili Aioli
2017 Cindus Tinta de Toro, San Roman de Hornija, Spain
RICOTTA CAVATELLI
Wild Mushrooms | Tomato | Basil | Soubise | Baby Kale
2019 Guidobono Nebbiolo Langhe, Piemonte, Italy
CHOCOLATE MOUSSE
Toasted House-made Marshmallow | Graham Cracker Crumb
2017 Ferreira Late Bottle Vintage Porto, Portugal
BLUEBERRY BUCKLE
Lemon Creme | Candied Walnuts | Blueberry Compote
NV Ferreira Dona Antonia Porto Bianco, Portugal
EXECUTIVE CHEF JEREMY LAMOUREUX
SOUS CHEF MEGHAN FAIRMAN