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

 

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