Sunday, February 18, 2018


Red Fife Sourdough

Buckwheat Sourdough


Schisandra Berry Mead



Buttercup Squash

Nettle Cheese, Quinoa, Puglian Olive Oil


Sakura-Cured Yellowtail

Kohlrabi, Roe, Chestnut Vinaigrette


Prime Beef Strip Loin

Turnip, Yellowfoot Mushrooms, Walnuts


Sassafras Sorbet

Concord Grape Vinegar, Dragon Fruit


Poppy Seed Tart

Persimmon Ice Cream, Fruit Preserves


Dark Chocolate Pudding

Maine Wild Blueberries, Honey Comb, Hazelnut


Enjoy a Wine Pairing 39




Dinner Served Wednesday through Sunday 5-10pm



Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meat, poultry, seafood, shellfish, and eggs may increase the risk of food borne related illness

                               NOTE: We are happy to accommodate dietary restrictions, please let us know when making your reservation.

Menu subject to change.