Dinner


 

  

 

Sunday, February 18, 2018

68

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

or

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.