Starters
PARSNIP TAHITIAN VANILLA BEAN SOUP with Maine lobster knuckle, toasted brioche and shellfish oil 8.
CASCO BAY MUSSELS smoked tasso, white beans, escarole, fragrant "spice route" butter broth 10.
PEEKY TOE CRAB CAKE yuzu truffle crema, daikon, silvered french bean and pickled shallot salad, sesame leaf 11.
CRACKLIN' CALAMARI spice dusted, lemon caper cherry pepper aioli, basil leaf, candied jalapenos 10.
CRISPY ASIAN RAVIOLIS lemongrass chicken, spinach, peppers, ginger'd sweet chile butter 9.
DUELING SPRING ROLLS crispy Yucatan inspired oxtail roll and a lobster Asian fresh roll with spicy avocado crema and watermelon guava ponzu 12.
GREENS
ROMAINE STACK roasted garlic lemon caesar, crushed focaccia croutons, reggiano 7. Italian white anchovies 9.
ROAST GARLIC FLAN arugula, pistachio crusted chevre, crostinis and a cider mustard vinaigrette 9.
BLEU APPLES bibb, arugula, raddichio, crisp apples, English stilton, apple wood black pepper bacon charred red onions anda champagne maple vinaigrette 8.
SIMPLY GREENS organic baby greens, Marcona almonds, golden raisins, fine herb sherry vinaigrette 7.
BOWLS
BAHMI GORENG NOODLES stir fried Chinese egg noodles, fresh catch, Asian cut vegetables, curried spiced ginger sauce, macadamia drizzle and fried egg 24.
PORCINI GNOCCCHI pan crisped porcini ricotta gnocchi, local exotic mushrooms, crisped pancetta, marsala porcini jus, touch of cream and truffle 23.
LOBSTER BOLOGNESE claw and knuckle, cured pork infused tomato sauce, orecchiette pasta, split tail and herbed lemon ricotta 27.
Entrees
DUCK Long Island duck breast, Asian pear sage water chestnut pot stickers, spaghetti squash and a canard "duck sauce" gravy 26.
SEA SCALLOPS fire grilled, cheesy white grits, fall root vegetable succotash, piri piri and agave nectar 26.
SHRIMP mulled spiced seared shrimp, rosematta rice with dried cranberries, butternut squash, roasted apple onion puree and sriracha maple 23.
FILET twin petites, roasted beets, haricot verts, big red demi and a Maine lobster mac 30.
SHORT RIB all day Okinawan braised, charred shishito pepper jasmine rice, patty pans and a sweet and spicy natural jus 28.
HADDOCK sugar snap pea and pearl onion risotto, crustacean pumpkin emulsion and saba drizzle 24.
TUNA TATAKI seared rare, yakatori sauce, ginger sweet potato mash, tatsoi shallot oshitashi and wasabi sesame seed 27.
SIRLOIN grilled, bulgogi bbq, spinach and local shimeji, hand cut frites and a miso Japanese mayo dipper 30.
STATLER CHICKEN crispy fall hash spring roll, tuscan kale and corn with a maple chipotle roasted orange poulet glace 22.
SIDES
cheesy white crits, agave 7.
sugar snap pea and pearl onion risotto 9.
spinach, soy, sesame seed 6.
Shisito pepper jasmine rice 6.
haricot vert, butter, pine nuts, sea salt 6.
roasted beets, feta, scallions 7
hand cut frites with miso Japanese mayo 6.
Maine lobster mac 9.
saute of local exotic mushrooms 6.
gingered sweet potato mash 6.
Consumption of raw or undercooked foods may increase risk of food bourne illness
20% gratuity will be added to parties of 6 or more
Dinner 5 to Close Sunday thru Saturday
Chef Jeff B. Buerhaus 2011
