Menu

Baby greens with a poached barnyard egg, golden beets, bacon crispettes, roast shallots, feta, and grilled focaccia shards tossed in herb vinaigrette

Grilled romaine with garlicky goat cheese aioli, grilled focaccia shards, and Reggiano

Tender baby lettuce in a light vinaigrette wrapped in lavash with whipped goat cheese

Fresh seasoned greens with house vinaigrette, goat cheese, and focaccia shards

Crispy duck confit over arugula with blood orange, roasted pear, Danish bleu, and spicy almonds

Sweet local crab lightly pan-seared and served over napa slaw with ginger mango dressing

House-made shrimp dumplings pan-crisped and served over cucumber noodle salad with savory soy and sesame splash

Maine rope-grown mussels steamed with white wine and wild mushrooms finished with creamy

Winter Harbor smoked shrimp, cabbage, and scallions wrapped in crisp pastry and served with nuac cham

Crispy fried calamari with red onions, balsamic drizzle, and Parmesan (Not from a gluten-free fryer.)

Fresh Maine lobster folded into crisp fritters with corn relish and spicy remoulade

Jumbo shrimp and Cajun andouille sausage in slow-cooked sofrito sauce over cheddar grits

Wood-grilled bistro steak with grilled romaine, goat cheese aioli, and garlicky fries

Pan-seared local sea scallops and rope-grown mussels with creamed corn and bacon over cheddar grits

Slow-cooked pork ribs with ginger, molasses, and hoisin. Served with Napa slaw, sesame, and cilantro

Young chicken grilled and oven-finished over panade Yukon Golds with garlic-herb drizzle and grilled broccoli rabe

Jumbo shrimp sauteéd with marinated artichokes, olives, fresh and sundried tomatoes, capers, wild mushrooms, lemon, and garlic tossed with linguine fini and feta crumble

Coconut basmati rice, grilled broccoli rabe, Heiwa tofu, sweet soy glaze, and red kettle kimchi

Our addictive garlicky fries

Crisp pan-seared smashed Yukon Gold potatoes

Creamy cheddar grits

Olive oil and buttery splash

Light Napa cabbage with nuoc cham, scallions, and sweet peppers