Fall Winter Menu 2025-2026

Tender, Slow-cooked Duck served crisp over a salad of Arugula, Blood Orange Roast Pear with Bleu Cheese & Spicy Almonds

Romaine with a garlicky Goat Cheese Aioli, Grilled Focaccia Shards, and Reggiano

Tender Baby lettuce tossed in a light dressing wrapped in lavash with goat cheese

Baby lettuce with Poached Barnyard Egg, Golden Beets, Bacon Crispettes, Roast Shallot, Feta, and Grilled Focaccia Shards in an Herb Vinaigrette

A plate of fresh greens with House Vinaigrette Goat cheese and Shards

House-made Shrimp Dumplings pan-crisped over Cucumber Noodle Salad with a Sweet-Sour Soy and Sesame Splash

Local Peekytoe Crab over Our Nappa Slaw with Ginger Mango Dressing

Maine Rope Grown Mussels Steamed with Chablis and Grilled Wild Mushrooms Finished with a Creamy Roast Garlic Puddle

Wild-caught baby Shrimp smoked in Winter Harbor Maine with Cabbage and Scallions rolled in a light Pastry Flash Fried, Served with Nuoc Cham Dressing

Crisp fried Calamari with Red Onions, Balsamic, and Parmesan

Done the Bayou Way with Tender Jumbo Shrimp and Cajun Andouille Sausage in a slow-cooked Sofrito based sauce over our Cheddar Grits

Wood-Grilled Bistro Steak served along with Grilled Romaine, Goat Cheese Aioli and Garlicky Fries

Pork Back Ribs Marinated with Ginger & Molasses, Slow Cooked and Finished with a Hoisin Glaze. With Nappa Slaw, Sesame and Cilantro Sprinkle

Pan-Seared Local Sea Scallops and Rope Grown Mussels with Creamed Corn and Bacon Over Cheddar Grits

Coconut Basmati rice, Grilled Broccoli Rabe, Local Heiwa Tofu Drizzled with Sweet Soy, and Belfast Red Kettle Kimchi

Jumbo Shrimp Sauteed with Marinated Artichoke Hearts, Olives, Fresh & Sun-Dried Tomatoes, Capers, Wild Mushrooms, Lemon, and Garlic. Tossed with Linguine Fini, Feta Crumble

Local Blue Mussels, Diver Scallops and Gulf Shrimp with Spicy Andouille Sausage, Sofrito and Pomodoro Broth Tossed with Linguine and Finished with Fresh Herbs

Tender Young Chicken Seared on the Grill Oven-finished Over Roasted Roots and Paneed Yukon Golds with a Garlic-Herb Drizzle