The farm-to-table philosophy embraces a sustainable approach to agriculture and dining. At its heart, the concept is simple: there is value in eating locally.
The use of "farm-to-table" emphasizes a direct relationship between a farm and a restaurant. Rather than buying through a distributor or a food service, some restaurants establish relationships with farms and buy directly from them. Farmers benefit by being able to reap more of the profit their goods can earn at market, and many enjoy knowing how their food will be treated and cooked.
APPETIZERS
Norumbega Oysters (Damariscotta River, ME) / 22
on the half shell with Sake mignonette, lemon and chives
Mille-Feuille of House Smoked Salmon / 16
layers of smoked salmon and salmon mousse with horseradish cream, egg, red onion, capers
Broccoli, Potato and Cheese Tartelette / 16
broccoli cream, roquefort, Yukon gold and gruyere
Baked Brie in Puff Pastry / 14
with prosciutto, Medjool date, fig preserve and thyme
SOUP du JOUR
cauliflower and cheddar / 9.75
SALADS
Autumn Salad / 16.00
roasted delicata squash, maple walnuts, spiced apples, marinated Australian goat cheese, Dalmatia fig vinaigrette
Warm Salad of Baby Spinach and Arugula / 14
Applewood smoked bacon, house roasted tomato, balsamic cipollinis, sunflower seeds, rosemary and red wine vinaigrette
Poached Gulf Shrimp Tower / 16.00
with avocado, mango, and lime ginger vinaigrette
Salad of Saffron Poached Pear and Roasted Beets / 14.5
Carding Brook Farm mesclun, crumbled Danish blue cheese, lemonilla dressing
Carding Brook Farm Tomato Caprese / 15
heirloom tomatoes, ciliegine, croutons, basil vinaigrette, balsamic reduction
ENTREES
Galettes of Blue Hill Bay Peeketoe Crab / 38
lemon butter crumb, black garlic polenta, tomato concasses, light Dijon sauce
Roasted Halibut / 39
lemon butter crumb with new potatoes, leeks confit, saffron and tomato beurre blanc
Seared Bluefin Tuna Niçoise / 39
on a bed of Carding Brook Farm mesclun, haricots vert, fingerling potatoes and heirloom tomato, with basil aioli and olive tapenade
Pecan Encrusted Medallions of Berkshire Pork Tenderloin / 36
buttermilk potato puree, caramelized pear, Calvados and cider reduction
Roasted Rack of New Zealand Lamb with Basil and Pine Nut Crust / 40
caramelized vegetables, saffron risotto cake, Carding Brook Farm mint chimichurri
Braised Lamb Ragu / 37
sage and pecorino gnocchi, basil pesto, sungold tomato confit, parmesan reggiano
Tournedos Bordelaise / 39
medallions of beef tenderloin, potatoes au gratin, Vermont chevre, Bordeaux and demi-glace reduction
Chicken Piccata with Hazelnuts and Preserved Lemon / 34
lightly breaded organic cutlets, creamy orzotto, beet vinaigrette, shallot, parsley, lemon and caper brown butter
Crispy Roasted Duckling / 39
basmati and wild rice pilaf, apple ginger chutney, Maine blueberry port reduction
Vegetarian / 28
with the freshest, most delectable ingredients, Chef Hikade will create a vegetarian entrée artfully prepared with your diet and palate in mind
DESSERTS
Our Arborvine Desserts / 14
Lemon Mousse Napoleon
pistachio crisps, blueberry coulis, chantilly cream
Mocha Chocolate Mousse
espresso caramel, cinnamon mascarpone
Grand Marnier Semifreddo
Cointreau mandarins, crystallized almonds, raspberry coulis
Seasonal Fruit Cobbler
served warm with Arborvine ice cream
Flourless Chocolate Cake
chocolate hazelnut praline, raspberry coulis and ganache
Arborvine Ice Cream
ginger, vanilla bean, Valrhona chocolate, espresso chip