Menu
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.
APPETIZERS
$18
Millefeuille of Smoked Salmon
layers of Kendall Brook smoked salmon, smoked salmon mousse, served with horseradish cream, egg, capers and red onion
$18
$19
Tower of Maine Lobster
mango, avocado, Carding Brook Farm mesclun, lime vinaigrette
$19
$14
Baked Brie in Puff Pastry
with prosciutto, Medjool date, fig preserve and thyme
$14
$18
Beef Tenderloin Tartare
Basil oil, arugula, capers, parsley, lemon
$18
$22 (Rockefeller $24)
Pemaquid Point Oysters (Damariscotta, ME)
on the half shell with sake mignonette, lemon and chives
$22 (Rockefeller $24)
$9.75
Soup Du Jour
Gazpacho with House Herbed Ricotta
$9.75
SALADS
$14
Warm Salad of Baby Spinach and Arugula
applewood smoked bacon, house roasted tomato, balsamic cipollins, sunflower seeds, rosemary and red wine vinaigrette
$14
$14.50
Salad of Saffron Poached Pear and Roasted Beets
mesclun, crumbled Danish blue cheese, lemonilla dressing
$14.50
$16
Clayfield Farm Red Romaine and Kale Salad
Parmesan Reggiano, sourdough croutons, pickled red onion, grilled Portobella mushroom, white anchovies, marinated cucumber and red onion
$16
$16
Summer Salad
Carding Brook Farm mesclun, strawberries, hakurei turnip, marinated sheep's milk cheese, shaved baby fennel, spiced pecans, Dalmatia fig vinaigrette
$16
ENTRÉES
$40
*Seared Blue Hill Bay Diver Scallops with Pasta and Wild Gulf Shrimp
fresh spinach pappardelle, wild mushrooms, cherry tomatoes, leeks, Sauternes cream, jus de persil
$40
$42
*Roasted Halibut
lemon butter crumb, toasted black garlic polenta, wilted spinach, tomato concusses, garden dill beurre blanc
$42
$40
Marinated and Grilled Swordfish
roasted fingerling potatoes, Carding Brook Farm rainbow chard, lemon, capers, parsley, cherry tomatoes, brown butter sauce
$40
$40
*Tournedos Bordelaise
medallions of beef tenderloin, au gratin potatoes, Vermont chèvre, Bordeaux & Demi-Glace reduction
$40
$42
*Roasted Rack of New Zealand Lamb with Basil and Pine Nut Crust
saffron risotto cake, caramelized root vegetables, chimichurri
$42
$36
Applewood Grilled Cornish Game Hen
rosemary roasted fingerling potatoes, apricot glaze, rhubarb compote, au jus
$36
$40
Crispy Roasted Duckling
basmati & wild rice pilaf, apple ginger chutney, Grand Marnier and orange glaze
$40
$49
Pan Seared Filet Mignon with Herbs and Garlic
buttermilk potato purée, sautéed mushrooms, Madeira and demi-glace reduction
$49
$28
Vegetarian
with the freshest, most delectable ingredients, Chef Hikade will create a vegetarian entrée artfully prepared with your diet and palate in mind
$28
DESSERT
$15
Lemon Mousse Napoleon
pistachio crisps, blueberry coulis, chantilly cream
$15
$15
Strawberry Peach Cobbler
served warm with a dollop of house made vanilla ice cream
$15
$15
Grand Marnier Chocolate Mousse
vanilla bean mascarpone, candied orange
$15
$15
Tower of Raspberries
Orange and almond crisps, chantilly cream. raspberry coulis
$15
$15
Crème Caramel
$15
$15
Arborvine Ice Cream
ginger, vanilla bean, Valrhona chocolate, espresso chip, rum raisin
$15
20% Gratuity Included on Parties of 6 or More.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness