Sedge
Ten courses from the Maine coast, served to every guest at once, at one seating a night at 7:00 pm.
Sedge is a fictional restaurant, created by JDR Agency as a concept project. The chef, dishes, prices and room are invented, and no booking can be made here.
The evening, course by course
Everyone sits down at seven and eats the same ten courses, in this order. The evening lasts about three and a half hours.
Course 1 of 10
Oyster
Damariscotta oyster, green apple, frozen sorrel
The evening opens cold and bright. The oysters grow in the tidal river at Damariscotta, where cold water keeps them slow-growing and sweet.
Served around 7:10 pm
Course 2 of 10
Bread
Sourdough of Maine-grown wheat, cultured butter, smoked dulse salt
Baked that afternoon from wheat grown and milled in the state. The salt is smoked with dulse, a red seaweed gathered at low tide.
Served around 7:25 pm
Course 3 of 10
Scallop
Raw sea scallop, sea buckthorn, cucumber, shiso
Gulf of Maine scallops, sliced thin and served raw. Sea buckthorn grows wild along the dunes; its berries taste like sour orange.
Served around 7:45 pm
Course 4 of 10
Squash
Roasted kabocha, brown butter, pumpkin-seed miso
Kabocha keeps well into the cold months and only sweetens in storage. The miso is made in our kitchen from the squash's own seeds.
Served around 8:05 pm
Course 5 of 10
Mussel
Mussel broth, charred leek, sea lettuce oil
Rope-grown mussels from Casco Bay, steamed open and strained to a clear broth, poured at the table.
Served around 8:25 pm
Course 6 of 10
Hake
Line-caught hake, butter sauce with sea lettuce, potato
A white fish from the deep, cold water offshore. The sauce is a classic beurre blanc, turned green with seaweed.
Served around 8:50 pm
Course 7 of 10
Mushroom
Hen of the woods, cured egg yolk, spruce
Hen of the woods grows at the foot of old oaks in autumn. Young spruce tips, picked in May and kept in salt, bring the forest to the coast.
Served around 9:15 pm
Course 8 of 10
Duck
Dry-aged duck, wild blueberry, beetroot, chicory
Aged for two weeks to deepen the flavor. Wild blueberries come from the barrens Down East, frozen at their peak in August.
Served around 9:40 pm
Course 9 of 10
Cider
Cider sorbet, sheep's milk, crab apple
A cold, clean pause before dessert, made from cider pressed from old Maine apple varieties.
Served around 10:00 pm
Course 10 of 10
Maple
Brown butter cake, maple, sweet fern ice cream
Sweet fern grows on dry, sunny ground across Maine and smells like a summer field. It ends the evening warm.
Served around 10:20 pm
The evening ends around half past ten
The menu is $195 a guest. Wine pairing $125, or a pairing without alcohol for $75. All prices are fictional.