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Menu

Late autumn. Ten courses, the same for every guest, served in this order. $195 a guest.

The courses

  1. Course 1: Oyster

    Damariscotta oyster, green apple, frozen sorrel

    Contains shellfish

    Around 7:10 pm

  2. Course 2: Bread

    Sourdough of Maine-grown wheat, cultured butter, smoked dulse salt

    Contains wheat and milk

    Around 7:25 pm

  3. Course 3: Scallop

    Raw sea scallop, sea buckthorn, cucumber, shiso

    Contains shellfish

    Around 7:45 pm

  4. Course 4: Squash

    Roasted kabocha, brown butter, pumpkin-seed miso

    Contains milk and soy

    Around 8:05 pm

  5. Course 5: Mussel

    Mussel broth, charred leek, sea lettuce oil

    Contains shellfish

    Around 8:25 pm

  6. Course 6: Hake

    Line-caught hake, butter sauce with sea lettuce, potato

    Contains fish and milk

    Around 8:50 pm

  7. Course 7: Mushroom

    Hen of the woods, cured egg yolk, spruce

    Contains egg

    Around 9:15 pm

  8. Course 8: Duck

    Dry-aged duck, wild blueberry, beetroot, chicory

    None of the common allergens

    Around 9:40 pm

  9. Course 9: Cider

    Cider sorbet, sheep's milk, crab apple

    Contains milk

    Around 10:00 pm

  10. Course 10: Maple

    Brown butter cake, maple, sweet fern ice cream

    Contains wheat, milk and egg

    Around 10:20 pm

The dishes and prices on this page are fictional. Times are when each course usually reaches the table.

To drink with it

Wine pairing

$125 a guest

Eight glasses through the evening, mostly from small growers in cold places: the Loire, Jura, the Finger Lakes.

Without alcohol

$75 a guest

Six glasses made in our kitchen: pressed juices, teas and ferments, some sparkling, each made for its course.

Or order from the wine list by the bottle or glass on the night.

Dietary needs

We can cook a vegetarian menu, and work around most allergies, with a week's notice. Tell us when you book.

The kitchen is small and works with shellfish, nuts and wheat every day, so we can't promise a dish is free of traces. For a severe allergy, call us before booking: (207) 555-0148.

How the evening runs

Doors open at 6:45 pm. Everyone sits down at 7:00 pm and the first course arrives a few minutes later. Plan on about three and a half hours.

We serve one menu, Wednesday to Saturday. The menu changes four times a year, with the season; this page always shows the current one.

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