Dine Out

3-COURSE DINNER • 38
PAIRINGS • 22

APPETIZERS

Creamy Potato Soup
fried oysters, house-cured bacon, chives & chervil
Madeira, Henriques & Henriques, 5 Year Finest Dry, Portugal nv

Winter Citrus Salad
parsnip & fennel mousse, pickled zest, mâche, toasted cashews, tarragon vinaigrette
Cider, Eric Bordelet, Tendre, Normandy, France nv

Golden Fried Chicken
sot-l’y-laisse, spiced honey, chicken skin crisps, buttermilk & herbs
Cava, Poema, Brut, Spain nv

Maine Coast Salmon Crudo
chive, tarragon & parsley aioli, pickled jalapeño, tart apple, shaved sourdough
Rosé, Sainte Eulalie, Minervois, France 2015

ENTREES

Locally Caught Cod
chive & potato dumplings, smoked mussels, organic carrots, fumet de poisson
Albariño, Lagar de Cervera, Rías Baixas, Spain 2015

Coffee Rubbed Pork Loin*
sautéed kale with mushrooms, parsnip & parsley purée, pickled mustard seeds, roasted jus
Zinfandel, Kunde, Sonoma Valley 2013

Lamb’s Neck Pappardelle
hearth braised lamb ragu, poached egg, pecorino, mint
Sangiovese, San Felice, Chianti Classico, Tuscany, Italy 2013

Maple-Roasted Squash
black eyed peas & sautéed kale, cranberry gastrique, toasted quinoa
Tempranillo, Faustino, Rioja Reserva, Spain 2010