AMUSE BOUCHE

Grilled prosciutto wrapped asparagus

TO START

Six wood roasted Winter Point oysters with angel hair pasta and smoked prosciutto crème fraiche 25.00

Uruguayan Baerii 100.00 ~ German Osetra ~ 85.00 ~ T-Rex 75.00

APPETIZER

"Ying and Yang"; chilled Xiao Xing wine poached chicken breast  with Xiao Xing wine granita, Shiitake mushroom, bamboo and scallion stuffed fried chicken wing with sweet chili sauce 19.00

House cured seafood taster; halibut terrine with white wine aspic, smoked shrimp rillette, smoked trout, gravlax, and smoked diver scallops with crème fraiche, capers, horseradish, and dark molasses bread toasts 16.00

A foie gras filled steamed bun with orange and star anise braised oxtail, crystallized ginger, and Amerana cherries 19.00

Deep fried Maine shrimp with pomello, grapefruit, blood orange, and a  lime and vanilla bean sauce  16.00

Wood roasted garlic and herb marinated duck pannini with braised onion, Belgian endive and Gruyere cheese, with a green apple salad with tarragon- whole grain mustard vinaigrette 17.00

SALAD

Wintered over parsnip "crème brulee" with first of the season greens, cider vinegar, pumpkin seed oil, and toasted 5 seed bread 17.00

Arrows 2007 house cured prosciutto with wok seared edamame, a mizuna salad, marinated tofu and a rice wine vinaigrette16.00

MAIN COURSES

Seared diver scallops with crispy foie gras potatoes, red and yellow beet salad,  crispy pancetta, morel mushroom tempura and a chervil vinaigrette 44.00

Wood roasted "eye" of the ribeye with swiss chard, beef brisket and bread sausages, and a green garlic-Jerusalem artichoke panna cotta 44.00

"Casco Bay cod in a glass lantern" with Maine clams, mussels, smoked cherry tomatoes, braised salsify, millet spaghetti and ham broth 43.00

"The Whole Quack" from Pebble Beach Food & Wine 2008
A poached duck egg with house cured bacon and duck consommé, Confit duck leg with English peas and morel mushrooms,Chilled pine smoked duck breast with pea sprouts, pickled baby onions, and house made goat cheese 44.00

Butter poached Maine lobster claws and knuckles with a anise-olive oil emulsion and Jewish fennel; Roasted lobster tail with crispy sweet breads, fava beans, spatzel,  and a rich meat stock 45.00

Sea salt roasted rabbit loin and simmered rabbit legs served Russian style with a whole grain mustard sauce, wood wrapped potato gratin,  and peas and carrots 42.00

GARDEN TASTING MENU

Ying and Yang chicken

Parsnip crème brulee

Casco Bay cod

Beef

Cheese

Dessert

95.00 per person

INDULGENCE MENU

Ten course tasting menu prepared at the whim of the chef

135.00 per person

***Tasting menus available for entire table only ***