Sample menu  
We support the Monterey Bay Aquarium "Seafood Watch"

SUPPLEMENTS
Six lightly smoked Pemaquid Point oysters in lettuce "cups" with a garlic chive relish, garden turnip and lime 25.00
Transmontanus Rex Caviar 100.00 Siberian Baerii
American Sturgeon Caviar 75.00 ~ Golden Israeli Osetra Caviar 165.00

GARDEN TASTING MENU

Maine shrimp hot pot
Arrows "flower pot"
Sole
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 ***

 


Chefs/Owners:
Clark Frasier & Mark Gaier

Executive Chef:
Justin Walker