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Dinner Menu June 2 – 13, 2016


Soup: creamed soup of fiddleheads, Dutchman's aged gouda cheese straws, fresh chives ($8.50)

Sunchokes: brûléed sunchoke & white truffle flan, salad of foraged greens, elderflower dressing ($8.50)

Salmon: spruce tip cured salmon, juniper cream cheese, rye/caraway crisps, pickled spruce tips, juniper oil ($8.50)


Halibut: pan-roasted local filet, chive gnocchi, hakurei turnips, asparagus, fiddleheads &  peas, orange-sweet cicely beurre fin ($24)

Scallops: pan-seared Bay of Fundy scallops, sunchoke & potato puree, 16 month aged proscuitto, beet green gratin, arugula ($25)

Lobster Pasta: Korean black garlic & lobster tortellini, lobster coulis, cherry tomatoes, house-made kimchi & turnip greens ($22)

Steak: 12 oz grilled ribeye, chive & lemon butter, hand cut fries, Broadfork Farm baby greens salad, chive flower dressing ($32)

Thai Chicken: Moon Tide Farm chicken breast & thigh, fragrant coconut broth, cherry tomatoes, shiitake mushrooms, ginger, cilantro, Broadfork Farm bok choy, chile & corn lilies


Mint & Chocolate: chocolate pâté, toasted mint meringue, shortbread, aero chocolate ($7)

Rhum Baba: rhubarb & anise soaked cake, poached rhubarb, sweet cicely flower ice cream ($7)