Special Menus

Special Menus

Winderlea Winery Dinner

Winderlea Winery Dinner

January 31st, 2017

$70 per person | excludes tax and gratuity

5:30 PM Arrival | 6:00 PM Seating

Reservations are Required | 207.799.3134

Amuse Bouche
Braised Baby Octopus

black olive |sour dough crisp

First Course
Salmon Confit

beet & horseradish cloud | dill pearls | pickled onion | rye tuille paired with Pinot Blanc

Second Course
Porchetta

head cheese | braised cabbage | fingerling potatoes | caper vinaigrette a side by side tasting of Winderlea and Shea Vineyards Pinot Noir

Third Course
Chocolate & Olive Oil Cake

banana brulee | cocoa nib crumble paired with Syrah

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.

 

 

Valentine's Day

Valentine's Day Dinner

Saturday, February 11th, 2017

$85.00 per person | excludes tax and gratuity

Reservations Requested | 207.799.3134

Amuse Bouche
Chicken Liver Mousse

pomegranate gel | pistachio macaroon

First Course
Beet & Hibiscus Fed Oyster

saltine "sand" | horseradish

Second Course
Lamb Agnolloti

mint pesto | parmesan tuille

Third Course
Braised Clam

yuzu fluid gel | saffron crostini | fumet

Fourth Course
Chateaubriand au Poivre

duck fat potato | roasted romanesco

Fifth Course
Dessert Sampler

assorted chocolates and truffles

 

 

 

 

Executive Chef Andrew Chadwick | Executive Sous Chef Greg Hill

Out of the Blue Sustainable Seafood Program and Gulf of Maine Research Institute Members.

We proudly support local vendors and farmers

(*) The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk.