Special Menus

Special Menus

J. Lohr Wine Dinner

J. Lohr Wine Dinner

Tuesday, February 21, 2017

5:30 PM arrival | 6:00 PM seating

$70.00 per person | excludes tax and gratuity

Reservations are required | 207.799.3134

First Course
Olive Oil Poached Tuna

charred haricot vert | nicoise olives |red pepper coulis | purple potato | parlsey-anchovy vinaigrette

paired with 2014, Carol Vineyards, Sauvignon Blanc

Second Course
Fire Roasted Carrot Salad

carrot variations | baby kale chips | creme fraiche | sesame crunch

paired with 2013, October Night, Chardonnay

Third Course
Duck Confit

celery root and truffle ravioli | cured duck yolk | cauliflower

paired with 2014 Fogs Reach, Pinot Noir

Fourth Course
Slow Roasted Sirloin

wild mushroom and leek tart | harissa-onion relish | butter glazed asparagus

paired with 2014, Tower Road, Petite Syrah

Fifth Course
Whiskey Aged Cheddar

fruit cake | pistachio

paired with 2013, Late Harvest, Riesling

 

 

 

 

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.

 

 

Breakwater Wine Dinner

Breakwater Wine Dinner

Tuesday, March 21, 2017

5:30 PM arrival | 6:00 PM seating

$90.00 per person | excludes tax and gratuity

Reservations are required | 207.799.3134

First Course
Butter Dipped Breakfast Radish

smoked sea salt | cracked pepper | english pea puree

paired with 2014, Un-Oaked Chardonnay

Second Course
Smoked Mackerel Pate

shaved celery & parsley salad | grilled bread | olive oil

paired with 2014, Semi-Dry Riesling

Third Course
Chicken & The Egg

confit chicken thigh | 62 degree egg | artichoke | english pea | hen of the woods

paired with 2014, Pinot Noir

Fourth Course
Slow Roasted Strip Loin

potato puree | crispy sunchoke | broccoli rabe | merlot reduction

paired with 2015, Cabernet Sauvignon

Fifth Course
Local Cheese

almond crumble | braised rhubarb | crispy quinoa

 

 

 

 

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.