Chef's selection: fromage & charcuterie board.

Honey-Garlic and Lemon Glazed Atlantic Salmon with coconut jasmine rice and seasonal vegetables.

Lobster Pot Pie with peas, carrots, onions, potato, sherry cream sauce, puff pastry.

Seafood Linguine Pomodoro with mussles, shrimp, scallops, plum tomatoes, onions, garlic, and sweet basil sauce.

Grilled New York Strip, wilted kale, cherry tomatoes, roasted fingerlings, garlic and wild mushroom demi glace.

Vegetable Strudel with seasonal vegetables in a puff pastry with roasted tomato sauce.

Shellfish stew over fettuccine.

Local half chicken stuffed with mandarin oranges with mandarin demi glace, seared fingerlings, and fresh green beans.

Seared salmon over grilled Romaine from our garden, with local handpicked strawberries, cherry tomatoes, and a ginger soy vinaigrette.

Seared Halibut bouillabaisse. Braised red cabbage, mussel saffron broth with Maine mussels and lobster.

Sesame seared tuna, garden shiso, ground wasabi root.