Join us January 18, 2025
for an intimate, multi-course dinner
prepared by chefs Rian Wyllie and Jeremy Hardcastle
Menu
Roasted Pemaquid Oysters - ‘nduja butter, chicharones
Smoked Fish Lyonnaise - lardons, smoked trout, cured yolk, frisée
Bone Marrow Crab Cake - aioli, pickled onion, micro-herbs
Pork Belly & Mussels - hard cider, fennel, thyme, cream
Grilled Ribeye Oscar - Maine grass-fed beef, lobster, asparagus, béarnaise
Dessert - TBD
Prix-fixe: $110 per person
Includes entire menu, taxes and 20% gratuity.
Wine, beer, cider and bottled water available for purchase by bottle or glass.