MAINE RESTAURANT WEEK

 

MARCH 1st - 12th, 2019   |   4pm-10pm

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// FIRST COURSE

 

Fried oyster deviled eggs / crispy pancetta / remoulade 

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Greens / local carrot / radish / sage buttermilk dressing 

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Tomato and roasted garlic soup / whipped goat cheese

 

 

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// SECOND COURSE

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Cider braised pork shank / ginger roasted carrots / polenta

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Tagliatelle / local mushroom ragout / broccoli rabe / vermouth / pecorino

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Cedar roasted trout / cast iron potatoes / vinegar peppers

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// THIRD COURSE

 

Chocolate sea salt shortbread / stout crème anglaise

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Beemster XO / dulce de leche   

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Macerated citrus / Chambourd sabayon  

 

// CHEF  Kelli Thompson   +   SOUS CHEF  Daniel Letendre

//CRAFT COCKTAILS

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BACK NINE

house-infused cucumber gin / ginger simple / fresh lemon juice

 // 9.5 //

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SANGRIA

white wine / peach / st. germain / ginger / cava

// 9 // 

 

 

TEQUILA ME SOFTLY

el jimador / aperol / grapefruit / lime / on the rocks

// 10 //

 

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PORTLAND MIMOSA

sparkling wine / applejack brandy / lemon / simple

 // 9 //

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TAP HOUSE OLD FASHIONED

cherry infused bourbon / angostura bitters / orange twist /

// 10 //

 

 

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// WHITE WINE

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SPARKLING WINE

Cava / Gran Gesta Brut Reserva / Spain

glass  / 9    bottle  / 28  

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TERES ANTIQUE ROSE

Vin de Pays de Mediterranean /

Provence, France

glass / 8    bottle / 26

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PINOT GRIGIO

2015, il Cavaliere di Bertiolo / Italy

glass  / 8     bottle  / 26

 

SAUVIGNON BLANC

Allen Scott / Marlborough, New Zealand

glass  / 10     bottle  / 29

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CHARDONNAY 

Bliss / California

glass / 10     bottle / 29

// RED WINE

 

RED BLEND

Azulado Tinto / Portugal

glass  / 8     bottle  /  26

 

CABERNET SAUVIGNON

Tres Osos / Valencia, Spain

glass  / 10     bottle  /  29

 

MALBEC

Tierra Divina / Mendoza, Argentina

glass  / 9     bottle  / 28

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