MAINE RESTAURANT WEEK
MARCH 1st - 12th, 2019 | 4pm-10pm
// FIRST COURSE
Fried oyster deviled eggs / crispy pancetta / remoulade
Greens / local carrot / radish / sage buttermilk dressing
Tomato and roasted garlic soup / whipped goat cheese
// SECOND COURSE
Cider braised pork shank / ginger roasted carrots / polenta
Tagliatelle / local mushroom ragout / broccoli rabe / vermouth / pecorino
Cedar roasted trout / cast iron potatoes / vinegar peppers
// THIRD COURSE
Chocolate sea salt shortbread / stout crème anglaise
Beemster XO / dulce de leche
Macerated citrus / Chambourd sabayon
// CHEF Kelli Thompson + SOUS CHEF Daniel Letendre
//CRAFT COCKTAILS
BACK NINE
house-infused cucumber gin / ginger simple / fresh lemon juice
// 9.5 //
SANGRIA
white wine / peach / st. germain / ginger / cava
// 9 //
TEQUILA ME SOFTLY
el jimador / aperol / grapefruit / lime / on the rocks
// 10 //
PORTLAND MIMOSA
sparkling wine / applejack brandy / lemon / simple
// 9 //
TAP HOUSE OLD FASHIONED
cherry infused bourbon / angostura bitters / orange twist /
// 10 //
// WHITE WINE
SPARKLING WINE
Cava / Gran Gesta Brut Reserva / Spain
glass / 9 bottle / 28
TERES ANTIQUE ROSE
Vin de Pays de Mediterranean /
Provence, France
glass / 8 bottle / 26
PINOT GRIGIO
2015, il Cavaliere di Bertiolo / Italy
glass / 8 bottle / 26
SAUVIGNON BLANC
Allen Scott / Marlborough, New Zealand
glass / 10 bottle / 29
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