The Kitchen.
our menu this week, 02/10/2025 – 02/15/2025:
Please check back frequently as our kitchen curates new dishes weekly based on availability of local and seasonal ingredients.
oysters
we offer fresh oysters every week while supplies last.
offered by the dozen, half dozen, or single oysters.
served with house-made cocktail sauce & mignonette.
this week’s oysters:
empress, freeport.
tinned fishes
as a plate or add onto a charcuterie board
tuna fillets in olive oil.
smoked scallops in caldeirada.
octopus in garlic sauce.
codfish in olive oil & garlic.
smoked salmon in evoo.
smoked sardines in evoo.
sardines in spicy tomato sauce.
gar in olive oil.
mackerel in lemon oil.
mussels in escabeche.
squids in ink.
bar snacks
charcuterie.
with meats, pickles, olives, spreads, fruits, chocolate, crackers&bread.
manchego (spain). glen cove gouda (crooked face creamery, vegas, me). pineland farms feta (new gloucester, me).
the pasta.
linguine with colvard sausage chorizo (ellsworth, me) & garlic cream with arugula & onion salad with simple vinaigrette & a side of chunky bread.
the meatballs.
scallion ginger pork meatballs with red curry&coconut cream broth & jasmine rice.
the dumplings.
house-made dumpling dough with curried pork sausage, shiitake, & sesame in mushroom, red pepper flake, & soy broth with scallions.
the flatbread.
mozzarella & eggplant caponata (tomato, caper, & garlic).
the spread.
house queso & tortilla chips.
the soup.
beet&ginger soup with smoked salmon & wilted spinach with horseradish cream & veggie stock.
the bar nuts.
half or whole portion.
desserts
chocolate ice cream with peanut butter & chocolate sauces.
dark chocolate brownie with vanilla bean ice cream.
coconut cheesecake with miso coconut caramel.