The Kitchen.
our menu as of wednesday, 03/19/2025:
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.
salty mainers, damariscotta.
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 fennel&citrus salami, gabagool , garlic confit, pear mostarda, pickles, olives, fruits, chocolate, crackers&bread.
silvery moon camembert (smiling cow farm, westbrook, me). oakland farms roxanne sumac-rubbed raw milk (monmouth, me). silvery moon casco bay dulse (smiling cow farm, westbrook, me).
the pasta.
stuffed manicotti with ricotta, parmesan, mozzarella & herbs, with simple green salad & chunky bread.
the crab cakes.
jonah crab, shaved fennel salad, & sweet harissa aioli.
the mapo tofu.
ground pork, tofu, szechuan peppercorn, ginger, garlic, oyster sauce, chicken stock, cornstarch, & scallion.
the flatbread.
black garlic dough with spiced persian tomato sauce, sumac&fennel spiced ground pork, leeks, & mozzarella.
the spread.
cipollini & roasted leek gratin with gruyere crust & chunky bread.
the chowder.
finnan haddie with fennel, potato, herbs, & caramelized fennel with side salad & chunky bread.
the wings.
bone-in, thai-style with sticky peanut sauce topped with sesame seeds & scallions.
the bar nuts.
half or whole portion.
desserts
chocolate or vanilla ice cream with peanut butter & chocolate sauces.
dulche de leche crème brûlée with cayenne.
baklava with spun sugar galaxy.