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Group Menu 2 ||||

Four-Course menu, $59 per person


SOUPS & SALADS, APPETIZERS ||||

Soup of the Day

House Salad - Mixed greens, housemade smoked cheese, spiced sunflower seeds, grilled and pickled carrots, chili/ maple dressing

Pan seared Crab Cakes - Lump crab in a light cake with Old Bay cream, and corn textures

Spring Rolls - Mushroom spring rolls, with a black garlic aioli and soy sauce powder

 

ENTREES ||||

Fish of the Day - The chef's selection of fresh fish sustainably harvested and creatively prepared      

Filet Mignon - A grilled all natural beef tenderloin with local "Easter egg" potatoes roasted in yeast and caramelized whey, a beef demi-glace paste, local ramps, then topped with a warm chimichurri

Chicken Tamale - Tamale stuffed with smoked chicken and our red mole, served with house made smoked cheese, spring greens, charred onion bouillonand pickled onions

Vegetarian Option - Spring dug root vegetables - Salt and hay baked local red beets, carrot and ancho chile purée, whole parsnip cooked in rice stock and roasted demi-glace, garnished with pickles and chips

Lobster Moqueca - Coconut poached white fish and lobster, in a smooth tomato and coconut broth, white rice cooked with toasted nori and fish stock, grilled pineapple and black cassava crackers


DESSERTS ||||

Flourless Chocolate Cake (gf) -A flourless chocolate cake with a spicey blueberry sauce, walnut brittle, and topped with whipped cream

Tres Leches - An angel food cake soaked in three types of milk with a hint of coconut, served with a dulce de leche sauce and toasted coconut

Seasonal Ice Cream and Sorbet - Made by Mount Desert Ice Cream Co.

PASSED APPETIZER OPTION/COCKTAIL HOUR AVAILABLE||||