Starters/Snacks

 

Mussel Frites – garlic, white wine, mustard   10

 

Paul’s Greens Salad – pickles, crispy onions & sherry vinaigrette    9 

 

Sunset Organic’s Salad – crispy poached farm egg, caesar dressing, shaved pecorino   11

 

Spring Rolls  – chicken confit, sesame, orange aioli   10

 

Mac & Cheese – roasted tomatoes, truffle oil   10

 

Calamari –  house pickles, spicy red sauce   11

 

Oyster – ½ dozen on the half, house cocktail, lemon   18

 

Spicy Tofu – 7

 

Cassoulet – pork belly, pheasant, root vegetables, local beans, demi glace   13

 

Housemade Brats – stewed beans & greens   8

 

\Handmade Pasta

 

Gnocchi  Pomodoro – parmesan, basil   16

 

Cavatelli – pork aigre doux, goat cheese, tomato ragu, spinach   26

 

Tagliatelle -  lobster fra diavolo   29

 

Entrees

 

Lobster Carbonara – egg, cream, pancetta, spaghetti    26

 

Statler Chicken – roasted butternut squash risotto, winter veg, sage brown butter    23

 

Vegan Noodle Bowl –  Maine sugar kelp, dashi broth, tofu, winter vegetables, chilis   18

 

Pineland Farm Steak Frites –14 oz ribeye, sage brown butter, bone marrow, ff   31

 

Fish & Chips – lemon, house tartar   14

 

Cod – curried vegetables, potatoes, spinach, pickled mustard seeds   26

 

Lobster Roll – house mayo, greens, ff   18

 

Burger – aged cheddar, LTM, ff   10

 

Fish Stew – lobster, cod,calamari, mussels, chorizo, spicy tomato broth   29

 

 

Menu for February 25, 2012

See our Chalkboard for the list of local farms & ingredients

 

Save the Date….Maine Beer Company Dinner-March 1