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Late Summer Tasting Menu A M U S E F I R S T beet . horseradish . westfield farm capri . apple & daikon slaw Blanc de Blancs, Westport Rivers, 1999, Mass S E C O N D foraged matsutake mushrooms . scallion . fall aromas Chardonnay, Alois Lageder, 2006, Italy T H I R D caramelized cauliflower . braised pistachios . fried capers Chiaretto Garda Classico, Turina, 2006, Lombardy F O U R T H acorn squash . early fall fruits . tempura orange rind . savory grapenut pudding Pinot Noir, Girardin~Emotion de Terroirs,2005, France S W E E T vanilla crème fraîche . pedro ximenez prunes . peanut butter Maury, Mas Amiel, 10 year old We please ask that the entire table par-take in the tasting menu. FIXED PRICE 5 Course Summer Tasting 75. Wine pairing 30. September 4, 2008 18% gratuity will be added to parties of six or more. The Department of Public Health advises that eating raw or under cooked meats, seafood and eggs poses a health risk. LOCAL PURVEYORS Fresh Fish Provided By Browne Trading Company, Portland, Maine & Harbor Fish Market, Portland, Maine Meat& Poultry: Wolfe's Neck Farm, Freeport, Maine Sunset Acres Farm, Brooksville, Maine Fresh & Edible Flowers Provided By: b o t a n i c o, i n c. Foraged Mushrooms & Wild Vegetables: Rick Tibbett's, Scarborough, Maine Organic Produce: Skylandia Farm, Aroostook County, Maine Raisin Rock Farm, Dover-Foxcroft, Maine Portland Greengrocer, Portland, Maine Dairy & Artisan Cheese: Smiling Hills, Westbrook, Maine The Rogers Collection, Portland, Maine Provisions International, Vermont Smedberg's Spring Farm, Oxford, Maine Seeds: Johnny's Selected Seeds, Winslow, Maine Fresh Bread: Standard Baking Company, Portland, Maine M.O.F.G.A. Member (Maine Organic Farmers & Gardeners Association) |
