Executive Chefs – Chris Long & Shelby Stevens Wine Director – Micah Wells Maître ´D – Sven Smits
Menu Prix Fixe 79 - Wine Pairing 61
One
Melon Speck Arugula Charcoal Tuna Cucumber Buttermilk Nasturtium Lobster Creme Fraiche Strawberries Smoke Pork Belly Ancho Red Pepper Avocado Summer Beans Sunflower Black Garlic Quail Egg
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Two
Rib Eye Brisket Peaches Sorrel Swordfish Ham Hock Citrus String Beans Salmon Little Gem Anchovy Cured Yolk Goat Cheese Tortellini Zucchini Pine Nut Caper Berry Lobster Dashi Broccolini Dumpling ______
Three
Strawberries Coconut Kaffir Lime Alyssum Tarragon Blackberry Lemon Ginger Dark Chocolate Raspberry Italian Meringue Cocoa Nibs Shiso Panna Cotta Melon Yuzu Cucumber Cashew Local & International Cheese Almond Seasonal Preserved Jam
Lobster Tasting Menu Natalie’s signature tasting menu highlights the bounty of Maine and the freshness of the season. - Menu 109 Wine pairing to accompany 76 - Lobster Melon Almond Heart of Palm
Miso Lobster Turnip Soy Lobster Bisque Ham Hock Fresno Red Pepper
Lobster Corn Merguez Fingerling Potato
Choice of Dessert
Menu Saisonnier - Menu 102 Wine pairing to accompany 89 - Wild Oyster Caviar Nasturtium Maine Crab Garganelli Seaweed Pork Belly Shiso
Foie Gras Arugula Peach Turnip
Rib Eye Black Garlic Tortilla Zucchini
Parmigiano Reggiano Pine Nut Basil Lemon Sourdough
Cocoa Blueberry Lemon
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions