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 ________________________________ 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 .