Sherry caramelized and crispy fried onions, porcini broth, with cashew foam.

Butter poached lobster, house-smoked bacon, roasted potatoes, and sherry bechamel.

Bar harbor blondes, lightly breaded and fried with julienned jicama and apple, tossed with warm fennel vinaigrette, bibb lettuce, and Gorgonzola cheese.

Crunchy kale leaves tossed with slivered almonds, dried cranberries, roasted beets, and candied delicata squash, dressed with balsamic vinaigrette, smoked chili oil, and cider caviar.

Fried rabbit tenders with cheddar waffle, bourbon bacon jam, apple syrup, and whipped goat cheese.

House-made roasted garlic hummus with bell peppers, baby carrots, and flatbread crisps.

Jonah crab mixed with fresh parsley, basil, and dijon mustard. Served with Meyer lemon aioli and candied citrus.

Topped with candied bacon and served with greens, jalapeno jam, and honey yogurt dressing.

Red wine and herb marinated, topped with mushrooms, served with celery root puree, honey-dijon carrots, and buerre rouge.

Cabbage, apples, parsnips, and lentils in cider reduction broth with watercress, pistachios, and shaved brussel sprouts.

Ground lamb, harissa, carrot tzatziki, tomato and feta on a saffrom semolina bun, Served with spiced sweet potato dauphinois.

Cider glazed scallops served over butternut squash risotto with roasted beets and fall vegetable relish.

Panko and dijon crusted, served with balsamic glazed parsnips, broccolini gratin, and rosemary demiglace.

Crisp tofu served over creamy polenta with creole sauce, roasted tomatoes, swiss chard, and pan-fried artichokes.

Ground beef short rib and lamb slow-braised in tomatoes and herbs. Tossed with pappardelle and fresh Parmesan with pasta crisp.

Small to medium size shell with a strikingly consistent shape, and cup depth. Salinity is pronounced the density exceptional. The flavor is briny and meaty with rich umami. The liquor has a bracing salinity and there is a desired tightness and firmness to the flesh. The body, which is not especially sweet, fills the shell completely. Distinctive and unique, with flavors of bladderwort. - Chef Evan Mallet, The Black Trumpet

Poached in white wine with a brown sugar crumble and house-made calvados spiced ricotta.

With a dark chocolate shell and chocolate swirl whipped cream.

housemade pecan ice cream with maple highlights.

Choice of green, black, and lemon chamomile and mint.