sprouts, toasted cashews, rice vermicelli, organic greens, carrots, cucumbers, Southeast Asian herbs, sweet and spicy mint vinaigrette (V,GF)

Iceberg, local bacon, Stilton cheese, pickled local golden beets and Tropea onions, butter croutons, blue cheese dressing.

crunchy rice battered cauliflower, spicy Korean chili sauce, cilantro (V,GF) ***Trace Gluten***

crisp potato pave topped with melted cheddar curd, house made veal demi glace, scallions (GF)

Lime leaf, gochugaru chili, Substance ale cream, herbs, grilled house sourdough baguette.

Six oysters dressed Flux style with house ponzu, scallion, black tobiko and/or Gochujang cocktail sauce.

Tempura fried white fish, potato pave, lemon chili aioli, preserv4d lemon slaw, scallion, sea salt. (GF)

Tropea onion, carrots, shiitake mushrooms, scallions, tamago, spicy Sichuan chili sauce (V,GF) add kimchi +3

Grilled NY strip, house fries, demi-glace, spinach, roasted garlic-horseradish aioli (GF)

koji-buttermilk fried chicken, cheddar, sauerkraut, red onions, shredded lettuce, remoulade, house Hokkaido milk bun

Riverwind Farm grass fed beef, sauerkraut, Swiss cheese, caramelized onions, remoulade, house Hokkaido milk bun

Local rabbit, pistachio, currants and seasonings - served with an assortment of house pickles, spicy beer mustard, and sourdough toast.

Olive wood cold smoked salmon, char cured Hamachi, pickled mussels, butter toast, whipped citrus dill cream cheese, marigold.

House cured pork belly, garlic scapes, pea tendrils, local duck egg grana padano cheese sauce, scape chip, herbs.

Meringue, Chantilly cream, oranges, and Maine strawberries.

Local strawberries, whipped cream, pistachio crumble, basil.

vanilla bean cheesecake with candied pecan crust, drizzled with chocolate ganache and dolce de leche (GF) (V)

Chocolate mousse, dark chocolate almond biscotti crumb, cherry compote, chantilly.

hand cut, twice fried, golden delicious fries

Velvety aged cheddar cheese sauce, cavatappi pasta, spiced breadcrumbs.

Perpachini juice, olive juice,vodka, dash of dry vermouth.

House made sour mix, Hornitos silver tequila, and Triple Sec. Available flavors are traditional, coconut, raspberry, and candied hot pepper.

Jammy red fruit flavors fortified with brandy and citrus.

Casamigos artisanal mezcal from Oaxaca, fresh squeezed lime juice, Maine maple syrup, tamarind lime bitters.

Allagash White features a refreshing balance of citrus and spice. Wheat, coriander, and Curaçao orange peel round out the flavor of this pale straw-colored, hazy beer.

Norumbega Classic Hard Cider is our flagship cider. It is a combination of dessert, culinary, and cider fruit, yeast, and time. While the blend of apples will change from year to year, the overall approach is the same: a crisp, dry, traditional cider, slightly carbonated and very refreshing.

This nigori (lightly filtered) saké has aromas of fresh chestnuts and almonds. Soft and smooth, it boasts lovely hints of yellow apples and freshly baked bread.

This Junmai Taru, which is cedar-kept sake from "Ace Brewery" is a terrific example of how sake used to taste way back in the day of all cedar casks. The nose is a blend of Japanese cedar and apple blossoms with a faint hint of tropical citrus.

This junmai sake is dry and clean with a subtle, ricey flavor.

Established in 1864 from Aichi-Prefecture. Flavorful, light and smooth, this sake offers fruity aromas of cantaloupe and green apple with a touch of minerality. Well-balanced with a clean, refreshing impression.

Wakatake or "Demon Slayer" is slightly sweet, with notes that include melon, green apple, daphne, and marshmallow. The use of Shizuoka yeast strain HD-1 is noteworthy as it provides high-key aromatics and the aforementioned silky texture.

This sake is fermented to its extreme limits in a very traditional method. Extremely dry, full-bodied, concentrated flavor, and a relatively high acidity.

Venezie, Italy 12% abv Bouquet of fresh fruit and flowers open into golden apple, pear, citrus, and dandelion. Crisp, dry, and refreshing.

Bordeaux, France 12% abv Classic Bordeaux white, 60% Sauvignon blanc and 40% Semillon. Gentle green, crisp, and light flavors of white honeysuckle, fresh straw, grapefruit, with herbaceous notes, framed with a pleasant minerality.

Rhone, France 15% abv 80% Grenache, 10% Syrah, 5% each Mourvèdre and Cinsault. Black fruit and iron with firm tannins. Mocha, roasted fruit, red raspberry, chocolate. Rich, full bodied, unfiltered wine with grand depth of character.

Asti, Italy 5.5% abv Moscato Bianco grapes from the northwest of Italy in the Piedmont region fermented into a lightly sweet sparkling wine with modest acidity. Peaches, apricots, and sweet fruit balanced by refreshing minerality.

Prosecco, Italy 11% abv A crisp extra dry Prosecco from northeast Italy. This makes for a great aperitif and a great compliment to light courses, seafood, and poultry.

a blend of red grape Bobal (90%) and white grape Albilla (10%). The grapes are directly pressed in stainless steel and aged in French oak barrels for six months. Unfined and unfiltered, the result is a wine with mineral elegance and freshness, with a beautiful creamy texture, a light bouquet of orange, clementine, strawberry and peach.

Burgundy, France 13.5% abv Aromas of undergrowth and red fruits. Blackcurrant, morello cherry, licorice, and silky tannins.

Marlborough, New Zealand 13% abv A single vineyard certified organic wine. Cantaloupe, Cape gooseberry, herbs, and crushed meadow grass. Finish is long with linear acidity and minerality.

Montepulciano, Italy 13.5% abv Intense bouquet of violet, berries, and vanilla. Light notes of fruit, berries, and oak. Lingering finish. Aged in oak barrels for at least 2 years before aging in the bottle for at least one more year before release.

Lisboa, Portugal 12.5% abv 34% Touriga Nacional, 33% Touriga Franca, 33% Tinta Roriz red blend from southern Portugal. Cherry, raspberry, vanilla, and oak with a medium to short smooth finish.

Sicily, Italy 13% abv Aromas of violet and red fruits. The palate reveals strawberries, cola spice, chocolate, and earthy notes.

Piedmonte, Italy 14% abv From northern Italy’s clay-like terroir, this Nebbiolo is bold, tannic, dry, and acidic. Dried red fruits, rose, cherry, fig, leather, and earthy flavors.

Aperol liqueur, Prosecco, soda water, orange slice

Perpachini juice, olive juice,vodka, dash of dry vermouth.

Casamigos artisanal mezcal from Oaxaca, fresh squeezed lime juice, Maine maple syrup, tamarind lime bitters.

House made sour mix, Hornitos silver tequila, and Triple Sec. Available flavors are traditional, coconut, raspberry, and candied hot pepper.

Jammy red fruit flavors fortified with brandy and citrus.

This nigori (lightly filtered) saké has aromas of fresh chestnuts and almonds. Soft and smooth, it boasts lovely hints of yellow apples and freshly baked bread.

This Junmai Taru, which is cedar-kept sake from "Ace Brewery" is a terrific example of how sake used to taste way back in the day of all cedar casks. The nose is a blend of Japanese cedar and apple blossoms with a faint hint of tropical citrus.

This junmai sake is dry and clean with a subtle, ricey flavor.

This sake is fermented to its extreme limits in a very traditional method. Extremely dry, full-bodied, concentrated flavor, and a relatively high acidity.

Established in 1864 from Aichi-Prefecture. Flavorful, light and smooth, this sake offers fruity aromas of cantaloupe and green apple with a touch of minerality. Well-balanced with a clean, refreshing impression.

Wakatake or "Demon Slayer" is slightly sweet, with notes that include melon, green apple, daphne, and marshmallow. The use of Shizuoka yeast strain HD-1 is noteworthy as it provides high-key aromatics and the aforementioned silky texture.