Roasted Beets, Pine nuts, Local Goat Cheese
and Blood Orange Vinaigrette

with Maine Blue Cheese Dressing

Served with Wilted Spinach and Horseradish Cream

with Red Onion Jam and Sherry Crème Fraiche

with Smoked Tomato Coulis and Cilantro

on Vine Ripe Tomato and Basil Sauces

with Spiced Apple Puree, Toasted Macadamia Nuts
and Pink Grapefruit Reduction

with Arugula Salad and Maine Wild Blueberry Compote

with Black Truffle Honey, Roasted Garden Potatoes
and Vegetables

with Herb Aroostook County Potato Gnocchi,
Grilled Asparagus and Rosemary Sauce

with a Bourbon, Vine Ripened Tomato and Basil Sauce

with Parsnip and Potato Puree, Forest Mushrooms,
Spring Vegetables and a Merlot Reduction

with Fiddlehead Ferns and a Lobster Cognac Coral Butter Sauce

with Whipped Potatoes, Sautéed Spinach, Shiitake Mushrooms
and Balsamic Reduction

with a White Bean Ragout, Swiss Chard
and Macintosh Apple Sauce

with House Made Breads and Biscuits

with Fresh Raspberries and Chambord Custard Cream

with Orange Caramel Sauce

and Lemon Sorbet

Fresh Raspberries, Raspberry Coulis and Chantilly Cream

with Local Strawberries