"I'd rather regret the risks that didn't work out than the chances I didn't take at all.” – Simone Biles
Weekend Menus
Meals will include dinner on Thursday; breakfast, lunch and dinner on Friday and Saturday; and breakfast and portable lunch on Sunday.
Please see below as menus are finalized.
Thursday Dinner
STARTER
Mini Tartine
orchard compote, chevre, honey
OystHERS Raw Bar by Sadia
Tequila mignonette, spiced cocktail sauce
SMALL PLATE
Emerald Kale Salad
lemon-parmesan dressing, soft egg, parmesan crisp
ENTREE
Tender Hen Braised in Wine
butter potatoes, garden herbs, jus
SOMETHING SWEET
Velvet Chocolate Mousse
midnight espresso, sweet cream, cinnamon
Coffee & Tea Service
Friday Lunch
Smoked Salmon Nicoise
or
Herbed Chicken Salad with cucumber & carrot slices
Crudites & Botanical Yogurt
Refreshing Gazpacho Shooter
Spindrift Seltzers
Saturday, Chef Tasting Supper
Wine Tasting Bites
Harvest Pickle Board
sharp cheddar, triple creme
Blue Cheese Crostini
fig jam
COURSE No. 1
Tomato & Burrata
olive oil, barrel-aged balsamic, alleppo, basil
COURSE No. 2
Endive Cup
beet, citrus, sea salt
COURSE No. 3
Casco Bay Catch
fresh Maine white fish, crisp garden vegetables, lemon-caper aioli
- Meal Interlude with special pour of wine -
COURSE No. 4
Roasted Maine Potatoes
lobster tail, caviar, rosemary oil
COURSE No. 5
New York Steak
flame-licked harvest vegetables, chimichurri
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COURSE No. 6
Half Lemon Tartlet
berries, crimson coulis
Coffee & Tea Service