The Menu
Exceptional Food, Authentic Maine Hospitality
A single seasonal menu, composed by what nature inspires
Our Approach
No menu card. No shortcuts.
The menu is written the week of, shaped entirely by what arrives from the water and what the farms and gardens around Georgetown are offering at their peak. Guests are invited relax and enjoy the evening, trusting that what arrives at the table will be the finest version of this particular place, on this particular night.
Current Menu
Summer, 2026
Menus change weekly. The following reflects a recent evening at the table.
To Begin
Harmon's Harbor oysters on the half shell (Eros Oysters)
Served with a pickled strawberry mignonette and shaved lemon ice
First Course
Chilled Mellon Gazpacheo
Heirloom tomatoes and chilled mellon with local peeky-toe crab and drizzled with chive oil
Second Course
Broiled Georges Bank Scallop
Served in chive and chevril butter
Main
Pan Seared Halibut
Accompanied by new herb roasted potatoes and garden fresh green beans
Dessert
Blueberry tart with lavender cream
Wild Maine blueberries in a buttery shell, with a lavender-scented cream and a dusting of powdered sugar.
Where It Comes From
The harbor. The farms. The foragers.
Maine Fisheries
Lobster and Oysters from Georgetown, Scallops from Georges Bank, Fish from the cold waters of Maine
Stonecipher and Goranson Farms and The Tide and Table Garden
Vegetables, herbs, and edible flowers
Bisson Meats and Butchery
Prime beef, chicken, and pork cut to order
Local Foragers
Wild mushrooms, fiddleheads, ramps, and berries gathered from the surrounding woods and fields.
Ready to experience the menu in person?
Seatings are limited and fill quickly. Submit a reservation request and we will be in touch personally.
Request a Seat