| Salad of Autumn Greens |
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With a bayley hazen blue cheese terrine, grapes, caramelized walnuts and lavender vinaigrette. |
| Roast Butternut Squash Soup |
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With crispy maine shrimp dumplings, prosciutto ham and autumn pears. |
| Tian of Local Crab on a Pineapple Carpaccio |
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With vanilla vinaigrette, curried creme fraiche and pineapple caviar. |
| Lobster Spring Roll |
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With carrot, daikon radish and snow pea in a thai inspired spicy sweet sauce. |
| Pan Seared Quail Breast |
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Drum stick and foie gras with a plum compote and macadamia nut butter. |
| Braised Oxtail Ravioli |
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With confit swiss chard, saffron mayonnaise and forestier mushrooms. |
| Maine Oyster Trio |
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Fried on leek cream, poached with crispy apple chips and classic cucumber champagne gelee |
| Pan Seared Day Boat Scallops |
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On butternut squash puree, hazelnut, sherry vinegar sauce and a poached scallop mousse. |
| Cabernet Sauvignon Sorbet |
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| Lemon Sorbet |
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| Smoked Potato Foam |
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| Carrot Ginger Soup with Candied Pine Nuts |
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| Leek and Potato Soup with Bacon |
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| Kennebunkport Lobster Bisque |
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| Wild Mushroom Crusted Halibut Filet |
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Lightly smoked potato puree, baby beets and a fennel vermouth sauce. |
| Pan Seared Local Salmon Filet on Lentils |
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Jerusalem artichoke puree, braised greens and whole grain mustard sauce. |
| Spiced Honey Glazed North Atlantic Monkfish Loin |
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On spaghetti squash carrot puree and bacon with a pinot noir matelote sauce. |
| Steamed Maine Lobster Nestled |
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On a bed of homemade fettuccine with carrot, ginger, snow peas and a cognac coral butter sauce. |
| Sauteed Free Range Venison Medallions |
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On a sweet potato gratin, autumn greens and pomegranate-walnut sauce. |
| Pan Roast Pheasant Breast on Delicata Squash Risotto |
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White asparagus and cinnamon scented pheasant sauce. |
| Roasted Walnut and Radicchio Ravioli |
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On a tomato ragout, vegetable medley and sweet pepper froth. |
| Grilled Beef Tenderloin |
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With braised short rib, foie gras, roasted vegetables and cabernet sauvignon sauce. |
| Earl Grey Organic |
$5.00 |
A regal blend of the finest golden tip, organic black tea leaves infused with rich first-pressed bergamot oil. |
| Earl Grey Decaffeinated |
$5.00 |
High-grown ceylon and china black teas are combined with the smokey orange notes of bergamot fruit. |
| Lychee |
$5.00 |
China black tea scented with succulent lychee fruit, yields a slightly sweet, nutty character. |
| Orange Jasmine |
$5.00 |
Teeming with notes of orange, bergamot, jasmine and vanilla. |
| Pear Caramel |
$5.00 |
Washington state pears blended with ceylon and china black and sweet caramel. |
| Vanilla Bean |
$5.00 |
Madagascar vanilla beans and caramel blended with ceylon and china black teas. |
| Wild Blackberries |
$5.00 |
China black tea blended with wild blackberries. |
| Chamomile Citron |
$5.00 |
Finest egyptian chamomile blended with sweetly subtle citrus slices. |
| African Amber |
$5.00 |
African rooibos leaves with lush fruity notes |
| Ginger Twist |
$5.00 |
Lemongrass, tropical fruits and mint, with a touch of ginger and ginseng. |
| Verbena Mint Organic |
$5.00 |
Soft citrus notes of verbena leaves balanced with a beautiful hint of mint. |
| Mint Melange |
$5.00 |
Peppermint and spearmint mingled together. |
| Chamomile |
$5.00 |
Finest grade egyptian chamomile produces a mildly sweet infusion. |
| Honeybush Organic |
$5.00 |
Antioxidant rich, calming, sweet, certified organic from south africa. |
| Rooibos Organic |
$5.00 |
Laden with antioxidants, caffeine free and certified organic from south africa. |
| Wild Blossoms and Berries |
$5.00 |
Blackberry and black currant infused with lemongrass, hibiscus, chamomile, mint, licorice root and spice. |
| Green Tea Passion |
$5.00 |
China green tea leaves infused with sweet tropical fruits. |
| Marrakesh Mint |
$5.00 |
China gunpowder blended with refreshing peppermint. |
| Silver Jasmine |
$5.00 |
Picked only two days a year and tossed with jasmine flowers. |
| English Breakfast Organic |
$5.00 |
Rich and malty, an awakening blend of organic black tea leaves. |
| Kyoto Rice |
$5.00 |
Classic japanese genmaicha, green tea leaves blended with popped and roasted rice. |
| American Breakfast |
$5.00 |
Premium blend of black tea leaves from ceylong, darjeeling and assam. |
