The Cottage

Crispy golden-brown fresh Maine crab cakes served with a vibrant citrus herb remoulade.

Creamy burrata paired with fresh seasonal figs, aged balsamic reduction, and artisanal grilled sourdough.

Velvety soup of locally foraged wild mushrooms finished with white truffle oil and herb croutons.

Crispy-skinned wild salmon served over truffle-infused potato puree and tender baby asparagus.

Tender 12-hour red wine braised beef short ribs served atop creamy parmesan polenta.

Half organic chicken seasoned with herbs de Provence, served with rosemary roasted potatoes and root vegetables.

Creamy arborio rice cooked with sautéed portobello mushrooms, aged parmesan reggiano, and rich truffle butter.

Slow-cooked pork belly with New England maple glaze, parsnip puree, and hard cider reduction.

Tender lamb chops marinated in fresh mint and confit garlic, served with garden vegetable couscous.

Refreshing blend of artisanal gin, elderflower liqueur, fresh ruby red grapefruit juice, and pink tonic.

House-made lemonade infused with organic lavender syrup and hand-picked garden mint leaves.

Rotating selection of exceptional red wine from independent winemakers in Oregon or California.