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The Blue Honeybee Blueberry infused vodka, local mead, lime juice, soda, garnished with orange marinated blueberries Hopped Gin Cocktail Garden hop infused gin, elderflower liquor, lemon juice, house made rhubarb bitters, prosecco

Hors D'Oeuvres
Chef Patricia Yeo Lobster spring rolls

Chef Debbie Gold Shaved trotter, lemon confit and olive oil crisp Chef Sue Torres Grilled corn on the cob, chipotle aioli, and queso cotija and Coconut habenero lobster sope, avocado, cured red onions

DINNER First Course Chef Mark Gaier, Chef Clark Frasier and Chef Lee Frank Maine lobster in papillote with garden vegetables, crispy noodles, red curry and, lobster with noodle pillow and fresh green curry

Second Course Chef Debbie Gold Beets, yogurt, cranberry, squash gelee, vadouvan

Third Course Chef Patricia Yeo Pan roasted steelhead trout, squash noodles, preserved lemon vinaigrette

Fourth Course Chef Takashi Yaghashi Seared Maine scallops, with soba gnocchi, trumpet royale mushrooms, and celery root foam

Fifth Course Chef Sue Torres Duck confit, sweet plantain and goat cheese gordita, pipian, tomato coulis

Sixth Course Chef Jim Dodge Baked local apples, brioche croutons, eccles cake, lemon-rum curd and Maine Jersey cream