Red Sky

Fresh pea and carrot with mint and ginger, crème fraîche garnish

Crispy polenta with sautéed baby kale, shiitake and crimini mushrooms, finished with a balsamic reduction and Parmigiano-Reggiano

Salmon smoked over apple wood, with goat and cream cheese spread, red onion and capers, with house-made sesame wheat crackers

Acadia Mussels steamed in white wine and Dijon, with fresh fennel, garlic and shallot

House-made duck and pork sausage with a pear, rhubarb and raspberry chutney

Clothbound aged Vermont cheddar, Vontrapp Family Mt. Alice brie-style cheese, hot sopressata, salumi finoccione, cornichons, Kalamata olives red onion jam, Bosc pear, and almonds. Served with house crackers

Beech Hill mixed greens and radishes, with cucumber and a balsamic vinaigrette

NY sirloin over Beech Hill lettuce with asparagus and a roasted cherry tomato and garlic dressing

Aged prime beef with sharp Vermont cheddar, roasted red pepper ketchup, house-made spicy mayonnaise and red wine caramelized onions on a brioche bun with cottage fries

Fresh cod cake with house made tartar on the side, lettuce and tomato and cottage fries

with garlic, parmesan and breadcrumbs

The meat of a whole lobster sautéed with sherry, and served over a mushroom risotto with asparagus

Baked in parchment with tomato, artichoke hearts and sautéed onion

Acorn fed Iberico pork, slow braised and finished on the grill with a maple glaze

Pan roasted, with a port demi-glace and an apple and rhubarb chutney

With roasted potatoes and cranberry sauce

10 oz. with house rub and Highlawn blue cheese compound butter and red wine caramelized onions

Cherry tomatoes, mushrooms and asparagus tossed in a light shallot cream, finished with parmesan