|Saturday, June 6th, 1-3pm||Open|
|Sunday, June 7th, 1-3pm||Open|
Spring in Maine is a pretty big deal. Hopefully the snow is gone and our gardens are beginning to produce some Spring bounty. I will take advantage of this local produce and have created a menu that reflects the season.
Menu: Seared Sea Scallops with Spring Pea Cream and Smoked Salmon, Baby Spring Greens with a Strawberry-Chive Dressing and Radishes, Grilled Salmon Niçoise with Fiddlehead Ferns and Spring Asparagus, Spring Rhubarb Crème Brûlée with a Lemon Madeleine