Join us for Happy Hour on our last week of Summer 2023 from 4-6 for specials on small plates and drinks!

Join us for Happy Hour on our last week of Summer 2023 from 4-6 for specials on small plates and drinks!

Join us for Happy Hour on our last week of Summer 2023 from 4-6 for specials on small plates and drinks!

Our Fall Specialty Dining Series continues on Saturday, September 9 with a fun happy hour Oyster Feed from 4-6pm. Chef Lauren will fly fresh oysters from each coast to enjoy by the dozen or half-dozen. Oysters will be on sale by the half-dozen from September 1-8 in advance of the event, so don’t wait to reserve your spot!

East Coast:

• Moondancer Oyster - Moondancer Oysters are grown in the renowned Damariscotta River by Mook Sea Farm. Mook Sea Farm has been perfecting the science of growing oysters on the Damariscotta since 1985. The Moondancers are Mook Sea Farm's flagship Maine oyster. The oysters grown in the Damariscotta River are among some of the finest in the world.

  • FLAVOR PROFILE: These oysters start with a big briny kiss and finish with a sweet glow.

  • ORIGIN: Damariscotta River, ME

• Pink Moon Oyster - Pink Moon Oysters will seduce any oyster eater. They are a culinary favorite because of their glistening shells, balanced flavor, and beautifully consistent shapes. For a full flavor experience, enjoy these oysters with a nice sparkling rosé.

  • FLAVOR PROFILE: A perfect balance of salt, creaminess, and a pleasant mineral finish.

  • ORIGIN: New London, PEI

West Coast:

• Dabob Bay Oyster - For those who like a nice and briny West Coast oyster, this is a good one. Dabob Bay Oysters are grown on the shores of Dabob Bay, which extends off of the northern end of Hood Canal in Washington State. You can expect to taste the ocean freshness and a sweet after taste when eating this wonderful oyster.

  • FLAVOR PROFILE: Crisp and briny with a fresh and sweet melon finish.

  • ORIGIN: Dabob Bay, WA

• Miyagi Oyster - Miyagi Oysters have been cultured for over 300 years in Japan before reaching the Washington coast. Their name comes from Japan's Miyagi Prefecture, which produces over 23% of the country's oysters. The "Miyagi Oyster" name is now synonymous to most Pacific oysters, but these are raised at the foot of the Olympic Mountain range along the shores of Washington's southern Puget Sound. They have beautiful fluted shells, sizable meats, and a lovely savory finish.

  • FLAVOR PROFILE: Savory brine with a tangy, cucumber finish.

  • ORIGIN: Hood Canal, WA

Our Fall Specialty Dining Series kicks off Tuesday, August 29 with our annual Harvest Dinner, celebrating our local farmers and the flavors of their bountiful harvest. Chef Lauren Forsch joins with local producers to feature unique and surprising dishes, intended to surprise and delight our guests. Five Courses + Wine Pairings. Tickets on sale now, so don’t wait to reserve your seat!

Not sure of the difference between Classic and Contemporary Gin? Looking to understand the basics, or gain a little more knowledge of the spirit? Never been a fan because of the ‘pine tree’ taste? Join us for a Gin happy hour as we sip and chat about the spirit, taste some delicious food, and find a new favorite cocktail. Tickets sold in advance for attendees, so purchase yours here now!