Sample Menu: France Inspired
First Course
Asparagus with Hollandaise, shaved Parmesan, Crispy Prosciutto
​
best served with Champagne
Third Course
Duck Confit with Pomme Dauphine, Thyme and Black Garlic Jus and Chives
​
best served with Pinot Noir
Second Course
Lobster Thermidor: Lobster broiled in shell with Shallot, Mushrooms, Sherry Cream Sauce and Parmesan
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best served with Pouilly Fuisse
Dessert and
Last Bite
Tarte Tatin: Caramel Apple Flaky Pastry with Whip and Mint
​
best served with Sauternes
or Calvados
​
Earl Grey & Lavender Macaron
Sample Menu: Italy Inspired
First Course
Caprese Panzanella: balsamic roasted campari tomatoes, burrata, basil, foccacia crostini
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best served with Prosecco
Third Course
Bistecca Fiorentina: Florence style Steak with parmesan crumb baked artichoke and thyme shallot jus
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best served with Chianti
Second Course
Nasturtium pasta with Maine crab, parsley, lemon, shallot and white wine pan sauce
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best served with Sauvignon Blanc
Dessert and
Last Bite
Affogato: espresso drowned pistachio gelato with chocolate biscotti
​
best served with Disaronno
​​
Florentine cookie
Sample Menu: Thai Inspired
First Course
Fresh Spring Rolls: shrimp, carrot, avocado, shaved cabbage, mint, cilantro, scallions, rice noodles and rice wrapper with peanut sauce
​
best served with Chenin Blanc
Third Course
Panang Curry Sauce, chicken thigh, peppers, onions, rice, and fried enoki mushrooms
​
​best served with Gamay
Second Course
Yum Nua: Rare Steak, greens, cucumber, tomato, nuoc cham dressing, crispy shallot, puffed rice
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best served with Gewurztraminer
Dessert and
Last Bite
Fried bananas, thai tea ice cream, dulce de leche drizzle
​
best served with Sherry
or Cognac
​​
Black sesame cookie
Sample Menu:
Cocktail Inspired
Better with Butter
Brown Butter washed Bourbon, Simple, Bitters, Orange Twist
Tingling Passionita
Szechuan infused Tequila, Passionfruit, Triple Sec, Lime, Simple, Tajin Rim
(clarified milk punch)
Light Alpine
Rum, Pineapple, Braulio, Lime, Simple, Rose Water, Bitters
Aphrodites Kiss
Gin, Creme de Violette, Lemon, Agave, Lavender Bitters, Lemon Twist
Ready to plan your own event?
Let us know how we can help.
Our Team.
Chef Lexy: "I started cooking when I was five, I loved watching mom and dad in the kitchen. I had a weekly night where (with Dads help) I'd make dinner for the family, usually "Lexy Soup" in the beginning. It started with a row in the garden to grow things for dinner, I'd bring in whatever felt right and see how it went together. From a young age my mother instilled in me a will to travel, throughout my life I've taken every opportunity to go somewhere new and experience different cuisines and ways of life. Professionally I've been in this industry since 2007, starting at In Good Company and Rustica in Rockland, Maine. In 2009 I went to the New England Culinary Institute in Montpelier, VT also working in Stowe, VT during my time there. While in school I had amazing internship opportunities at The Federal in Agawam, MA and the St. Julien Hotel in Boulder, CO. After achieving my Associates in Culinary Arts I also received a Bachelors in Hospitality Management. From there I worked and honed my skills at Buddha Sushi in St. Thomas U.S.V.I., the Tavern at the Haraseeket Inn in Freeport, ME, and a slew of Portland, ME restaurants including Walters, Fore Street, the Westin Hotel, Yosaku, and the Corner Room where I first moved to the front of house bartending and serving for guests. Something important to me was to learn every position in a restaurant before opening my own but I also fell in love with the art of wine and cocktail offerings. In 2017 I moved to Brunswick, ME and worked at Tao Yuan. And finally I made it back home to Midcoast Maine in 2023 (only because of a boy). Now I'm at Primo in Rockland, ME serving and bartending. I've filled my winters at the Rockport Harbor Hotel as breakfast chef and Franny's in Camden, ME serving and bartending. Last summer season I was a bi-weekly guest Chef at Cellardoor Winery in Lincolnville, ME for food and wine pairing events offering a variety of cuisines paired with their wine. I'm excited to work in this area again bringing my variety of skills to you."