CURRENT MENU

Take Out Tuesday-Thursday 4:30-7
Friday & Saturday 4:30-7:30
Call 2pm-7pm
207•935•3442


SPRING TAKE OUT MENU 2020
(scroll down for food items)

COCKTAILS:
Please have ID ready at pick up. Alcohol orders must accompany a food order.  

CARAMELIZED PINEAPPLE MEZCAL MARGARITA 9-
El Buho Mezcal, Caramelized Pineapple Puree, House Fresh Lime Sour,
Chile Salt on the Side.

Arrives chilled.  Pour over ice.

HIGH ROLLER MARGARITA 9-
Cazadores Tequila, Patron Citronage, House Fresh Lime Sour Mix,
Salt on the Side.
Arrives chilled.  Pour over ice.

JAMAICAN SUNSET 9-
Plantation Gold Rum, Rumhaven Coconut, Passion Fruit Liqueur,
Pineapple, Lemonade

12 oz chilled bottle, pop the top & enjoy.

MAINE MAPLE MANHATTAN 11-
Bulleit Bourbon, Blood Orange Bitters, Maine Maple, Griotte Cherries.
Arrives chilled.  Pour over ice or enjoy straight up.  

GINGER YUZU MOJITO 9-
Fresh Ginger Puree, Yuzu, White Rum, Mint, Soda Water, Lime.
Arrives chilled.  Pour over ice.

NATALIE’S FAVORITE COSMO 11-
Grey Goose L’Orange, Grand Marnier, Cranberry, Fresh Lime.
Arrives chilled.  Pour over ice or enjoy straight up.  

BLOODY MARY 9-
Tito’s vodka & our robust, slightly spicy mix.
Garnished w/ pepperoncini pepper, olive & lemon.
Arrives chilled.  Pour over ice.

MIMOSA KITS  15/22
Bottle(s) of Prosecco & Natalie’s Fresh Squeezed Orange Juice.
Enjoy tonight, or plan for tomorrow!

Kit for Two = 2 187ml bottles of Prosecco & a pint of OJ 
Kit for Three-Four = 1 750ml bottle of Prosecco & pint of OJ  

APPETIZERS:

CRISPY CRAB CAKES 13-
Celery Root Salad, Spring Onion Aioli

COAST OF MAINE MUSSELS OR LITTLE NECK CLAMS 13-
Steamed with Chardonnay, Butter, Garlic & Chile Flakes

BIBB LETTUCE SALAD 10-
Crispy Shallots, Roasted Grapes, Cashews, Toasted Sesame Dressing
(vegan)

SPRING MIXED GREENS SALAD 10-
Peas, Asparagus, Prosciutto, Shaved Parmesan,
Preserved Lemon & Horseradish Vinaigrette

CHILLED POTATO LEEK SOUP 8-
Spring Onion & Horseradish Cream

BURGERS, BOWLS & PLATES:

GRILLED CHICKEN COBB SALAD 16-
Marinated Chicken, Avocado, Pineland Farm Cheddar, Tomato, Bacon,
Hard Boiled Egg, Mixed Greens, Lemon Horseradish Vinaigrette

CARAMELIZED ONION & PROSCIUTTO RAVIOLI 19-
Local Fiddleheads, Peas, Asparagus, Pine Nuts, Burrata, Ramp Pesto

PEPPERMINT FIELDS GRASS FED ANGUS BURGER* 14-

House Pickles & Focaccia Bun.
Add Maine Cheddar, Swiss or Blue Cheese,
 Smoked Bacon,
Onion Jam or Roasted Tomatoes $1 each

Burger Sides: House Fries, Sweet Potato Fries or Bibb Lettuce Salad

 VEGAN BEYOND BURGER 14-

House Pickles & Focaccia Bun.
Add Maine Cheddar, Swiss or Blue Cheese, 
Smoked Bacon,
Onion Jam or Roasted Tomatoes $1 each

Burger Sides: House Fries, Sweet Potato Fries or Bibb Lettuce Salad

ASIAN PANKO CRUSTED PORK BOWL  18-
Crispy Sliced Pork Cutlet, Sesame Green Cabbage Salad,
Sweet Chile Udon Noodles,

Quick Pickled Cucumbers, Spicy Kewpie Mayo

MAC N’ CHEESE BOWL 12-
Pineland Farm Cheddar Mornay, Smoked Ham, Parmesan Herb Bread Crumbs

BUDDHA BOWL 18-
Seared Marinated Tofu, Brown Rice & Quinoa, Edamame, 
Charred Asparagus, Steamed Greens, Black Sesame Vinaigrette
(vegan)

TURKEY POT PIE 16-
Slow Braised Turkey Breast, Spring Veggies, Buttermilk Biscuit Crust

HOISIN BRAISED PULLED DUCK 15-

Scallion Pancakes, Asian BBQ, Roasted Grapes

MEDITERRANEAN KOFTA PLATE* 20-
Green Olive & Red Onion Lamb Burger, Fresh Herb Marinated Chick Peas,
Cous Cous Salad, Cucumber, Creamy Feta & Tahini Dressing, Grilled Pita

STEAK FRITES* 23-
Truffle Butter, Smoked Sea Salt Hand Cut Fries

PAN ROASTED RAINBOW TROUT 23-
Parsnip & Potato Rosti, Thyme Roasted Asparagus, Preserved Lemon & Dijon

GRILLED ATLANTIC SWORDFISH 25-
Toasted Farro, Almond & Kale Salad,
Smoked Paprika Roasted Red Peppers, Preserved Lemon & Ramp Chimichurri

SNACKS & SIDES:

STEAMED EDAMAME – Scott’s Smoked Sea Salt 5-
(vegan)

CRISPY CHICK PEAS – Za’atar Spice 4-
(vegan)
SWEET POTATO FRIES – Maple Chipotle Aioli 6-
BEER BATTERED ONIONS RINGS – Green Peppercorn Ranch 7-
HAND CUT FRIES – Garlic Herb Aioli 6-
ESB BEER BATTERED BUFFALO SHRIMP – Chunky Blue Cheese 7-

 

DESSERTS:

VANILLA BEAN POT DE CREME  8-
Maple Caramel, Butterscotch Crisp

JONATHAN’S CARROT CAKE 8-
Cream Cheese Frosting, Bourbon Soaked Raisins, Walnut Crumble

DARK CHOCOLATE TORTE 8-
Cherry Amaretto Compote, Vanilla Bean Creme Anglaise

(gluten free)

LEMON MOUSSE PIE 8-
Raspberry Coulis, Meringue Button
(gluten free, vegan w/o meringue)

OXFORD HOUSE ICE CREAMS & SORBETS
Hand Packed Half Pint
-One Flavor $6-

Homemade Ice Creams
Belgian Milk Chocolate
Maine Blueberry
Chai Latte
(dairy free)

Homemade Sorbet
Florida Orange

Sequester Special-
• 25% Discount on Bottles of Wine  •

• Made to Order Craft Cocktails To Go •

 


We would like to thank the following local farms & foragers for supplying us with many of the beautiful ingredients in the dishes we have prepared for you-
Weston’s, Green Thumb, Pork Hill, Sherman, Fly Away, Greenhill, Fern Hill,
Earle Family Farms, Burnt Meadow & White Mountain Forager
as well as many others for their vegetables and fruits in season and
Buckspork Farm, Peppermint Field,  Archer Farm, Maine Shellfish & Sweden Hills
for naturally raised, grass fed pork & beef, fresh Maine seafood & honey.
~
Executive Chef: Jonathan Spak      Chef de Cuisine: Jason Openhym

PLEASE NOTE:  We deep fry in peanut oil.  Alert us to allergies.

* State of Maine requires the following statement be on all menus: “This food is or may be served raw or undercooked or may contain raw or undercooked foods. Consumption of this food may increase the risk of food-borne illness. Please check with your physician if you have any questions about consuming raw or undercooked foods.”