seasonal dining experiences in our barn
our farm to table tasting menus are drawn from the bounty of our organic small farm, honey bees, chicken eggs on our property, coupled with the seasonal jewels of our landscape, which we forage from maine's coasts to forests.
our ever-changing menus reflect peak freshness and fleeting seasons, which are captured through traditional methods of preservation.
sip craft cocktails, maine-made spirits, all in-house infusions from from our garden, as well as local and natural wine, cider, beer at our antique bar in a barn.
open seasonally from june to october.
our farm
we grow heirloom varieties of vegetables, perennial herbs and fruits of maine origin. gourmet shiitake mushrooms grow on our cultivated logs, black trumpets are foraged from our property. our organic eggs have deep orange yolk from happy hens that free range and forage. our honey bees pollinate our wildflower meadow, cut garden and vegetables and are managed with the least intervention possible. we practice regenerative farming methods, including cover crops, minimal tilling, composting, and increasing biodiversity through feeding the soil.
we venture into our lush forests and take trips to the seacoast to collect wild edibles from our landscape when they are at their peak. from our woods we collect black trumpets, conifers, and birch, from the coast we collect rose-hips, sea-beans, sea rocket, and more.
foraging
dining in the barn closed until june,
see our winter dinner series inside the inne
the bar
our seasonal cocktail menu continuously changes to reflect the peak seasons of fruits, vegetables and herbs from our garden. we use wild edibles to infuse, make syrups, make our own bitters, vermouth and amaro, naturally fermented sodas and complex non-alcoholic cocktails. our bottle list features heirloom maine ciders, natural wine, a large selection of vineyards from the north east, and local craft beer.
meet our chef
Brandon Montes
'To be able to create the vision I have dreamed of for so long is the gift of life for me. I could not be more grateful to have the opportunity to show the beautiful state of Maine and beyond what I believe is the most practical way to approach food and build community.'
meet our bartender
Kember Vanderblue
inspiration from each creation, like our food menu, begins by being barefoot in the garden. crushing herbs or flowers between my fingers, and thinking about how to use traditional methods of preservation to capture, emulate and excentuate the flavors, smells and sensations of nature.