Little Fern
STARTERS
LOBSTER CHOWDER
Butter Poached Lobster – Red Potatoes – Leek Oil
Domaine Gilles Noblet Mâcon-Fuissé
SPRING SALAD
Mint & Honey Yogurt Dressing, Pickled Radish, Asparagus, Cucumber
Domaine de L'Estang Coteaux du Giennois Blanc
SPRING ONION BEIGNETS
5-Spice Honey Soy
Jean Vullien Crémant de Savoie
SCALLOP CRUDO
Puffed Black Rice, Calamansi Coconut Foam, Scallion, Pickled Fresno
Domaine du Heron Muscadet
MUSHROOM TOAST
Sourdough, Pickled Fennel, Port Reduction
Love, Oregon Pinot Noir
SQUASH BLOSSOM
Chickpea Tempura, Burrata Filling, Basil & Calabrian Chili Crisp
Jean Vullien Crémant de Savoie
FRIED OYSTERS
Masa, Black Garlic Aioli, Malt Vinegar, Local Seaweed
Domaine du Heron Muscadet
MAINS
RACK OF LAMB
Yuzu Maple Glaze, Mint Chimichurri, Spring Carrots, Grilled Leek
De Forville Nebbiolo Langhe
BUTTER POACHED LOBSTER
Saffron Potato, Broccolini, Sweet Corn Puree, Lobster Emulsion
Paul Hobbs ‘Crossbarn’ Chardonnay
VENISON
Fondant Potato, Asparagus, Fig Jus
Katherine Goldschmidt Cabernet Sauvignon
HALIBUT
Cippolini Risotto, Uni, Basil, Kelp, Heirloom Tomato
Domaine Gilles Noblet Mâcon-Fuissé
HANGER STEAK FRITES
Maine Potatoes, Chimichurri, Demi Glace
Vina Robles ‘The Arborist’ Red Blend
CAULIFLOWER
Cider Miso Glaze, English Pea Puree, Black Truffle, Sunchokes
Paul Hobbs ‘Crossbarn’ Chardonnay
SCALLOP PAPPARDELLE
Wild Mushroom, Black Garlic Miso Butter, Lemon Crisp, Local Vegetables
Love, Oregon Pinot Noir
Chef Ken Feldmann & Little Fern Restaurant are proud to partner with a variety of local farms and distributors all across New England for your dining pleasure.
Mandala Farm, Bar Harbor Oyster Co., Brown Family Farm, North Country Smokehouse,
Jasper Wyman & Son, New England Coffee Hound.