"Steak and Cheese" Beef Tartare,Fried Capers, White Truffle Oil, Maine Sea Salt, Piave Vecchio Cheese
1 of 10
Summer Beet Tarte-Tatin, Freedom Farm's Organic Beets, Melted Leeks, Horseradish-Spiked Chèvre, Bibb lettuce, Candied Walnuts
2 of 10
Refresher: Salted Cucumber Sorbet - Cucumber, Crème Fraiche and Dill Puree
3 of 10
Cape Elizabeth Squid, Watercress-Heirloom Bean Salad, Black Cerignola Olives, "Grilled Focaccia-tons", Smoked-Pink Peppercorn Vinaigrette
4 of 10
Pan-Seared Pepper-Crusted Diver Scallops, Aromatic Fennel-Potato Puree, Butter-Glazed Pearl Onions, Organic Baby Carrot, and Vanilla emulsion
5 of 10
Pasture-fed Sumner Valley Poussin, House Cured Bacon-Peach Stuffing, Stone-Ground Carolina Grits, Market Squash, Pan-Roasted Chanterelles
6 of 10
Snell Farm Blueberry Shortbread, 555 Crème Fraiche, Lemon Curd, Toasted Meringue, Apricot-Vanilla Syrup
7 of 10
Chocolate "Moose" Sandwich
8 of 10
Chef Steve Corry of Five Fifty-Five - Portland, ME
Photo: Antoinette Bruno | August 2008
Related Links
Related Photos
Chef Mitchell Kaldrovich of Sea Glass - Portland, ME
Sea Glass
Portland, ME
Chef Masa Miyake of Miyake - Portland, ME
Miyake
Portland, ME
Chef Rob Evans of Hugo's - Portland, ME
Hugo's
Portland, ME
Latest Photos
Chef Jason Kallert of Paramount Bar & Grill at Paramount Hotel - New York, NY
Paramount Bar & Grill
New York, NY
The Westin - New York, NY
New York, NY
2013 James Beard Award Winners at Lincoln Center - New York , NY
New York, NY
