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- ROTATING SPECIALS -

(Please note, specials are subject to change daily and are available until 1 hour prior to close)

• NACHOS • $12

ROASTED SQUASH • AVOCADO • THREE CHEESES • JALAPEÑO • CHARRED PEPPER SALSA

• SMOKED BRISKET SLOPPY JOE • $8

PICKLED JALAPEÑO • CILANTRO • DUCKFAT POTATO CHIPS

• FIDDLEHEAD SALAD • $9

MARINATED FETA • DRIED OLIVE • SMOKED TOMATO VINAIGRETTE

• BBQ PORK SLIDER • $10

PULLED PORK • TASSO HAM • PIMENTO CHEESE • PICKLES • DUCKFAT POTATO CHIPS

• SMOKED MUSSEL CHOWDAH • $11

BANG ISLAND MUSSELS • CRISPY LARDO • POTATO BREAD CRUMBS

 

- MENU - 

check daily for menu changes and specials

(Please note, menu items differ from our original location)

BELGIAN FRITES $8.75

Hand cut & fried in duck fat with a house-made sauce of your choice

SAUCES .75

Truffle Ketchup - Curry Mayo - Aioli

Horseradish Mayo - Malt Vinegar Mayo - Thai Chili Mayo

Flight of All Six $3.

DUCK POUTINE $11

Belgian fries topped with duck gravy, Maine cheese curds & fresh chives

Add Farm Egg $2 Add Pork Belly $3

Extra Gravy $2 Add Duck Confit $3

DOUGHNUT HOLES $7

Dusted with cinnamon sugar with duck fat caramel

MILKSHAKES $6.75

Sea Salted Duckfat Caramel - Chocolate - Coffee - Blueberry Buttermilk

Duckfat “Original” Shake $7.5

CRAFT SODAS $3.50

All Maine Tonic

Wild Cherry Phosphate

Concord Grape

Orange Crush

Roots, Barks, Sticks (our own root beer)

 

- SUMMER BRUNCH MENU -

SUNDAYS 11AM - 2PM

(Please note, brunch menu changes weekly)

• TOAST AND JAM • $5

NIGHT MOVES SOURDOUGH BREAD • STRAWBERRY JAM • CULTURED BUTTER

• STEEL CUT OATS • $10

HOUSEMADE YOGURT • GRANOLA • SEGMENTED CITRUS • CULTURED BUTTER

• FRESH BAKED TODAY • $7

CINNAMON-DUSTED DONUT HOLES FILLED WITH LEMON CURD

• BREAKFAST SANDWICH • $8

TWO FOLDED FARM EGGS • PIMENTO CHEESE • BUTTERMILK BISCUIT

ADD TASSO HAM $3

• DUCKFAT HASSELBACK POTATO • $12

SPRING VEGETABLES • FETA • HOLLANDAISE • 63° DUCK EGG

ADD DUCK BACON, PORK BELLY, BEEF BRISKET OR SMOKED SALMON $3

• DUCKFAT HASSELBACK POTATO • $19

HASSELBACK WITH 3 ADD-ONS