Winter on the Maine coast calls for a feast: fresh oysters, beautiful seafood, wonderful wines, and a table full of stories!

Inside our cozy lodge, we gather around a communal table for an evening of beautiful seafood, thoughtfully paired wines, and stories of those who fish and harvest year-round.

Join us for WINTERTIDE, an intimate evening of Maine oysters, wine, and a comforting three-course winter feast.

With just 16 seats, the evening is full of conversation, coastal traditions, and the pleasures of gathering over a wonderful meal. Your hosts include Maine's first team of oyster sommeliers and Chef Addison, who brings ten years of seafood experience and a master's in world food history to the table.

PART I: The Oyster & Wine Tasting

Twelve oysters from three Maine farms, paired with three unique wine pairings.

We begin with a guided tasting of a dozen fresh Maine oysters from three distinct farms, accompanied by three carefully selected wine pairings, seasonal accoutrements, and fresh focaccia.

Our oyster sommeliers will share how Maine's waters, seasons, and farming traditions shape the flavors of each oyster, along with stories of the people and places behind the harvest.

PART II: The Winter Seafood Feast

As the oyster tasting draws to a close, we settle in for a three-course dinner prepared by Chef Addison, inspired by the comforting flavors of winter and Maine's working waterfront.

FIRST COURSE — Brown Butter Butternut Squash Soup

Velvety winter squash soup enriched with nutty browned butter and a touch of nutmeg, finished with crème fraîche, cracked black pepper, and fresh chives.

SECOND COURSE — Maine Pollock Gratin

Tender Maine pollock baked beneath a golden crust of creamy, cheesy béchamel, herbs, and breadcrumbs. Served with a seasonal market vegetable.

THIRD COURSE — Chai Crème Brûlée

Silky custard infused with warming chai spices, finished with a delicate, freshly torched caramelized sugar crust.

Additional glasses of wine and bottles will be available for purchase during dinner.