gracenotes

Valentine’s Day

admin — Tue, 01 Feb 2011 14:59:03 +0000

We are very happy to be offering both specials in addition to our regular menu and a beautiful 7 course tasting menu. Make your reservation!! These will be available Monday, February 14th.

Specials for Two:

Cheese Fondue: Melted Gruyere, Ementhal, and Shelburne Cheddar Cheeses, Truffled Pork Sausage, Artisanal Prosciutto, Asian Pear, Roasted Maine Fingerlings, Cauliflower, Crusty Bread $12 per person

Surf and Turf: Red Wine Braised Short Ribs, Grilled Lobster, Black Truffle Butter, Celery Root Puree, German Butterball Potatoes, Baby Leeks and Carrots $32 per person

Glazed Chocolate Layer Cake, Peppermint Chip Ice Cream $6 per person

Tasting Menu:

Amuse: Poached Maine Oyster, Bone Marrow Mignonette

First: Seared Maine Sea Scallops, Cauliflower, American Sturgeon Caviar, White Chocolate

Second: Kombu Roasted Beets, Sea Urchin Sabayon, Blood Orange, Wild Mushroooms

Third: Hot and Cold Foie Gras, Smoked Duck Breast, Ginger Poached Pear, Tonka Bean

Fourth: Braised Beef Cheeks, Parsley Root Puree, Crispy Potatoes, Horseradish Jus

Intermezzo: Frozen Kir Royale

Cheese: Jasper Hill Bayley Hazen Blue Cheese, Fig Chutney, Raisin Pecan Bread

Dessert: Vanilla White Chocolate Soufflé Cake, Grapefruit Sorbet

New York Times- 36 Hours in Portland

admin — Fri, 20 Aug 2010 17:57:58 +0000

We are so excited to have been included in 36 Hours in Portland in the New York Times this week.

Check it out at http://travel.nytimes.com/2010/08/22/travel/22hours.html?ref=travel

Grace’s Birthday!

admin — Wed, 30 Jun 2010 13:34:19 +0000

We are celebrating our first anniversary Thursday, July 1st with a party starting at 9pm. We will have live music with Giraffe Attack, complimentary bites and sippers and all are welcome. We would love to celebrate with you!

Hall Wine Dinner

admin — Fri, 07 May 2010 17:09:40 +0000

Thursday, June 3rd at 6pm we will be hosting a wine dinner in conjunction with Hall Winery of California. We currently have three of their wines on our list and they are favorites of ours. The dinner will be limited to 30 people and will be by reservation only. For more information on Hall please visit their website at www.hallwines.com. For reservations, please give us a call 828-4422. Cheers!

We will be open on Mother’s Day

admin — Wed, 21 Apr 2010 18:49:16 +0000

Sunday May 9th. Make your reservations and treat Mom to something special!

Maine Beer Spring Peeper

admin — Fri, 09 Apr 2010 18:43:35 +0000

OOOOOOOHHHH! We have Spring Peeper on tap tonight. Limited quantity, get while the getting is good!!! We also have their new Zoe in bottles. Very excited!!

Culinary Trivia League Tuesdays

admin — Thu, 08 Apr 2010 15:19:07 +0000

Maine Ambassadors of Food and Drink has asked Grace to host their spring Culinary Trivia League. We are really excited, between Margo’s enthusiasm and my personal obsession with Top Chef, we think this could be really fun. There will be quick fire style challenges, knowledge based trivia, local guests giving informational presentations and we might make you run around with an egg in a spoon. Come explore your citizen chef side!

Time Tuesdays 730 to 930 April 20 to May 25, finishing just before Memorial Day. Each session begins with a reception, a chef demonstration or food or wine tasting that is primarily educational/entertainment in nature.

The competition each week consists of 6 rounds, featuring trivia, visual identification, tasting identification and a lighthearted round of physical skill, such as building a structure from olives and toothpicks. There will be weekly winners of gift certificates and swag and a cash prize to the overall winners: $250 to the first place team, $100 to the second place team and $50 to the third place team.

League entry fee: $120 per team. 4 players per team with two designated alternates to be named at the first meeting. To register a team, click through here: http://maineambassadors.com/events/

RESTAURANT WEEK MENU March 1-9

admin — Fri, 19 Feb 2010 19:46:19 +0000

We are happy to be participating the Second Annual Maine Restaurant Week. In addition to our regular menu, we will be offering a three-course prix fixe menu for $40.10

1st Course:

Butternut Squash Soup/ Smoked Apples/ Ancho Spiced Pumpkin Seeds/ Chocolate Oil

Baby Iceberg Salad/ Easter Egg Radishes/ Croutons/ Greek Goddess Dressing

Steak Tartare/ Cheddar Cheese Aioli/ Pickled Onions

2nd Course:

Wild Atlantic Cod/ White Beans/ Baby Fennel/ Chorizo

Grilled All Natural Pork Chop/ Braised Celery/ Creole Sauce/ Jasmine Rice

Goat Cheese Gnocchi/ Tomato Ragout/ Salt Cured Olives/ Meyer Lemon

3rd Course:

Banana Tatin/ Banana Caramel/ Caramel Ice Cream

Chocolate Layer Cake/ Cinnamon Ganache/ Cinnamon Ice Cream

** Please note we will be closed Sundays and Mondays per our regular schedule

Fat Tuesday Menu

admin — Tue, 09 Feb 2010 00:39:25 +0000

Mardi Gras is a time of celebration and on Tuesday, Feb. 16th we will be doing just that. Chef Simeon will be honoring his Creole roots with several fantastic specials, and the bar will be mixing a couple New Orleans inspired treats as well. Come join us and get yourself some beads…

Bar Snacks

Muffaletta

Salami, Cappicola, Mortadella, Provolone, Emmenthaler, Olive Salad, House Made Bun

Pimento Cheese

Creamy Cheese Spread, House Made Crackers, Celery

Appetizers

Crawfish Boil

Spicy Peel and Eat Crawfish, Boiled Potatoes

Red Beans and Rice

Red Beans, Ham, Andouille Sausage, White Rice

Entree

Lobster Gumbo

Maine Lobster, Shrimp, Spicy Pork Sausage, Tasso, File, White Rice

CORKS FOR A CAUSE

admin — Thu, 21 Jan 2010 18:53:24 +0000

We are doing a “Corks for a Cause” fundraiser for the month of February at both Grace and The Foreside Tavern in Falmouth. We will be creating a special wine list of $25 bottles with $10 from every bottle sold going to Partners in Health & Yele Haiti. Guests will have the option of providing their names to be included on a list of donators when the donation is sent.

“The biggest risk we face of all is inaction. We are not spectators to a world coming apart at the seams. If we mobilize our skills and our incomes and our wealth; even to a modest extent, we can help shift the world onto a path that is one of shared prosperity; that is one of environmental sustainability. In the end, the choice is ours.” -Jeffrey Sachs