Central Provisions Sample Menu

Raw: Oysters: apple cider granite, mignonette or cocktail sauce * Dodge Cove Oysters, Damariscotta, ME. * Glidden Point Oysters, Damariscotta, ME. * Flying Point Oysters, Freeport, ME. North Atlantic Sea Bream Ceviche: green curry, beets, lime Big Eye Tuna: radish, mustard, and black sesame Hiramasa: shallot jam, scallion, warm olive oil Scallop Carpaccio: hazelnuts, brown butter, thyme Beef Tartare: harissa, lavash, quail egg Cold: Marcona Almonds: Maine sea salt Bread and Butter: duck egg, farm butter, sourdough Jardinire Vegetables: assortment of house made pickles Tuna Confit: celery leaves, salted orange, crme fraiche Boquerones: olive oil, espelette, chives Smoked Carrots: Cinnamon, house goat cheese, pistachio Beet Salad: Basil, sunchoke, yogurt Chop Salad: local vegetables and greens with ranch dressing Foie Gras Confit: Hawaiian volcanic salt, Kumquats La Quercia Jamon: Iowa raised cured ham Selection of Three Cheeses: membrio, black olive, honey Hot: Roasted Squash Soup: tostones, cumin, cilantro Lobster Stew: Piquillo pepper, miso, maitake Spicy Fried Maine Potatoes: Heinz 57 ketchup Brussels Sprouts: horseradish, pine nuts, pecorino Croquette: potato and jamon Razor Clam a la Plancha: herb olive oil, sourdough Gulf of Maine Cod: malt, sweet onion, fig vin cotto Sweet Breads: five spice, verjus and palm sugar Crispy Chicken: lentils, fino sherry, tarragon Foie Gras: rose hips, millet granola, whey Dry Aged Sirloin: allium, xiao xing, ginger Chestnut Pappardelle: butternut squash, maitake, sage Suckling Pig: quince vinaigrette, marcona almond, sel gris Sweets: Tart: key lime, graham cracker, condenced milk Doughnuts: pastry cream and chocolate Salted Carmel Mousse: Cocoa, Coffee, Sea Salt Chef Owner: Chris Gould GM: Paige Gould 8 15 5 6 7 9 15 12 14 14/24 16/26 10/18 15/25 6 6 6 5 7 5 7 8 8 9 8 14 11 15 2.5

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Sous Chef: Ian Driscoll

Consuming raw or undercooked meats, seafood, poultry, shellfish or eggs may increase your risk of food bourn illness. Before placing your order please inform your server if any person in your party has a food allergy. A 18% gratuity will be added to parties of 6 or more.