Portland, Maine

Thistle & Pine

A small dining room at the edge of the working waterfront, serving a single seasonal tasting menu built from what Maine's farms, boats, and forests offer that week.

Tasting Menu · Wednesday — Sunday · Seatings 5 & 8 · Old Port

The Kitchen

Cooking that follows the season, not the calendar.

The menu is rewritten each week around what arrives at the door — spring ramps and day-boat scallops, summer chanterelles, autumn squash and venison, winter roots held in the cellar.

Seven courses. One sitting. No substitutions but honest ones.

This Week

Seven courses, early summer

A sample menu from the last week of June. Ingredients shift nightly with the catch and the harvest.

I

Oysters, green strawberry, lovage

Damariscotta River oysters with a mignonette of unripe strawberries from Two Bridges Farm.

From the river

II

Peekytoe crab, new peas, mint

Hand-picked crab folded with the first shell peas, pea-shoot oil, and a chilled pod broth.

From the boats

III

Sourdough, cultured butter, sea salt

Baked each afternoon; butter churned in-house and finished with salt raked in Eastport.

From the hearth

IV

Halibut, chanterelles, brown butter dashi

Line-caught halibut with the first chanterelles of the year and a broth of toasted kombu.

From the ledge

V

Duck, cherries, spruce tips

Dry-aged duck breast, sour cherries, and young spruce gathered an hour north of the city.

From the woods

VI

Blue cheese, honeycomb, rye

Farmhouse blue from the midcoast with comb honey and a dark rye crisp.

From the barn

VII

Wild blueberry, sweet cream, woodruff

Barrens blueberries barely warmed, cream ice, and a shortbread of toasted oats.

From the barrens

Find Us

14 Wharf Lane

Old Port · Portland, Maine
(a demo address)

Seatings

5:00 & 8:00

Wednesday through Sunday
Closed Monday & Tuesday

Reach Us

(207) 555-0114

hello@thistleandpine.example
Reservations released monthly

Reservations

Join us at the table.

Tables for the coming month open on the first of each month at noon.