Captain's Dinner - May 5th

Tickets include a three-course meal consisting of the highest quality, sustainably-caught seafood from our own vessel and our partner's vessels. The first two courses will include handmade agnolotti stuffed with Alaskan crab and ricotta, Gulf of Maine hake caught by F/V Linda and dayboat sea scallops, harvested on our own fishing vessel, F/V Finlander II. The dinner will be prepared by Chef Jackson Casey, former Executive Chef of Vino E Vivo. Ticket price includes 8% Maine meal tax, as well as one drink ticket for an alcoholic beverage of your choice (selection of beer and wine).

Meet the Fishermen! Captain Tim, Captain Asher and Kayla will be speaking about state of our local fisheries, current challenges we are facing due to changing regulations and how we are navigating through New England's dwindling fishing industry.

In addition to the one alcoholic drink included in the ticket price, we will have additional beer and wine available for purchase. We will also have a raw bar with $2 oysters and accompaniments starting at 6PM.

*Ticket price does not include gratuity or raw bar.

Event Information:

Date: Wednesday, May 5th, 6- 8PM

6PM: Reception, drinks and optional raw bar

6:30 - 8PM Dinner: Three courses

COVID-19 Protocol: Due to the increased number of COVID cases in the area, we reducing the number of tickets to allow for social distancing. We politely ask that guests wear masks upon arrival until seated.

Menu

First Course: Dungeness, King crab and ricotta agnolotti, Finlander II sea scallops, spring onion soubise.

Second Course: Gulf of Maine hake, glazed asparagus, English peas, speck ham, artichoke.

Third Course: Black currant semifreddo, bay leaf meringue, cashew praline, crème fraiche panna cotta.