We snagged an 8:30 pm dinner reservation at Fore Street in Portland.
We started with the Fore Street’s Summer Salad of Maine tomatoes, reggiano, rocket, and sherry vinegar and olive oil dressing; wood oven roasted Maine mussels and wood grilled marinated squid (Rhode Island). This was paired with a bottle of Roussanne from the Languedoc region in south west France.
For the main plates, we had whole wild sea black sea bass wood oven roasted with shitakes, green beans and jetstar tomato ripened cream; Atlantic swordfish wood grilled and whole Maine lobster wood oven roasted with wild chanterelles, garden m’siquatsah, fresh herbs and white wine butter sauce.
Finally, for deserts we had a buckle, a crisp, a very light berry cheesecake and a nectarine tarte tatin.