Frontier Main Menu

In the spirit of regeneration, the new-old Frontier bar is made entirely from found objects - mostly from within the mill itself.  Diamond plate steel, I-beams and old butcher block workshop tables (thanks DSOCF).  A labor of love - we designed this bar to be a gathering place for the good things:  Friends, food, libations, stories, dreams, ideas, romance and some occasional shenanigans.  A destination. And a place to plan your next adventure.


SOUPS (Cup or Bowl) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Ask Server for Daily Specials
All soups are housemade using the freshest ingredients.

 

 

SALADS (Demi or Full) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 
See add-ons to enhance your salad. Gluten-free croutons available upon request.

Frontier House Salad | Mixed greens, grated Parmesan, croutons, and Frontier vinaigrette | 6/10
Add tomato | 1   Add cucumber | 1

Grilled Caesar | Grilled romaine heart, local grape tomatoes, croutons, Caesar dressing, topped with
grated Parmesan | 7/11

Niçoise Salad (G) | Mixed greens, shaved Brussels sprout, niçoise olives, hardboiled egg, house smoked salmon, roasted fingerling potatoes, Valdeon blue cheese, and Champagne vinaigrette | 10/17

 

 

STARTER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Frontier Slider* (ABF) | Local Caldwell Farm beef slider topped with frisée. Choice of sauce: preserved lemon mayo, spicy ketchup, wasabi mustard, or rosemary mayo | 6
Trio of Caldwell Farm beef sliders | 16

Curried Mussels (G) | PEI Mussels, lemongrass, roasted shallot, and kaffir lime leaf in a coconut curry broth, topped with scallion and served with choice of grilled naan or white rice (Half or Full) | 8.5/16

Fried Calamari (G) | Buttermilk soaked and rice floured, house kimchi, and preserved lemon mayo | 13

Vegan Nachos (G) (V) | Yellow corn tortilla chips, grilled tomato salsa, refried black beans, and vegan cashew cheese (Half or Full) | 9/15

Sweet Potato or Local Potato Fries (G) | Served with organic ketchup (Half or Full) | 3.5/5.5
Add sauce | spicy ketchup, preserved lemon mayo, rosemary mayo, wasabi mustard, remoulade | 1

Salt Roasted Onion (G) | Quartered salt roasted onion, served on spicy greens with pork belly Dijon mustard vinaigrette | 9

Fried Polenta (G) (V) | Stone ground white corn polenta, lightly fried, topped with fresh herbs and side of harissa marinara | 7

 

TACO SOLO
Individual tacos with choice of yellow corn hard shells or white flour soft shells

Rice Flour Battered Fried Fish (G)
Local pollock served with romaine, grilled tomato salsa, fresh lime | 6

Grilled Chicken (ABF) (G)
Charred onion, spicy greens, and Chimichurri sauce | 6

Braised Pork Belly (ABF) (G)
Refried black beans, grilled tomato salsa, cilantro, and housemade queso fresco | 6

 

 

MARKETPLATE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Inspired by food markets around the world, our MarketPlates combine fresh regional flavors with a dash of artistry. Try one of our featured plates or create your own.
Share as a starter or enjoy as a meal.

Middle Eastern
Falafel, tzatziki sauce, Pineland Farm feta, dolmas, marinated artichoke heart,
hummus, and grilled naan | 17

Asian
Pickled egg, 5 spice roasted peanuts, fried tofu with nuoc cham dipping sauce,
edamame, tuna spring roll with herbs, radish & carrot | 17

French
St. André Triple Crème, country ham, Niçoise olives, fresh d’Anjou pear, grainy
mustard, and baguette | 17

 

Global | Taste the World.

Create your own MarketPlate from the items to the right, or add to any dish on the menu:

-Meat | Dry Salami, Country Ham, Smoked Salmon, Braised Pork Belly | 5

-Cheese | St. André Triple Crème, Pineland Farm Feta, UK Cave Aged Cheddar, Valdeon Blue | 4

-Bread | Focaccia, Baguette, Naan, Gluten-Free Bread | 2.5

-Misc | Falafel (G) | 5   Niçoise Olive | 4
Dolmas, Marinated Artichoke Heart | 3
Hummus, D’Anjou Pear, Pickled Egg, Edamame, Roasted Peanuts | 2
Basil Pesto, Housemade Tzatziki, Grainy Mustard | 1

 

 

 

SANDWICH & BURGER . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Served with your choice of sweet potato or local potato fries and a Maitland Farm spicy pickle.
Substitute Side House Salad | 2
Also available: Gluten-free bread

 

Frontier Chicken Sandwich (ABF) | Buttermilk & rice flour fried all natural chicken breast with sweet & spicy slaw and spicy remoulade on a brioche bun | 14

Fish Sandwich | Buttermilk & rice flour fried cod, romaine, confit tomato, preserved lemon mayo, on a
brioche bun | 14

Mozz Panino | Fresh mozzarella, basil pesto, spinach, tomato, on focaccia | 12.5

Falafel Burger | Arugula, confit tomato, tahini-lemon mayo, on a brioche bun | 12   Add feta | 2

Frontier Burger* (ABF) | Caldwell Farms beef, pepper jack cheese, roasted shallot, applewood smoked bacon, lettuce, and tomato, on a brioche bun | 14.5

 

 

 

MAINE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pork Belly & Soba Noodles | Cold soba noodle salad, house kimchi, braised pork belly, hardboiled egg, and shaved Brussels sprout | 22

Gnocchi | Housemade potato and nutmeg gnocchi, pesto cream sauce, local tomato, arugula, toasted walnuts, and fresh herbs | 18

Rigatoni Bolognese | Ground beef, ground pork, and pancetta slow cooked with tomato, carrot, garlic, and red wine then finished with heavy cream. Tossed with rigatoni and topped with shaved Parmesan and parsley | 22

Cioppino (G) | Pollock, mussels, calamari, and scallop in a white wine tomato-saffron broth, served with white rice | 22

Fish & Chips (G) | Buttermilk & rice flour fried cod served with spicy ketchup, tartar, and choice of sweet potato or local potato fries | 19

Moroccan Vegetable Napoleon (G) (V) | Roasted sweet potato, paprika-spiced roasted eggplant, sautéed kale, fried polenta, harissa chutney, and sherry reduction | 17

Braised Short Rib (G) | Bone-in beef short rib braised in Matt’s Wood Roasted Coffee, served with roasted fingerling potatoes, sautéed kale, and gremolata | 25

 

 

 

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ADD-ONS

Grilled Hanger Steak* | 4oz | 9
Grilled All Natural Chicken (ABF) | 5
Rice Floured Fried Cod | 5.5
House Smoked Salmon | 5
Rice Floured Fried Calamari | 8
Applewood Smoked Bacon | 2
Braised Pork Belly (ABF) | 5
Housemade Falafel | 5
Fried Tofu | 2.5
Focaccia, Baguette, Naan, Gluten-Free Bread | 2.5

 

 

 

(V) Vegan | (G) Gluten Free | (ABF) Antibiotic Free.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness, especially if you have certain medical conditions.

All dishes produced in a facility with gluten.

 



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For reservations and general information:

207.725.5222

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Spring Hours 

Monday: Closed
Tuesday - Thursday: 11am - 9pm
Friday - Saturday: 11am - 10pm
Sunday: 11am - 9pm

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Now Hiring
Prep, Line Cook, Servers, and Bar Backs
Please submit applications by email only:
emily@explorefrontier.com
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