Frontier Main Menu

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, Parmesan, croutons, and Frontier red wine
vinaigrette | 6/10 Add tomato | 1   Add cucumber | 1

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

Niçoise Salad (G) | Mixed greens, roasted Brussels sprout, niçoise olives, hardboiled
egg, house smoked salmon, roasted fingerling potatoes, Winter Hill’s Bradbury Mt. Blue,
and champagne vinaigrette | 14




Frontier Slider* (ABF) | Local Caldwell Farm beef slider topped with arugula. Choice of sauce: cilantro cream, citrus mayo, roasted shallot mayo, or kimchi remoulade | 6.5

Curried Mussels (G) | Mussels, lemongrass, roasted shallot, and kaffir lime leaf in a coconut curry broth, topped with scallion and served with grilled naan, baguette, or gluten-free bread (Half or Full) | 9.5/16

Beer Mussels | Mussels, garlic, shallot, and lemon in a Bissell Brothers Substance beer broth, finished with cream and fresh herbs. Served with grilled naan or baguette (Half or Full) | 9.5/16

Fried Calamari (G) | Rice floured and fried, house kimchi (spicy), citrus mayo | 13

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

Sweet Potato or Local Potato Fries (G) (V) | Served with organic ketchup (Half or Full) | 4/6 Add sauce | cilantro cream, citrus mayo, roasted shallot mayo, or kimchi remoulade | 1

Sushi Rice Bowl (G) | Carrots, pickled red cabbage, edamame, radish, roasted squash, and greens on sushi rice, topped with furikake and miso dressing | 10
Add hardboiled egg | 1   Add spicy tofu | 2.5

Salt Roasted Onion (G) (V) | Quartered & salt roasted onion topped with apple cider vinaigrette, toasted pepitas, and served on arugula | 7   Add pancetta | 3

Fried Brussels Sprouts (G) (V) | Deep fried and tossed with mint, basil, and tamari | 8


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

Fried Fish (G)
Rice flour battered local pollock, cabbage and golden raisin slaw, kimchi remoulade, lime | 6

Chicken (ABF) (G)
Pulled chicken in housemade chocolate and chili mole sauce with corn salsa and crema | 6

Pineapple (G) (V)
Spiced & roasted pineapple, poblano chiles and onion with pickled scallion sauce
Vegetarian | 4   Dry rubbed flank steak* | 6





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, cucumber & tomato, baba ghanoush, marinated artichoke heart, hummus, and grilled naan | 17

Calabrese salami, fennel salami, mozzarella, cherry tomatoes, pesto, black olive tapenade, roasted red peppers, white anchovies, potato focaccia and crostini | 17

Local Cheese
Evangeline (Spring Day Creamery), Bradbury Mountain Blue (Winter Hill Farm), City of Ships (Hahn’s End Creamery), pickled peppers, grapes, lemon curd, red onion relish, crostini and baguette | 17



Global | Taste the World.
Create your own MarketPlate from the items below, or add to any dish on the menu:

-Meat | Calabrese Salami, Fennel Salami, Smoked Turkey | 5   White Anchovy | 3

-Cheese | Spring Day Evangeline, Winter Hill Bradbury Mt. Blue, Hahn’s End City of Ships | 5
Pineland Farm Cheddar, Great Hill Blue, Pineland Farm Feta, Mozzarella | 4

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

-Misc | Falafel (G) | 5   Niçoise Olive | 4
Baba Ghanoush, Marinated Artichoke Heart,
Black Olive Tapenade with Crostini | 3
Hummus, Grapes, Roasted Red Peppers | 2
Basil Pesto, Tzatziki, Grainy Mustard | 1





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


Fish Sandwich | Buttermilk & rice flour fried haddock, romaine, sliced tomato, citrus mayo, on a brioche bun | 14

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

Falafel Burger | Housemade falafel patty, arugula, tomato, red onion relish, and cilantro cream, on a brioche bun | 13   Add feta | 2

Turkey Sandwich | Sliced smoked turkey breast with pickled red onion, poblano crema, and Monterey jack, on ciabatta | 14

BBQ Pork | Beer braised pulled pork, apple, cabbage & jalapeño slaw, bourbon BBQ sauce, on brioche bun | 14

Buffalo Chicken Sandwich (spicy) (ABF) | Harissa buffalo chicken with red cabbage & golden raisin slaw, red onion, romaine, and cilantro cream, on a brioche bun | 14.5

Frontier Burger* (ABF) | Caldwell Farms beef, pepper jack cheese, roasted shallot, applewood smoked bacon, lettuce, and tomato, on a brioche bun | 15.5





MAINE . . .

Beef Stew | Braised and pulled beef shank, sweet potato, local potato, clove, juniper, and nutmeg over Sardinian fregola with local swiss chard & sweet potato chips | 23

Tofu Kimchi Bowl (spicy) | Fried tofu, tossed with a spicy mirin & ginger sauce served over
lo mein noodles, bird’s eye chili, ginger, dashi broth, roasted mushrooms, house kimchi, and
bok choy | 19

Szechuan Salmon Kimchi Bowl (spicy) | Seared Faroe Island salmon seasoned with Szechuan peppercorn served over lo mein noodles, bird’s eye chili, ginger, dashi broth, roasted mushrooms, house kimchi, and bok choy | 25

Rigatoni Bolognese | Ground beef, ground pork, and pancetta slow cooked with tomato, carrot, garlic, and red wine, finished with heavy cream, tossed with rigatoni and topped with shaved Parmesan and parsley | 23

Squash & Mole (G) (V) | Roasted squash, chocolate and chili mole, black beans, sautéed kale, and corn salsa | 17   Add chicken | 5   Add queso | 1

Fish & Chips (G) | Buttermilk & rice flour fried haddock served with tartar sauce and choice of sweet potato or local potato fries | 19

Steak & Risotto* (G) | Grilled flank steak, rubbed with dried chili & brown sugar, served over mushroom and scallion risotto, topped with blue cheese, toasted walnuts, and a roasted shallot & red wine sauce | 25


Add side house salad | 3.5


. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


Grilled All Natural Chicken (ABF) | 5
Dry Rubbed Flank Steak* | 6
Applewood Smoked Bacon | 2
Rice Floured Fried Haddock | 5.5
Smoked Salmon | 6.5
Rice Floured Fried Calamari | 8
White Anchovy | 3
Housemade Falafel | 5
Spicy Fried Tofu | 2.5

Focaccia, Baguette, Naan, or
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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Message Board...
Frontier will be closed for renovations on Tuesday, June 6th.

We apologize for any inconvenience
and look forward
to sharing our
improvements with you later this summer.

Spring Hours 

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

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