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.

Download a PDF of the Bar Menu



Mule 2.0 | 9

Beet vodka, Maine Root ginger beer, rocks, lime, mint sprig

Frontier Bloody Mary | 9.5

Frontier’s original Bloody Mary recipe with local Ice Pik vodka (G) or house
infused spirit, rocks, lemon, smoked salt cucumber, olive & onion skewer
Try it with Maine Craft Distilling Chesuncook botanical spirit | 11

Fo Fana | 9.5

Banana vodka, Gosling’s Black Seal rum, grapefruit juice, walnut bitters,
grenadine, lemon & lime squeeze, rocks, tart cherry

Negroni Vecchio | 11

Maine Craft Distilling Sprigge gin, Dolin Rouge vermouth, Campari, rocks,
orange twist—Substitute Cynar for Campari, a staff favorite!

The Avenue Verte (G) | 11

Cold River gin, Courvoisier, lavender green tea honey, lemon juice, up,
prosecco float, thyme sprig

Rita Hayworth | 11

Ancho chili & hibiscus tequila, Cointreau, house sour, up, smoked salt rim, lime

Lucille | 9.5

Strawberry tequila, Chartreuse, jalapeño shrub, rocks, lemon twist, cucumber

Birds and Bees (G) | 10.5

Hornitos Reposado tequila, rosemary honey, ruby red grapefruit juice,
rocks, Green Bee Lemon Sting float, half salt rim, lime

Santiago | 11.5

Bartlett Rusticator, Maine Craft Distilling Queequeg, and New England Distilling
Eight Bells rums, Cocchi Americano, apricot syrup, lemon juice, up, mint leaf

Maine Sazerac | 12

New England Distilling Gunpowder rye, Courvoisier, simple syrup, rhubarb
bitters, up, Tree Spirits Absinthe Verte rinse, grapefruit twist

Terra Tea | 10

Lemon-vanilla-star anise bourbon, Cocchi Rosa, Royal Rose orange vanilla
syrup, rose petal-pink peppercorn Darjeeling tea, muddled grapes, lemon
and orange, Coastal Root garam masala bitters, rocks, mint sprig

The Katana | 10.5
Honeydew shiso sake, Bombay gin, kiwi lime leaf shrub, lime squeeze,

rocks, dried kiwi



Lavender’s Blue* | 5

Lavender green tea honey, cranberry juice, lemon,
grapefruit bitters, seltzer, rocks, thyme sprig

The Salty Kiwi (G) | 5

Ruby red grapefruit juice, house sour, kiwi lime leaf shrub,
rocks, salt rim, dried kiwi

Mumbai Rose* | 5
Rose petal-pink peppercorn Darjeeling tea, Royal Rose orange

vanilla syrup, muddled grapes, lemon & orange, Coastal Root
garam masala bitters, rocks, mint sprig

*Contains trace amounts of alcohol





Pepperell Pilsner | Banded Horn Brewing Co. | 6
16oz, 4.6% | Everything a German Pils should

be—light, crisp, and refreshing

Farmhouse Pale Ale | Oxbow | 6.5
12oz, 6.5% | Hoppy Belgian style pale, crisp

and clean, notes of citrus and spice

Lunch | Maine Beer Co. | 7
16oz, 7.0% | A big and memorable IPA, just

like the whale it is named after

The Substance Ale | Bissell Brothers | 7
16oz, 6.6% | Brightly dank ale with juicy hop character

Timberhitch | Fore River Brewing Co. | 6.5
16oz, 6.3% | Malty and smooth Irish red ale

Burnside | Foundation Brewing Co. | 6.5
16oz, 5.1% | Traditional English style brown

ale brewed with Maine-grown oats

Oyster Stout | Marshall Wharf Brewing Co. | 7
16oz, | 6.1% | A light bodied yet flavorful stout,
brewed with whole oysters

Guest Tap
Ask your server about our current selection



Narragansett Lager | 4
16oz, 5% | Crisp and refreshing American lager

Allagash White | Allagash Brewing Co. | 5.5
12oz, 5% | Belgian style white ale, light, crisp, and clean

Allagash Black | Allagash Brewing Co. | 6.5
12oz, 7.5% | Belgian style stout, smooth and rich yet

finishes dry

Ixnay | Geary’s | 5.5
12oz, 4.7% | Brewed from grains yet crafted to remove

the gluten using a naturally occurring enzyme

Clausthaler Non-Alcoholic | 4.5
12oz, .05% | An alcohol-free light German lager





Rotating Cider
An ever changing cider from here and away


Original Blend Cider | Downeast (G) | 5.5
12oz, 5.1% | Made with freshly pressed apples,
balanced dry and sweet

Hopped Cidah | Urban Farm Fermentory (G) | 7.5
12oz, 6.8% | Bone-dry cider conditioned with
citrusy Cascade hops





BUBBLY | 187ml split

Le Contesse Prosecco, NV | 9
Veneto, Italy
A beautiful little bottle of bubbly, perfect for any celebration

Leo Hillinger Secco, NV | 10
Burgenland, Austria
100% Pinot Noir crafted into a sparkling rosé, vibrant and fresh


Toucas Vinho Verde | 7 / 26
D.O.C., Portugal
Classic, light, crisp, and tangy, subtle effervescence.

Adegas Gran Vinum Nessa Albariño, 2013 | 12 / 46
D.O. Rías Baixas, Spain
Palate is fresh, dry, and crisp, cool fruit with
accents of mineral, sea salt, and lemon zest

Barker’s Marque | Three Brooms Sauvignon Blanc, 2016 | 11 / 42
Marlborough, New Zealand
Classic minerality, zesty lime, and juicy grapefruit

Painted Wolf “The Den” Chenin Blanc, 2016 | 9 / 34
Paarl/Swartland, South Africa
Fresh, vibrant, and tropical, partially oaked for
hints of vanilla, creamy and full bodied

Bread and Butter Chardonnay, 2015 | 10 / 38
Napa, California
Just as the name says, buttery and creamy with
vanilla, oak, and citrus, round and smooth



Lockhart Pinot Noir, 2012 | 9 / 34
Red fruits, dry tannins, light spicy finish, aged in French Oak

Indigenous Sangiovese, 2011 | 10 / 38
Toscana IGT, Italy
Warm fruit, aromatic hints of dark chocolate
and cinnamon, velvety finish

Ricardo Santos Malbec, 2014 | 12 / 46
Mendoza, Argentina
Complex, round and silky, ripe fruit and jam, earthy tannins

Plungerhead Lodi Cabernet Sauvignon, 2012 | 10 / 38
Sonoma, California
Dark and rich, notes of leather and dried fruit

The Mischief Maker Shiraz Mourvèdre, 2014 | 12 / 46
Black Pearl, South Africa
From distinguished wine maker Mary-Lou Nash, originally
from Fryeburg, Maine. Lush, rich and deep ruby red, herbal
and peppery, bold yet smooth



Elicio | 7 / 26
Vin de Pays de Mediterranée, France

White Vermentino
Crisp and refreshing white wine from Ventoux region of France

Red Grenache & Merlot Blend
Soft and round, with fruit forward notes of cherry, raspberry,
and spice. An easy drink from the Rhone valley

Rosé Grenache & Syrah Blend
Fresh and dry, with notes of currant and raspberry.
A versatile wine that pairs with everything





Sales tax is included in all prices.

Be festive.  Be safe.  Drink responsibly.

You must be 21 years or older to consume alcohol.

Download a PDF of the Bar Menu

‘Rita Hayworth | Ancho Pepper and Hibiscus Infused Tequila, Cointreau, Fresh Lime and House Sour,
with a Salish Smoked Salt Rim. A house favorite with some kick.
Crazy Ivan | Peach Infused Vodka, shaken with Triple Sec, Fresh Lemon and Cranberry with a Sprig of
Rosemary. Our Cosmo twist.
Green Gin Fever | Jalapeno Infused Gin served with Tonic and a splash of Cranberry over ice with a Lime.
Fresh, green, jalapeno flavor with a medium spiced finish.
Three Graces | Pomegranate Tea Infused Tequila, shaken with Fresh Lemon and Triple Sec served over ice
and topped with Champagne. Bright & crisp with a light sweetness.
Good Morning Cuba | Almond Infused Vodka, shaken with Kahlua and Orange Juice, topped with Fresh
Coffee Beans. A delightful wake up call.
Fallen Apple | Spiced Rum Infused with Vanilla, Saffron, Cinnamon, Peppercorn, Orange Zest, Cloves &
Brown Sugar served over ice with a splash of House Made Peach Schnapps, Fresh Lemon and Cider.
Slightly sweet crisp Autumn in your mouth.
Frontier Mule | Almond Infused Vodka, with Fresh Lime & Ginger Beer, served over ice. Smooth ginger spice.
Orange & Elder Fashion | Bitter Sweet Orange & Ginger Infused Bourbon, with Fresh Muddled Orange,
Saint Germaine, & Angostura Bitters. Shaken & served on the rocks. Garnished with Candied Ginger.
Smooth & Zesty, not too sweet, or spicy.

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For dining reservations, please 
call us at
or book online by clicking below:

All parties over 8 must call for a reservation.

For general information:

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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