An evening at Circumstance can be whatever you like: we offer both an a la carte dinner menu and a 6 course chef’s choice, with or without wine pairings. 

We also welcome guests who want to visit just for drinks and snacks. You can view a sample spring wine list here. 

Cost for the a la carte dinner is up to you; the chef's choice is $90/pp for food and $50/pp for wine pairings.

The cuisine at Circumstance reflects the pursuit of craft, creativity, and an appreciation of place. Our dinner menu evolves week to week as we cook through the season, but the most current version will be posted here each Monday for the coming weekend. Each week's dishes are both planned and somewhat improvised, a combination of accumulated and immediate responses to the landscape. Circumstance is a restaurant, but it's also an extension of lives lived close to the land, our home, and our curiosities.

We presume a standard of 100% locally sourced and organically grown ingredients and rely on whole-animal butchery, charcuterie, foraged ingredients, fermentation, smoking, and other forms of food preservation to accent our menu, along with careful combinations of ingredients in their original state.

We take pride in curating an evolving drink selection that complements our food, the season, and the moment. We select natural wines from across Europe, dry ciders from our bioregion, and visit our gardens and wood edges to craft unique non-alcoholic options. Our list favors small producers who are exploring their terroir, practicing organic and/or biodynamic agriculture, working with native yeasts, and using low to no sulfites. Expect less common varietals unique to their place of origin rather than more common international ones. If we’re offering it, it’s because we personally love it, find it uniquely suited to the season, and are excited to share it with you.

We look forward to welcoming you to our little spot in the Maine woods for a unique taste of the moment. 

Since we are a small restaurant with limited parking, we do require reservations. Please use the form on our landing page or e-mail info@circumstancemaine.com to book your table, up until 1pm the day-of. You can inquire after that, but depending on the menu, we may or may not be able to accommodate. We can usually satisfy most dietary needs except vegan diets. Please let us know about any dietary preferences or allergies when you make your reservation.

dinner menu for weekend of 6/5

spring greens : lovage vinaigrette - 8

deviled eggs : pickled radish, chive blossom vin, lovage

cheeses + regalia - 15

smoked scallop : fermented pine shoot, rhubarb tkemali - 15

rabbit rillette : blueberry + fir compote, labneh - 15

roasted radish : sunflower shoot pistou, cured egg yolk,

goat gouda - 12

mushroom toast : dandelion + miso butter, grilled bread - 14

nettle noodles : lemon balm cream, beech leaf - 16

smoked ham : rhubarb, tarragon, cherry blossom vin - 18

black garlic sausage : nettle, charred chives - 18