we take advantage of the very freshest ingredients, so our menus must change frequently. Here are some samples:
Nīna June draws inspiration from two sources: the classic Maine diner where locals gather and talk town politics, and the simple neighborhood trattoria that you might find on a back street of Rome or Florence.
The combination of Maine sourcing and Mediterranean style is a winning one: bruschettas, crostini, and artisanal Italian pastas are served up with sweetly flavorful Maine lobster, clams, and crab. The finest pork, beef and lamb from Maine farms is roasted, grilled or braised with Provençal and Tuscan herbs. (Porchetta, Sara’s signature New York dish, never tastes better than when it’s made with the meat of Maine’s Gloucester Old Spot pigs.) Maine-grown vegetables and grains pair beautifully with Italian, Greek and California olive oils, while breads, cheeses, wines and beers from Maine’s growing cadre of outstanding producers are impressive counterparts to Mediterranean delights. It all comes together in a series of compelling dishes, whether Maine lobster risotto, lasagna with Maine-raised beef ragu, or a classic Greek olive oil poached mackerel with fresh fennel.