Maine + Mediterranean

A trattoria in the convivial Mediterranean tradition, where friends and neighbors, tourists and passers-by, mingle over morning coffee and a muffin, an easy-going pasta lunch, or a full-service dinner with a menu that changes weekly depending on what’s fresh and in season.

Dinner: Wed–Sat, 5:30–9
Brunch: Sat, 10–2

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. 

Sunday Italian Lunch at Nīna June

A chance to live life Italian-style, at least for the space of a Sunday afternoon.
Our neighbor, Mita, at Sunday lunch in Tuscany, many moons ago, 

Our neighbor, Mita, at Sunday lunch in Tuscany, many moons ago, 

On Sundays we will be open for a classic Italian lunch, inspired by memories of Sundays in Italy where friends and family gather at one big table to unwind over copious quantities of food and wine. Each Sunday, Sara will create a menu based on ingredients she’s been inspired by that week. Fresh peas from Beth’s farm might find their way into a risotto; lobster might crawl out of the pot and twirl itself up in spaghetti; one large local ham might be roasted, and there will be plenty of vegetables “in abbondanza.” The menu is available as a prix fixe tasting menu “alla Italiana”, or a la carte for those not yet ready to commit all the way. 

Please join us at Nīna June on Sundays from 11:30 am to 3:00 pm