The Food
Chef-Driven. Shaped by Season.
The Perfect Taco
Food at Applecroft begins with attention to ingredients, timing, fire, and setting. Menus aren’t fixed. Dishes change, but the approach will always stay the same.
Our pork belly is special and given the love it deserves. The result is a melt-in-your-mouth slice of smoky heaven with a crispy crust. Served with our house salsa, matcha, and brown butter bone marrow aioli.
Six-day Beef
Our Smoked Beef Roast takes almost a week to prepare and is worth every minute. Brined for three days, Sous vide for two, then smoked on site for hours. Shown here with blackened carrots & potatoes, topped with a fresh-herb chimichurri.
Mushrooms!
Marinated Mannafest Mushroom Lion’s Mane. Seared to perfection and served with house-made gochujang noodles, grilled broccolini, and lots of fresh herbs.
Grilled local mushrooms over Maine Grains corn polenta
Grilled Chicken
We serve chicken two ways because different parts of the bird are best cooked separately. The breast meat is rolled with its skin on and a bit of our fermented black shallot dust for umami. Sous vide to set its shape, then grilled to make the most perfectly juicy chicken with crispy skin. Legs and thighs are dry-brined and slow-smoked for hours over hardwood. We love wood-fired chicken and think it deserves to be cooked perfectly.
Maine
Seafood
We are lucky to live on the coast of Maine with some of the world’s best seafood readily available. Applecroft has perfected our methods of cooking fish over wood fires.
Smoked Fish Spread
Some things earn a permanent place at the table. This hot fish dip, warm, rich, finished with a crispy top and served with charred focaccia, is one of them.