BE OUR GUEST
PLEASE NOTE :: THIS IS A SAMPLE MENU, AS OUR MENUS CHANGE OFTEN DEPENDING ON OUR GARDEN, PURVEYORS, AND SEASONS.
BAR SNACKS
CHEESE PLATE 15
R&G GOAT’S MILK CAMEMBERT (HUDSON VALLEY) / ROSEMARY FIGS / ONION JAM / TOAST CRISPS / HOUSE CRACKERS *GF CRACKERS AVAILABLE
MARINATED OLIVES 5
CORIANDER / CITRUS / THYME
HOUSE FOCACCIA 4
WHIPPED BUTTER
SMALL PLATES
GRILLED FLATBREAD 9
MINT YOGURT / PARSNIP PUREE / GHEE / ZA’ATAR // V
MUSHROOMS* 14
YOLK* // GF / DF / V
TEMPURA BRUSSELS 16
BATTER FRIED / TONNATO / CHILI CRISP / ONION PRESERVES
COCONUT CURRY FISH SOUP 16 / 28
COD / HALIBUT / MUSSELS / POTATO / LEMONGRASS / KIMCHI // DF / GF / P
TUNA* 16
RICE CRISP / THAI CHILI DAIKON / CILANTRO DRESSING / FURIKAKE / FINGER LIMES // GF / df
GARRISON SALAD
CHANGES DAILY
ENTREES
SHORT RIB FETTUCCINE 38
HOUSE PASTA / BONELESS BEEF SHORT RIB / WILD MUSHROOM / PAPRIKA / SOUR CREAM / DILL / CARAWAY BREADCRUMB
HALIBUT 38
CHORIZO / SAFFRON / TOMATO / FENNEL + OLIVE / WHITE BEAN / BROCCOLINI // GF / DF /
PORK TENDERLOIN* 36
FARRO / APPLE / CELERY ROOT / ORANGE BLOSSOM PISTACHIO / URFA + SUMAC / BUTTERMILK FRISEE
SQUASH + LENTIL 28
ACORN + BUTTERNUT SQUASH / BLACK LENTIL / CHARD / FETA / TOASTED HAZELNUT DUKKAH // V / GF
WHOLE BRANZINO 36
LIMITED NIGHTLY / ROASTED / HERBS + CITRUS / SALAD // GF / DF / P
ROASTED HALF CHICKEN 25
LIMITED NIGHTLY / BRINED / HERBS + FENNEL / SALAD // GF / DF /
DESSERT
APPLE ICE CREAM 9
DULCE DE LECHE / MOLLASSES WHIPPED CREAM
SWEET POTATO CARROT CAKE 9
MARSHMALLOW MERINGUE / CANDIED PECAN
CAKE + ICE CREAM 15
EVERY DAY IS AN OCCASION
THE LIMO WRECK 10
CHOCOLATE SEA SALT DONUT CHUNKS TOPPED WITH ORANGE CREME ANGLAISE, PECAN COFFEE CRUMBLE, AND WHIPPED CREAM
SOUR CHERRY SORBET 6
RUM / AMARENA CHERRY / MINT
ABOUT US
Christian Hayes
Executive Chef / Owner
Michael Levesque //
Chef de Cuisine / Farm Director
Over a decade after they launched Dandelion Catering, Maine natives Christine and Christian Hayes built The Garrison, an intimate dining room and bar surrounded by the rushing Royal River on both sides.
Chef Christian Hayes, a Food Network Chopped Champion and former rock and roll frontman, with his team, serve his brand of "thoughtful food" inspired by Mediterranean and Asian cuisine.
Since day one, outside the dining room lies an ever growing garden that is planted, managed, and harvested by Mike. Besides his touch in the kitchen, Mike brings a wealth of agricultural knowledge that will allow The Garrison's garden program to grow bigger with each season. Mike credits most of his achievements to the 1996 Sega Saturn multi-genre game, Mr. Bones.
Watch Zach Boyce's short film on the opening of The Garrison.
Heads up, there's a couple swear words. We once got a bad review because of the swears. So. Anyways.
PPH : At The Garrison, ‘thoughtful’ food you won’t soon forget
Nov 2019 READ STORY
Maine Magazine - Chef Christian Hayes
July 2019 READ STORY
The 11 Hottest Restaurants in Maine Right Now
July 31, 2019 READ STORY
‘Chopped’-winning chef opens new restaurant in Yarmouth
July 29, 2019 READ STORY
‘Pork on the Brain’ pays off for Yarmouth chef
March 27, 2018 READ STORY
Maine chef was eating humble pie long before 'Chopped' victory
March 22, 2018 READ STORY
NPR: Giving Thanks w/ Chef Christian Hayes
March 22, 2018 READ STORY
Father, daughter to deliver Thanksgiving meals to Maine families in need
Nov 2019 READ STORY
GIFT CARDS
Gift cards are always available at the restaurant during normal business hours.
Downloadable gift certificates can also be purchased here.
GEAR
Snag some gear! Click below to visit our store...
Address:
The Garrison
Sparhawk Mill :: 81 Bridge St.
Yarmouth, ME 04096
TAKE THE PAVED DRIVEWAY TO OUR LOWER PARKING LOT. WE ARE IN THE MAIN ENTRANCE.
Parking:
There is plenty of private, onsite parking at the Sparhawk Mill for our guests. Handicapped spots are available, as well as a ramp to the door, and lowered ADA bar.
Phone:
207.847.0566
Email:
info@thegarrisonmaine.com
CHECK OUT OUR TAKE OUT OPERATION: THOROUGHFARE!
MAIN ST YARMOUTH
