ABOUT US

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 and his team serve his brand of "thoughtful food" inspired by Mediterranean and Asian cuisine. 

Chef Christian Hayes

Jay Meyer //

Sous Chef

Michael Levesque //

Cook / Farm Director

Since day one, outside the dining room lies an ever growing garden that is planted, managed, and harvested by Michael Levesque. 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. It is our goal to continue to grow the program and serve even more ingredients that are picked and harvested right outside our kitchen door. 

/// SNACKS  ///

Spicy Fried Chickpeas 4
spicy spices  DF GF VEGAN   

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Citrus Marinated Olives  6
olive blend / coriander / citrus DF GF VEGAN

/// LIGHTER PLATES ///

House Fresh Bread 4
herbed butter / olive oil

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Tuna* 18
pan seared / cilantro lime dressing / sesame panko / fried garlic   DF

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Curry Cauliflower 13
coriander / raisin / mint yogurt  GF V

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Wings 13
sticky glaze / peanut / scallion  GF DF

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Scallops 23
jamón serrano / tarragon apple relish / chili oil   GF DF

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Mushrooms* 14
yolk / herbs  GF DF V

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Beet Salad 16
roasted beets / pepitas / bleu / pickled onion / beet yogurt  GF V

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Harissa Carrots 16
mint / pomegranate molasses / crushed peanut / hummus  GF DF VEGAN

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Venison Tenderloin* 25
juniper / toast / poached pear / chèvre / pickled blueberries  

/// ENTREES ///

Wagyu Brisket  34
chili braise / lemongrass pumpkin puree / squash / jammy egg / cashew  GF DF

Rabbit Pappardelle  29
rabbit / pancetta / parmesan / olive / breadcrumb

Ghee Poached Lobster  mkt
curry coconut broth / sweet potato shiitake hash / crunchy parsnip GF

Pork Belly  28
maple chili glaze / parsnip puree / sumac apple slaw / mint / pistachio GF

Short Rib Sandwich 18 
braised short rib / american cheese / house made bun / minced onion / pickles / iceberg / spesh sauce / buttermilk potatoes with bresaola 

Dal + Basmati 21
red lentil / curry / chick pea / roasted root veg / raisin cilantro chutney / coconut yogurt   GF DF VEGAN

MENU

The menu changes often. It is seasonally based, and can change depending on what's available through our local vendors and our gardens outside the dining room.

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/// LIMITED NIGHTLY  ///

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Roasted Half Chicken  28
brined for 24 hours / fennel and lemon stuffed / slow roasted / fennel pollen and fresh herbs / thyme broth  / roasted vegetables GF DF 

/// DESSERTS  ///

Peanut Butter + Chocolate 13
graham cracker topped with peanut butter filling, ganache, crushed peanuts, and torched house marshmallows  GF

Lemon Cake 12
lemon pound cake with yogurt and olive oil mousse, almond crackers, and honey caramel

Chévre “Cheesecake”  12
chévre cheesecake filling with sesame tahini cookie, orange and black pepper curd, and pomegranate reduction  GF

RESERVATIONS

Reservations can be made 30 days in advance.

A portion of our dining room and bar will be held nightly for walk in diners.

If you are running late, please call the restaurant at 207-847-0566. We will hold the table for a grace period of 10 minutes before offering the reservation to our waitlist.

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We are CLOSED on Mondays and Tuesdays. 

GIFT CARDS

Gift cards are always available at the restaurant during normal business hours.​

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Downloadable gift certificates can also be purchased here. 

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CONTACT

Address:

The Garrison 

Sparhawk Mill :: 81 Bridge St.

Yarmouth, ME 04096

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TAKE THE PAVED DRIVEWAY TO OUR LOWER PARKING LOT. WE ARE IN THE MAIN ENTRANCE.

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Winter Hours:

Wednesday, Thursday, Sunday: 5pm - 9pm

Friday and Saturday: 5pm - 10pm

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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.

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Phone:

207.847.0566​

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Email:

info@thegarrisonmaine.com