We’ve been busy in the kitchen here at Natalie’s working on our new dinner menu. While for many summer is a time to simply relax and enjoy the beautiful ocean in the Midcoast, perhaps while sailing or sunbathing, we are in full swing here during the busiest time of year for us (but don’t worry, we also find time to enjoy the outdoors and take full advantage of the season).

Summer, and its bounty, supplies us with such an incredible variety of great items to work with and we enjoy introducing local delicacies to our guests. This summer, in addition to our always-popular Lobster Tasting Menu (available only in the summer and fall), we are offering several new items focused on flavors of the sea. For an appetizer we have oysters of course, currently we are serving the creamy Bagaduce Oysters
with Nori Dressing, cucumber and chanterelle mushrooms. This combination really highlights the natural sweetness of the oyster, while adding some earthiness to it with the chanterelle. Our oysters always provide that incredible briny taste of ocean and salt that is considered to be unequaled by many and is so special to Maine.

We have also added a truly summery dish of Lobster with a Silver Queen Corn Waffle, Local Lobster Mushrooms and Basil Cream. The Silver Queen Corn is one of the best corns we’ve had, and it comes from a nearby farm in Damariscotta. Another new lobster dish for us is a Lobster Soup with Thai Green Curry, Lime Leaf and Ravioli.

Seafood lovers will enjoy our appetizer of Charred Squid with Marinated Penne, Herbs and Chorizo Oil. The dish has the zip of lemon and a touch of heat from the chorizo oil making it a refreshing salad.

Grilled Black Angus Beef with Artichoke and Horseradish Puree and local foraged mushrooms has already proven to be a popular dish, as has our Lamb Three Ways, we’re serving loin, belly and tenderloin in a delightful trio with eggplant provençal and garlic flan.

Desserts this time of year should be relatively simple. We’re currently serving a Meyer Lemon Tart with Crème Fraiche and for fruit lovers, a Blistered Tree Ripened Peach with Peach Sorbet and a Crepe filled with peach and Crème Fraiche. Both desserts balance the simple flavors of summer fruit with the tartness of Crème Fraiche, creating a light, yet fulfilling conclusion to any meal.

Please let us know what you think of the new menu, and Bon Appetit!

Chef Vongerichten is to foodies what Eddie Vedder is to rock fans and Tom Brady is to sports fans. The energy in his restaurants resembles crowded stadiums before the band takes the stage. It’s the stuff of dreams. So for me it was a dream coming true to be able to cook alongside Chef Vongerichten.

Together with Melissa Kelly (Primo restaurant in Rockland), Michael Leviton (Persephone Boston and Lumiere in Newton) and Jean Geroges Vongerichten (among many restaurants: Jean Georges New York) we were asked to prepare a five course dinner to raise funds for ICEC (Island Culinary and Ecological Center). ICEC is a non-profit that teaches people the benefits of healthy eating and cooking, using regional and sustainable products.

I was asked to create the appetizers and used Frenchman’s Bay diver urchins, Bagduce, Long Cove and Damariscotta oysters to prepare a raw bar of oysters; a Nori and Matsutake “cocktail” and Kombu butter, poached quail egg, sea urchin with a cauliflower and urchin emulsion.

Jean Georges prepared a Stonington Lobster and Frenchman’s Bay sea urchin potato butter, five star nursery green apples and chili. Melissa’s highlight was the coffee rubbed and slow braised pork with wild apples and local ginger. Michael created a sweet corn soup with Stonington Peekytoe Crab and a corn and basil fondue.

It was a culinary highlight I will always remember.

At Natalie’s at Camden Harbour Inn we just launched our new a la carte menu and a new bar menu will be launched next week. First feedback I got is amazing; I hope y’all come in to join us on our culinary journey.

Savoir Gourmand! Lawrence Klang, Executive Chef