This Victorian-home-turned-restaurant features ingredients from its own massive garden, ensuring the veggies on your plate are freshly picked. An expansive wine menu and entrées like pan-roasted halibut with pumpkinseed pesto will have you delighting in the fruits of sea and land. The restaurant has a farm right on site where the staff harvests all the vegetables and herbs used on every dish. While the menu changes almost daily, and is based on the season, on a recent visit, we sampled Pemaquid mussels harvested from the bay, and the local cod and peeky toe crab and risotto cake with fresh pea and carrot succotash. For dessert, you can't go wrong with the housemade cannoli "Siciliana," with crushed pistachios and Amarena cherries.