LOCALLY SOURCED AND HAND CRAFTED

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SERVING DINNER NIGHTLY

IN OUR DINING ROOM & BAR

Open nightly at 4:30 pm. Call 207-775-2717 for reservations

The menu at Fore Street changes daily based on the products our farmers, fishermen, and foragers bring to us each day, often prepared over an open wood fired grill or in our wood fired oven

Dine-in Menu:

(A sampling of a few favorite dishes that often appear)

Mixed Organic Greens

Sourdough Crouton, Barrel Aged Cider Vinaigrette

Maine Oysters

Seaweed Mignonette, Lemon

Wood Oven Roasted Maine Rope-Cultured Mussels

Garlic Almond Butter, Dry Vermouth

Wood Grilled Marinated Squid

Seasonal Preparation

Wood Grilled Moulard Foie Gras

Seasonal Preparation

House Made Chilled Meats and Offal

Rotating Selections

Wood Grilled Hanger Steak

Seasonal Preparation

Turnspit Roasted Dry Rubbed Pork Loin

Braised Cabbage and Garlic, Roasted Pork Jus

Turnspit Roasted Marinated Half Chicken

Collard Greens, Duck Fat Fried Sourdough, Chicken Jus

Executive Chef: Frederic Eliot

General Manager: Matt Stewart

Front of House Coordinator: Jessie Robb

Bar Coordinator: Ryan McElfresh

Wine List Curator: Kelly Nelson

Head Chef: Tony Pastor

Kitchen Manager: Michael Stokes

Sous Chefs: Andrew Bruce, Josh Fingeret, Sarah Moak, Ricky Sheldon, Iain Smith

Pastry Chef: Travis Olson

Fore Street is part of a family of restaurants and bakeries that include Street & Company, Scales Restaurant and Standard Baking Company. All are located in Portland.

Fore Street, located one block from the waterfront in Portland's Old Port District, opened in June, 1996.

Fore Street's interior surrounds a unique brick and soapstone hearth consisting of a wood-burning oven, grill, and turnspit, visible from most tables. Hardwood and apple wood fires cook and flavor the seafood, meats, game, and vegetables that have made Fore Street a New England destination.

In 2001 and 2006, Fore Street was named in Gourmet Magazine's Top Fifty Restaurants of the United States. In 2004, Chef-partner Sam Hayward was named “Best Chef – Northeast” by the James Beard Foundation and in 2011, he won the Chef’s Collaborative “Sustainer of the Year” award for his work in sustainability and local food issues. Fore Street has also been a semi-finalist for “Outstanding Restaurant”, a national category from the James Beard Foundation, consecutive years since 2011.