Pig + Poet Restaurant

Thoughtful Food In Camden Maine

CLOSED FOR THE SEASON – SEE YOU IN 2018!

Unique among Camden Maine restaurants, we embrace a modern Maine interpretation on simple ingredients and sustainable sourcing. Located in Camden, Maine in the recently renovated Whitehall hotel, Pig + Poet celebrates thoughtful American food in relaxed modern surroundings. We are open 7 nights a week in July and August, or you may choose to enjoy the outdoor patio with one of our many seasonally inspired cocktails. View the menu.

One of the best Camden Maine restaurants featuring Maine’s farmland, fisheries and game, Pig + Poet offers a raw bar and creative dishes, such as a fresh and spicy take on fish tacos, delectable fried chicken with sweet and sour slaw, pan-seated halibut with smoked eggplant and Harissa, and our classic hog heaven chocolate cake.

The “poet” in the name is a nod to the chef’s role in the creative process, as well as a subtle wink to Edna St. Vincent Millay, a Pulitzer-Prize winning poet who was discovered at Whitehall in 1912.

Lark Hotels is thrilled to breathe new life into Whitehall by showcasing modern American cuisine at its finest and freshest.

Specials and Events

Thank you to everyone for making our 2017 season so special! We look forward to seeing you when we open again in May 2018.

Menus

Our menu is subject to change in accordance to the daily offerings of local farmers, meat purveyors and fisher people. We are gloriously at the mercy of freshness here, folks!

Happy Hour 5-6 PM every day that the restaurant is open.

Pick your poison! 2 beer options for $5 each, 2 wine options for $6 each, or 2 cocktail options for $7 each. Plus, our house burger for just $8.

Dinner Menu

Raw Bar

Market oysters traditional (1/2 dozen) 16
Market oysters passionfruit mignonette (1/2 dozen) 16

Small Plates

Chowder crispy pork belly, potato croquette, little neck clams 12
Hummus cucumber, black sesame seeds, herbs fresh naan 10
Cheese Plate local cheese (3), spiced pecans, fig jam, toast 16
Smashed Fingerling Potatoes old bay, poet aioli 6
Bibb Salad heirloom tomato, avocado, radish, tarragon buttermilk dressing 8

Hand Food

Fish Tacos spiced market fish, corn tortillas, spicy black beans, queso fresco, red onion, baja sauce 14
P+P Burger local beef patty, cheddar, pork belly, heirloom tomatoes, poet sauce, potato bun 15
Lobster Roll louie sauce, avocado, local greens, crispy leeks 18

Plates

Shrimp & Grits braised pork, sharp cheddar grits, green onion 20
Fried Chicken ranch-laced biscuit, sweet & sour slaw, poet hot sauce 22
Filet Mignon roasted wild mushrooms, sweet corn tortellini, pickled ramps, lemongrass jus 38
Pan-Seared Halibut smoked eggplant, fresh harissa, crispy chickpeas, figs, lime dust 29

Sweets

Blueberry White Chocolate Parfait 7
Hog Heaven Chocolate Cake candied bacon, creamy caramel 9
Whoopie Pie Platter maple and chocolate, fresh fruit 8
Blueberry Cheese Cake ginger graham crust 8

Spirits

Hine Rare Cognac 9
Grand Marnier 10
Sambuca 8
Clement Rum Vsop 14
Dona Antonia Ruby Port Wine 6
Quinta Do Crasto LBV 2011 Port Wine 7

Cocktails

Yellow Jacket 12
Sazerac 10

Wine + Beer

White

The Crossings Sauvignon New Zealand 8/32
Saint-Peyre Picpoul de Pinet France 8/32
Pratsh Grüner Veltliner Austria 12/44
Domaine de La Fruitiere Muscadet France 10/40
Acrobat Pinot Gris Oregon 8/32
Eugene Blanc Macon Chardonnay France 12/48
Harken Chardonnay California 9/36

Red

Firesteed Pinot Noir Oregon 9/36
Domaine Chanson Pinot Noir France 55
Hahn Cabernet Sauvignon California 9/36
Catena Malbec Argentina 9/36
Right Hand Man Syrah Central Coast 12/48
Quilt Cabernet Napa Valley 55

Sparkling

Le Dolci Colline Prosecco Brut Italy 9/36
Gruet Rose New Mexico 11/44

Rose

La Marquette France 8/32
Dupuy de Lome Bandol France 58
Whispering Angel Chateeau D'Esclans France 60

Draft

Allagash White witbier, 5.1%, Portland, ME 7
Allagash Saison saison, 6.1%, Portland, ME 8
Baxter Tarnation lager, 5.3%, Lewiston, ME 7
Downeast Original Cider cider, 5.1%, Boston, MA 7
Peak Organic IPA 7.2%, Portland, ME 7
Sebago Simmer Down American pale ale, 4.9%, Portland, ME 7
Shipyard Export American blonde ale, 4.6%, Portland, ME 7
Geaghan's Captain Kool IPA American IPA, 7.5% 9

Bottles + Cans

Bantam Rojo Cider Somerville, MA 5.4% 6
Citizen Cider Dirty mayor, VT 5.2% 6
Octoberfest Lager moat, Mnt 5.2% 6
Narragansett Lager Narragansett, RI 5.0% 5
Czech Pilsner Czech Republic 4.9% 7
Greenwarden Banded Horn, 5.6%, Biddeford, ME 7
PBR American Lager, 5.0%; Milwaukee, WIS 4
Stella Artois Belgian Pilsner lager, 4.0%, Leuven Belgium 5
Goose Island IPA American IPA, 7.2%, Chicago, IL 5
Erdinger Weissbier Germany N/A 6

Cocktail Menu

High Class Beach pear-infused vodka, elderflower, lemon, prosecco 10
Meyer Lemon Mule effin vodka, meyer lemon simple, lemon, ginger beer 9
Whitehall Margarita fresno pepper infused Hornitos tequila, cointreau, lime, mezcal mist 10
Release the Kraken! Cruzan Rums, banana puree, fruit juices, and all things TIKI! 11
The Bee's Tea gin, lemon ginger honey syrup, cold-brewed tea, soda 9
Mainehatten Knob Creek rye, Yzaguierre Reserve vermouth, orange & angostura bitters, flamed orange peel 11
Chocolate Mint Julep Makers Mark, chocolate bitters, simple sugar, chocolate mint 9

The Chefs

Group Executive Chef, Justin Perdue

Chef Perdue was hired to oversee a number of Lark Hotels restaurants and has lent his creative energy to helping craft a new, modern-Maine menu for Pig + Poet while also launching Lark's newest restaurant, Picnic Social, in Stowe, Vermont. Before joining Lark Hotels, Justin worked within the Hotel Sofitel group as an Executive Chef, at both the Chicago and Philadelphia locations. Prior to his stints with Sofitel, Chef Perdue worked in many renowned kitchens, including Bobby Flay's Bar Americain where he honed his skills while at attending NYC’s International Culinary Center, NoMi inside the Park Hyatt Chicago, and Topolobampo, where he gained experience under famed chef Rick Bayless. Lark Hotels is thrilled to have Justin running the show at Whitehall!

Chef de Cuisine, Jonah Haggett

Jonah grew up on a small farm in Roxbury, Vermont, where he learned to cultivate his own food. His passion for cooking came from his mom who cooked everything he and his dad grew and raised. He attended the New England Culinary Institute in Montpelier, Vermont, graduating in 2008. From there, he move to Maine to work at Natalie's restaurant in Camden. He built a career in the midcoast Maine food scene, opening the acclaimed Lily Bistro in Rockland, and later working as Sous Chef at Ephemere Cafe in Camden.