Our food offers a taste of place and time.

We start by assuming the use of ingredients that are 100% organically grown (certified or not) and, with the exception of our sunflower oil, entirely locally sourced. All the time. No exceptions.

Our style of service is inspired by the simplicity, density, and directness of tavernas, tapas bars, food stalls, and places like them.

From there, it’s a constant conversation between the local landscape, the given moment, personal creative movements, and the personal capacity of a cook who is also a father and farmer and is often rushing to work because he also loves those two other things very much and has a hard time leaving, even though he really wanted extra time to forage those wild grapes or test that new menu idea that probably won’t end up on the menu for another week because he’s out of time again.

The result is a menu that reflects the flux of our lives and the natural world around us, but can be counted on for a unique taste of place and time.

A few generations after being subdued by Prohibition, cider is re-emerging as the characteristic drink of the northeastern US, thanks to a landscape still dotted with abandoned and wild trees and a new wave of cidermakers inspired by them. At Perennial, we serve exclusively cider as an attempt to highlight it as the table wine of our region: when you live in or visit this place, you drink the local drink, which reflects something about that place and people. We believe that here, where the apple tree is naturalized in the landscape, more so than grain for beer or grapes for wine, cider is that drink. We prioritize ciders made using traditional techniques and heirloom varieties, as well as those featuring wild apples and “new” varieties propagated from local seedling trees. We offer cider in a variety of formats including draughts, glass pours, bottles for the table or to-go, and flights.  Most of our ciders are dry or off-dry, though we also occasionally feature some well done semi-sweet options as well as ice ciders and cider-based aperitif. More than anything, our cider menu is meant to be a place to find what you love, even if you don’t know what you like yet. Our staff is here to help. If you already love cider, we look forward to sharing the most interesting, complex ciders our region has to offer and hearing what you think. From here forward, cider is a conversation and we want to have it with you.

Our menu is a constant work in progress that responds to the moment, and sometimes to less inspiring things like market availability.

As such, our food menu changes frequently and some dishes that are dependent on certain wild ingredients, certain fermentations, or certain preparations may last as briefly as one service.

Our cider program is slightly more stable. We usually maintain a core of Maine ciders that change just a couple times/season, with our offerings from elsewhere around the Northeast and abroad rotating much more frequently. Our goal is to offer a wide enough variety of traditional style ciders that you can trust you’ll find something you like, regardless of how familiar with cider you are when you arrive, and to make sure that we have either that exact thing or something like it to recommend to you when you return. For 2021, we’re particularly excited to have 100% exclusive tap offerings, each created in collaboration with various local cideries.

The menu for each week’s Cellar Supper will be posted on the main page by Tuesday of that week.

If you’re local, we also post the same menu in our window.

We hope to host you soon.