Portland, Maine · Est. 2019

Where the Coast and the Field Share One Table.

A short, daily-changing menu built from what the farms and boats sent this morning — cooked over fire, served without ceremony.

Reserve a Table Tonight’s Menu

Wild SorrelDay-Boat HalibutHearth FireStone FruitNatural WineSea SaltCasco BayFirst Harvest

( 01 )Provenance

Rooted in the field. Pulled from the tide.

Sorrel House started as a standing dinner among friends and turned into a room. The premise never changed: buy close, cook simply, let the week write the menu.

We keep the list short on purpose and rewrite it every Monday, because the farms and the boats — not the printer — decide what Portland eats here.

0farms & day boats we buy from, most within the hour

0 mithe farthest any ingredient travels to reach the pass

0menu — torn up and rewritten every single week

Seasonal Maine produce laid out on cream linen

A chef’s hands finishing a plated dish at the pass

( 02 )One Day, One Menu

Follow a plate through a single day.

A fishing boat returning to a Maine wharf at dawn

04:30

The Tide

Day boats slip out of Casco Bay before light. Whatever they bring back decides the fish course — never the other way around.

07:00

The Field

Rows an hour from the door. We cut sorrel, radish and whatever the week allows while the dew is still on it.

16:00

The Fire

The hearth is lit hours before the first chair is pulled. Oak and apple wood, cast iron, patience.

19:00

The Table

Plates land in the middle of the table, meant to be passed. The day ends the way it should — shared.

( 03 )The Chef

Chef Della Voss standing at the pass of her kitchen

Della Voss — Chef & Owner

A plate should taste like the place it came from. We cook close to the ground here — short menus, real fire, ingredients picked the same week you eat them. The room does the rest.

Della VossChef & Owner

Fifteen years on the line
Raised on a Waldo County farm
Runs the hearth herself, most nights

( 04 )The Menu

Short by design. Different every week.

A sampling from this week’s card — the full menu changes Monday.

01Sorrel & Egg TartineCured yolk, wild sorrel, sourdough$19

02Stone-Fruit PancakesGriddled peaches, cultured butter, maple$21

03Maple Oat PorridgeToasted oats, orchard fruit, cream$14

04Field-Green Grain BowlFarro, soft herbs, preserved lemon, seeds$22

05Marsh-Lane BurgerDry-aged beef, smoked onion, aged cheddar$24

06Cedar-Plank HalibutBrown butter, sea beans, charred lemon$38

07Hearth-Roast ChickenWhole bird, bread salad, pan jus$32

08Cultured-Cream CheesecakeOrchard compote, oat crumb, sea salt$15

( 05 )Signatures

The plates people cross town for.

Evenings

Cedar-Plank Halibut

Brown butter, sea beans, charred lemon.

$38

Evenings

Hearth-Roast Chicken

Whole bird, bread salad, pan jus.

$32

Mornings

Sorrel & Egg Tartine

Cured yolk, wild sorrel, sourdough.

$19

Midday

Marsh-Lane Burger

Dry-aged beef, smoked onion, aged cheddar.

$24

Midday

Field-Green Grain Bowl

Farro, soft herbs, preserved lemon, seeds.

$22

The Sweet

Cultured-Cream Cheesecake

Orchard compote, oat crumb, sea salt.

$15

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( 06 )The Room & The Cellar

Forty-two seats. One long evening.

Morning light across the empty Sorrel House dining room

Candlelit natural-wine bottles in the cellar

The cellar keeps a tight, low-intervention list — growers we know, vintages we like, nothing that needs a lecture.

Green walls, worn oak, the hearth at the far end and the cellar below. Come early for a glass at the pass, stay late for the last pour — the room was built for lingering.

Hours

MondayClosed

Tue – Fri5 PM – 11 PM

Sat – Sun11 AM – 11 PM

The whole room can be yours — private dinners for 12 to 42.

Plan an Evening

( 07 )Reviews

Tales from the table.

A place that feels like dinner at a very good friend’s house — if that friend happened to be a brilliant cook. We came for one plate and stayed for five.

Marguerite L.

The menu changes every week, so it’s never the same meal twice. That’s exactly why we keep coming back. Everything tastes like it was picked that morning.

Theo R.

Warm room, honest cooking, a wine list with real point of view. Easily our favorite table in the city for a slow, unhurried evening.

Priya S.

Every dish arrived looking simple and tasting like anything but. The care in the details — the bread, the butter, the salt — is what sets it apart.

Callum B.

From the welcome at the door to the last bite of dessert, it felt considered without ever feeling fussy. We’ll be back before the menu turns over.

Nadia M.

( 08 )Reserve

Pull up a chair. The table is set.

Requests are answered the same day. For parties over six or the whole room, call us — it’s faster and friendlier.

(207) 555-014814 Marsh Lane, Portland, ME

Reserve a Table