Reserve a Table

Seasonal restaurant · Portland, Maine

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.

Explore a Table RequestExplore the Sample 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.

FieldThe harvest sets the vegetables, herbs and grain.
TideThe landing shapes the fish course.
FireThe hearth keeps the cooking direct.
Seasonal Maine produce laid out on cream linen
A chef’s hands finishing a plated dish at the pass
( 02 )One Day, One Menu

A plate, from first light to last pour.

Choose a moment to follow the ingredients from source to fire to shared table.

A fishing boat returning to a Maine wharf at dawn01 / 04
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.

( 03 )The Chef
Chef Della Voss standing at the pass of her kitchenDella 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
( 05 )Signatures

Six plates, one Maine season.

Drag or scroll the table
Cedar-Plank HalibutEvenings
01

Cedar-Plank Halibut

Brown butter, sea beans, charred lemon.

$38
Hearth-Roast ChickenEvenings
02

Hearth-Roast Chicken

Whole bird, bread salad, pan jus.

$32
Sorrel & Egg TartineMornings
03

Sorrel & Egg Tartine

Cured yolk, wild sorrel, sourdough.

$19
Marsh-Lane BurgerMidday
04

Marsh-Lane Burger

Dry-aged beef, smoked onion, aged cheddar.

$24
Field-Green Grain BowlMidday
05

Field-Green Grain Bowl

Farro, soft herbs, preserved lemon, seeds.

$22
Cultured-Cream CheesecakeThe Sweet
06

Cultured-Cream Cheesecake

Orchard compote, oat crumb, sea salt.

$15
( 06 )The Room & The Cellar

A room tuned for a 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 – FriEvening

Sat – SunMidday onward

We host intimate shared-table evenings and private gatherings.

Plan an Evening
( 07 )The Table

The feeling we designed for.

01Pass

Close enough to see the fire.

The room keeps the cooking in view without turning dinner into a performance.

02Table

Plates made to travel.

Food lands in the middle, with room for hands, linen and one more pour.

03Cellar

A short list with a point of view.

Bottles are chosen to sit beside the food, not compete with it.

04Pace

An evening with no hard edges.

Warm light, worn wood and a rhythm designed for staying awhile.

( 08 )Reserve

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