The Table
Larger plates meant for the middle of the table, passed and shared the way a good meal should be.
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 with care, served without ceremony.
Reserve a TablePortland, MaineTastes of Sorrel House©2026
The Cellar
A tight, low-intervention wine list and house ferments, poured to sit beside whatever the kitchen is sending out.
The Sweet
Honest desserts — orchard fruit, cultured cream, a little salt — to close the evening without weighing it down.
// On the House
Where an Open Kitchen Meets a Full Table.
Sorrel House started as a standing dinner among friends and turned into a room. We keep the menu short on purpose, change it often, and let the ingredients do most of the talking.
More About Us
$19
Sorrel & Egg Tartine
$14
Maple Oat Porridge
Mornings
Book a Table
$21
Stone-Fruit Pancakes
$12
House Coffee & Cardamom Bun
$22
Field-Green Grain Bowl
$18
Smoked-Trout Tartine
Midday
Book a Table
$24
Marsh-Lane Burger
$16
Roast-Carrot & Labneh
$38
Coast Catch of the Day
$32
Hearth-Roast Chicken
Evenings
Book a Table
$15
Cultured-Cream Cheesecake
$14
Cellar Pour, by the Glass
// Signatures
See Full MenuA Handful of Plates We Keep Coming Back To.
Cedar-Plank Halibut
$38.00Brown butter, sea beans, charred lemon.
Marsh-Lane Burger
$24.00Dry-aged beef, smoked onion, aged cheddar.
Field-Green Grain Bowl
$22.00Farro, soft herbs, preserved lemon, seeds.
Hearth-Roast Chicken
$32.00Whole bird, bread salad, pan jus.
Sorrel & Egg Tartine
$19.00Cured yolk, wild sorrel, sourdough.
Cultured-Cream Cheesecake
$15.00Orchard compote, oat crumb, sea salt.
“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 Voss
Chef & Owner
Sorrel & Egg Tartine
Stone-Fruit Pancakes
Field-Green Grain Bowl
Marsh-Lane Burger
Coast Catch of the Day
Hearth-Roast Chicken
Cultured-Cream Cheesecake
Maple Oat Porridge
// 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.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.// Journal
Read the JournalFrom the Pass
Why We Rewrite the Menu Every Single Week.
Read Full Story
Five Farms Within an Hour That Feed Our Pass.
Read Full Story
Low-Intervention Wine, Explained Without the Jargon.
Read Full Story// Reserve