Espuma’s menu features fresh, local ingredients, from the Chesapeake crab-stuffed scallion crepe with ruby red grapefruit, cucumber, and avocado to the homemade ice creams and sorbets on the dessert menu. Caputo searches high and low to find the perfect meat, fish and produce, and the happy results are evident in his seared breast of Giannone Farms air-chilled chicken served with roasted cauliflower, red onions, cauliflower puree, spinach, and Madeira just as well as his seared line-caught Casco Bay merlu with oven-roasted tomatoes, Lyonaisse potatoes, and lobster-saffron essence.

Espuma boasts an extensive wine list (120 labels) featuring domestic varietals from Napa Valley to New York’s Finger Lakes region, as well as eclectic European offerings from France, Italy and Spain. The cocktail menu at Espuma’s bar includes mojitos, caiparhinas and sangrias made from scratch; as well as imaginative cocktail flights like the Apple Orchard, which features four little tastes of autumn’s favorite fruit, and a Cosmo flight with an assortment of berries. Specialty cocktails include Moulin Rouge (peach, vanilla, and sangria) and Chocolate-covered Raspberry.