As we welcome fall to our beautiful seaside village, we invite you to join us here at Hurricane to savor all the season’s best offerings! Enjoy the constant beauty of the changing tides surrounded by the backdrop of fall foliage reflecting on the Kennebunk River while savoring our expertly prepared prime food creations by Chef Jason Leighton along with a glass of fine wine specifically selected to complement your meal by our wine expert Paul Brick. Or try a signature autumn cocktail mixed up by one of our experienced and skilled bartenders or maybe a locally craft beer. Of course fall would not be complete without warm pastries, fruit pies and desserts made daily from scratch by our in house pastry chef Amber Saucier Goodman.

In this edition of “Hurricane Watch” Chef Jason Leighton shares his secrets for cooking a tender pork chop to die for and our wine expert Paul Brick suggests perfect wine pairings for our Hurricane harvest meals! You will also find information about our “kick-off” tail gate party THIS SUNDAY, Wine Wednesdays, Buck-A-Shuck oyster night, the return of our ever popular Tuesday public suppers and more! Let’s begin with

Chef Jason’s slow brined pork chop recipe:

For the first time, Chef Jason Leighton is sharing his special recipe for a pork chop like no other. Why not come in and experience it for yourself at Hurricane, and then give it a try at home with your own flavor twists if you’d like? Here is how it’s done in Chef Jason’s own words: “Our pork chop is a double thick cut, bone in pork chop that is brined with salt, sugar, juniper berries, peppercorns, and herbs for 48 hours. After brining, we char grill it to medium and serve it on a gingersnap gravy made from gingersnap cookies, mirepoix -which is a mixture of sautéed chopped vegetables, chicken stock, molasses, and spices. We serve it with roasted fingerling sweet potatoes drizzled with spiced honey sesame butter.”

Wine Pairing Tips by Paul:

Our in house wine connoisseur Paul Brick’s top wine picks for Fall Hurricane meals-Here’s what Paul recommends:

“Some great fall wines for the Prix Fixe menus are medium bodied reds, such as Chiantis, some bigger Pinot Noirs, and some lighter bodied Merlots-and a full bodied Chardonnay- all will go great with some of the harvest dishes coming out of the kitchen this fall! We have recently added Bodegas Tavera Garnacha, a medium bodied red from Spain, with toffee nuances, ripe red berry flavor and a slight touch of black pepper which pairs fabulously with Chef Jason’s Five Spice and Coca Cola Braised Short Ribs!”

For cool nights, Paul recommends the Napa Cellars Chardonnay “It’s aromas of citrus, honey, melon, and baked apple crisp with a slight oak finish which are meant to pair with Chef Jason ‘s Roasted Butternut Squash Ravioli with mushrooms and Maine maple cream. The full body and oak nuances, are sure to warm you up on a chilly fall evening.”

Paul’s wine recommendations for oysters: “ Crisp, clean, mineral driven, acidic wines will compliment the briny, sometimes vegetive flavor of the oysters. Champagne is the ultimate match, especially blanc de blanc, as the tight bubbles really are refreshing, and work well with the briny nests of the oysters. Sauvignon Blanc, Sancerre, and Chablis are also great choices.”

Week Days – MONDAY – FRIDAY:
Happy Hour 4:30 PM

Our very own hardy version of happy hour is Monday thru Friday from 4:30 until the plentiful grazing foods we serve are gone! Our happy hour food choices change daily but you won’t find pretzels and peanuts here-we offer nachos, buffalo chicken wings, barbecue ribs, crudités, cheese and crackers, fried fish, fried chicken and MORE! Stop in and see why Hurricane is THE place to be for winding down after work!

Daily Special – MONDAY – SUNDAY

Prix Fixe Menu 5 – 6 PM Seven Days a Week!

Enjoy a full three course Hurricane meal experience between 5-6pm for just $30 (excluding tax and tip) Available 7 days a week!


Tuesday Night Public Suppers will return October 11th

This is a tradition that was close to the late Brooks MacDonald’s heart. A local himself, Brookie looked forward to catching up with his longtime friends off season and offering them a deal on a fabulous meal as a way of thanking them for their patronage and friendship. The price for public supper meals has always been just $9.95; and for this incredibly low price, on Tuesday evenings only until Christmas, you can choose from three specially prepared, comfort-food dishes with all the trimmings. A few of the choices include baked-stuffed haddock with a lobster cream sauce, Hurricane meatloaf, pork dishes and more.


Wine Wednesday:

Hurricane serves the best wines available from all around the world in all price ranges. The proof is in the tasting and we want you to have every opportunity to sample every wine on our list. Here are three easy ways to do it.

Deal #1: $10 Off any bottle of wine all day long on Wednesdays.

Deal #2: 50% Off any bottle of wine between 5 and 7 PM every Wednesday.

Bonus Deal: Any day of the week we will open any bottle of wine if you buy at least two glasses.


Saturday Night Supper Club and Cabaret:

Saturday nights from 7 PM to 10 PM the Hurricane bar lights up with the magic of music as New England’s finest players and singers strum and croon your favorite melodies. We have had some surprise guests join in from time to time and the occasional sing-along breaks out, too. Our bar-food menu is always available, as well as our full menu of small plates and entrees. Add a glass of your favorite wine, beer or cocktail and join the chorus.


Sunday Brunch:

Brunch is served from 11:30 AM to 3:30 PM and as always, your favorite brunch dishes, as well as, artfully served Hurricane special creations are available. Sunday lunch and dinner menus are also available all day.

Bloody Bar:

Our Sunday “make-it-like-you-like-it” Bloody Mary Bar is back by popular demand! Build your Bloody Mary just the way you like it with your choices of vodkas, juices and garnishes-including veggies, shrimp, olives spices, sauces and more!

Buck-A-Shuck Oysters:

From 4 to 9:30 PM every Sunday we’ll shuck any oyster available on ice at the Hurricane Oyster Bar for just $1- each! Our oysters are from Maine, New England, the West Coast and all over the world! If slurping raw oysters are not for you, the Hurricane kitchen staff also offers unique cooked oyster dishes created special for oyster night.

Hurricane Fall Hours

Lunch Seven days A Week: 11:30 AM to 3:30 PM

Dinner Seven Nights A Week: 5 to 9:30 PM, 10:30 PM on weekends

Our bar menu is always available from open to close.


Shelley Fleming-Wigglesworth

Freelance Journalist

~Journal Tribune~Neighbors of the Kennebunks~York County Coast Star~ Bangor Daily News~Tourist News~National Fisherman Magazine~Commercial Fisheries News~Maine Lobstermen’s Association~Coastal Angler Magazine~Points East Magazine ~ Yankee Magazine~