Opening night: Portland Hunt & Alpine Club

The Lodge room - for members only

Oysters

Bartender John Meyers in his element

Tools of the trade

The "White Noise" cocktail: St. Germain, Cocchi Americano, grapefruit zest

A martini made with Bombay Malacca gin and Cocchi Americano

ProprietorAndrew Volk chats with a patron at the bar

Briana Volk talks with guests

The cocktail menu features a "Daily Punch"

Bartender John Meyers

Proprietor Briana Volk

The menu includes open-faced, Scandinavian-style sandwiches

Open-face sandwiches, from left: capicola, salami, arugula pesto, tomato jam, hon shimeji pickles; radish, herb butter, apples, cheese, pickles; smoked salmon, beets, carrots, pickled herring, whipped cream, dill

An open face capicola-salami sandwich

Bartender John Meyers

Proprietor/bartender Andrew Volk in action

The door to the private Lodge room