The Well is located in the beautiful seaside town of Cape Elizabeth, Maine. We are lucky to be situated on Jordan's Farm, which is a working farm on 122 acres of land. Our ingredients are sourced locally as much as possible.  Most of our produce comes straight from Jordan's Farm and surrounding farms in Cape Elizabeth.  
Our tasting menu changes on a daily basis and is focused on highlighting the best of Maines summer season. We will gladly accommodate most dietary restrictions with advanced notice. We offer Chef’s Porch table seating for 1-4 guests, private Small Gazebos for 3-6 guests, and Large Gazebos for 6-12 guests. Large gazebos have the choice between the tasting menu or our “family style” large format menu. Please click reservation link above for available times and to complete booking.

sources

PRODUCE
William H. Jordan Farm
Alewives Brook Farm
Green Spark Farm
Maxwell Farms

  chefs bio

     Jason Williams was raised in Silver Lake, NH.  Since an early age he was devoted to learning as much as possible about the Culinary Arts industry.  After graduating from the Culinary Institute of America in 1998, he decided to combine two of his favorite interests, food and travel, and moved out to California where he was exposed to a wide variety of produce and techniques.  After four years in Lake Tahoe working in it's finest kitchens, it was time to move on.  A new passion for seafood led Jason to the island of Maui where he spent three years working under the leadership of renowned Hawaiian regional chefs Peter Merriman and Roy Yamaguchi.  During this time, a developing appreciation of wines led him back to California to work a harvest apprenticeship at Cakebread Cellars in Napa Valley where he took a hands on approach to the winemaking craft and developed a deeper understanding of wines and the wine culture.  While the wines were aging, the kitchen life was calling, so Jason began working for chef Robert Curry at Auberge du Soleil Resort in Rutherford, California. 

  In 2005, Jason settled down in Cape Elizabeth, Maine and took a job with chef Larry Mathews Jr. at one of Portlands finest restaurants, The Back Bay Grill.  For four years Jason worked with Larry polishing the skills he had learned as well as new techniques that Larry shared. It was during this time that Jason's relationship with the Jordan family developed.   In 2010, a unique opportunity presented itself and with the Jordan's blessing, Jason established The Well at Jordan's Farm which became a welcomed addition to the farm stand.  Jason's goals are to create the food that inspires him, for the community that inspires him, in a setting that would inspire all. 

photo credits: Dean Blotto Gray, Adam Moran & Nicole Wolf

*We are currently not accepting walk in dining guests. You are welcome to join us for drinks and light snacks at the fire pit, but we will remain reservations only for dinner until further notice.

CHEFS TASTING MENU

$90/person + 18% gratuity and tax

A 5 course tasting menu showcasing the very best of the season that moment. With advanced notice we can take into account any dietary restrictions or food sensitivities in your party.

FAMILY STYLE MENU

available for parties of 6 adults or more. 

$75/person + 18% gratuity and tax

3 course meal served on large, shareable platters. Salad & bread to begin with seasonal vegetables, starches, fish, chicken and a third protein option (usually pork) for the main course. Dessert is also included. 

Bar Offerings

Daily cocktail, and non alcoholic specials

Spirits 2oz pour: *subject to change

Kettle One $14

Grey Goose $16

Plymouth $14

Tanqueray $14

Bar Hill Reserve Old Tom Cat $18

Hendrick’s $14

Herradura $18

Clasa Azul Plata $20

Clasa Azul Repsoado $30

Don Julio Primavera $30

Don Julio Anejo $50

High West American Prairie bourbon $14

Basil Hayden bourbon $14

Blanton’s bourbon $16

Four Roses Small Batch bourbon $16

Bookers bourbon $30

Stag Jr bourbon $24

Sazarac rye $15

High West Double rye $14

Whistle Pig 10yr rye $16

Willet 4yr rye $25

McCallan 12yr scotch $18

McCallan 12yr Double cask $25

Lagavulin 16yr $20

Flor de Cana 18yr $16

Clément v.s.o.p $14

Boulard Calvados v.s.o.p $14

Rent Martin v.s.o.p $12

Bottle Wine List June 2023 *subject to change

Sparkling

Scarpetta , Prosecco DOC Brut, 2021 $55

Billecart, Brut Reserve NV, France 375ml $65

750ml $125

Champagne Lointier, Causica Extra Brut NV, France $130

Veuve Cliquot, Yellow Label Brut NV, France $150

Steinenger, Reisling Reserve, Austria 2017 $60

White

Vincent et Julien Raimbault Chenin Blanc Vouvray, France 2019 $30

Cadre “Sea Queen” Albariño, Edna Valley, CA 2021 $50

Omero Pinot Gris, Willamette Valley, OR 2019 $45

Dogwood and Thistle Sauvignon Blanc, Mendocino, CA 2020 50

Furlani Alpino Vino “Spumante” Altopiano fella Vignolana, Italy $65

Jean-Marie Berrux “Le Petite Tetu” Burgundy, France 2018 $105

Languoreau St Aubin 1er Cru. Burgundy, France $140

JM Gaunoux Genevrières 1er Cru. Mersault, France 2016 $90

Trimbach Reisling Alsace, France 2019 $65

Day Vineyards Vin De Days Blanc, Willamette Valley, OR 2021 $50

Alphonse Mellot “La Moussiere” Sancerre, France 2020 $95

Meinklang Grüner Veltliner “tag edition 2” Osterreich $85

La Miranda “Cupertino di Luna” Chardonnay, Italy, 2021 $50

Rosé

Anton Bauer Assemblage, Österreich, Austria 2021 $45

St. Remedies Sangiovese Napa, CA 2020 $55

Lieu Dit Cabernet Franc Santa Barbara, CA 2021 $50

Red

Broc Cellars “Vok Kou” Cabernet Franc, Santa Barbara CA 2021 $55

Martha Stouman ”Post Flirtation” Sonoma, CA 2021 $65

Clovis, Côte du Rhône, France 2020

G. Descombes, Chiroubles Morgan, France 2019 $85

Domaine Du Vieux “Lazaret” Chàteauneuf-du-Pape, France 2019 $90

Bowman Vineyards, “Tweefeeing” Cinsault South Africa, 2019 $60

Sileo Tinto Monsanto, Spain 2020 $55

Remoriquet Bourgogne Hautes Côtes du Nuits, France 2019 $105

Domaine Du Grand Montmirail Gigondas, France 2019 $75

Forlorn Hope “Queen of the Sierra” Calaveras, CA 2018 $50

Echo de Lynch Bages Pauillac, France 2014 $140

Netzl “Anna-Christina” Conuntum, Austria 2016 $100

La Crema Pinot Noir Monterey, CA 2019 $45

Pike Road Pinot Noir Willamette Valley, OR 2020 $45

Truchard Pinot Noir Carneros, Napa Valley CA 2018 $85

Williams Selma “Foss Vineyards” Pinot Noir Sonoma County, CA 2019 $180

Seghesio Zinfindel Sonoma County, CA 2018 $65

Jelu Malbec San Juan, Argentina 2016 $45

Torbreck Woodcutters Shiraz Barossa Valley, South Australia 2020 $75

Slingshot Cabernet Sauvignon North Coast, CA 2019 $50

Heitz Cabernet Sauvignon Napa Valley, CA 2016 $120

Groth Cabernet Sauvignon Oakville, CA 2018 $165

Far Niente Cabernet Sauvignon Oakville, CA 2018 $280

Large Format

Steinenger Grüner Veltliner Kampala Reserve, Austria 2016 $125

Netz “Anna-Christina” Red Blend Canuntum, Austria 2014 $300

Dessert/Port/Digestivo

Veuve Clicquot, NV Demi Sec 375ml $65

Eden Ice Cider, Heirloom Blend

Far Niente “Dolce” Late Harvest Napa Valley, CA 2013

Fernet Michaud

Fernet Branca

Taylor Fladgate 20 year Tawny Port

Fronseca Guimaraens 2018 Port

Grand Marnier Curve du Centenaire

Beer/Cider

A changing selection of local favorites

Non-alchoholic

Kaliber Beer

Spindrift naturally flavored sparkling water 12oz, soft drinks, spirit free specials

Pellegrino sparkling water 1 liter

Aqua Panna still water 1 liter

Maine Today Online
Farm to Table Dining Done Beautifully in Cape Elizabeth

3 Superb Summer Food & Dining Favorites That Never Disappoint

Bon Appetit Online
Recipe: Butter Poached Lobster with Asparagus & New Potatoes

The Portland Pheonix
Get Out and Dine

Review: The Well

Down East Magazine
The Ultimate Portland Dining Guide

The Well

Yahoo Food
Eat Like a Local: Portland, Maine

Maine Magazine
The Well at Jordan's Farm

Portland Press Herald
Dine Out Maine: The Well

One New England
The Well at Jordan's Farm Review

Extra Virgin Americana
Season 1 Episode 5:
The Love Boat in Portland

Yankee Magazine
May 2013: 
Best Farm to Table Restaurant

Best Chef's America
2013: Jason Williams
nominated by his peers

Wednesday - Saturday / June -September. Reservations for 2025 will be available January 1, 2025
5pm - 9pm
207.831.9350

21 Wells Rd. Cape Elizabeth, ME 04107

 We are currently hiring for summer 2025. If you are interested in seasonal employment opportunities (June-September) please email us your resume to thewellatjordansfarm@gmail.com We look forward to speaking with you.