est. 2010

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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 food comes straight from Jordan's Farm and surrounding farms in Cape Elizabeth.  
Our menu changes on a daily basis depending on what's in season and the availability of the best ingredients.  While you wait, we invite you to look around the farm stand, sit at our fire pit and catch up with friends, or with just a small donation you can pick your own flowers (August, September) from the garden.  


Browne Trading Company
Harris Farm
Northstar Sheep Farm
Breezy Hill Farm
Serendipity Acres

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 & Nicole Wolf

Sample Wine List


Chandon, Brut, CA NV $8/na

Roederer Estate, Brut NV, Anderson Valley CA $50

Dissegna, Prosecco Extra Dry Millesimato, Veneto, Italy 2017 $25

Billecart-Salmon Brut Rosé NV $190

Perrier-Jouet, Grand Brut NV $110


Toucas, Vino Verde, Portugal 2016 (Organic) $7/20

Wildflower, Sauvignon Blamc, Hawke’s Bay NZ 2017 $25

Chateaux Bellevue, Bordeaux, France 2016 $11/27

Ravine Riesling, Finger Lakes, NY 2016 $35

Koehler Ruprecht, Riesling Saumagen Kabinett Trocken 2016 (Natural) $60

Cakebread Chardonnay, Napa 2016 $75

Bachelet-Monnet, Puligny-Montrachet Burgundy, France 2016 $125

Saracina, Chardonnay, CA 2016 (Organic) $11/30

Domaine Paul Cherrier, Sancerre, Loire, France 2018 $40

Les Terres Blanches, Les Hospices, Chenin Blanc, Anjou, France 2016 $45

Dutron Macon Vinzelles, Chardonnay, Burgundy, France 2017 $40


Mittelbach, Kremstal, Austria 2018 $11/27

Domaines Ott “Chateau de Selle” Cotes du Provence Rosé 2017 $80

Domaine la Suffrene, Bandol 2017 $55


Clovis, Cote du Rhone, France 2017 (Organic) $11/27

Fantalone Teres, Primotivo, Italy 2018 $85

Forlorn Hope “Queen of the Sierra”, Estate Red, CA 2015 (Natural) $46

Bodewell, Pinot Noir, Willemette Valley, Oregon 2017 $12/30

La Crema, Pinot Noir, Monterey County, CA 2017 $35

Paterna, Chianti, Colli Aretini 2015 (Natural) $35

Heitz, Cabernet Sauvignon, Napa, CA 2013 $120

Slingshot, Cabernet Sauvignon, North Coast, CA $15/40

Netzl, Anna-Christina, Austria 2015 $95

Scarpetta, Barbera Del Monferrato, Piedmont, Italy 2016 (Biodynamic) $14/35

Domaine Grand Montmirail, Gigondas, Rhone 2015 $50

Almamanta Estate, Malbec, Argentina 2012 (Natural) $60

Plumpjack, Merlot, Napa California 2016 $110

Post Flirtation, Blend (Carignan, Zinfindel), Sebastapol CA 2018 $45

Domaine de Vieux, Lazaret, Chateauneuf-du-Pape 2015 $65

Domaine Du Grand Montmirail, Gigondas 2015 $55


Veuve Clicquot, NV Demi Sec $50

Eden Heirloom Ice Cider $10/45


Allagash White (5.2%) $7

Maine Beer Co. Lunch IPA (7%) $7

Lawson’s Super Session #8 (4.8%) $7

Banded Brewing Co. Wicked Bueno (4.3%) $7

Banded Brewing Co. Norweald Stout (6.5%) $7

Miller High Life $2.5

Norumbega Classic Dry Cider (6.8%) $5

Milk and Honey Heirloom Cider (6.9%) $7

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


CLOSED FOR THE SEASON. REOPENING IN JUNE 2019. June reservations become available in March, July in april, august in may and september reservations become available in june. look forward to seeing everyone for season 9!

We are offering prepaid Tasting Menu or Family Style (6+) gazebo or chefs counter reservations this season. For larger parties or buyout inquiries, please call or email. 

 Walk in a la carte/bar menu will be available with limited seating.


Tuesday - Saturday / June-September
5pm - 9pm

21 Wells Rd. Cape Elizabeth, ME 04107

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