During the Summer months, we use the bounty from our gardens to prepare what we offer on our menus. When we don’t have enough, we enhance our harvest with that of our local farmers. We want you to enjoy the freshness of ingredients that are picked and cooked in the same day. We invite you to take a stroll through our gardens and enjoy our majestic New England view.
Before placing your order, please inform your server if a person in your party has a food allergy.
Starters & Salads
Onion Soup Gratinée
gruyere, crouton 6.
New England Chowder of the Sea
family recipe, fresh clams & fish, heavy cream 6.
♨ Hummus bi Tahini
family recipe, pita chips, topped with olive relish 7.
♨ Shrimp Cocktail
tomato salsa, fried wonton and traditional cocktail sauce 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 15.
♨ Garden Beet Plate
variety of sliced garden fresh beets, summer savory, goat cheese and dijon mustard vinaigrette 8.
Beef Spring Roll
shaved beef, fontina cheese, sautéed onions, red peppers, cilantro ~ finished with pineapple soy sauce 9.
♨ *Raw Bar
fresh oysters on half shell …………. individually 2.50 ~ 6 for 14.
fresh littlenecks on half shell …….. individually 2.00 ~ 6 for 11.
served with cocktail sauce, tabasco, lemon wedge & horseradish
♨ Fruit and Nut Salad
strawberries, blueberries, watermelon, almonds, pine nuts, mint, feta cheese, and mixed field greens tossed in a citrus vinaigrette 11.
♨ Caesar Salad
romaine, croutons, anchovies, and parmesan
small 5. large 7.
♨ House Salad
iceberg, mixed baby greens, carrots, tomato, cucumber
small 5. large 7.
Add to any large salad only
steak tips 9.
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.
chef’s creamy italian, bleu cheese, citrus vinaigrette, balsamic vinaigrette
♨ Vegan Quinoa Stuffed Squash
brunoise of sweet peppers, carrots, red onion, cilantro, oven roasted tomatoes, served with tomato basil coulis & vegetable of the day 16.
♨ Clams Vongole
littleneck clams, garlic, tomato, basil, white wine, fettuccini & vegetable of the day 18.
pork loin breaded & pan seared, layered with spinach, mushrooms and gorgonzola cheese, then baked & topped with red wine demi-glaze & served with whipped potato 24.
♨ Lavender Duck
seared duck breast served medium rare with duck leg confit and lavender demi-glaze ~accompanied by julienne apples, orange segments, toasted pine nuts & lightly caramelized shallots over arugula & choice of starch 24.
~Entrees below are served with choice of starch and vegetable~
♨ Cedar Plank Maple Salmon
pan seared then baked on a cedar plank with Deer Run Maples’ syrup 21.
pan seared and baked all natural Murray chicken breast, sautéed shallots, garlic, white wine, diced tomato, artichoke hearts, black olives 20.
Baked Stuffed Shrimp
finely diced garden vegetable and herbed stuffing with chive sauce 25.
♨ Broiled Atlantic Haddock
dill crumb topping 21.
♨ Broiled Sea Scallops
tri-colored garden pepper butter, crispy bacon, bread crumbs 28.
*Liver with Onions and Bacon
beef liver, caramelized onions, bacon rashers 19.
♨ *Rack of Lamb
roasted and served with garden savory sauce 31.
♨ *Filet Mignon
bacon, toast, bordelaise sauce 32.
♨ *Grilled Black Angus Sirloin au Poivre
creamy peppercorn sauce 32.
add caramelized onions 2. add sautéed mushrooms 2.
All our rolls and desserts are made fresh by our bakers. Check out our Dessert Menu.
♨ can be prepared gluten free
*Certain items are served raw or cooked to order. Consuming raw or undercooked shellfish or meat may increase your risk of foodborne illness, especially if you have certain medical conditions.
Private party and banquet facilities available for groups from 6 to 200
6.25% Massachusetts Sales Tax will be added to all sales
Please call us at 508-867-2345 for special menus for groups of 15 or more. On Easter Sunday, Mother’s Day, and Thanksgiving Day we serve a special menu suited for the occasion. We do not serve on Christmas Eve or Christmas Day.