Fall is here and we prepare for final harvest. We will be picking and digging up, and planting until the frost comes.
Most activity will stop then, but we will try to overwinter some greens, root vegetables and garlic, waiting for Spring to wake them up again.
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
citrus cucumber & 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, chopped chives, 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
♥ Harvest Salad
craisins, candied walnuts, pumpkin seeds, almonds, chives, feta cheese,
and mixed field greens tossed in a maple vinaigrette 11.
♥ Wedge Salad
hearts of iceberg lettuce, blue cheese dressing, crispy bacon, pickled onions, tomatoes 8.
♥ 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, maple vinaigrette, red wine vinaigrette
♥ Vegan Quinoa Stuffed Portobello Mushroom
brunoise of sweet peppers, carrots, red onion, cilantro, oven roasted tomatoes, served with tomato basil coulis 16.
♥ Clams Vongole
littleneck clams, garlic, tomato, basil, white wine, fettuccine & vegetable of the day 18.
♥ Citrus Duck
seared duck breast served medium rare with duck leg confit and orange and grapefruit glaze ~ accompanied by
baby spinach salad, roasted almonds, figs, red wine vinaigrette & choice of starch 24.
♥ Pan Seared Sea Scallops
served on a bed of pumpkin, mushroom, chive and parmesan risotto & choice of vegetable 28.
~Entrees below are served with choice of starch and vegetable~
♥ Pork Chop
pan seared rib chop, sautéed mushrooms, caramelized onions, housemade apple sauce, red wine demi glaze 24.
pan seared on a bed of creamy tomato basil sauce 21.
♥ Murray Chicken Breast
with shallots, apple, mushrooms and pearl onions sautéed with garlic, white wine, apple brandy and cream 20.
Baked Stuffed Shrimp
finely diced vegetable and herbed stuffing with chive sauce 25.
♥ Broiled Atlantic Haddock
dill crumb topping 22.
*Liver with Onions and Bacon
beef liver, caramelized onions, bacon rashers 19.
♥ *Rack of Lamb
roasted and served with dijon mustard sauce 31.
♥ *Filet Mignon
bacon, toast, bordelaise sauce 32.
♥ *Grilled Black Angus Sirloin
with peppercorn butter 32.
add caramelized onions 2. add sautéed mushrooms 2. add gongonzola cheese 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.