This winter certainly was a tough one! Who knows when the ground will thaw enough for planting; but we can tell you one
thing…We can’t wait! We’re looking forward to a great season of delicious and fresh vegetables and herbs from our own
gardens. Those tiny seedlings pushing through dark soil will be a most welcome sight for all of us.
Here’s to changing seasons!
Before placing your order, please inform your server if a person in your party has a food allergy.
Starters & Salads
Onion Soup Gratinée
gruyere, parmesan, crouton 6.
New England Chowder of the Sea
family recipe, fresh clams & fish, heavy cream 5.
♨ Hummus bi Tahini
family recipe, pita chips, topped with olive relish 7.
♨ Shrimp Cocktail
pineapple salsa, fried wonton served with cajun sauce and traditional cocktail sauce 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 13.
♨ Poached Leeks
caramelized shallots, lemon, olive oil finished with balsamic reduction and served chilled 6.
shallots, lemon, capers, diced tomatoes, served over puff pastry 10.
Beef Spring Roll
shaved beef, fontina cheese, sautéed onions, red peppers, cilantro ~ finished with pineapple soy sauce 9.
♨ Beet Tartare & Goat Cheese
mini brunoise of dice beets top with crumble goat cheese and chives 8.
♨ Fruit and Nut Salad
dried fruits, candied walnuts, almonds, pine nuts, feta cheese, mixed field greens tossed in a balsamic vinaigrette 11.
♨ Caesar Salad
croutons, romaine, and parmesan (anchovies upon request)
small 5. large 7.
♨ House Salad
mixed baby greens, iceberg, carrots, tomato, cucumber
small 4. large 6.
Add to any large salad only
steak tips 9.
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.
chef’s creamy italian, bleu cheese, balsamic vinaigrette, maple vinaigrette
♨ Vegan Quinoa Stuffed Portobello Mushroom
brunoise of sweet peppers, carrots, red onion, cilantro, oven roasted tomatoes, served with tomato basil coulis & vegetable of the day 16.
shrimp, chicken, smoked chorizo, spinach, fettuccini, spicy alfredo sauce 22.
pounded 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 23.
~Entrees below are served with choice of starch and vegetable~
♨ Cedar Plank Maple Salmon
pan seared then baked on a cedar plank with local maple syrup 20.
pan seared and baked all natural murray chicken breast, chicken stock, sautéed shallots, garlic, white wine, diced tomato, artichoke hearts, black olives 19.
Baked Stuffed Shrimp
herbed apple, carrot and bacon stuffing with a light dijon mustard sauce 25.
♨ Broiled Atlantic Haddock
dill crumb topping 20.
♨ Broiled Sea Scallops
zesty lemon-orange butter, bread crumbs 30.
*Liver with Onions and Bacon
beef liver, caramelized onions, bacon rashers 19.
♨ Rack of Lamb
roasted and served with grain mustard sauce 31.
♨ *Filet Mignon
red wine demi-glaze, bacon and toast points 32.
♨ *Grilled Black Angus Sirloin
red wine demi-glaze 27.
add béarnaise sauce 2. add gorgonzola cheese 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.