Spring has sprung and we are thrilled! The grass is beginning to turn green and the soil is starting to soften. You can look forward to more specials to be featured using our own Salem Cross Farm pasture raised beef. We’re very excited to plunge into this new season and we’re happy that you’re here to be part of it!
Before placing your order, please inform your server if a person in your party has a food allergy.
Starters & Salads
Soup du Jour
chef’s choice 5.
♨ Onion Soup Gratinée
gruyere, crouton 6.
New England Chowder of the Sea
family recipe, fresh clams and fish, heavy cream 6.
♨ Hummus bi Tahini
family recipe, pita chips, topped with olive relish 7.
♨ Shrimp Cocktail
quinoa tabbouleh and traditional cocktail sauce 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 15.
♨ Proscuitto Wrapped Asparagus
marinated, grilled and finished with balsamic reduction 6.
salem cross farm’s ground beef, pork marinated with ginger and scallions, wrapped in a wonton, pineapple soy sauce 9.
♨ Spring Salad
mixed baby mesclun, kale, radishes, asparagus, red onion, toasted almonds and balsamic vinaigrette 11.
♨ Fruit and Nut Salad
baby spinach, dried figs, blueberries, cranberries, cherries, toasted almonds, pine nuts, feta cheese, tossed in citrus vinaigrette 11.
♨ Wedge Salad
hearts of iceberg lettuce, bleu 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, blue cheese, balsamic vinaigrette, dijon vinaigrette, citrus vinaigrette
♨ Cauliflower and Quinoa
roasted cauliflower steak, quinoa tossed with diced carrots and snow peas, finished with balsamic drizzle (vegan) 16.
choice of starch
Lemon Shrimp and Chicken
shrimp, chicken, broccoli, spinach and sun-dried tomatoes sautéed in a limoncello cream sauce
served over fettuccini 18.
broiled haddock, seafood sauce, little neck clams over whipped potato 25.
choice of vegetable or just plain broiled with citrus crumbs
♨ Lavender Duck
seared duck breast served medium rare with duck leg confit and lavender demi-glaze ~ accompanied by juliènne apples, orange segments, toasted pine nuts and chopped shallots over mesclun salad
choice of starch 24.
~Entrees below are served with choice of starch and vegetable~
♨ Pork Chop
pan seared rib chop, sweet red peppers, caramelized onions, melted gorgonzola cheese, red wine demi-glaze 24.
Broiled Sea Scallops
white wine, chive and lemon compound butter, dill crumb topping 28.
Cedar Plank Salmon
pan seared then baked on a cedar plank with soy and ginger butter 22.
♨ Murray Chicken Breast
shallots, apple, mushrooms and pearl onions sautéed with garlic, white wine, tarragon cream sauce 20.
Baked Stuffed Shrimp
chopped dried cranberries, vegetable and herbed stuffing with a light chive sauce 25.
*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, red wine demi-glaze 33.
♨ *Grilled Black Angus Sirloin
with creamy peppercorn sauce 32.
add to sirloin or filet:
caramelized onions 2. | gorgonzola cheese 2. | 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.