Dinner Menu

Our MA restaurant dinner menu is a combination of fine, colonial cuisine and local, fresh ingredientsDuring 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.

View our Printable Menu Here.

Before placing your order, please inform your server if a person in your party has a food allergy.

Starters & Salads

Summer Special: Half-Priced Appetizers!

When you join us for a meal in our Dining Room or the Hexmark Tavern this summer (open to close for June, July and August 2016), enjoy half-priced appetizers* with the purchase of an entrée on Tuesdays, Wednesdays, and Thursdays!
*excludes the raw bar and daily specials.

Soup du Jour
chef’s choice 5.

♨ Onion Soup Gratinée
gruyère, 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
pineapple 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 Dumplings
salem cross farm’s ground beef, pork marinated with ginger and scallions, wrapped in a wonton, pineapple soy sauce 9.

Fried Oysters
remoulade sauce 10.

♨ *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.

♨ Today’s Garden Salad
made with ingredients picked fresh from our own garden Ask server 10.

♨ 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.

Dressing Choices:
chef’s creamy italian, bleu cheese, balsamic vinaigrette, raspberry vinaigrette, citrus vinaigrette


♨ The Veggie Stack
layers of seasonal garden squash, red peppers, onions and quinoa on a bed of marinara topped with arugula, roasted red peppers and finished with balsamic drizzle. Your choice of starch  16

Lemon Shrimp and Chicken
shrimp, chicken, spinach and sun-dried tomatoes sautéed in a limoncello cream sauce served over fettuccini 18.

♨ Rosemary Duck
seared duck breast served medium rare with duck leg confit and rosemary maple demi-glaze ~ accompanied by arugula, strawberry salad with toasted pine nuts and chopped shallots. Your choice of starch 24.

Pork Napoléon
pork loin breaded & pan seared, layered with spinach, mushrooms and gorgonzola cheese, then baked & topped with red wine demi-glaze & served with whipped potato. Your choice of vegetable 24.

Atlantic Haddock Bouillabaisse
poached haddock, shrimp, clams, potatoes in a rich tomato provençale sauce served with garlic bread 27. OR plain broiled with dill crumb topping 25.

~Entrees below are served with choice of starch and vegetable~

Broiled Sea Scallops
white wine, sage and lemon compound butter, crumb topping 28.

Cedar Plank Salmon
pan seared then baked on a cedar plank with honey ginger butter 22.

♨ Chicken d’ Vine
pan seared and baked all natural statler chicken breast, sauteed shallots, diced tomato, artichoke hearts, black olives, white wine 20.

Baked Stuffed Shrimp
chopped dried blueberries, 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 fresh mint infused sauce 33.

♨ *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.

Homemade Desserts

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

7% State & Local 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.