It was a great season of deliciously fresh vegetables and herbs from our gardens. Now we look forward to root vegetables and winter squash while we’re planning spring’s harvest. We can’t wait to see those seedlings pushing through dark soil again. But, now the chill in the air turns our minds to warming ourselves by the fireplaces and enjoying some hearty New England fare! Here’s to changing seasons!
Before placing your order, please inform your server if a person in your party has a food allergy.
Soup du Jour
chef’s choice 5.
♨ Onion Soup Gratinée
gruyère, crouton 7.\
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.
♨ Crispy Brussel Sprouts
served with parmesan cream sauce 6.
salem cross farm ground beef meatballs seasoned with cilantro, chili peppers, garlic and turmeric served with yogurt sauce 7.
Escargot Vol au Vent
sautéed with shallots, sweet red peppers, garlic, mushrooms, creamy gorgonzola sauce
over puff pastry 10.
♨ *Raw Bar
fresh oysters on half shell …………individually 2.50 ~ 6 for 14.
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 balsamic vinaigrette dressing 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, balsamic vinaigrette, poppy seed, honey mustard
tender shrimp sautéed with garlic, tomatoes, oregano, black olives, deglazed with anisette and tossed with penne and feta 18.
Scallop and Crab Risotto
pan seared sea scallops over crab risotto with peas, shallots, mushrooms, chives,
white wine and finished with mascarpone and parmesan cheese 30.
♨ The Veggie Stack
layers of seasonal squash, red peppers, onions and quinoa on a bed of marinara
topped with arugula, finished with balsamic drizzle and your choice of starch 16.
♨ 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 and lightly caramelized shallots over arugula. – choice of starch 24.
pork loin breaded and pan seared, layered with spinach, mushrooms and gorgonzola cheese, then baked and topped with red wine demi-glaze & served with whipped potato – choice of vegetable 24.
♨ Atlantic Haddock Bouillabaisse
poached haddock, shrimp, mussels, potatoes in a rich tomato provençale sauce
served with garlic bread and your choice of vegetable 27 or broiled haddock with dill crumb topping choice of starch and vegetable 25.
~Entrees below are served with choice of starch and vegetable~
Cedar Plank Salmon
pan seared then baked on a cedar plank with honey ginger butter 22.
♨ Tarragon Chicken
all natural statler chicken breast pan seared and baked, caramelized baby onions, shallots, finished with tarragon cream sauce 21.
Baked Stuffed Shrimp
chopped bacon and apples, vegetable and herbed stuffing with dill cream velouté 25.
*Liver with Onions and Bacon
beef liver, caramelized onions, bacon rashers 20.
♨ *Rosemary Lamb Shank
seared and slowly braised; served with rosemary burgundy demi glaze 29.
♨ *Filet Mignon
bacon, toast, red wine demi-glaze 33.
♨ *Grilled Black Angus Sirloin
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
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.