Dinner Menu

Our MA restaurant dinner menu is a combination of fine, colonial cuisine and local, fresh ingredients
During the Spring and 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

Onion Soup Gratinée
gruyere, 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
asian slaw, sweet chili lime sauce 13.

♨ Sharing Plate
chef’s inspiration of the day ~ ask server 13.

Fried Oysters
remoulade sauce 11.

♨ Mussels
roasted tomatoes, basil, white wine garlic sauce 11.

♨ *Raw Bar
fresh oysters on half shell ………….individually 2.50 ~ 6 for 14.
fresh littlenecks on half shell ……..individually 1.50 ~ 6 for 8.
served with cocktail sauce, tabasco, lemon wedge & horseradish

♨ Fruit and Nut Salad
strawberries, blueberries, watermelon, flax seed, almonds, pine nuts, mint, feta cheese,
and mixed field greens tossed in a sherry vinaigrette 11.

♨ Lobster Melon Salad
fresh hard shell lobster, watermelon, honeydew, canteloupe, arugula, crisp prosciutto,
sweet basil lemon vinaigrette 25.

♨ Caesar Salad
croutons, romaine, anchovies, and parmesan
small 5. large 7.

♨ House Salad
iceberg, mixed baby greens, carrots, tomato, cucumber
small 4.   large 6.

Add to any salad
steak tips 7.
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.

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

Entrées

♨ Duck a l’Orange
Duck breast served medium rare with duck leg confit, salad of orange segments, fennel, herbs,
arugula, truffle oil 23.

♨ Coconut Rum Glazed Salmon
pan seared with spinach, citrus segments, toasted pine nuts, scallions, rum glaze 19.

Cornmeal Crusted Catfish
with braised collard greens, roasted sweet potato and remoulade 17.

Angry Pasta
blackened shrimp, blackened chicken, smoked chorizo, spinach, pappardelle pasta, alfredo sauce 22.

♨ Vegan Portobello Mushroom
grilled portobello, roasted tomatoes, scallions, quinoa, watercress, citrus balsamic glaze 18.

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

♨ All Natural Murray Ranch Statler Chicken Breast
with lemon ginger glaze. 18.

Baked Stuffed Shrimp
fresh seafood & bread stuffing, drawn butter 29.

♨ Baked Haddock
dill crumb topping 20.

♨ Sea Scallops
broiled in lemon sherry butter or panko fried 30.

*Liver with Onions and Bacon
beef liver, caramelized onions, applewood smoked bacon 18.

♨ *Filet Mignon
served with bordelaise sauce 27.

♨ *Grilled Black Angus Sirloin
served with bordelaise sauce 26.
add gorgonzola cheese 2. add 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.

RETURN TO TOP


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.