Dinner Menu

Our MA restaurant dinner menu is a combination of fine, colonial cuisine and local, fresh ingredients
It was a great season of deliciously fresh vegetables and herbs from our own gardens. Now that winter is upon us, 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!

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 6.

♨ Shrimp Cocktail
traditional, housemade cocktail sauce 13.

♨ Sharing Plate
selection of cured meats, cheeses and fruit 15.

Fig and Blue Cheese Ravioli
mulled wine reduction and candied walnuts 8.

Oyster Sliders
cornmeal crusted oysters with pulled pork and onion marmalade in a pastry puff 10.

Scallops and Artichokes
pan seared scallops & gorgonzola stuffed artichoke hearts, lemon beurre blanc sauce 12.

♨ Winter Salad
spinach, bacon, toasted pumpkin seeds, roasted beets, goat cheese tossed in a warm balsamic vinaigrette 11.

♨ Fruit & Nut Salad
dried fruits, candied walnuts, almonds, pine nuts, feta cheese, mixed field greens tossed in a light tarragon vinaigrette 11.

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

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

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

Dressing Choices:
chef’s creamy italian, bleu cheese, house ranch, balsamic vinaigrette, tarragon vinaigrette

Entrées

♨ Roasted Acorn Squash and Quiñoa 
spinach, salsify, roasted tomato. Vegan 18.

Pappardelle Pasta with Shrimp & Chicken
roasted tomato and spinach in a roasted garlic, white wine lemon sauce 21.

♨ Pan Seared Sea Scallops
roasted red pepper grits, spinach, lemon foam and sautéed mushrooms 28.

Pork Rib Chop
white beans with bacon, escarole, roasted pearl onions, tomato relish 23.

*Filet Mignon
leek tart, sautéed spinach, bordelaise sauce 27.

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

♨ Pan Roasted Duck Breast
prepared medium-rare, coffee rubbed, licorice root infused demi-glace sauce 23.

♨ Winter Salmon
sesame crusted, soy maple glaze, house pickled ginger 19.

♨ Grilled Apple Pie Spiced Chicken
all natural murray farm’s statler breast, apple butter and bacon bits 18.

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

Baked Haddock
orange and cranberry crumb topping 20.

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

♨ *Grilled Rack of Lamb
ginger tomato chutney, goat cheese, fresh rosemary 32.

Grilled Black Angus Sirloin
bordelaise sauce 26.
add gorgonzola cheese 2. add sautéed wild mushrooms 6.

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.

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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.