During 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.
Before placing your order, please inform your server if a person in your party has a food allergy.
Starters & Salads
Onion Soup Gratinée
gruyere, parmesan, 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.
pineapple salsa, cocktail sauce, wonton crisp 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 13.
Escargot Vol au Vent
sautéed with shallots, sweet red pepper, garlic, mushrooms,
creamy gorgonzola sauce over puff pastry 10.
♨ *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 raspberry vinaigrette 11.
♨ Caesar Salad
croutons, romaine, and parmesan (anchovies upon request)
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.
chef’s creamy italian, bleu cheese, citrus vinaigrette, raspberry vinaigrette
♨ Lavender Duck
seared duck breast served medium rare with duck leg confit, lavender demi glaze accompanied by juliѐnne apples, orange segments, toasted pine nuts & lightly caramelized shallots over arugula, choice of starch 23.
♨ Curry Salmon
pan seared with mild curry sauce on a bed of jasmine rice, choice of vegetable 19.
♨ Pan Seared Sea Scallops
served over leek mashed potatoes with a chive cream
choice of vegetable 30.
~Entrees below are complete meals~
shrimp, chicken, smoked chorizo, spinach, pappardelle pasta, spicy alfredo sauce 22.
♨ Vegan Quinoa Cake
brunoise of sweet peppers, carrots, red onions, cilantro, oven roasted tomatoes,
served with tomato basil coulis 16.
~Entrees below are served with choice of starch and vegetable~
♨ All Natural Murray Ranch Statler Chicken Breast
diced tomato, capers, shallots, white wine, lemon zest, and black olives 18.
Baked Stuffed Shrimp
garden vegetable & herbed stuffing, zesty orange hollandaise sauce 24.
♨ Boston Scrod
dill crumb topping 20.
*Liver with Onions and Bacon
beef liver, caramelized onions, apple wood smoked bacon 18.
♨ *Filet Mignon
served with bordelaise sauce 28.
add béarnaise sauce 2.
♨ *Grilled Black Angus Sirloin
served with bordelaise sauce 27.
add béarnaise sauce 2. add gorgonzola cheese 2. add 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.