It was a great season of deliciously fresh vegetables and herbs from our own gardens. Now that winter is approaching 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!
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.
♨ Shrimp Cocktail
duo of traditional american and french (whiskey, tomato, mayo) cocktail sauces 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.
salem cross farm’s ground beef marinated with ginger and scallions, wrapped in a wonton, finished with pineapple soy sauce 9.
♨ Winter Salad
baby spinach, hard-boiled egg, bacon, roasted carrots and beets, gorgonzola with a warm maple vinaigrette 11.
♨ Fruit and Nut Salad
dried fruits, candied walnuts, almonds, pine nuts, feta cheese, mixed field greens tossed in a balsamic vinaigrette 11.
♨ Caesar Salad
croutons, romaine, and parmesan (add 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 9.
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.
chef’s creamy italian, bleu cheese, balsamic vinaigrette, maple vinaigrette
♨ Vegan Quinoa Cake
brunoise of sweet peppers, carrots, red onion, cilantro, oven roasted tomatoes, served with tomato basil coulis & butternut squash 16.
shrimp, chicken, smoked chorizo, spinach, pappardelle pasta, spicy alfredo sauce 22.
Pork Rib Chop
pan seared with caramelized onions, apples and dried cranberries served with whipped potato choice of vegetable 24.
♨ 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 & lightly caramelized shallots over arugula ~ choice of starch 23.
~Entrees below are served with choice of starch and vegetable~
♨ Cedar Plank Salmon
pan seared then baked on a cedar plank with soy and ginger butter 19.
♨ All Natural Murray Ranch Statler Chicken Breast
mushroom, apple brandy sauce and caramelized pearl onions 18.
Baked Stuffed Shrimp
herbs, apple, carrot and bacon stuffing with a light dijon mustard sauce 25.
♨ Broiled Atlantic Haddock
dill crumb topping 20.
♨ Sea Scallops
broiled scallops with tri-color pepper butter, lemon and bacon bits 30.
*Liver with Onions and Bacon
beef liver, caramelized onions, bacon rashers 18.
♨ *Filet Mignon
red wine demi-glaze, bacon and toast points 35.
♨ *Grilled Black Angus Sirloin
red wine demi-glaze 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.