It was a great season of deliciously fresh vegetables and herbs from our gardens. Now that winter is here we look forward to root vegetables and winter squash while we’re planting 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, crouton 6.
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.
Fried Goat Cheese
arugula, dried figs, toasted almonds, balsamic reduction 9.
Escargot Vol au Vent
sautéed with shallots, sweet red pepper, garlic, mushrooms, creamy gorgonzola sauce over puff pastry 9.
salem cross farm’s ground beef, pork marinated with ginger and scallions, wrapped in a wonton, pineapple soy sauce 9.
♨ Fruit and Nut Salad
dried figs, blueberries, cranberries, cherries, toasted almonds, pine nuts, feta cheese, baby spinach tossed in balsamic vinaigrette 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, poppy seed vinaigrette, balsamic vinaigrette, dijon vinaigrette
♨ Vegan Quinoa Stuffed Portobello Mushroom
brunoise of sweet peppers, carrots, red onion, cilantro, oven roasted tomatoes, served with tomato basil coulis 16.
♨ Clams Vongole
littleneck clams, garlic, tomato, basil, white wine, fettuccine & choice of vegetable 18.
♨ 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.
♨ Pan Seared Sea Scallops
served on a bed of butternut, mushroom, chive and parmesan risotto ~ choice of vegetable 28.
♨ Atlantic Haddock
broiled haddock, seafood sauce, little neck clams over whipped potato ~ choice of vegetable 25.
~Entrées below are served with choice of starch and vegetable~
♨ Pork Chop
pan seared rib chop, sautéed mushrooms, caramelized onions, house made apple sauce, red wine demi-glaze 24.
Cedar Plank Salmon
pan seared then baked on a cedar plank with soy and ginger butter 22.
♨ Murray Chicken Breast
with shallots, apple, mushrooms and pearl onions sautéed with garlic, white wine, apple brandy and cream 20.
Baked Stuffed Shrimp
chopped dried cranberries, vegetable and herbed stuffing with a light dill sauce 25.
*Liver with Onions and Bacon
beef liver, caramelized onions, bacon rashers 19.
♨ *Rack of Lamb
roasted and served with grain mustard sauce 31.
♨ *Filet Mignon
bacon, toast, red wine demi-glaze 33.
♨ *Grilled Black Angus Sirloin
with creamy peppercorn sauce 32.
add caramelized onions 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.