This winter certainly was a tough one! Who knows when the ground will thaw enough for planting; but we can tell you one
thing…We can’t wait! We’re looking forward to a great season of delicious and fresh vegetables and herbs from our own
gardens. Those tiny seedlings pushing through dark soil will be a most welcome sight for all of us.
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
pineapple salsa, fried wonton served with cajun sauce and traditional cocktail sauce 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 13.
♨ Fried Brussel Sprouts
with parmesan cream sauce 6.
baby spinach, arugula, shallots, hard boiled egg, croutons, topped with curly fried vegetables
and your choice of dressing 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 (anchovies upon request)
small 5. large 7.
♨ House Salad
mixed baby greens, iceberg, carrots, tomato, cucumber
small 4. large 6.
add to any large salad only
steak tips 9.
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.
chef’s creamy italian, bleu cheese, balsamic vinaigrette, maple vinaigrette
♨ Fettuccini with Shrimp and Chicken
tomato, baby spinach, basil tossed in a roasted garlic, white wine and lemon sauce 16.
♨ Vegan Pasta with Ratatouille
gluten free penne tossed in a homemade tomato basil sauce 12.
bacon lardon, mushrooms, gruyère ~ served with a maple vinaigrette dressed salad 12.
~Entrees below are served with choice of starch and vegetable~
Chicken Pot Pie
buttermilk biscuit, white and dark meat, carrots, supreme sauce 12.
Maple Jack Chicken
monterey jack, local maple syrup, apple wood smoked bacon, sun-dried tomatoes 13.
mushroom gravy 13.
pan seared, breaded pork medallions with cream grain mustard sauce 14.
♨ Sea Scallops
broiled in worcestershire lemon butter or fried 22.
♨ Broiled Atlantic Haddock
dill crumb topping 16.
♨ Pan Seared Salmon
orange-dill glaze 15.
♨ *Tavern Steak
teres major (from the shoulder, tender like filet), marinated in olive oil, garlic, rosemary and shallots served with a red wine demi-glaze 15.
sandwiches served with choice of french fries, house made chips or small house salad
*Salem Cross Farm’s Burger
our own beef, lettuce, tomato, onion, on a bun 10.
add smoked bacon 1. add your choice of cheese 1.
Braised Pork Sandwich
warm pulled pork, tomato, raw onion, lettuce, topped with warm demi glaze on a potato roll 11.
Turkey Salad Sandwich
house made with bacon, raisins, walnuts and celery on potato roll 10.
Warm Roast Beef Sandwich
gorgonzola, lettuce, tomato and red wine demi-glaze on a baguette 12.
Fresh Grilled Veggie Wrap
balsamic marinated grilled zucchini, yellow squash, red peppers, eggplant, lettuce, tomatoes,
red onion, hummus served in a wrap 9.
All our rolls and desserts are made fresh by our bakers. Check out our Dessert Menu.
At Salem Cross Inn everything that we serve is prepared here, in our own kitchen using the freshest local ingredients available to us. Indulge yourself in our creatively prepared New England dishes at our MA restaurant.
*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 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.