Lunch Menu

Our MA restaurant lunch menu is a lighter combination of fine, colonial cuisine and local, fresh ingredientsDuring 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.

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

Summer Special: Half-Priced Appetizers!

When you join us for a meal in our Dining Room or the Hexmark Tavern this summer (open to close for June, July and August 2016), enjoy half-priced appetizers* with the purchase of an entrée on Tuesdays, Wednesdays, and Thursdays!
*excludes the raw bar and daily specials.

Soup du Jour
chef’s choice 5.

♨ Onion Soup Gratinée
gruyere, crouton 6.

New England Chowder of the Sea
family recipe, fresh clams & 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.

♨ Crispy Brussel Sprouts
served with parmesan cream sauce 6.

Tomato Tart
puff pastry, olive oil, tomatoes, basil, maldon salt 7.

♨ Garden Beet Plate
a variety of sliced garden fresh beets, summer savory, goat cheese and dijon mustard vinaigrette 8.

Fried Oysters
remoulade sauce 10.

♨*Raw Bar
fresh oysters on half shell …….…..individually 2.50 ~ 6 for 14.
fresh littlenecks on half shell …….individually 2.00 ~ 6 for 11.
served with cocktail sauce, tabasco, lemon wedge & horseradish

♨ Fruit and Nut Salad
strawberries, blueberries, watermelon, almonds, pine nuts, mint, feta cheese, and mixed field greens tossed in citrus vinaigrette 11.

♨ Today’s Garden Salad
made with ingredients fresh picked from our own garden–ask server 10.

♨ Wedge Salad
hearts of iceberg lettuce, bleu 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.

Dressing Choices:
chef’s creamy italian, bleu cheese, balsamic vinaigrette, raspberry vinaigrette, citrus vinaigrette


♨ Vegan Spaghetti Squash
served on a bed of marinara sauce and sprinkled with toasted pine nuts ~ your choice of starch 12.

Curry Shrimp Scampi
sautéed with curry, tomatoes, roasted garlic, white wine served over fettuccine 18.

Broccoli Quiche
with parmesan and gruyère cheese ~ served with side 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.

Broiled Atlantic Haddock
dill crumb topping 17.

Sea Scallops
broiled in bell pepper butter & crumbs; or panko fried 21.

♨ Coconut Rum Glazed Salmon

pan seared with spinach, orange segments, toasted pine nuts, scallions, coconut rum glaze 16.

Fried Oysters
remoulade sauce 16.

♨ *Tavern Steak
teres major (from the shoulder, tender like filet), marinated in olive oil, garlic and rosemary ~ served with red wine demi-glaze 16.


sandwiches served with choice of french fries, house made chips or small garden salad

*Salem Cross Farm’s Burger
lettuce, tomato, onion on an english muffin 11.
add apple wood smoked bacon 1. add your choice of cheese 1.

Chicken Sandwich
marinated grilled chicken breast, marscapone cheese, olive tapenade, lettuce, tomato on a ciabatta roll 10.

Fresh Grilled Veggie Wrap
chilled balsamic marinated grilled zucchini, yellow squash, red peppers, lettuce, tomatoes, red onion, feta and hummus served in a wrap 9.

Lobster Roll
whole, fresh, hard shell lobster, mayo, celery and lettuce on a hot dog roll served with french fries or housemade chips 22. OR lobster salad on a bed of greens 22.

Open Faced Roast Beef
shaved roast beef, sautéed red peppers, onions, gruyère cheese, served on a baguette topped with red wine demi glaze 12.

Picnic Lunch Basket of the Day
chef’s inspiration of the day with fresh fruit, house made chips, and a cookie 15.

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.


Private party and banquet facilities available for groups from 6 to 200

7% State & Local 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.