Lunch Menu

Our MA restaurant lunch menu is a lighter combination of fine, colonial cuisine and local, fresh ingredients
It was a great season of deliciously fresh vegetables and herbs from our own gardens. Now that winter is upon 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!

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

Onion Soup Gratinée
gruyere, 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 6.

♨ Shrimp Cocktail
traditional, housemade cocktail sauce 13.

Fig and Blue Cheese Ravioli
mulled wine reduction and candied walnuts 8.

Fried Oysters
seasoned cornmeal, remoulade sauce 10.

♨ Winter Salad
spinach, bacon, toasted pumpkin seeds, roasted beets, goat cheese tossed in a warm balsamic vinaigrette 11.

♨ Fruit & Nut Salad
dried fruits, candied walnuts, almonds, pine nuts, feta cheese, mixed field greens tossed in a light tarragon vinaigrette 11.

♨ Caesar Salad
croutons, romaine, radicchio, anchovies, and parmesan
small 5.   large 7.

♨ House Salad
iceberg, mixed baby greens, carrots, tomato, cucumber
small 4.   large 6.

Add to any salad
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.

Dressing Choices:
chef’s creamy italian, bleu cheese, house ranch, balsamic vinaigrette, tarragon vinaigrette


Penne Pasta with Shrimp and Chicken 
spinach, parmesan cheese, roasted tomato, white wine butter sauce 16.

♨ Roasted Acorn Squash and Quiñoa
spinach, salsify, roasted tomato. Vegan 12.

Fireplace Stew of the Day
house salad. priced daily

~Entrees below are served with choice of starch and vegetable~

Chicken Pot Pie
buttermilk biscuit, white and dark meat, carrots, supreme sauce 12.

Hearty Meatloaf
mushroom sauce 13.

♨ Sea Scallops
broiled in lemon sherry butter or fried 22.

Baked Haddock
dill crumb topping 16.

♨ Pan Roasted Salmon
honey ginger glaze 13.

♨ *Tavern Steak with Maple Spice Rub
teres major (from the shoulder, tender like filet), bordelaise sauce 15.


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

*Salem Cross Farm’s All Natural Grass Fed Burger
lettuce, tomato, onion, on house made bun 9.
add smoked bacon 1. add your choice of cheese 1.

*Open Face Ham and Cheese
gruyere cheese, béchamel sauce, country white bread 8.

*Pulled Pork on Bulky Roll
pickles, house made bbq sauce, romaine lettuce 13.

♨ Pumpkin Veggie Burger
apple butter, mayo, caramelized onions, cheddar on house made burger bun 9.

Grilled Turkey Breast Sandwich
bacon, cheddar, sautéed spinach, cranberry mayo on wheat berry bread 8.

Homemade Desserts

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.