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 & 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.
♨ Grilled Kielbasa
with creamy horseradish sauce 6.
♨ Crispy Brussel Sprouts
served with parmesan cream sauce 6.
Sweet Potato Fries
with ginger cream dip 6.
with basil aioli 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 mustard vinaigrette
~Entrées below are complete meals~
♨ Vegan Pasta with Ratatouille
gluten free penne tossed in a homemade tomato basil sauce 12.
♨ Shrimp Scampi
tomato, spinach and basil in roasted garlic, white wine and lemon sauce, fettuccine pasta 18.
Fireplace Stew of the Day
served with a small house salad. priced daily.
~Entrées 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
parmesan, bread crumb topping 16.
♨ Sea Scallops
broiled in deer run farms’ maple butter & crumbs, or panko-fried 21.
♨ Pan Roasted Salmon
orange honey glaze and panko crumbs 15.
topped with red wine demi-glaze and sautéed mushrooms 13.
♨ *Tavern Steak
teres major (from the shoulder, tender like filet), marinated in olive oil, garlic and rosemary
served with creamy peppercorn sauce 16.
sandwiches served with choice of french fries, house made chips or small house salad
*Salem Cross Farm’s Burger
lettuce, tomato, onion on a roll 11.
add apple wood smoked bacon 1. add your choice of cheese 1.
marinated grilled chicken breast, roasted tomatoes, brie and arugula on ciabatta bread 10.
king portobello mushroom, fresh mozzarella, roasted garlic spread, roasted mixed peppers, zucchini, summer squash, arugula, basil pesto on a bun 9.
Hot Pastrami Sandwich
hot shaved pastrami, melted gruyère, coleslaw, sliced red onion on dark rye bread 10.
Warm Roast Beef Sandwich
shaved roast beef, gorgonzola, lettuce, tomato and red wine demi-glaze on a baguette 12.
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 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.