Spring has sprung and we are thrilled! The grass is beginning to turn green and the soil is starting to soften. You can look forward to more specials to be featured using our own Salem Cross Farm pasture raised beef. We’re very excited to plunge into this new season and we’re happy that you’re here to be part of it!
Before placing your order, please inform your server if a person in your party has a food allergy.
Starters & Salads
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
quinoa tabbouleh 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.
♨ Parmesan Cauliflower
roasted with herbs and olive oil, served with marinara 6.
♨ Fruit and Nut Salad
baby spinach, dried figs, blueberries, cranberries, cherries, toasted almonds, pine nuts, feta cheese, tossed in citrus vinaigrette 11.
♨ Spring Salad
mixed baby mesclun, kale, radishes, asparagus, red onion, toasted almonds and balsamic vinaigrette 11.
♨ 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.
chef’s creamy italian, bleu cheese, balsamic vinaigrette, dijon mustard vinaigrette, citrus vinaigrette
~Entrees below are complete meals~
♨ Vegan Vegan Spaghetti Squash
served on a bed of marinara sauce and sprinkled with toasted pine nuts 12.
choice of starch
Curry Shrimp Scampi
sautéed with curry, tomatoes, basil, roasted garlic, broccoli, white wine served over fettuccini pasta 18.
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
citrus crumb topping 17.
♨ Sea Scallops
broiled in ginger butter & crumbs; or panko fried 21.
♨ Pan Seared Salmon
maple orange glaze 16.
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 red wine demi-glaze 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, tomato remoulade, brie and arugula on ciabatta bread 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.
Hot Pastrami Sandwich
hot shaved pastrami, melted gruyère, coleslaw, sliced red onion on dark rye bread 10.
Roast Beef Wrap
shaved roast beef, sliced gruyère cheese, lettuce, tomatoes, red onion, horseradish sour cream sauce 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.