It was a great season of deliciously fresh vegetables and herbs from our own gardens. Now that winter is approaching 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!
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
duo of traditional american and french (whiskey, tomato, mayo) cocktail sauces 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 13.
English Chips & Dip
potato wedges with chive sour cream dip 6.
mixed peppers and house made aioli 9.
♨ Winter Salad
baby spinach, hard-boiled egg, bacon, gorgonzola with a warm maple vinaigrette 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
iceberg, mixed baby greens, carrots, tomato, cucumber
small 4. large 6.
Add to any salad:
steak tips 7.
grilled shrimp 7.
grilled salmon 7.
grilled chicken 6.
chef’s creamy italian, blue cheese, balsamic vinaigrette, maple vinaigrette
Pappardelle Pasta 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.
Fireplace Stew of the Day
served with a small house salad. priced daily
accompanied by a maple vinaigrette dressed salad 11.
~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.
red wine demi-glaze 13.
Old Fashioned Yankee Pot Roast
served with jardinière sauce 13.
♨ Sea Scallops
broiled in lemon sherry butter or fried 22.
♨ Broiled Boston Scrod
dill crumb topping 16.
♨ Pan Seared Salmon
local honey and ginger glaze 13.
♨ *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, housemade chips or small house salad
*Salem Cross Farm’s Burger
our own beef, lettuce, tomato, onion, on a bun 9.
add smoked bacon 1. add your choice of cheese 1.
Baked Ham & Brie Sandwich
sliced apples, french sweet honey grain mustard, arugula on a baguette 11.
Turkey Salad Sandwich
house made with bacon, apples, dried cranberries on potato roll 10.
Warm Roast Beef Sandwich
gorgonzola, lettuce, tomato and red wine demi-glaze on a baguette 12.
lettuce, tomato, cukes, feta, hummus with lemon mint dressing served in
homemade pita bread 9.
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.