During the Spring and 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.
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 7.
♨ Shrimp Cocktail
asian slaw, sweet chili lime sauce 13.
♨ Sharing Plate
chef’s inspiration of the day ~ ask server 13.
housemade flatbread topped with spinach, artichoke and cheese 9.
pickled peppers, basil aioli 8.
♨ *Raw Bar
fresh oysters on half shell ………….individually 2.50 ~ 6 for 14.
fresh littlenecks on half shell ……..individually 1.50 ~ 6 for 8.
served with cocktail sauce, tabasco, lemon wedge & horseradish
♨ Chop Salad
green beans, cauliflower, radishes, cucumber, carrot, bacon, hard boiled egg, romaine, sherry vinaigrette 9.
♨ Fruit and Nut Salad
strawberries, blueberries, watermelon, flax seed, almonds, pine nuts, mint, feta cheese, and mixed field greens tossed in sherry vinaigrette 11.
♨ Lobster Salad
fresh hard shell lobster, basil mayo, and celery served over iceberg, mixed greens, tomato, carrots, and cucumber tossed in sherry vinaigrette 20.
♨ Caesar Salad
croutons, romaine, anchovies, and parmesan
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, sherry vinaigrette, citrus balsamic vinaigrette
♨ Grilled Vegan Salad
fresh grilled garden vegetables, served with quiñoa, pine nuts, wheat berries, long grain wild rice, watercress, radishes and tossed with herbed vinaigrette 12.
♨ Shrimp & Chicken with Pappardelle Pasta
fresh tomato and basil in roasted garlic, white wine and lemon sauce 16.
~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 tomato 13.
♨ Baked Haddock
dill crumb topping 16.
♨ Sea Scallops
broiled in lemon sherry butter or panko fried 22.
♨ Pan Roasted Salmon
honey ginger glaze 13.
♨ *Tavern Steak
teres major (from the shoulder, tender like filet), bordelaise sauce 14.
sandwiches served with choice of french fries, housemade chips or small garden salad
*Salem Cross Farm’s All Natural Grass Fed Burger
lettuce, tomato, onion on house made bun 10.
add apple wood smoked bacon 1. add your choice of cheese 1.
Grilled Turkey Sandwich
turkey, smoked bacon, basil aioli, cheddar cheese, lettuce, tomato, honey wheat bread 10.
♨ Portobello Burger
roasted king portobello mushroom, fresh mozzarella, roasted garlic spread, arugula, basil pesto on a bun. 12.
spanish style pulled pork, ham, swiss cheese, pickles, mustard on a roll 11.
a whole, fresh hard shell lobster, basil mayo, celery, and lettuce on hot dog roll 20.
Picnic Lunch Basket Sandwich of the Day
chef’s inspiration of the day with fresh fruit, housemade chips and a cookie 15.
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.