Soups & Salads

Clam and smoked haddock chowder
Potato leek soup with crispy shallots and bacon
Field greens with cherry tomatoes, carrots, cucumber, and herb dressing
Mache and seared tuna salad wth hericot vert, niciose olives, tomato, new potatoes and egg
Roasted Pear and arugula salad with spices walnuts, cashel blue cheese and sherry vinegar
Onion soup gratin

Starters

Fried Oysters with chilled fennel salad and tartar sauce
Grilled lamb loin chops with sweet potato hash and rosemary reduction
Cod cakes with wilted swiss chard and parsley sauce
Seared scallops and shrimp in brown butter and garlic
Farm House cheesees;
Grafton Village four year cheddar (Vermont), Cashel blue (Ireland), Old Chatham camembert (Hudson Valley, NY)
Crispy fried calamari with curried slaw

Main Courses

Roasted chicken with wild mushroom risotto and grilled asparagus
Fliet Mignon with truffled mashed potato, hericot vert and green peppercorn cream sauce
Roasted Filet of Halibut with citrus salsa, raosted potatoes and spinach
Doule Thick Pork Chops with sweet potato, brussels sprouts and cherries
Fish & chips with extra-chunky tartar sauce
Sirloin steak and chips with horseradish butter
Pan seared salmon with french green lentils, roasted fennel and green salsa
Macaroni, porcini mushrooms and parmesean
Roasted Cod with clams, bacon, roasted potatoes and grilled scallions

* The Board of Health requires us to notify you that the consumption of raw or undercooked meats,
fish. shellfish or eggs may increase you risk of food–borne illness.
Please notify your server of any food allergies.
A gratuity of 18% may be added for parties of six or more.
Prices and items subject to change without notice.