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223 Massachusetts 6A
Yarmouth Port, MA 02675
(508) 362-9962

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Dinner Menu

 



Cold Appetizers

Six Wellfleet Oysters, cocktail sauce 16
Eight Littleneck Clams, cocktail sauce 12
Jumbo Chilled Shrimp, cocktail sauce 14

Hot Appetizers

Baked Artichoke Dip assorted crackers 11
Portuguese Style Stuffed Quahog, drawn butter 6
House Made Batter-dipped Fried Onion Rings 6
Baked Littleneck Clams Casino, bacon, garlic butter 12
Baked Oysters Rockefeller, Spinach, garlic, onion, Anisette, Mornay sauce 15
Fried Point Judith Calamari with butter, garlic, banana peppers and hot cherry peppers 14
Rice Paper Wrapped Fried Shrimp, orange-horseradish soy dipping sauce 12

Soups & Salads

Soups
Today’s Soup Cup 4 /Bowl 7
Butternut Bisque Cup 5/ Bowl 8
New England Clam Chowder Cup 6 / Bowl 9
Baked Onion Soup herbed crouton, Swiss and mozzarella 8

Salads
Harvest Field Green Salad Dijon vinaigrette, garden vegetables 7
Wedge Salad, iceberg, bacon, Campari tomatoes, house bleu cheese dressing 10
Hand Tossed Caesar Salad garlic croutons, homemade dressing Small 7 / Large 11
Baby Arugula, sliced pear & Gorgonzola, sliced almonds and aged balsamic vinaigrette 9
Sliced Beet & Toasted Panko Goat Cheese, crowned witharugula and drizzled with orange-hazelnut dressing 12
add to any salad: Gorgonzola or Crumbled Bleu 2/ Grilled Shrimp 14/ Grilled Scallops 16/
Steak Tips 14/ Chicken 5/ Salmon 12/ Angus Burger 7

Burgers – Served on toasted Kaiser Roll

Domestic Pasture Raised Angus Burger, Painted Hills all-natural beef served with a side of French fries with lettuce, tomato, onion and pickle 14-

White bean & vegetable Vegan Burger, with arugula, red onion& sun dried tomato pesto, with a side of French fries 12
Add to any sandwich: Swiss, American, Cheddar, Sautéed Onions .75 ea /
Bacon 1/ Sautéed Mushrooms, Gorgonzola 1.50 each
On the Side: Fried Onion Rings 6/ Cole Slaw 2/ Sweet Potato Wedges 4

Chef’s Specialties

Bacon Wrapped Filet Mignon, veal demi-glace, mashed potatoes, asparagus (gf) 34

Burgundy Braised Boneless Short Ribs of Beef,pearl onions, carrots, celery, mashed potatoes, crunchy onions 26

Roasted Half Duck crispy, bone-in Duck, strawberry-rhubarb sauce, roasted potatoes and house vegetable (gf) 28

Coq au Vin, slowly braised chicken in red wine and brandy with bacon, mushrooms, burnished pearl onions and carrots served over mashed potatoes 26

Caramelized Sea Scallops, with an orange-sesame emulsion over celeriac puree, grilled baby bok choy, sauteed oyster mushrooms, orange zest and cilantro micro greens (gf) 28

Roasted Panko Parmesan Encrusted Haddock, topped with a pair of butterflied shrimp, citrus beurre blanc, roasted skillet potatoes and asparagus 29

Orange-Lavender Sole, Egg washed and pan seared sole set over sautéed spinach tossed with apricots & shallots, rosemary fingerling potatoes and finished with an orange-lavender buerre blanc (gf) 25

Roasted Atlantic Salmon, honey-mustard glaze, cranberry compote, roasted skillet potatoes and asparagus (gf) 27

Portuguese Style Linguini & Clams, diced clams, whole littleneck clams, Chorizo, tomatoes, garlic onions, basil, red pepper flakes, extra virgin olive oil and white wine tossed with linguini 25

Fig & Mascarpone Ravioli with Martha’s Vineyard grown pea tendrils and caramelized shallots in brown butter (v) 19


Tavern Entrée Selections

Fried Scallops, French fries, cole slaw, homemade tarter sauce 26

Fish & Chips, coastal Haddock, French fries, cole slaw, homemade tarter sauce 22

Honey-Dijon Marinated Steak Tips, mashed potatoes and Chef’s vegetables (gf) 23

Zero Carb Caesar Salad, with Painted Hills Farm all-natural Burger topped with melted Gorgonzola (gf) 19

Sole Picatta dredged in egg & rice flour, pan fried, served over angel hair with lemon-butter sauce, capers, shallots, scallions, angel hair 23

Steak Salad, marinated steak tips, bouquet of greens, Daikon radish, oven roasted tomatoes, Gorgonzola wedge, asparagus, candied walnuts and balsamic dressing (gf) 24

Side Dishes

Fried Sweet Potato Wedges 4/ Steamed Asparagus 5/ Spinach Sautéed with garlic 6 /
Cole Slaw 2/ Pasta aglio e olio 10 / House made Batter-fried Onion Rings 6/Mashed Potatoes 5 /
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Please inform your server of any dietary needs prior to serving.


For your pleasure our Chef would be happy to split plates at an additional 5 dollars.
For your convenience, a suggested 18% gratuity is added to parties of 6 or more. Payment of this gratuity is not mandatory and may be removed at the guest’s discretion.

Eating raw or undercooked shellfish or animal products can increase your risk of contracting a food-borne illness
PRICES AND MENU OFFERINGS SUBJECT TO CHANGE

 










Dining Hours

Lunch
Tues – Sat 11:30-2:30

Dinner
Nightly 4:30pm – 9:00pm

Prix Fixe
Tues – Sun 4:30 – 6pm

Sunday Brunch
10:00am – 1:00pm