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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
Whiskey Cured Salmon, with whole ground mustard, pickled fennel and marble rye 14-

Hot Appetizers

Baked Artichoke Dip assorted crackers 10
Portuguese Style Stuffed Quahog, drawn butter 5
House Made Batter-dipped Fried Onion Rings 6
Baked Littleneck Clams Casino, bacon, garlic butter 11
Baked Oysters Rockefeller, Spinach, garlic, onion, Anisette, Mornay sauce 15
Fried Point Judith Calamari with butter, garlic, banana peppers and hot cherry peppers 14
Fig & Mascarpone Ravioli with Martha’s Vineyard grown pea tendrils and caramelized shallots in brown butter 10-

Soups & Salads

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

Harvest Field Green Salad Dijon vinaigrette, garden vegetables 7
Wedge Salad, iceberg, bacon, Campari tomatoes, house bleu cheese dressing 10
Baby Arugula, sliced pear & Gorgonzola, sliced almonds and aged balsamic vinaigrette 9
Hand Tossed Caesar Salad garlic croutons, homemade dressing Small 7 / Large 10
Orange & Avocado Salad over baby Spinach tossed in a key lime vinaigrette with shaved radish and toasted pecans 12-

add to any salad: Gorgonzola Wedge 2/ Crumbled Bleu 2/ Shrimp 14/ Scallops 16/Steak Tips 12/ Chicken 5/ Salmon 12/ Painted Hills Burger 7

Burgers – Served on toasted Kaiser Roll

8oz. Painted Hills Farm, all-natural hormone & antibiotic free Burger 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 34-

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

Hoisin Glazed Short Ribs of Beef, sweet onion broth, roasted carrots, mashed potatoes, crunchy onions 26

Caramelized Sea Scallops with an orange-sesame emulsion over celeriac puree, grilled baby bok choy, sauteed hen of the woods mushrooms and cilantro micro greens 28-

Roasted Panko Parmesan encrusted Haddock, topped with a pair of butterflied shrimp, citrus beurre blanc, garlic and parsely 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-

Fig & Mascarpone Ravioli with Martha’s Vineyard grown pea tendrils and caramelized shallots in brown butter 20-

Roasted Atlantic Salmon, honey-mustard glaze, cranberry compote, garlic and parsley skillet potatoes, 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 24-

Shrimp Scampi Jumbo Shrimp sautéed with garlic, shallots, diced tomatoes, spinach, parsley and basil, in white wine, lemon and butter sauce over linguini 24-

Casual Entree Selections

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

Honey-Dijon Marinated Steak Tips, mashed potatoes and Chef’s vegetables (gf) 22-

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

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, grilled asparagus, candied walnuts and balsamic dressing (gf) 22-

Side Dishes

Sweet Potato Wedges 4/ Steamed Asparagus 5/ Spinach Sautéed with garlic 6/ Pasta aglio e olio 10/Cole Slaw 2
House made Batter-fried Onion Rings 5/ Side of Risotto 12
Ginger & Sage Mashed Sweet Potatoes 5 / Red Bliss Mashed Potatoes 5

 

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