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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 10
Portuguese Style Stuffed Quahog, drawn butter 5
House Made Batter-dipped Fried Onion Rings 5
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
Butternut Bisque Cup 4 /Bowl 7
New England Clam Chowder Cup 5.50 / Bowl 8.50
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 8
Baby Arugula, sliced pear & Gorgonzola, sliced almonds and aged balsamic vinaigrette 9
Hand Tossed Caesar Salad garlic croutons, homemade dressing Small 7 / Large 10
Beet Salad with toasted panko goat cheese, baby arugula and orange-hazelnut vinaigrette 12-

add to any salad: 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 5/ Cole Slaw 2/ Sweet Potato Wedges 4

Entrée Selections

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

Roasted Half Duck crispy, bone-in Duck,strawberry-rhubarb sauce, ginger & sage sweet potato mashed and house vegetable (gf) 28-

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

Pecan Encrusted Chicken over beet & apple risotto drizzled with a cara cara orange & vanilla balsamic reduction 25-

Mediterranean Style Pan Seared Day Boat Scallops, served over warm orzo salad with spinach, Feta, garlic and tomato finished with extra virgin olive oil 28-

Roasted Panko Parmesan encrusted Haddock, topped with a pair of butterflied shrimp, citrus beurre blanc, garlic and parsely skillet potatoes and asparagus 29-

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-

Tavern 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 21-

Chicken Pot Pie with house roasted chicken, potatoes, pearl onions, carrots, peas, in a chicken gravy, topped with puff pastry 18-

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

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

Cranberry-Herb Stuffed Chicken, cranberry compote, ginger & sage mashed sweet potato, house vegetable and chicken-thyme gravy 18-

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

Steak Salad, marinated steak tips, bouquet of greens, Daikon radish, oven roasted tomatoes,
Gorgonzola wedge, grilled asparagus, candied walnuts and balsamic dressing (gf) 22-

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

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