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Spring Menu

    • Small Plates

    • Green Salad

      8

      Mixed greens, carrot, radish, cucumber, tomato.

    • Warm Spinach Salad

      12

      Grilled squid, fried potato, butter bean, med boil egg, paprika vinaigrette

    • Gnocchi

      15

      With seasonal vegetables and lemon herb butter

    • Lobster Tortellini

      20

      Lobster, butternut squash, leek, pea, potato, spinach, butter sauce

    • Crab Cakes

      14

      Remoulade, inn made slaw.
      Add Fries or Small Side Salad - 2

    • Soup

      10

      Chef's creation

    • Large Plates

    • Rack of Lamb

      Lentils, tomato-ginger butter sauce, seasonal vegetable.

      full rack- 42 | (split - +10) | half rack- 26

    • Hand Trimmed Steaks

      Crushed fingerling potato, mushroom cippolini onion, garlic butter.
      10 oz Flat Iron Steak 25 | 16 oz. Ribeye 32

    • Seared Scallop

      29

      Jasmine rice, bacon, mushroom, leek cauliflower, garlic oil, lemon butter,

    • Chicken

      22

      Garlic and herb marinated Rock hen w/roasted potato and spinach salad.

    • Fish

      M/P

      Chef's creation

    • Pub Fare

    • Tucker Hill Burger

      14

      Kenyon's farm beef, cheddar cheese, french fries - 8 oz

      • add bacon - 2
      • add farm egg - 2
      • add house made kimchee - 2
    • House Made Veggie Burger

      14

      Sweet potato, black bean, sunflower seeds, aioli, fries

    • Chicken Sandwich

      14

      Open faced grilled bread, avocado, bacon, balsamic drizzle, cheese.

    • Blackened Fish Sandwich

      12

      Tilapia, lettuce, tomato, onion, remoulade french fries.

    • Basket of Fries

      5

      Hand cut potato with seasoning.

    • BALT

      12

      Bacon, lettuce, tomato, avocado on grilled bread served with french fries.

    • Kids

    • Pasta with Sauce

      8
    • Hand Cut Chicken Tenders

      8
    • 4 oz Burger

      8

 

Specials

    • Soup

    • Crab Bisque w/crème fraiche.

      10
    • Share

    • Charcuterie Board

      16

      Local cheese, meats, cured olives and Inn made Fococcia bread.

    • Buddha Bowl

    • Quinoa, arugula, avocado, fried chick peas, egg. Lemon and tahini.

      18
    • Fish

    • Pan seared Arctic Char

      28

      With Garlicky Brocollini & fingerling potatoes.

    • Braised Trout

      26

      With Potato, Bacon, Fried Caper and Brown Butter.

    • Beef

    • 36 oz Bone in Ribeye for Two

      65

      Roasted cipollini onions, mushrooms and tarragon aioli.

    • Dessert

    • Decadent Trio:

      10

      Lemon Cheesecake, Shortbread, Mango Sorbet

    • Warm Apple Tart w/ Vanilla Ice Cream

      8
    • Ice Cream

      5

      Vanilla and Maple Walnut

    • Mint/chocolate Crème Brulee

      8
    • Wine

    • Mont Gravet

      8 Glass | 32 Bottle

      Cinsault grape from the Languedoc region. Fragrant w/hint of watermelon.

    • Des Amis

      36

      Cabernet, Merlot and Pinot blend. The best California Rose you’ll drink.

    • Sable D’Azur

      32

      Provence minerality, “white linen” floral, crisp w/ hint of fresh strawberries.

 

Lobster Night

    • Soup

    • Crab Bisque w/crème fraiche.

      10
    • Share

    • Charcuterie Board

      16

      Local cheese, meats, cured olives and Inn made Fococcia bread.

    • Buddha Bowl

    • Quinoa, arugula, avocado, fried chick peas, egg. Lemon and tahini.

      18
    • Fish

    • Pan seared Arctic Char

      28

      With Garlicky Brocollini & fingerling potatoes.

    • Braised Trout

      26

      With Potato, Bacon, Fried Caper and Brown Butter.

    • Beef

    • 36 oz Bone in Ribeye for Two

      65

      Roasted cipollini onions, mushrooms and tarragon aioli.

    • Lobster

    • Boiled Lobster

      32

      Drawn butter, salt potatoes, Veg.

    • Grilled Lobster

      29

      Corn bread crusted, arugula potato salad.

    • Classic Lobster Roll

      26

      With French fries and side salad.

    • Dessert

    • Decadent Trio:

      10

      Lemon Cheesecake, Shortbread, Mango Sorbet

    • Warm Apple Tart w/ Vanilla Ice Cream

      8
    • Ice Cream

      5

      Vanilla and Maple Walnut

    • Mint/chocolate Crème Brulee

      8
    • Wine

    • Mont Gravet

      8 Glass | 32 Bottle

      Cinsault grape from the Languedoc region. Fragrant w/hint of watermelon.

    • Des Amis

      36

      Cabernet, Merlot and Pinot blend. The best California Rose you’ll drink.

    • Sable D’Azur

      32

      Provence minerality, “white linen” floral, crisp w/ hint of fresh strawberries.