Dinner

updated 6/2/15

SERVED FROM 5pm to 9pm

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SOUP

NEW ENGLAND CLAM CHOWDER   8
Bacon, fresh herbs

CREAMY TOMATO  8
Grilled cheese croutons, fresh herbs

SALAD

HOUSE SALAD 10   
Farm greens, butternut squash, apples,
feta cheese, Candied walnuts,
house vinaigrette

CAESAR SALAD 10  
Hearts of romaine, garlic herb croutons,
Parmesan cheese, creamy Caesar dressing
Add Chicken $5     Add Cod Cakes $10     Add Lobster salad $14

 

APPETIZERS

MEDITERANEAN SAMPLER 14
Grilled pita, house made hummus,
stuffed grape leaves, olives, feta cheese

LOCAL CHEESE AND CRACKERS 16

COD CAKES 14
Local cod, fresh greens, lobster tartar sauce

LOBSTER DEVILED EGGS 13
Island eggs, capers, fresh herbs

ENTREES

SEARED SEA SCALLOPS  26
Lobster and butternut squash risotto,
petite greens

ASIAN BBQ STEAK TIPS 23
Sauteed onions and musrooms, wasabi mashed, sauteed asparagus
(Add an Island Farm egg $2)

FARM SHARE  21
Daily chef inspired vegetable offering

LOBSTER MAC & CHEESE  24
Cheddar, Asiago, Vermont goat cheese,
fresh herbs, buttery bread crumbs

COCONUT CURRY COD 23
Mashed sweet potato &
asparagus with blueberries

MEATLOAF  21
Onion gravy, mashed potatoes,
choice of daily side. (add an Island Farm egg $2)

HANK’S THREE COURSE MARKET
Chef’s daily menu
 

SIDES 7

  • Daily sides
  • Green beans with mint and butter
  • Puy lentil salad
  • Spring vegetable cous cous