Dinner

updated 10/12/17

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 11   
Farm greens, farm beets, sliced pear,
MF herbed cheese crouton, candied walnut,
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

MEDITERRANEAN 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  31
Lobster and smoked tomato risotto, petit greens

HANK’S AUTUMN STEAK 30
Blue cheese mashed, grilled asparagus,
balsamic syrup
(Add an Island Farm egg $2)

 

FARM SHARE  25
Daily chef inspired vegetable offering

LOBSTER MAC & CHEESE  29
Cheddar, Asiago, Vermont goat cheese,
fresh herbs, buttery breadcrumbs

HERB ROASTED COD 27
Spinach and mushroom farro, topped with figs and walnuts

MEATLOAF  25
Onion gravy, mashed potatoes,
choice of daily side. (add an Island Farm egg $2)

HANK’S THREE COURSE MARKET
Chef’s daily menu
SIDES

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