Dinner

updated 5/26/17

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, strawberries, avocado,
goat cheese crouton, toasted cashew,
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  29
zucchini and feta cheese fritters, Lobster tzatziki,
fingerling potatoes

TENDER SLICED LONDON BROIOL 25
Blue cheese mashed, salad of tomato, cucumber,
avocado, feta cheese, balsamic
(Add an Island Farm egg $2)

FARM SHARE  23
Daily chef inspired vegetable offering

LOBSTER MAC & CHEESE  27
Cheddar, Asiago, Vermont goat cheese,
fresh herbs, buttery bread crumbs

HERB ROASTED COD 25
Basil scented farro &
Spring ratatouille

MEATLOAF  24
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