The
Lambert's Cove Inn & Restaurant offers one of
the best dining experiences on the island. Enjoy the
ambiance of our elegant dining room with it's hardwood
floors and beautiful fireplaces. Our dinner menu rotates,
featuring fresh island seafood, veal, beef, poultry,
in-season vegetables from local gardens and farms,
homemade soups, breads and delicious desserts. Below
is a sampling of our fare.
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“We ate at the restaurant one evening and the food was wonderful (and gluttonous!). From the appetizers, to the entre, to the dessert, we had a wonderful meal.”
- Cathy S, Mount Krisco, NY
“Best Valentine's day ever. Food was great and the staff was awesome. The manager on duty went above and beyond to make the night perfect. I'll be back again and again.”
- New York, NY
“The restaurant at Lambert's Cove Inn is our favorite restaurant on the island. My husband and I have been several times and we always bring our out of town guests there for dinner… Excellent service - a very special island treasure. ”
- Travel Bug 1100, Chilmark, MA
“Gracious dining, professional staff and servers, helpful NOT intrusive, able to answer questions and comment on recommendations, terrific entrees, appetizers & save room for dessert.”
- Boston FOB, Boston, MA
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Executive Chef -
Max Eagan
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Sample Restaurant Menu
Items and prices subject to change. |
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Cold |
| Local Oysters 3 ways: fresh horseradish cocktail sauce, pickled ramp mignonette with Wasabi tobiko, and grated ginger lime and sesame |
Cocktail Shrimp: 5 large tiger shrimp poached with citrus and fennell, served with grilled lemon and a fresh horseradish cocktail sauce |
Island Greens: local watercress, ruby red grapefruit supremes, crispy pancetta, fresh mermaid farm goat cheese, aged red wine vinagrette |
Beet Carpaccio: Roasted red and golden beets, horseradish crème fraiche, granny smith apple, toasted walnut vinagrette |
| Ceasar: baby red and green romaine, roasted garlic crustini, shaved red onion, traditional dressing, 18 month Parmigiano reggiano |
Lobster Salad: new england style, toasted petite croissant, shaved strawberry and fennell salad, reduced balsamic |
| Hot |
Spring onion soup: rosemary crouton, pancetta, gruyere, and herb oil |
Shrimp and Gritz: Sauteed large tiger shrimp, smoked chorizo, aged vermont cheddar gritz green tomato chutney |
Gnudi: housemade ricotta and truffle gnudi, oven dried local tomatoes, baby watercress, shaved Parmigiano reggiano |
Local littlenecks: steamed with white wine, applewood smoked bacon, spring garlic, tomatoes and local herbs, grilled bread |
Vermont Quail: Deconstructed “southern fried chicken style”, spicy aioli, spring pea shoot salad |
Entrees |
Scallops: Georges Bank U-10’s, salt cod brandade and celery root puree, grilled ramps, applewood smoked bacon, aged balsamic |
Atlantic Halibut: Pan seared, heirloom eggplant ratatouille panzanella, crispy shoestring onions, sweet pepper coulis |
Karabuta Pork: Grilled brined tenderloin, housemade herb spaetzle, roasted wild mushrooms, stone ground mustard sauce |
Roasted chicken: Half of a organic free range chicken, roasted garlic mashed potatoes, braised spring greens, local herb veloute |
Beef Shortrib: Braised “pinwheel” shortrib, spring vegetable risotto, fiddleheads, braising jus |
Lobster: Butter poached tail, fried claw, housemade gnocchi, seabeans, sweet corn, tomato concasse, preserved lemon beurre blanc |
Aged Ribeye: dry aged 14 oz, truffled potato croquettes, grilled asparagus,
red wine demi glace |
Salmon: Pan seared, baby purple potato, baby artichokes , spring garlic, grilled littlenecks, crème fraiche enriched fumet |
Executive Chef
Max Eagan
Corkage $10 ~ Parties of 6 $15~Parties 7 or more $30
20% Gratuity Will Be Added to Parties of 6 or More
A Split fee of $5 for Appetizers and $10 for Entrees will be added to your check
Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase
Your Risk of Foodborne Illness
Restaurant Reservation Cancellation Policy:
Reservations for parties of five or more will be asked to supply a valid credit card to secure the reservation. No charges will be placed on the card unless the reservation is cancelled within the twenty-four period prior to the reservation. In the event of a cancellation within the twenty-four hour period, the credit card will be charged a cancellation fee of $25 per person.
The restaurant is not appropriate for children under the age of eight years old.
Scott Jones / I. Kell
Hicklin
Owners / Innkeepers
Lambert's Cove Inn & Restaurant
90 Manaquayak Road
Vineyard Haven, MA 02568
Tel: 508-693-2298, Fax 508-693-7890
TEL: 866-LAMB-INN, 866-526-2466
www.lambertscoveinn.com
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