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.
“Most
Romantic Inn on the Island”
- Fodor’s Travel Guide
“We had dinner at the Inn on
July 1, 2005 and had a fantastic meal and the
best waiter service we have ever experienced.”
- Gary Jacobs
“The food was the very best we
had, Boston included!”
- Suzanne, Francois and Anna Bursaux
|
Executive Chef - Joe DaSilva |
Sample
Restaurant Menu
Items and prices subject to change. |
| Soups |
| Lobster Bisque |
10~ |
| Chilled Cucumber Soup with Crème Fraiche and Yellow Pear Tomatoes |
8~ |
| Salads
& Appetizers |
Lobster with Gnocchi, Corn, Tomato Concasse And A Cream
and Arugula Pesto Sauce |
16~ |
North Tabor Farm Baby Greens with a Chive Vinaigrette and
Oven Dried Goat Cheese |
13 |
Caesar Salad, Romaine Lettuce Tossed with a Traditional Caesar
Dressing, Rosemary Croutons and Parmesan Cheese |
10~ |
Crab Cakes with Shaved Red Onion, Fennel Salad and a
Lemon Caper Aioli |
15~ |
Steamed Mussels with Fresh Plum Tomatoes, Red Onions,
Red Pepper Flakes and White Wine |
12~ |
Warm Frisee Salad with Bacon, Blue Cheese, Croutons and
a Bacon Vinaigrette |
14~ |
North Tabor Farm Baby Arugula with Thimble Farm Tomatoes, Kalamata
Olives, Roasted Garlic, Shaved Parmesian and an Aged Balsamic |
14~ |
| Entrees |
Butter Poached Lobster with Crème Fraiche Enriched Orzo, Roasted
Tomato Sauce and Asparagus
|
38~ |
Filet Mignon with Yukon Gold Mashed Potatoes, Wild Mushroom Ragout,
Asparagus, and Red Wine Demi-Glace
|
37~ |
Braised Veal Cheeks with a Pumpkin and Truffle Risotto,
Sugar Snap Peas in a Madeira Veal Demi-Glace
|
37~ |
Pan Seared Salmon with White Beans, Baby Carrots and a
Red Wine Reduction |
30~ |
Pan Roasted Chicken with Yukon Gold Mashed Potatoes, Sautéed Baby Spinach
and Herb Nage |
28~ |
Pan Seared Local Harpooned Swordfish with Corn, Fingerling Potatoes, Sugar
Snap Peas, Fresh Farm Tomatoes, and a White Wine Fish Fumet
|
35~ |
Pan Roasted Duck Breast with a Granny Smith Apple Puree, Poached
Au Jus Pear, Baby Bok Choy, and a Citrus Ginger Reduction
|
33~ |
Seared U-10 Scallops with a Truffle Cauliflower Puree, Smoked Chorizo,
Aged Balsamic & Parsley Oil |
35~ |
Call for reservations 508-693-2298
We are located in the town of West
Tisbury which is dry town,
so feel free to bring the beverage of your choice.
Corkage $7 ~ Parties of 5-8, $12 ~Parties 9 or more $25
20% Gratuity Will Be Added to Parties of 6 or More
Visa, MC, Amex, Local Checks, Gift
Certificates Available
Sample Menu. Items & Prices subject to change
The Lambert’s Cove Inn Restaurant is not appropriate for children under the age of 13
(with the exception of Mother’s Day and Easter brunches).
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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