Make Reservations:*
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., Mt. Kisco, N.Y.
“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
Executive Chef Michael David Rottman
Michael David Rottman was born in Wisconsin and grew up in Canandaigua, NY and Washington, CT. He graduated from Stonehill College ’02 with a BS in Finance and BA in Fine Arts. After five years in the Boston corporate world, Michael decided to follow his passions – food and painting. This decision led Michael to Martha’s Vineyard in 2007 after a Red Truck Wine sponsored cross country art trip. Some of the notable restaurants for which Michael has worked along the way include the GW Tavern in Washington Depot, C, Sidecar in Oak Bluffs, and most recently l’etoile (Edgartown) for three years. Michael is inspired by Italian and French styles, as well as all the wonderful ingredients from the local farmers and fishermen.
When not in the kitchen, Michael is painting in his studio or on the disc golf course. Michael and his wife Meg live in Tisbury with their cat Norman.
“We spend a week on the Vineyard every year & Lambert’s Cove is a must. The setting and interior are terrific. If you want a place where you will say “Wow” upon tasting nearly every dish, this is it,…”
- VIP OpenTable Diner since 2007 – dined on 09/15/2012
Sample Menu
Starters
Cold
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Local Oysters 3 ways: fresh horseradish cocktail sauce, pickled ramp mignonette with wasabi tobiko, and grated ginger lime and sesame
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Cocktail Shrimp: 5 large tiger shrimp poached with citrus and fennel, served with grilled lemon and a fresh horseradish cocktail sauce
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Island Greens: local watercress, ruby red grapefruit supreme, crispy pancctta, fresh mermaid farm goat cheese, aged red wine vinagrette
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Beet Carpaccio: Roasted red and golden beets, horseradish crème fraiche, granny smith apple, toasted walnut vinagrette
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Ceasar: baby red and green romaine, roasted garlic crostini, shaved red onion, traditional dressing, 18 month Parmigiano reggiano
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Lobster Salad: New England style, toasted petite croissant, shaved strawberry and fennel salad, reduced balsamic
Hot
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Spring onion soup: rosemary crouton, pancetta, gruyere, and herb oil
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Shrimp and Grits: Sauteed large tiger shrimp, smoked chorizo, aged Vermont cheddar grits green tomato chutney
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Gnudi: housemade ricotta and truffle gnudi, oven dried local tomatoes, baby watercress, shaved Parmigiano reggiano
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Local Littlenecks: steamed with white wine, applewood smoked bacon, spring garlic, tomatoes and local herbs, grilled bread
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Vermont Quail: Deconstructed “southern fried chicken style”, spicy aioli, spring pea shoot salad
Entrees
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Scallops: Georges Bank U-10’s, salt cod brandade and celery root puree, grilled ramps, applewood smoked bacon, aged balsamic
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Atlantic Halibut: Pan seared, heirloom eggplant ratatouille panzanella, crispy shoestring onions, sweet pepper coulis
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Karabuta Pork: Grilled brined tenderloin, housemade herb spaetzle, roasted wild mushrooms, stone ground mustard sauce
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Roasted chicken: Half of an organic free-range chicken, roasted garlic mashed potatoes, braised spring greens, local herb veloute
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Beef Shortrib: Braised “pinwheel” shortrib, spring vegetable risotto, fiddleheads, braising jus
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Lobster: Butter poached tail, fried claw, housemade gnocchi, seabeans, sweet corn, tomato concasse, preserved lemon beurre blanc
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Aged Ribeye: dry aged 14 oz, truffled potato croquettes, grilled asparagus, red wine demi glace
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Salmon: Pan seared, baby purple potato, baby artichokes , spring garlic, grilled littlenecks, crème fraiche enriched fumet
*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.