Cape Cod Mussels Steamed in a Lemon, Garlic & Toasted Almond Broth* 12
Spring Carrot Risotto Rolled in Roasted Eggplant with Light
Tomatoes
and Toasted Pine Nuts 12
Fresh Foraged Mushroom & Fava Bean Ragu with Baby Onion
Sprouts
over Cheesy Cornmeal Porridge 11
North Atlantic ‘Raw’Tuna Salad with Lemon Drizzle and Home Made Garlic Crackers* 14
Pan Seared Soft Shell Crab with a Fiddlehead, Tomato and
Caper Berry Sauté,
Lemon Vinaigrette Dressed Arugula, Radicchio & Frisée* 14
Skewered Steak Bites with Horseradish Cream, Arugula
& Slivered
Radish Salad on Garlic Crackers* 12
New England Artisanal Cheeses, Homemade Garlic Crackers,
and Tasty Little
Garnishes (For selection & prices see Cheese Menu)
The Fireplace Raw Bar – Build a platter
Shrimp Cocktail* 2.75 ea
Wellfleet Littleneck Clams* 2.00 ea
East Coast Oysters (Ask your server for varietals)* 2.75 ea
Shrimp & Smoked Haddock Chowder w/New Hampshire Bacon*
Bowl 9, Cup 7
Roasted Vegetable Soup with “Broken” Toasted Garlic Crackers
& Shaved Sugar
Bush Farm Cheddar
Bowl 8, Cup 5
Fried Vermont Goat Cheese with Heirloom Beets, Candied Cashews, Dried Apricots, Frisée, Baby Spinach and Vermont Maple Vinaigrette 12
Fresh Fig & Arugula Salad with RI Feta Cheese, Heirloom Radish,
Toasted Pecans & Red
Grape Vinaigrette 12
Maine Crab & Artichoke Salad with Cherry Tomatoes, Boston Lettuce & Dijon Vinaigrette 14
Mixed Green Salad with Cherry Tomatoes, Carrots & House Vinaigrette 7
Classic Caesar Salad with White Anchovies & Grilled
Garlic Croutons* 8
Add
Roasted Chicken* 17, Grilled Shrimp* (5) 22
Grilled ‘House-Aged’ Sirloin with Horseradish
Cream, Truffled Scallion Mash,
Caramelized Onions and Sautéed Ben’s
Fresh Foraged Mushrooms * 33
Pan Roasted Duck and Cranberry Molasses Sauce, Sweet Potato Purée, with Sautéed Duck Confit & “Buttery” Ramps wrapped in a RI Johnnycake* 32
Bourbon Vanilla Bean & Port Glazed George’s Bank Scallops with
Poached Cherries,
Butternut Squash Purée, Sautéed Asparagus & Bacon*
30
Pan Seared Sesame Tuna with a Citrus Apricot Sauce
and Dried
Cranberry Wild Rice 32
Braised Beef Short Rib with Cheesy Semolina Porridge, Roasted
Pearl Onions
& Sautéed
Sugar Snap Peas 29
Citrus Glazed Salmon with Green Beans and Toasted Almonds
over Apple Cider Steamed Quinoa* 28
Mustard & Fresh Herb Crusted Lamb in a Tart Cherry Glaze
with Potato Gratin
and Baby Carrots 33
The Fireplace Signature
Spit-Roasted, Maple-Glazed Half Chicken
with Mashed Potatoes & Sage Brown Butter* 24
Sweet Pea & Parmesan Ravioli with a Parsnip-Mint Sauce, Cherry Tomatoes
& Eva’s Garden “Pan-Flashed” Pea Tendrils
22
Roasted Spring Vegetable Tower with Red Pepper Sauce, Ricotta Cheese and Micro Greens 22
Grilled ‘Bavette’ Steak with Herbed Blue Cheese
Butter, Sautéed Broccolini
and Roasted Shallots* 24
Cornmeal Crusted Chatham Cod with Garlic Tarragon Vinaigrette,
Sautéed
Baby Carrots, Baby Turnips & Broccoli 23
Grilled
Chicken Breast over Honey Glazed Carrots, Topped with Roasted Red Pepper,
Portabella Mushroom, Spinach & Feta Cheese* 21
Pearl Onions and Sautéed Snap Peas
Mashed
Potatoes
Sautéed
Broccolini w/Roasted Shallots
Hand-Cut
Fries
Green
Beans & Toasted Almonds
Glazed
Carrots
Sweet
Potato Purée
Garlicky
Broccoli
Dried
Cranberry Wild Rice
Butternut
Squash Purée
Boston Baked Beans & Brown Bread
Potato Gratin
Sautéed Ben’s Fresh Foraged Mushrooms
Cheesy Semolina Porridge
Sautéed Asparagus
Pasta with butter and cheese or tomato sauce 5
Hamburger or Cheeseburger 6/ 7
Grilled hot dog 6
Grilled chicken breast 6
Grilled cheese sandwich 6
Fried chicken tenders 6
Mozzarella cheese pizza 6
Peanut butter and jelly 5
all choices excluding pasta and pizza are served with vegetable or fries
Plum & Pear Crisp with Dried Cherries, Gingerbread Topping & Vanilla Ice Cream
Lemon Custard Tart in Blueberry Sauce w/ Graham Cracker Crust,
Crunchy Pecan Brittle & Lemony Whipped Cream
Home-Made Granola over Honey Vanilla Yogurt & Fresh Cut Fruit
Oatmeal Raisin Brown SugarBread Pudding with Cinnamon Ice Cream
Warm Chocolate Fudge Cake with Peanut Butter Sauce & Vanilla Bean Ice Cream
Assorted Sorbets
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Consumption of raw or undercooked fish, meat, poultry
or eggs increases the risk of contracting foodborne
illness. Items marked by * are applicable.

Dine Like A President
the entire month of July
Read-Aloud @ The Fireplace
Monday, July 13th
Wednesday & Thursday
9:30-Midnight
Summer Hiatus
Wine and Spirit Tastings
Fall schedule
Click to view schedule