made with fresh island quahogs & topped with house made croutons.
Soup of the Day
ask your server about today's special selection.
Hearts of Romaine
tossed with our house Caesar dressing topped with house made croutons, roasted garlic, & shaved parmesan.
Candied Walnut & Gorgonzola Salad
mixed greens tossed with raspberry vinaigrette, candied walnuts, crumbled Gorgonzola cheese and dried cranberries.
two 3 oz. crab cakes dressed with herb aioli over baby greens.
Deep Fried Oysters
right out of the pond, lightly breaded & fried, served with tartar sauce & lemons.
fresh Prince Edward Island mussels steamed with garlic, shallots, fresh tomatoes, fresh herbs, & white wine.
grilled ciabatta toast points with chevré, atop marinated sliced grape tomatoes, garlic, shallots, & basil and drizzled with balsamic reduction.
1/2 Rack of Ribs
1/2 rack of slow-roasted, fall-off-the-bone baby back ribs smothered in Black Dog BBQ sauce served with sweet potato fries.
two Captain-sized portabella mushroom caps stacked with wilted baby spinach, roasted red peppers & chevre, drizzled with a port reduction.
Captain's Portion Fish & Chips
fresh George's Bank codfish, lightly breaded & fried, served with tartar sauce, coleslaw, lemons, & crispy french fries.
Lilly's fresh linguini tossed with whole island littlenecks, chopped clams, garlic, shallots, crushed red peppers, clam juice, white wine, parsley & oregano.
Quinoa & Grilled Seasonal Vegetables
a selection of grilled seasonal vegetables served with quinoa tossed with diced onions, olive oil, & fresh lemon juice.
Clam Bake Bucket for Two
two 1 1/4 lb. lobsters, two cups of our quahog chowder, an assortment of fresh island shellfish, corn on the cob, linguica, & steamed potato, served with cole slaw, drawn butter, plenty of napkins, & you get to take the bucket home!
Native 1 1/4 Lb. Steamed Lobster
steamed 1 1/4 lb. Martha's Vineyard lobster, served with steamed potato, corn on the cob and drawn butter.
Baked Stuffed Lobster
1 1/4 lb. lobster stuffed with lobster meat & lemon Ritz cracker stuffing, served with drawn butter,steamed potato, & corn on the cob.
Gorgonzola Crusted Beef Tenderloin
our 8 oz. beef tenderloin grilled to order, then topped with Gorgonzola crust & served with Yukon gold mashed potatoes & green beans almondine, drizzled with a cranberry port reduction.
Grilled Marinated Steak Tips
teriyaki marinated steak tips served with Yukon gold mashed potato & sauteed asparagus.
Garlic Crusted Codfish
fresh caught George's Bank codfish, oven roasted and topped with garlic bread crumbs, served with citrus beurre blanc, with Yukon gold mashed potatoes & sauteed spinach from our "Summer on the Vineyard" Cookbook.
Grilled Lemon Thyme Swordfish
grilled lemon thyme swordfish with baby arugula, diced heirloom tomato, extra virgin olive oil, & aged balsamic vinega.
Red Wine Braised Short Ribs
grilled salmon with horseradish potato crust and cream sauce, served with rice and broccolinni.
Jerk Marinated Chicken
spicy jerk marinated chicken over sweet corn polenta cake with pineapple, mango salsa.
All of our desserts, including our famous Rich Mousse Bomb, Decadent Blackout Cake, Sinful Fudge Bottom Pie, and fresh Fruit Pies are prepared daily in our Bakery Café at 509 State Road, Vineyard Haven. Ask your server to preview tonight's dessert tray.
It was a desperately cold day in 1969. With the Vineyard having no year-round restaurant, Captain Robert Douglas' repast on that particular night was a bitter cup of coffee and a dry, packaged, store-bought donut. The Captain had finally had enough. He began sketching on a paper napkin. A small gambrel-roofed building started to take shape. There were more napkins and more sketches. Captain Douglas played with the placement of the windows, added dormers, and then pulled it all together with a large red brick chimney. The restaurant would look just right on the beach at the head of Vineyard Haven harbor, he thought. It would give Vineyarders and visitors a place to meet and eat.