Our Restaurant

Our award winning restaurant offers fine cuisine created by the very talented Joe DaSilva.  We use  only the freshest local ingredients including produce from our own farm. You can be assured of an outstanding dining experience that will be among your fondest Vineyard memories.

 

 

 Dine in our award winning restaurant

We ate at the restaurant one evening and the food was wonderful (and gluttonous!). From the appetizers, to the entree, to the dessert, we had a wonderful meal. 
Cathy S., Mt. Kisco, N.Y.


 LCI_logo_Menu

2017 Sample Summer Menu

Executive Chef: Joe DaSilva        Sous Chef: Casey Eason

 

STARTERS
Classic Caesar Salad ~ $12
anchovy fillet, parmesan croutons
Baby Arugula Salad ~ $12
roasted beets, orange supremes, sliced almonds, citrus vinaigrette
Steamed Mussels ~ $16
Tomatoes, red onions, red pepper flakes, white wine 
Lump Crab Cake ~ $18
red onion and fennel salad, caper aioli
Grilled Quail ~ $18
hominy, green tomato marmalade, popcorn sprouts
Sautéed Sweetbreads ~ $17
house made gnocchi and wild mushroom ragu
ENTREES
New York Strip Steak ~ $42
warm yellow pear tomato, roasted shallots, yukon gold mashed potatoes, rosemary demi
Pan-seared Scallops ~ $38
cauliflower puree, chorizo spring onions, aged balsamic
Roasted Cod ~ $34
english peas, corn, fiddlehead, tomato confit, white wine
Portuguese Pork and Clams ~ 32
braised pork shoulder, white wine, clams, garlic potatoes
 Herb Roasted Chicken ~ $28
yukon gold mashed potatoes, broccoli rabe, herb nage
Wild King Salmon ~ $40
white beans, kale, tomato concasse, yellow pepper puree
Veal Cheeks ~ $45
sweet pea risotto, roasted baby carrots, madeira wine reduction
Dinner Sides~$7
black truffle risotto, young tender vegetables,asparagus, potato puree, geechie boy cheddar cheese grits, yukon gold potatoes
 
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 food-born illness.
Before placing your order, please inform your server if a person in your party has a food allergy.
*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.

 Executive Chef Joe DaSliva

We are very pleased to welcome Joe DaSliva back to Lambert’s Cove  as Executive Chef. His return and highlights of his impressive 23 year career on Martha’s Vineyard was featured in this recent article from the MV Times.

 


A few words from our guests:

OpenTable_2009

 

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

 

“Boston FOB, Boston, 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

“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 09/15/2012