Our Restaurant

Our award winning restaurant offers fine cuisine created by the very talented Chef James McDonough.  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.

 

 

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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.


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Chef James P. McDonough

Chef Chef James McDonough James P. McDonough trained at the Academy of Culinary Arts and then apprenticed at the four star rated restaurant, La Fromagerie, in Rumson, New Jersey. After sharpening his culinary skills at La Fromagerie, Chef James took his first Executive position at Beaver Brook Country Club in Clinton, New Jersey. James then took over the helm at the Sourdough Café in Homer Alaska. From there Chef McDonough became the Executive Chef at the renowned Hotel 1829 in St. Thomas. After four years of Classical French and Caribbean Cuisine Chef James McDonough spent the next sixteen years at the Beach Plum Inn on the Island of Martha’s Vineyard. Every season his blending of modern and classical cuisine and creative presentation furthered the fifty-two year old tradition of fine dining at The Beach Plum Inn. In 2011 Chef McDonough collaborated with Jean Dupon, owner of Le Grenier in Vineyard Haven, to open the French Bistro, La Cave. After two successful seasons at La Cave Chef McDonough has been hired on as the Executive Chef of the Lamberts Cove Inn, where Chef McDonough can use his many years experience to further Lamberts Cove Inn’s reputation for Exquisite Wedding events and Fine Dining. James lives year round on Martha’s Vineyard with his wife Mary and their three children Patrick, Meagan and Tully.

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

 


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2014 Sample Summer Menu

Executive Chef: James McDonough                 Chef de Cuisine: Adam Lanoie

APPETIZERS

Fresh Mozzarella, Vine Ripened Tomato Towers ~ $15
basil, kalamata olives, aged balsamic vinegar, chive oil
Lemon Garlic grilled Jumbo Prawns~ $19
blue cheese polenta cake, inn garden baby spinach, lemon vinaigrette
Pan Roasted George’s Bank Scallops ~ $18
champagne mango, fennel & orange salad, tangerine gastrique
Corn And Lobster Fritters ~ $19
saffron aioli, inn garden greens, baby tomatoes

SOUPS & SALADS

Soup du Jour ~ $11
Chef’s daily creation
Classic Caesar salad ~ $12
Parmesan crostini, anchovy fillet
Lamberts Cove Inn Baby Greens ~ $12
asian pears, candied walnuts, crumbled feta, black mission fig vinaigrette,

ENTREES

Curried Tofu ~ $28
asparagus, baby bok choy, cashews, baked spinach parmesan tomatoes, tamari glaze gomasio, steamed quinoa
Grilled Pesto Crusted Atlantic Salmon ~ $36
tri-colored vegetable orzo, toasted pinenuts, heirloom tomato sauce
Baked local Codfish ~ $36
sauteed spaghetti squash, sweet shrimp, cilantro, tomato relish, citrus brown butter
Grilled Aged Sirloin Steak ~ $39
truffle butter, pomme frites, roasted beets, endive, artichoke salad, leek vinaigrette
Grilled Filet Mignon ~ $42
Lyonnaise potatoes, haricot verts, Great Hill blue cheese, black mission figs, port wine syrup
Roasted Murray’s Farm Natural Statler Chicken Breast ~ $32
yukon gold potatoes, summer asparagus, rosemary jus
Steamed Twin Local Lobster ~ $MP
vegetable du jour, roasted potatoes, lemon, drawn butter

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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.