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.
Chef James P. McDonough
Chef 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
2014 Sample Fall Menu
Executive Chef: James McDonough Chef de Cuisine: Adam Lanoie
Fresh Black Pepper Fettuccini~ $15
lci farm basil & heirloom tomato sauce, toasted pine nuts, crumbled goat chevre
Local Oyster Fromage~ $19
baked with garlic butter, baby spinach, gruyere cheese
Pan Roasted George’s Bank Scallops ~ $18
roasted garlic, shrimp scallion cream sauce
SOUPS & SALADS
Soup du Jour ~ $11
Chef’s daily creation
Classic Caesar salad ~ $12
Parmesan crostini, anchovy fillet
North Tabor Farm Baby Greens ~ $12
Asian pears, candied walnuts, crumbled feta, black mission fig vinaigrette
Sautéed Tofu ~ $28
Green coconut curry sauce, broccollini, asparagus, toasted cashews, gomasio, steamed quinoa, baked spinach & parmesan tomato
Grilled Pork Poterhouse Steak ~ $34
lci farm carmelized apple chutney, maple sweet potato mash, broccollini
Grilled Pesto Crusted Atlantic Salmon ~ $36
Lobster risotto, asparagus cream
Grilled Filet Mignon ~ $39
Red flannel duck hash, Merlot demi-glaze
Roasted Murray’s Farm Natural Statler Chicken Breast ~ $32
Yukon gold potatoes, sautéed asparagus, rosemary jus
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.