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.



 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.


2016 Sample Summer Menu

Executive Chef: James McDonough                 Chef de Cuisine: Adam Lanoie
Soup du Jour ~ $11
Chef’s daily creation
Steamed Prince Edwards Island Mussels ~ $18
roasted garlic, tomatoes, scallion, white wine broth, grilled crustini 
Roasted Golden and Red Beets ~ $16
Candied walnuts, chevre, prosciutto ham, spring greens, rosemary black mission fig vinaigrette 
Crab Cake Croquettes ~ $18
caper berry, remoulade, baby lettuce
Fried Green Tomato Tower ~ $14
House made pimento cheese, red pepper coulis
Classic Caesar Salad ~ $12
lemon, anchovy fillet, parmesan crisp
North Tabor Farm Baby Greens ~ $14
baby tomatoes, asian pears, crumbled feta, candied walnuts & black mission fig vinaigrette
Grilled Local Swordfish~ $36
black bean, avocado mango salsa, steamed basmati rice
Southern Shrimp & Grits ~ $34
sautéed shrimp, smoked applewood bacon, scallions, parsley, course grain cheddar cheese grits, lemon olive oil 
Grilled Aged Sirloin Steak ~ $38
grilled marinated Portobello mushroom, roasted shallot port wine demi glace, pomme puree, steamed asparagus
Grilled Twin Filet Mignon Ciboulette ~ $39
lobster cognac chives sauce, garlic mashed potatoes, haricot vert
Sautéed Boneless Murray’s Farm Chicken Breast ~ $32
oyster mushroom, shallot wine demi, roasted rosemary yukon gold, steamed broccolini 
Tamari Glazed Tofu with Organic Brown Rice ~ $28
toasted cashews, coconut, assorted baby vegetables, roasted red pepper coulis 
Dinner Sides ~ $7
black bean, avocado and mango salsa, 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.
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.

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.

A few words from our guests:


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