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.



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.

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

 


 LCI_logo_Menu

2015 Sample Spring Menu

Executive Chef: James McDonough                 Chef de Cuisine: Adam Lanoie
APPETIZERS
Ricotta & Spinach Ravioli ~ $15
roasted tomato basil ragout, shaved reggiano cheese
Steamed Prince Edward Island Mussels ~ $16
garden vine ripened tomatoes, scallions, white wine mussel broth with a grilled baguette 
Pan Seared George’s Bank Scallops ~ $19
lemon saffron sauce, wilted baby spinach, red pepper coulis

 

SOUPS & SALADS
Soup du Jour ~ $11
Chef’s daily creation
Classic Caesar salad ~ $12
anchovy fillet, garden parmesan croutons
North Tabor Farm Baby Greens ~ $12
candied walnuts, baby tomatoes, crumbled feta, black mission fig vinaigrette

 

ENTREES
Braised Lamb Osso Buco ~ $39
shiitake mushroom risotto, burgundy wine, thyme demi-glace, baby carrots & english peas
Pan seared Tamari Tofu ~ $29
vegetable rice timbale, spinach parmesan, stuffed tomatoes, baby carrots, asparagus, tamari glace, sweet chili, toasted cashews
Grilled Pesto Encrusted Atlantic Salmon ~ $34
tri-colored orzo pasta, tomato basil beurre blanc, toasted pine nuts
 _______________
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.

 LCI_logo_Menu

2015 Sample Summer Menu

Executive Chef: James McDonough                 Chef de Cuisine: Adam Lanoie
APPETIZERS
Caramelized Peaches, Radicchio & Baby Arugula~ $15
Pyrenees mountain goat cheese, aged balsamic
Steamed Prince Edward Island Mussels ~ $16
garlic, tomato, scallion white wine butter sauce with a grilled baguette
Pan Seared Tamari Glazed George’s Bank Scallops ~ $19
Asian slaw, sweet chili sauce
Butter Poached Lobster Tail ~ $22
lobster tail meat, beef steak tomatoes, avocado tartar, chive oil
SOUPS & SALADS
Soup du Jour ~ $11
Chef’s daily creation 
Classic Caesar salad ~ $12
anchovy fillet, garden parmesan croutons
North Tabor Farm Baby Greens ~ $12
baby tomatoes, asian pears, crumbled feta, candied walnuts, black mission fig vinaigrette,
ENTREES
Grilled Swordfish & Roasted Half Local Lobster ~ $42
saffron infused israeli couscous, corn tomato basil broth
Sautéed Tofu ~ $28
asparagus, baby bok choy, spinach parmesan stuffed island grown tomato, green coconut curry sauce, gomasio, Steamed quinoa
Grilled Atlantic Salmon ~ $36
lobster chive risotto, sautéed asparagus, lemon beurre blanc
Grilled Filet Mignon ~ $42
fresh corn, crab, asparagus and red bliss potato hash, thyme infused mustard sauce
Grilled Murray’s Farm Natural Statler Chicken Breast ~ $29
roasted shallot mashed potatoes, sautéed broccolini, rosemary au jus
Grilled Aged Sirloin Steak ~ $38
pommes frites, truffle butter baby beets, belgium endive & artichoke salad, leek vinaigrette
Lazy Man Lobster ~ $39
one and a quarter pound lobster, out of the shell, lemon chive brown butter, black pepper risotto, baby vegetables

 _______________

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.