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Make Reservations:*

[blockquote align=”left” cite=”Cathy S., Mt. Kisco, N.Y.”]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.[/blockquote]



[blockquote cite=”Travel Bug 1100, Chilmark, MA”]“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. ”


[blockquote cite=”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.[/blockquote]

[blockquote cite=”VIP OpenTable Diner since 2007 – dined on 09/15/2012″]”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,…” [/blockquote][divider]

*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.

Sample Menu


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  • Seared Ahi Tuna & Watermelon Seared ahi, watermelon wedge, sweet chili-black fig emulsion, avocado salsa, arugula, toasted sesame
  • Baby Caesar Salad Grilled rosemary crouton, shaved red onion, traditional dressing, baby green romaine
  • This Evenings Soup Daily selections with grilled foccacia bread
  • Prosciutto & Nectarine Slad black mission figs, walnuts, baby mesclun, lemon vinaigrette, shaved parmesan, sundried apricots
  • Katama Oysters on the Half Shell Condiments: Mignonette granita, Mango salsa, Jalapeno Cocktail sauce, lemon
  • Dijon & Chardonnay Steamed Menemsha Mussels Fig & walnut vinaigrette, Maplebrook Farms fresh mozzarella, mint, basil, Morning Glory plums, hot house tomatoes, cold  pressed olive oil
  • Martha’s Vineyard Mussels And Manila Clams Chorizo-dijon broth, Chardonnay, cherry tomatoes, scallions, backyard thyme, grilled foccacia
  • Selection of Artisanal Cheeses Cheese: smoked Gouda, soft brie, great hill farm blue cheese and tomme de savoie with walnuts, fig jam, baguettes



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  • Sesame Crusted Sea Bass Sweet Chili- soy sauce, morning glory Farm’s bok choy, french green beans, scallop-pea risotto
  • Oven Roasted Atlantic Salmon Lemon risotto, Haricot verts, brown butter emulsion, cracked-toasted hazelnuts
  • Prime Angus Beef Burger & Truffle Fries Tomme Savoie cows milk cheese, Jansal Valley cob smoked bacon, arugula, shallot jam, sour cream bun
  • Oven Roasted Cornish Game Hen Honey-rosemary glaze, Potato gratin, pan jus, French green beans
  • Slow Braised Beef Short Ribs Hour slow braised shortribs, steamed Morning Glory asparagus, bacon-chive grits, pinot noir demi
  • Orecchiette Pasta Primavera Chardonnay-garlic reduction, capers, baby carrots, cherry tomatoes, snap peas, green beans, mushrooms, parmesan
  • Pan Seared Martha’s Vineyard Diver Scallops Scalloped potatoes, braised spinach, cherry tomatoes, lemon-dill emulsion
  • Prime Beef Tenderloin & Crepes 8 oz. filet mignon, short rib-mushroom-brie crepe, steamed spinach, morels, Pinot Noir demi, quail egg
  • 12oz. Prime Ribeye with Steak Frites Truffle-arugula fries, bacon-porcini butter medallion, juniper berry-balsamic glace, French green beans


Wine List

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  • Sparkling Wines Mionetto Prosecco Brut (Italy) Dolce Moscato (Italy) Nicolas Feuillate Brut NV (Champagne, France) Pol Roger Brut (Champagne, France)
  • White Wines Chateau Ste. Michelle Riesling (Columbia Valley, Washington) Il Donato Pinot Grigio (Italy) Livio Felluga Pinot Grigio (Italy) Erath Pinot Gris (Willamette Valley, Oregon) Del Hommeau “Harmonie” Muscadet 2011 (Loire Valley, France) Peitan Albarino (Rias Baixas, Spain) Pascal Jolivet Sancerre 2010 (Loire Valley, France) Indaba Sauvignon Blanc (South Africa) Yealands Suavignon Blanc (New Zealand) Christian Moreau Chablis 2011 (Burgundy, France) Novellum “Unoaked” Chardonnay (Provence, France) J.J. Vincent “Marie Antoinette” Pouilly-Fuisse (Burgundy, France) La Crema Chardonnay (Monterey, California) Landmark “Overlook” Chardonnay (Sonoma, California) Olivier LeFlaive Puligny Montrachet 2010 (Burgundy, France)
  • Red Wines Lucky Star Pinot Noir (California) Patton Valley “Declassified” Pinot Noir Domaine Daniel Rion et Fils Nuits St. George VV 2010 (Burgundy, France) Paul Jabioulet “Parallele 45” Cotês du Rhone (Rhone Valley, France) Yalumba “Y Series” Shiraz (Eden Valley, Australia) Red Diamond Malbec (Mendoza, Argentina) Monsanto Chianti Classico Riserva 2009 (Tuscany, Italy) Villa Antinori “Super Tuscan” Rosso IGT (Tuscany, Italy) Seven Falls Merlot (Columbia Valley, Washington) Stag’s Leap Wine Cellars “Hands of Time” Red 2010 (Napa Valley, California) Silver Palms Cabernet Sauvignon (North Coast, California) 14 Hands Cabernet Sauvignon (Columbia Valley, Washington) Justin Cabernet Sauvignon (Paso Robles, California) Jordan Carbernet Sauvignon (Alexander Valley, Sonoma, California) Chateau Montelena Cabernet Sauvignon 2009 (Napa Valley, California)

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