Organic, sustainable and thoughtful cuisine.


Modern American fare by our Executive Chef utilizing seasonal local products.


New England Clam Chowder – 8
Creamy New England Clam Chowder Made in House

Soup du Jour – 7
Made Fresh Daily by Our Chef


Caesar Salad – 6/9
Crispy Romaine Lettuce, Shaved Parmesan, Brioche Croûtons and our House-Made Caesar Dressing

Heirloom Wedge Salad (GF) – 6/11
Iceberg Lettuce with Locally Sourced Heirloom Tomatoes, House Candied Walnuts, Cherrywood Smoked Bacon, Cucumbers, Onions with Blue Cheese Dressing

Spinach Salad  (GF) – 6/9
Baby Spinach Tossed in a Vidalia Onion Orange Dressing, Topped with Bacon, Heirloom Tomatoes, Mandarin Oranges, Cucumbers, and Toasted Pine Nuts

Groton Center Farm Salad (GF) – 6/11
Local Fresh Greens, Strawberries, Blueberries, Beets, Cave-Aged Sharp Cheddar, Honey Champagne Vinaigrette

Add On Proteins

Chicken 6 oz – 7

Salmon 4 oz – 14

Filet Mignon 4 oz – 15

Three Shrimp – 9


Crab Cakes – 16
Two Jumbo Lump Crab Cakes House-Made with Roasted Red Pepper and Cracker Stuffing set on Frisée with Chipotle Aioli

Shrimp Cocktails (GF) – 3/ea
Jumbo Tiger Shrimp with a Tangy Horseradish Cocktail Sauce

Calamari – 14
Breaded Calamari, Roasted Shishito Peppers with a Watermelon Relish

Scallops (GF) – 16
Three Jumbo Pan Seared Sea Scallops, Sweet Potato Purée, Braised Brussel Sprouts, Topped with Carrot Chips

Clams Casino – 15
Maine Littleneck Clams with Roasted Pepper, Bacon and Parmesan Cracker Stuffing 15



Wild Mushroom Torte – 14
Sautéed Wild Mushrooms, Shallots and Garlic in a Tomato Brandy Demi-Glace, Served with a Puff Pastry

Sweet Corn Fritters – 12
House-Made Corn Fritters, Corn Sauce Purée, Finished with Bourbon Maple Syrup

Beef Tip Skewers (GF) – 15
Two Steak Tip Skewers with a Teriyaki Coconut Glaze and a Frisée Garnish

Herloom Brushcetta – 14
Heirloom Tomatoes, Cherrywood Smoked Bacon and Balsamic Onions with Parmesan on Focaccia Bread Finished with Balsamic Reduction

Charcuterie & Cheese Plate – 22
Chef’s Selection of Three Cured Meats Imported from Italy and Three Artisanal Cheeses from New England, Garlic Crostini, Groton Center Farms Honey, Jam, Candied Hazelnuts, House Pickled Vegetables, Assorted Crackers





Maple Glazed Salmon (GF) – 28
Scottish Salmon on Braised Spinach, Served with Cauliflower Mash and Maple Glazed Carrots

Butternut Ravioli (V) – 26
Butternut Ravioli with Harvest Vegetables, Shiitake Mushrooms and Heirloom Tomatoes in Amaretto Cream Sauce

Shrimp Scampi – 30
Jumbo Shrimp, Roasted Garlic and Shallots in a White Wine Butter Sauce with Linguine

Steak Frites – 28
Sliced Hanger Steak with Steak Jus, House Coleslaw and French Fries

Clam & Scallop Fra Diavolo – 32
Jumbo Scallops, Littleneck Clams, Roasted Yellow and Red Peppers in a Spicy Diavolo Sauce on a Bed of Bucatini Pasta

Dijon Pork Chop – 31
Frenched Pork Chop, Braised Kale, Delicata Squash, Fingerling Potatoes, Pork Dijon Jus

Rendered Duck Breast – 32
Boneless Sliced Duck Breast with Chicken Bourbon Jus on a Bed of Apple Onion Orzo, Sautéed Spinach, Pear Purée

Icelandic Seared Cod (GF) – 29
Cod Loin topped with Crispy Potato Spiral over Sautéed Farm Spinach in a Lobster Bisque with Red Pepper Purée

Wild Mushroom Ravioli – 28
Wild Mushroom Ravioli, Three Seared Jumbo Sea Scallops, Mixed Wild Mushrooms and Tomatoes in a Grand Marnier Sauce

Lobster Risotto (GF) – 33
Vegetable Based Creamy Acquerello Risotto with Shrimp, Lobster, Corn and Spinach

Statler Chicken (GF) – 26
Cherrywood Smoked Chicken on Forbidden Rice, Broccolini and Bourbon Jus

Station House Burger – 18
Chopped Short Rib & Chuck Burger, Cheddar Cheese, Station House Aioli and French Fries (Gluten Free Roll Available) 

Beyond Burger (VE)(GF) – 18
Vegan Burger, Red Onion Fig Spread Served on a Gluten Free Roll with a Green Salad

Harvest Quinoa Bowl (VE)(GF) – 16
Tri-Colored Quinoa, Dried Cranberries, Avocado, Delicata Squash, Boston Lettuce, Kale and Beets

Steaks (GF)

Plated with two accompaniments of your choice.

FILET MIGNON 8 oz – 39

NEW YORK STRIP 12 oz – 33


PORTERHOUSE 24 oz – 42

Add Ons (GF)
Two Jumbo Grilled Shrimp – 6
Two Pan-Seared Jumbo Scallops – 8
Braised Mushrooms (VE) – 4
Sautéed Onions (VE) – 4
Melted Blue Cheese Crumbles (V) – 3

Sauces (GF)
Red Wine Demi Glace – 4
Steak Au Jus – 4
Au Poivre – 4


Grilled Farm Broccolini (VE)(GF)

Sautéed Spinach with Garlic (VE)(GF)

Roasted Garlic Mashed Potatoes (V)(GF)

Creamy Mac and Cheese (V)

Tri-Colored Fingerling Potatoes (V)(GF)

Grilled Farm Asparagus (VE)(GF)

Maple Glazed Carrots (VE)(GF)

Braised Wild Mushrooms (VE)(GF)

Twice Baked Russet Potato (V)(GF)

French Fries with Ketchup


Créme Brûlée (GF) – 8
Maple Bean Custard, Brûléed with Vermont Maple Sugar, Garnished with Macerated Berries

Red Velvet Cheesecake – 9
Red Velvet Cake with Cream Cheese Frosting with Shaved Chocolate Garnish

Cinnamon Maple CheeseCake – 9
Cinnamon Cheesecake Layered with a Spice Cake, topped with a Cream Cheese Maple Icing and Caramelized Hazelnuts

Lemon Cream Layer Cake – 9
A Winning Combination of Light Sponge Cake Layers Filled with Italian Mascarpone Cream

Milk Chocolate Mousse (GF) – 8
Belgian Chocolate Mousse with Wafer Crisp and White Chocolate Bark

Carrot Cake – 9
Three Layers of Moist Carrot Cake, Pecans, Crushed Pineapple and Spices finished with a Cream Cheese Frosting

Fudge Lava Cake (GF) – 9
Decadent Flourless Chocolate Cake filled with a Warm Fudge Center, topped with a Scoop of Vanilla Ice Cream

Ice Cream Trio (GF) – 7
French Vanilla, Belgian Chocolate, Strawberry

Sorbet Trio (GF) – 7
Lemon, Mango, Strawberry

Dessert Wine

Acquesi Moscato d’Asti  – 9
Château Laribotte Sauternes – 11


Cockburn’s Fine Ruby Port  – 7
Warre’s Otima 10 Year Tawny Port  – 11
Taylor Fladgate 10 Year Tawny Port  – 9
Taylor Fladgate 20 Year Tawny Port – 15
Sandeman 20 Year Tawny Port  – 18


Grand Marnier  10
Hennessy VS  13
Rémy Martin VSOP  14
H by Hine VSOP  15
Hine Rare VSOP  18

Tea & Coffee

Coffee – 4
Organic Selection of Regular or Decaf

Espresso – 3/4
Single or Double Shot

Tea – 3
An Assortment of MEM Tea

Please let your server know of any dietary restrictions or allergies.
We would be pleased to accommodate you as best we can.

(GF) Gluten-Free    (V) Vegetarian   (VE) Vegan

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.