Menu


Organic, sustainable and thoughtful cuisine.


Menu

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

Dinner Menu

Soups

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

Soup du Jour – 7
Made Fresh Daily by Our Chef

Salads

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

Appetizers

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

 

 

 



Entrées

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

HARVEST QUINOA BOWL Harvest Quinoa Bowl (V)(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

FRENCHED RIB EYE 20 oz – 39

BONE-IN SIRLOIN 16 oz – 35

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

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

Sides

Grilled Farm Broccolini (V)(GF)

Sautéed Spinach with Garlic (V)(GF)

Roasted Garlic Mashed Potatoes (V)(GF)

Creamy Mac and Cheese (V)

Tri-Colored Fingerling Potatoes in Aioli (V)(GF)

Grilled Farm Asparagus (V)(GF)

Maple Glazed Carrots (V)(GF)

Braised Wild Mushrooms (V)(GF)

Twice Baked Russet Potato (V)(GF)

French Fries with Ketchup and Station House Aioli

Dessert

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

Key Lime Pie Cup – 8
Key Lime Custard, Bottom Crusted, Topped with Chantilly Cream and Garnished with a Mint Leaf

Milk Chocolate Mousse (GF) – 10
Belgian Cabaret Chocolate Mousse with Wafer Crisps and White Chocolate Bark

Grilled Pineapple – 8
Sliced Fresh Pineapple, Honey-Orange Tequila Sauce, French Vanilla Ice Cream, Chantilly Cream

Basked Alaska (GF) – 9
Choice of Chocolate or Vanilla Ice Cream, Topped with a Caramelized Whipped Vanilla Meringue

Chocolate Cloud (GF) – 6
Three Chocolate Chip Meringue Cookies Served with Your Choice of Ice Cream

Chocolate Truffles – 9
Three Chocolate Ghirardelli Fudge Truffles, Topped with Sea Salt Flakes, Served with Berries

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

Sorbet Trio (GF) – 7
Peach Passion Fruit, Raspberry Blood Orange, Mango

Dessert Wines

Acquese Moscato D’asti  – 9/36
Piedmont, Italy NV

Château Laribotte Sauternes – 11/44
Bordeaux, France 2015

Warre’s Otima 10 Year Old Tawny Port – 10
Porto, Portugal

 

 

Coffee – 4
Organic Selection of Regular or Decaf

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

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