Organic, sustainable and thoughtful cuisine.


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

Dinner Menu


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

Soup du Jour – 7
Made Fresh Daily by Our Chef


Beef Tip Skewers – 14
Two Skewers Steak Tips with a Teriyaki Coconut Glaze on Frisée Sprigs

Crab Cakes – 16
Two Jumbo Lump Crab Cakes House Made with Roasted Red Pepper and Cracker Crumb set on a Frisée Salad with a side of a Chipotle Aioli

Sautéed Mussels – 15
Maine Mussels with Pickled Peppers Sautéed in our Cajun Tomato Broth with Sweet Herb Butter Garlic Baguettes

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

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

Scallops (GF) – 16
Three Jumbo Pan Seared Sea Scallops on a Bed of Steamed Sugar Snap Peas with Smokey Bacon Roasted Parsnip Purèe

Heirloom Bruschetta – 14
Locally Sourced Heirloom Tomatoes, Cherrywood Smoked Bacon and Caramelized Onions on a Baguette with a Balsamic Vinaigrette Reduction


Caesar Salad – 5/9
Crispy Romaine Lettuce, Shaved Parmesan Cheese, 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, Ranch Dressing with Blue Cheese Crumble

Tomato Mozzarella Salad (GF) (V) – 10
Maple Brook Farm Mozzarella Cheese, Sliced Heirloom Tomatoes, Balsamic Reduction, Fresh Basil

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

Add On Proteins

Chicken – 7

Salmon – 14

Filet Mignon 4 oz – 15

Shrimp – 9

Raw Bar

Shrimp Cocktail – $3/ea
Jumbo Tiger Shrimp in Lettuce Cups with a Tangy Horseradish Cocktail Sauce

Local Oysters – 3/ea
Raw Oysters on the Half Shell, Pink Peppercorn Mignonette

Local Clams – 2/ea
Raw Littleneck Clams,Pink Peppercorn Mignonette

Seafood Plate – 48
Two Crab Claws, Four Tiger Shrimps, Four Littleneck Clams, Four Oysters, Served with Sides of Pink Peppercorn Mignonette and Tangy Horseradish Cocktail Sauce


Maple Glazed Salmon (GF) – 26
Scottish Salmon with Cauliflower Mash, Sautéed Farm Spinach and Seasonal Vegetable Medley

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

French Styled Chicken Breast (GF) – 26
Cherrywood Smoked Statler Breast, Mashed Potato, Grilled Jumbo Asparagus, Thyme Chicken Jus

Pasta Carbonara – 26
Bucatini Pasta with Shiitake Mushrooms, Grape Tomatoes, Sugar Snap Peas, Prosciutto in a Parmesan Cream Sauce, Topped with a Farm Egg

Steak Frites – 25
Sliced Hanger Steak with Steak Jus, House Coleslaw, French Fries

Seared Cod Loin – 26
Atlantic Cod, Fire Roasted Corn with Honey Sauce, Fingerling Potatoes, Sautéed Farm Spinach

Station House Burger – 16
Chopped Short Rib & Chuck Burger, Cheddar Cheese, Station House Aioli, French Fries and Ketchup (Gluten Free Roll Available)

Beyond Burger (V) – 16
Vegan Burger, Red Onion Fig Spread, Sweet Potato Fries (Gluten Free Roll Available)

Lobster Mac & Cheese – 28
Fresh Maine Lobster, Cavatappi Pasta, Béchamel Sauce, Romano Cheese, with Sautéed Shallots, and Topped with a Cracker Crumb Crust

Wild Mushroom Ravioli – 28
Wild Mushroom Ravioli with Shitaki Mushroom, Shrimp, and Tomatoes in Grand Marnier Cream Sauce Plated with Seared Jumbo Sea Scallops

Steaks (GF)

Plated with two accompaniments of your choice.

New York Strip 12oz – 33

Filet Mignon 8oz – 39

Bone-In Rib Eye 20oz – 39

Porterhouse 24oz – 38

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

Sauces (GF)
Red Wine Demi- 4
Steak Au Jus – 4
Béarnaise – 3


Tri-Colored Fingerlings Potatoes in Pesto Aioli (GF) (V) – 6

Garlic Mashed Potatoes (GF)(V) – 6

French Fries with Ketchup and Station House Aioli – 6

Grilled Farm Asparagus in Herb Butter (GF)(V) – 6

Twice Baked Russet Potato – 6

Sautéed Farm Spinach with Prosciutto and Garlic (GF) (V) – 6

Maple Glazed Carrots (GF)(V) – 6

Sautéed Wild Mushrooms (GF) – 6

Creamy Mac and Cheese – 7
Add Lobster +7


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.