FALL Menu 2023

Our prefixed dinner includes 3 courses, intermezzo, bread service and coffee service. 
A raw bar menu is also available. We offer a wine list, beer list and fine cordials.



Sweet chili cream cheese, black garlic, wonton


chicken, Grey Barn andouille, duck, potato salad

Fried Green Tomatoes

lobster, remoulade, red pepper coulis

Pear Salad

endive, frisee, red wine poached pears, hazellnuts, vermont goat cheese, maple tahini vinagrette

Tuna Crudite

salsify, tamarind, pineapple, cilantro


Local Sea Scallops

mushroom risotto, parmesan, prosciutto, shitake, asparagus, basil


halibut, almonds, hericot vert, brown butter, preserved lemon


lentils, cippolini, zhoug, yogurt, mint

Duck Confit

boudin stuffed crepinette, soubise, candied collard greens, apricots


gigante beans, carrots, romesco, almonds

third course

Maple Oatcake

marmalade. fig jam, mint, balsamic reduction

Chocolate Pot de Creme

peanut butter ganache, cocoa nib wafer, toasted marshmallow syrup

Pumpkin Tiramisu

spiced molasses, dalgona, maples short bread

Cheese Plate

Grey Barn bluebird, tomino, maple leaf gouda, fruit, pepitas, crackers

Saratoga sparkling water $7
tax and gratuity not included
1% kitchen appreciation added to bill

Our talented kitchen crew
Bryan Johnson  |  Preston Trott  |  Clay Spangler  |  Jay Gattas  |  Liz Anderson  |   Ben Weaver  |  Rich Miller

*consuming raw/undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food borne illness
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