Toggle the double arrows for our current food & drink menus. To place a to-go order, including drinks, for curbside or dockside pickup CLICK HERE.
LOCAL & SUSTAINABLE FOOD SOURCING
Local is better. We provide an exceptional dining experience by sourcing fresh local in-season ingredients to produce the freshest dishes possible. What goes into our menus is important.
EAT LOCAL - EAT FRESH
Ethically sourced coffee beans, roasted in small batches to ensure the highest quality flavors and aromas. Hot coffee and cold brew coffee in addition to, our hot teas are sourced from Fazenda. Delivered fresh once or twice a week.
Iggy’s Bread – Cambridge, MA
Iggy’s bread products are made using old-fashioned, naturally leavened, hearth-baked breads. Additionally, they are made using all natural and whenever possible, organic ingredients. Never any chemically treated ingredients. Fresh baked breads, bagels and buns delivered daily.
Grass-Fed Beef
All our beef is 100% grass-fed, free-range, with NO added antibiotics or hormones. Raised with respect for the animals, the environment, and the farmers.
Trap To Table Seafood
Commercial Lobster-man and Cape Ann Marina owner, Drew Dominick works with Executive Chef Chris Wheeler to supply our restaurant with the freshest trap to table lobsters around. Delivered daily to the marina docks from the family-owned fishing boat and steamed to perfection.
Sea To Table Seafood
Our menu is crafted around local seafood selections, because we believe local is better. Tuna is sourced right from the marina docks or local fish markets, and serve only Massachusetts or Maine oysters. Sourcing local ingredients means giving our customers the freshest menu items possible.
SUSTAINABILITY & REDUCING WASTE
Eco Products
Goodbye single-use plastics. Hello compostable corn-based products. All cups, lids, straws, takeout containers, to-go utensils, and bags are all made from eco-friendly materials. This eliminates unnecessary waste and is great for the environment!
Coming soon.. we are partnering with Black Earth Compost, to take our food waste & our eco-product “plastics”. Above all, this will help reduce food waste and move towards being a more sustainable restaurant as a whole.
