Breakfast in the old front parlor

Rhode Island white-cap cornmeal, cooked thin and crisp-edged in brown butter, with warm maple syrup and flaky sea salt. Three to a plate; add a fourth for 3. V GF

Two tall ones with whipped butter and maple, or with wild Maine blueberries for 3 more. V

Thick-cut brioche soaked in custard with cider and cinnamon, griddled, rolled in cinnamon sugar, with apple butter. Autumn only, and gone by noon in October. V

Red flannel hash in the old way: house-corned beef, beets, potato and onion, crisped hard in cast iron, with two poached eggs and a spoon of horseradish cream. GF

Two eggs any way, black pudding, baked beans, a grilled tomato and toast. A nod to the years when this was Hollis & Vane Funeral Parlor and somebody was always up early. Ask for it without the black pudding and we'll swap in bacon.

Dee's smoked bluefish pâté with lemon and horseradish on grilled sourdough, pickled red onion, dill, and a soft egg on top.

Two eggs any way, home fries, toast or a biscuit, and your choice of bacon, maple sausage or sliced tomato. GF on request

Butter-poached lobster and soft eggs on a griddled English muffin, chive hollandaise. Price follows the boats; ask your server.

Salt cod and potato cakes, the way Salem ate them for two centuries, with two fried eggs, stewed tomatoes and brown bread.

Black-eyed-pea fritters from Dee's grandmother's recipe, with braised collards, a fried egg and a little pepper sauce on the side (it's hot; we mean it). V GF

Three eggs, whatever the kitchen garden is giving us (in autumn, chard, leeks and a little goat cheese), home fries and toast. V GF on request

Crisp tofu, roasted sweet potato, peppers, onions and suya spice, with salsa verde. VG GF

A whole local apple baked with brown sugar and cinnamon under an oat and walnut crumble, with a pour of cream or a spoon of yogurt. V

Slow-cooked, with maple, toasted pumpkin seeds and dried cranberries. Made with oat milk on request. VG GF

Thick yogurt, house granola with honey and sea salt, and seasonal fruit. V

Whatever is good this week, cut to order. VG GF

Cream scones with lavender from our garden and a lemon glaze, served warm with clotted cream and strawberry jam. The house has smelled of lavender since 1812; we have simply given it a reason. V

Steamed molasses brown bread with raisins, sliced and buttered. V

With honey butter, or split and filled with sausage gravy for 6 more.

Laminated dough rolled with orange zest and cardamom sugar. V

VG GF

VG GF

A dark roast from a small New England roaster, bottomless.

Oat or almond milk at no charge.

English breakfast, Earl Grey, a smoky lapsang (very Custom House era), peppermint from Dr. Pell's bed, chamomile.

Sobolo, the way Dee's grandmother made it, over ice with lime.

Weekends from 10 am, and only then. The Bloody Mary comes with a pickled green bean and a small oyster on the rim for 3 more.