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Cod and haddock, salt pork, potatoes and onion in milk and cream, with oyster crackers. Cup or bowl. Never tomato. GF

Smoked in-house over applewood, whipped with cream cheese, lemon and horseradish; pickled shallots, rye crisps. GF on request

Maine mussels steamed in a West African pepper broth with ginger, scotch bonnet and scent leaf, grilled bread. GF on request

Whole-belly clams, cornmeal-dusted, with tartar sauce and lemon. The price follows the flats.

Lettuces, shaved radish and apple, toasted pumpkin seeds, cider vinaigrette. Add grilled chicken 8, shrimp 10, salmon 12. VG GF

Red and golden beets, whipped goat cheese, candied walnuts, a little dill. V GF

A quarter pound and then some of fresh-picked lobster, warm with butter on a griddled split-top roll, or cold with mayonnaise and celery if you insist. With fries and slaw.

Beer-battered cod, shredded cabbage, pickles and tartar on a potato bun, fries.

Two salt-cod cakes, brown bread, baked beans and a little dressed cabbage. Very 1840.

Grilled thigh rubbed with suya spice, pickled onion, tomato, peanut-lime mayonnaise, on a brioche bun with plantain chips. Contains peanuts.

Local grass-fed beef, aged cheddar, bacon-onion jam, house pickles, fries. Add a fried egg 2.

Smoky tomato-pepper rice, fried plantains, black-eyed peas, braised greens and a soft egg (leave it off for a vegan bowl). V GF

Whatever the day boats brought: often hake, pollock or bluefish, with lemon, herbs and roasted potatoes. GF

Puff pastry, wild and cultivated mushrooms, leeks, Gruyère, with a green salad. V

Grilled hanger steak, herb butter, fries and watercress. GF

Six local oysters on the half shell, a cup of chowder and a half lobster roll's worth of bread and butter. A sailor's lunch, if the sailor did well.

VG

VG GF

Three or four varieties from Massachusetts and Maine waters each night, with mignonette, cocktail sauce and lemon. Your server will tell you what's in. GF

On the half shell, with lemon and a spoon of green-chili mignonette. GF

Four poached jumbo shrimp, horseradish-heavy cocktail sauce. GF

Sliced raw sea scallops, citrus, chili oil, toasted benne seeds and sea salt. GF

A half lobster, eight oysters, six clams, four shrimp and scallop crudo on ice, for two or more. Price follows the boats; ask.

The bowl, with oyster crackers. GF

Pickled shallots, rye crisps, a little celery salad. GF on request

Ginger, scotch bonnet and scent leaf; grilled bread for the broth.

Roasted butternut and local apple, brown butter, sage, toasted seeds. V GF

Bitter leaves, roasted pear, blue cheese, spiced pecans, molasses vinaigrette. V GF

Thick-cut day-boat cod in a crust of toasted benne (sesame) seeds, on smoked tomato and pepper sauce with crushed new potatoes and charred greens. The dish that most people order the second time. GF

Bone-in short rib braised for six hours in porter and molasses, on stone-ground grits with glazed carrots and gremolata. GF

Arborio rice cooked in a smoky tomato-and-pepper jollof base, roasted squash, fried plantain, and a crumble of aged sheep's cheese (or without, for a vegan plate). V GF

Grilled swordfish loin with suya spice, coconut-braised black-eyed peas, pickled red onion and lime. Contains peanuts. GF

Dry-packed scallops, celery-root purée, brown butter, apple and bacon lardons. GF

A whole lobster, 1¼ to 1½ pounds, boiled with drawn butter, or baked with a cracker-crumb and scallop stuffing. Corn and potatoes.

Brined and roasted, with pan jus, roasted roots and a buttermilk biscuit.

Twelve ounces, herb butter, crisp potatoes, creamed spinach. GF

Dee's grandmother's peanut-and-tomato stew with sweet potato, okra and greens, over rice, with fried plantain. Contains peanuts. VG GF

V GF

VG GF

VG GF

Yes, at dinner. People asked. V GF

Cornmeal, molasses, ginger and cinnamon, baked low and slow for four hours, served warm with vanilla ice cream. A colonial dessert, older than the house. V GF

Dark chocolate custard, a pinch of sea salt, whipped cream and a cocoa-nib tuile. Rich enough that it seemed right to name it for the end of things. V GF

Local apples, cranberries and an oat-pecan crumble, with cider caramel and ice cream. V

Sponge, vanilla pastry cream, a dark chocolate glaze. Massachusetts law is very particular about this one; we comply. V

Set with our garden lavender, with honey and a blueberry compote. Abigail's favorite, we like to think. V GF

Coconut milk, fresh ginger, toasted coconut, roasted pineapple. VG GF

Three scoops; ask what's in. Usually vanilla, coffee and a seasonal sorbet. GF

Three New England cheeses, honeycomb, fig jam, oat crackers. V

A local oyster with a chilled cucumber and green-pepper granita, and a benne-seed cracker.
Pairing: a dry Muscadet from the Loire, France

Butter-poached cod, smoked potato, crisp salt pork and a clear cream broth poured at the table.
Pairing: Chablis, Burgundy, France

A single seared scallop on a spoon of jollof rice, with crisp plantain and lime.
Pairing: dry Riesling, Finger Lakes, New York

Molasses-braised short rib with grits, or suya-spiced swordfish with black-eyed peas (choose one).
Pairing: Cabernet Franc, Chinon, France (or a Willamette Valley Pinot Noir with the fish)

A small Indian pudding, lavender ice cream, and a lavender scone the size of a coin.
Pairing: a tawny Port, Douro, Portugal