Fresh Catch At The Coach House

Executive Chef Joshua Hollinger has added a new local variety of everyone's favorite mollusk to the raw bar menu at The Coach House at the Harbor View Hotel on Martha's Vineyard. In addition to serving islander Jack Blake's Sweetneck Farm oysters, Hollinger will now source Jumbo Scarlet oysters, a meatier variety nearly twice the size of Sweetnecks and with a slightly brinier taste. A Vineyard native and Harbormaster Charlie Blair's daughter, Scarlet Blair, has been perfecting her Jumbo Scarlets for four years with the help of Blake. While Blake's Sweetnecks are grown in hanging cages in Katama Bay, Blair grows her oysters on the floor of the bay, accounting for the difference in size, taste and texture.

The Coach House welcomes taste testers to try both varieties while sampling Hollinger's just-released summer menu, featuring inspired interpretations of New England cuisine such as Vineyard harvested lobster with tarragon broth, citrus butter and fingerling potatoes or Pan roasted black bass with grilled Vidalia onions, sweet potato purie and sunchoke chips. A full menu follows. Call 508.627.3761 for dining reservations.

The Coach House at the Harbor View Hotel
Summer Dinner Menu

First Course

Edgartown Clam Chowder
a traditional favorite with Cape Poge littlenecks 5/7

Whippoorwill Snipped Greens
cherry tomatoes, gazpacho vinaigrette 9

Frisie and Dandelion Greens
warm bacon dressing, pickled Black Water Farm egg 12

Wedge Salad
crisp iceberg lettuce, Roma tomatoes with Roquefort 11

Heirloom Tomato Salad
layered with fresh mozzarella and wild arugula, lemon and fines herbes vinaigrette 16

Jumbo Lump Crab Cake
sweet pepper jam, crispy potatoes, Jack Reed's greens 12

Rare Spiced Tuna
soba noodles, cucumber, avocado, pepper and herb vinaigrette 16/30

Crispy Rock Shrimp Martini
with stone fruit panzanella salad 16

Main Course

Vineyard Harvested Lobster
tarragon broth, citrus butter, fingerling potatoes Mkt.

Hand Cut Pappardelle Pasta
wild mushrooms, pea tendrils in an artichoke lemon cream 25

Chicken and Dumplings
roasted Katama Farm Institute chicken, hand rolled Mennonite dumplings, pan gravy and braised greens 28

Grilled Salmon
fried green tomatoes, summer bean salad, basil and lavender 26

Seared Day Boat Scallops
Morning Glory Farm's corn and lima bean succotash, house cured bacon 28

Allen Farm Lamb Shank
braised in bourbon pepper sauce with creamy herb polenta 28

Pan Roasted Black Bass
grilled Vidalia onions, sweet potato purie, sunchoke chips 26

Surf and Turf
grilled filet of beef, rock shrimp and roasted corn ragout
with goat cheese potato gratin 42

Side Dishes

Sautied wild mushrooms with pancetta 12
Corn and lima bean succotash 8
Braised baby artichokes 10
Hand cut fries with white truffle oil and Parmesan 10
Heirloom tomatoes and sea salt 10