Groton Station House Restaurant

Creamy New England Clam Chowder Made in House

Made Fresh Daily by Our Chef

Crispy Romaine Lettuce, Shaved Parmesan, Brioche Croûtons and our House-Made Caesar Dressing

Iceberg Lettuce with Locally Sourced Heirloom Tomatoes, House Candied Walnuts, Cherrywood Smoked Bacon, Cucumbers, Onions with Blue Cheese Dressing

Local Fresh Greens, Apples, Pears, Beets, Cave-Aged Sharp Cheddar, Honey Champagne Vinaigrette

Baby Spinach Tossed in a Vidalia Onion, Orange Dressing, Topped with Bacon, Heirloom Tomatoes, Mandarin Oranges, Cucumbers, and Toasted Pine Nuts

Two Jumbo Lump Crab Cakes House-Made with Roasted Red Pepper and Cracker Stuffing set on Frisée with Chipotle Aioli

Jumbo Tiger Shrimp with a Tangy Horseradish Cocktail Sauce

Breaded Calamari, Roasted Shishito Peppers with a Watermelon Relish

Three Jumbo Pan Seared Sea Scallops, Sweet Potato Purée, Braised Brussel Sprouts, Topped with Carrot Chips

Maine Littleneck Clams with Roasted Pepper, Bacon and Parmesan Cracker Stuffing

Sautéed Wild Mushrooms, Shallots and Garlic in a Tomato Brandy Demi-Glace, Served with a Puff Pastry

House-Made Corn Fritters, Corn Sauce Purée, Finished with Bourbon Maple Syrup

Two Steak Tip Skewers with a Teriyaki Coconut Glaze and a Frisée Garnish

Heirloom Tomatoes, Cherrywood Smoked Bacon and Balsamic Onions with Parmesan on Focaccia Bread Finished with Balsamic Reduction

Chef's Selection of Three Cured Meats Imported from Italy and Three Artisanal Cheeses from New England, Garlic Crostini, Groton Center Farms Honey, Jam, Candied Hazelnuts, House Pickled Vegetables, Assorted Crackers

Scottish Salmon on Braised Spinach, Served with Cauliflower Mash and Maple Glazed Carrots

Butternut Ravioli with Harvest Vegetables, Shiitake Mushrooms and Heirloom Tomatoes in Amaretto Cream Sauce

Jumbo Shrimp, Roasted Garlic and Shallots in a White Wine Butter Sauce with Linguine

Sliced Hanger Steak with Steak Jus, House Coleslaw and French Fries

Jumbo Scallops, Littleneck Clams, Roasted Yellow and Red Peppers in a Spicy Diavolo Sauce on a Bed of Bucatini Pasta

Frenched Pork Chop, Braised Kale, Delicata Squash, Fingerling Potatoes, Pork Dijon Jus

Boneless Sliced Duck Breast with Chicken Bourbon Jus on a Bed of Apple Onion Orzo, Sautéed Spinach, Pear Purée

Cod Loin topped with Crispy Potato Spiral over Sautéed Farm Spinach in a Lobster Bisque with Red Pepper Purée

Wild Mushroom Ravioli, Three Seared Jumbo Sea Scallops, Mixed Wild Mushrooms and Tomatoes in a Grand Marnier Sauce

Vegetable Based Creamy Acquerello Risotto with Shrimp, Lobster, Corn and Spinach

Cherrywood Smoked Chicken on Forbidden Rice, Broccolini and Bourbon Jus

Chopped Short Rib & Chuck Burger, Cheddar Cheese, Station House Aioli and French Fries (Gluten Free Roll Available)

Vegan Burger, Red Onion Fig Spread Served on a Gluten Free Roll with a Green Salad

Tri-Colored Quinoa, Dried Cranberries, Avocado, Delicata Squash, Boston Lettuce, Kale and Beets

Tito's Vodka mixed with ginger and lemon and topped with refreshing grapefruit soda for a fun martini

Longbranch Bourbon, refined Rubino sweet vermouth, Angostura bitters make this Manhattan smooth and refined. Garnished with Luxardo cherries

Appleton estate rum and almond orgeat for a true homage to the Mai Tai origin

Bully Boy vodka, mule-style cocktail replaces the lime with refreshing limoncello. Topped with regatta ginger beer

A fun twist on the French 75 using Empress botanical gin topped with a crisp sparkling wine

Espolòn tequila, lime, Dashfire hibiscus bitters, Fever Tree tonic make this a floral and refreshing cocktail

Xicaru mezcal with local honey and elderflower. Floral and smoky

Whiskey, lemon and a slight sweetness paired with a slow melting float of Malbec wine

Beefeater gin, elderflower liqueur, Pamplemousse shaken, topped with apple cider

Avissi Prosecco with crisp apple cider for a sparkling celebration of the Autumn season in New England

Maple bourbon whisky, maple syrup, bitters, shaken and topped with two dashes of water

Dark Irish dry stout, coffee and malty nose, roasted characters, creamy palate

Amber lager, Bavarian style, cold fermented and lagered, traditional spunding

Hazy IPA that drinks like a wheat beer with fruit juices of an elegant haze

American IPA, brightly juicy with ripe peach, papaya, red grapefruit, melon

New England Double IPA, full bodied, grapefruit, citrus, pineapple, papaya

True English Brown ale, roasted, grassy floral, slightly spicy, clean aftertaste

Bavarian-style lager, sweet and golden flavors and a full malty body

Iconic American lager famous for its rich amber color and medium-bodied flavor

Juicy New England IPA, crisp, acidic hops balanced by blood orange infusion

Crisp German Kolsch, flavors of lemon, fresh baked crackers and a dry finish

Juicy New England IPA, citrus grove aroma, smooth mouthfeel, hazy yellow

Amber ale, toasty malt, gentle sweetness and a flash of fresh hop bitterness

Crisp, herbal, hoppy Session Pilsner, Czech Republic-style session pale lager

Unfiltered New England IPA, hazy light bodied, hopped with Galaxy and Citra

German-style Radler, fruit forward, juicy and bloody refreshing

Session IPA with exotic hops, taste of tropical fruits and finish of toasted malt

Belgian strong dark ale with warm copper color, toasty brown bready malt, dates, raisins, figs, caramel, licorice, tangy orange and molasses with dried cranberries, wood

Gluten-free Pale Ale, bold and hoppy, rich citrus notes, distinct finish

American fruited Berliner Weisse that combines raspberry with hints of passion fruit for a crisp and approachable Kettle sour

Dry, Irish-style Stout, smooth, roasty, very drinkable

Traditional Hard Cider blend from our friends down the road at Carlson Orchard

Includes Choice of a Side: Garlic Mashed Potatoes (Gluten-Free, Vegetarian), French Fries, Ketchup, Glazed Carrots (Gluten-Free, Vegetarian), Sautéed Spinach (Gluten-Free, Vegetarian)

Includes Choice of a Side: Garlic Mashed Potatoes (Gluten-Free, Vegetarian), French Fries, Ketchup, Glazed Carrots (Gluten-Free, Vegetarian), Sautéed Spinach (Gluten-Free, Vegetarian)

Maple Bean Custard, Brûléed with Vermont Maple Sugar, Garnished with Macerated Berries

Red Velvet Cake with Cream Cheese Frosting with Shaved Chocolate Garnish

Cinnamon Cheesecake Layered with a Spice Cake, topped with a Cream Cheese Maple Icing and Caramelized Hazelnuts

A Winning Combination of Light Sponge Cake Layers Filled with Italian Mascarpone Cream

Belgian Chocolate Mousse with Wafer Crisp and White Chocolate Bark

Three Layers of Moist Carrot Cake, Pecans, Crushed Pineapple and Spices finished with a Cream Cheese Frosting

Decadent Flourless Chocolate Cake filled with a Warm Fudge Center, topped with a Scoop of Vanilla Ice Cream

French Vanilla, Belgian Chocolate, Strawberry

Lemon, Mango, Strawberry

Organic Coffee Roasted in MA. Regular or Decaf

An Assortment of MEM Tea

Includes Choice of a Side: Garlic Mashed Potatoes (Gluten-Free, Vegetarian), French Fries, Ketchup, Glazed Carrots (Gluten-Free, Vegetarian), Sautéed Spinach (Gluten-Free, Vegetarian)

Includes Choice of a Side: Garlic Mashed Potatoes (Gluten-Free, Vegetarian), French Fries, Ketchup, Glazed Carrots (Gluten-Free, Vegetarian), Sautéed Spinach (Gluten-Free, Vegetarian)

Creamy New England Clam Chowder Made in House

Made Fresh Daily by Our Chef

Crispy Romaine Lettuce, Shaved Parmesan, Brioche Croûtons and our House-Made Caesar Dressing

Iceberg Lettuce with Locally Sourced Heirloom Tomatoes, House Candied Walnuts, Cherrywood Smoked Bacon, Cucumbers, Onions with Blue Cheese Dressing

Local Fresh Greens, Apples, Pears, Beets, Cave-Aged Sharp Cheddar, Honey Champagne Vinaigrette

Baby Spinach Tossed in a Vidalia Onion, Orange Dressing, Topped with Bacon, Heirloom Tomatoes, Mandarin Oranges, Cucumbers, and Toasted Pine Nuts

Two Jumbo Lump Crab Cakes House-Made with Roasted Red Pepper and Cracker Stuffing set on Frisée with Chipotle Aioli

Jumbo Tiger Shrimp with a Tangy Horseradish Cocktail Sauce

Breaded Calamari, Roasted Shishito Peppers with a Watermelon Relish

Three Jumbo Pan Seared Sea Scallops, Sweet Potato Purée, Braised Brussel Sprouts, Topped with Carrot Chips

Maine Littleneck Clams with Roasted Pepper, Bacon and Parmesan Cracker Stuffing

Sautéed Wild Mushrooms, Shallots and Garlic in a Tomato Brandy Demi-Glace, Served with a Puff Pastry

House-Made Corn Fritters, Corn Sauce Purée, Finished with Bourbon Maple Syrup

Two Steak Tip Skewers with a Teriyaki Coconut Glaze and a Frisée Garnish

Heirloom Tomatoes, Cherrywood Smoked Bacon and Balsamic Onions with Parmesan on Focaccia Bread Finished with Balsamic Reduction

Chef's Selection of Three Cured Meats Imported from Italy and Three Artisanal Cheeses from New England, Garlic Crostini, Groton Center Farms Honey, Jam, Candied Hazelnuts, House Pickled Vegetables, Assorted Crackers

Scottish Salmon on Braised Spinach, Served with Cauliflower Mash and Maple Glazed Carrots

Butternut Ravioli with Harvest Vegetables, Shiitake Mushrooms and Heirloom Tomatoes in Amaretto Cream Sauce

Jumbo Shrimp, Roasted Garlic and Shallots in a White Wine Butter Sauce with Linguine

Sliced Hanger Steak with Steak Jus, House Coleslaw and French Fries

Jumbo Scallops, Littleneck Clams, Roasted Yellow and Red Peppers in a Spicy Diavolo Sauce on a Bed of Bucatini Pasta

Frenched Pork Chop, Braised Kale, Delicata Squash, Fingerling Potatoes, Pork Dijon Jus

Boneless Sliced Duck Breast with Chicken Bourbon Jus on a Bed of Apple Onion Orzo, Sautéed Spinach, Pear Purée

Cod Loin topped with Crispy Potato Spiral over Sautéed Farm Spinach in a Lobster Bisque with Red Pepper Purée

Wild Mushroom Ravioli, Three Seared Jumbo Sea Scallops, Mixed Wild Mushrooms and Tomatoes in a Grand Marnier Sauce

Vegetable Based Creamy Acquerello Risotto with Shrimp, Lobster, Corn and Spinach

Cherrywood Smoked Chicken on Forbidden Rice, Broccolini and Bourbon Jus

Chopped Short Rib Chuck Burger, Cheddar Cheese, Station House Aioli and French Fries (Gluten Free Roll Available)

Vegan Burger, Red Onion Fig Spread Served on a Gluten Free Roll with a Green Salad

Tri-Colored Quinoa, Dried Cranberries, Avocado, Delicata Squash, Boston Lettuce, Kale and Beets

Tito's Vodka mixed with ginger and lemon and topped with refreshing grapefruit soda for a fun martini

Longbranch Bourbon, refined Rubino sweet vermouth, Angostura bitters make this Manhattan smooth and refined. Garnished with Luxardo cherries

Appleton estate rum and almond orgeat for a true homage to the Mai Tai origin

Bully Boy vodka, mule-style cocktail replaces the lime with refreshing limoncello. Topped with regatta ginger beer

A fun twist on the French 75 using Empress botanical gin topped with a crisp sparkling wine

Espolòn tequila, lime, Dashfire hibiscus bitters, Fever Tree tonic make this a floral and refreshing cocktail

Xicaru mezcal with local honey and elderflower. Floral and smoky

Whiskey, lemon and a slight sweetness paired with a slow melting float of Malbec wine

Beefeater gin, elderflower liqueur, Pamplemousse shaken, topped with apple cider

Avissi Prosecco with crisp apple cider for a sparkling celebration of the Autumn season in New England

Maple bourbon whisky, maple syrup, bitters, shaken and topped with two dashes of water

Dark Irish dry stout, coffee and malty nose, roasted characters, creamy palate

Amber lager, Bavarian style, cold fermented and lagered, traditional spunding

Hazy IPA that drinks like a wheat beer with fruit juices of an elegant haze

American IPA, brightly juicy with ripe peach, papaya, red grapefruit, melon

New England Double IPA, full bodied, grapefruit, citrus, pineapple, papaya

True English Brown ale, roasted, grassy floral, slightly spicy, clean aftertaste

Bavarian-style lager, sweet and golden flavors and a full malty body

Iconic American lager famous for its rich amber color and medium-bodied flavor

Juicy New England IPA, crisp, acidic hops balanced by blood orange infusion

Crisp German Kolsch, flavors of lemon, fresh baked crackers and a dry finish

Juicy New England IPA, citrus grove aroma, smooth mouthfeel, hazy yellow

Amber ale, toasty malt, gentle sweetness and a flash of fresh hop bitterness

Crisp, herbal, hoppy Session Pilsner, Czech Republic-style session pale lager

Unfiltered New England IPA, hazy light bodied, hopped with Galaxy and Citra

German-style Radler, fruit forward, juicy and bloody refreshing

Session IPA with exotic hops, taste of tropical fruits and finish of toasted malt

Belgian strong dark ale with warm copper color, toasty brown bready malt, dates, raisins, figs, caramel, licorice, tangy orange and molasses with dried cranberries, wood

Gluten-free Pale Ale, bold and hoppy, rich citrus notes, distinct finish

American fruited Berliner Weisse that combines raspberry with hints of passion fruit for a crisp and approachable Kettle sour

Dry, Irish-style Stout, smooth, roasty, very drinkable

Traditional Hard Cider blend from our friends down the road at Carlson Orchard

Maple Bean Custard, Brûléed with Vermont Maple Sugar, Garnished with Macerated Berries

Red Velvet Cake with Cream Cheese Frosting with Shaved Chocolate Garnish

Cinnamon Cheesecake Layered with a Spice Cake, topped with a Cream Cheese Maple Icing and Caramelized Hazelnuts

A Winning Combination of Light Sponge Cake Layers Filled with Italian Mascarpone Cream

Belgian Chocolate Mousse with Wafer Crisp and White Chocolate Bark

Three Layers of Moist Carrot Cake, Pecans, Crushed Pineapple and Spices finished with a Cream Cheese Frosting

Decadent Flourless Chocolate Cake filled with a Warm Fudge Center, topped with a Scoop of Vanilla Ice Cream

French Vanilla, Belgian Chocolate, Strawberry

Lemon, Mango, Strawberry

Organic Coffee Roasted in MA. Regular or Decaf

An Assortment of MEM Tea

Includes Choice of a Side: Garlic Mashed Potatoes (Gluten-Free, Vegetarian), French Fries, Ketchup, Glazed Carrots (Gluten-Free, Vegetarian), Sautéed Spinach (Gluten-Free, Vegetarian)

Includes Choice of a Side: Garlic Mashed Potatoes (Gluten-Free, Vegetarian), French Fries, Ketchup, Glazed Carrots (Gluten-Free, Vegetarian), Sautéed Spinach (Gluten-Free, Vegetarian)

Creamy New England Clam Chowder Made in House

Made Fresh Daily by Our Chef

Crispy Romaine Lettuce, Shaved Parmesan, Brioche Croûtons and our House-Made Caesar Dressing

Iceberg Lettuce with Locally Sourced Heirloom Tomatoes, House Candied Walnuts, Cherrywood Smoked Bacon, Cucumbers, Onions with Blue Cheese Dressing

Local Fresh Greens, Apples, Pears, Beets, Cave-Aged Sharp Cheddar, Honey Champagne Vinaigrette

Baby Spinach Tossed in a Vidalia Onion, Orange Dressing, Topped with Bacon, Heirloom Tomatoes, Mandarin Oranges, Cucumbers, and Toasted Pine Nuts

Two Jumbo Lump Crab Cakes House-Made with Roasted Red Pepper and Cracker Stuffing set on Frisée with Chipotle Aioli

Jumbo Tiger Shrimp with a Tangy Horseradish Cocktail Sauce

Breaded Calamari, Roasted Shishito Peppers with a Watermelon Relish

Three Jumbo Pan Seared Sea Scallops, Sweet Potato Purée, Braised Brussel Sprouts, Topped with Carrot Chips

Maine Littleneck Clams with Roasted Pepper, Bacon and Parmesan Cracker Stuffing

Sautéed Wild Mushrooms, Shallots and Garlic in a Tomato Brandy Demi-Glace, Served with a Puff Pastry

House-Made Corn Fritters, Corn Sauce Purée, Finished with Bourbon Maple Syrup

Two Steak Tip Skewers with a Teriyaki Coconut Glaze and a Frisée Garnish

Heirloom Tomatoes, Cherrywood Smoked Bacon and Balsamic Onions with Parmesan on Focaccia Bread Finished with Balsamic Reduction

Chef's Selection of Three Cured Meats Imported from Italy and Three Artisanal Cheeses from New England, Garlic Crostini, Groton Center Farms Honey, Jam, Candied Hazelnuts, House Pickled Vegetables, Assorted Crackers

Scottish Salmon on Braised Spinach, Served with Cauliflower Mash and Maple Glazed Carrots

Butternut Ravioli with Harvest Vegetables, Shiitake Mushrooms and Heirloom Tomatoes in Amaretto Cream Sauce

Jumbo Shrimp, Roasted Garlic and Shallots in a White Wine Butter Sauce with Linguine

Sliced Hanger Steak with Steak Jus, House Coleslaw and French Fries

Jumbo Scallops, Littleneck Clams, Roasted Yellow and Red Peppers in a Spicy Diavolo Sauce on a Bed of Bucatini Pasta

Frenched Pork Chop, Braised Kale, Delicata Squash, Fingerling Potatoes, Pork Dijon Jus

Boneless Sliced Duck Breast with Chicken Bourbon Jus on a Bed of Apple Onion Orzo, Sautéed Spinach, Pear Purée

Cod Loin topped with Crispy Potato Spiral over Sautéed Farm Spinach in a Lobster Bisque with Red Pepper Purée

Wild Mushroom Ravioli, Three Seared Jumbo Sea Scallops, Mixed Wild Mushrooms and Tomatoes in a Grand Marnier Sauce

Vegetable Based Creamy Acquerello Risotto with Shrimp, Lobster, Corn and Spinach

Cherrywood Smoked Chicken on Forbidden Rice, Broccolini and Bourbon Jus

Chopped Short Rib & Chuck Burger, Cheddar Cheese, Station House Aioli and French Fries (Gluten Free Roll Available)

Vegan Burger, Red Onion Fig Spread Served on a Gluten Free Roll with a Green Salad

Tri-Colored Quinoa, Dried Cranberries, Avocado, Delicata Squash, Boston Lettuce, Kale and Beets

Tito's Vodka mixed with ginger and lemon and topped with refreshing grapefruit soda for a fun martini

Longbranch Bourbon, refined Rubino sweet vermouth, Angostura bitters make this Manhattan smooth and refined. Garnished with Luxardo cherries

Appleton estate rum and almond orgeat for a true homage to the Mai Tai origin

Bully Boy vodka, mule-style cocktail replaces the lime with refreshing limoncello. Topped with regatta ginger beer

A fun twist on the French 75 using Empress botanical gin topped with a crisp sparkling wine

Espolòn tequila, lime, Dashfire hibiscus bitters, Fever Tree tonic make this a floral and refreshing cocktail

Xicaru mezcal with local honey and elderflower. Floral and smoky

Whiskey, lemon and a slight sweetness paired with a slow melting float of Malbec wine

Beefeater gin, elderflower liqueur, Pamplemousse shaken, topped with apple cider

Avissi Prosecco with crisp apple cider for a sparkling celebration of the Autumn season in New England

Maple bourbon whisky, maple syrup, bitters, shaken and topped with two dashes of water

Dark Irish dry stout, coffee and malty nose, roasted characters, creamy palate

Amber lager, Bavarian style, cold fermented and lagered, traditional spunding

Hazy IPA that drinks like a wheat beer with fruit juices of an elegant haze

American IPA, brightly juicy with ripe peach, papaya, red grapefruit, melon

New England Double IPA, full bodied, grapefruit, citrus, pineapple, papaya

True English Brown ale, roasted, grassy floral, slightly spicy, clean aftertaste

Bavarian-style lager, sweet and golden flavors and a full malty body

Iconic American lager famous for its rich amber color and medium-bodied flavor

Juicy New England IPA, crisp, acidic hops balanced by blood orange infusion

Crisp German Kolsch, flavors of lemon, fresh baked crackers and a dry finish

Juicy New England IPA, citrus grove aroma, smooth mouthfeel, hazy yellow

Amber ale, toasty malt, gentle sweetness and a flash of fresh hop bitterness

Crisp, herbal, hoppy Session Pilsner, Czech Republic-style session pale lager

Unfiltered New England IPA, hazy light bodied, hopped with Galaxy and Citra

German-style Radler, fruit forward, juicy and bloody refreshing

Session IPA with exotic hops, taste of tropical fruits and finish of toasted malt

Belgian strong dark ale with warm copper color, toasty brown bready malt, dates, raisins, figs, caramel, licorice, tangy orange and molasses with dried cranberries, wood

Gluten-free Pale Ale, bold and hoppy, rich citrus notes, distinct finish

American fruited Berliner Weisse that combines raspberry with hints of passion fruit for a crisp and approachable Kettle sour

Dry, Irish-style Stout, smooth, roasty, very drinkable

Traditional Hard Cider blend from our friends down the road at Carlson Orchard