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Chopped Chicken Liver Pâté ·`Mushrooms á la Grecque · Chilled Tomato Juice Cocktail
Cranberry Frappé · Fresh Fruit Cocktail · Soup du Jour
A La Carte Appetizers
Little Neck Clams on the Half Shell
Freshly shucked Little Neck Clams served raw, with cocktail sauce.
Fresh Jumbo Shrimp Cocktail 
 Five Jumbo Shrimp served with a fresh horseradish cocktail sauce.
Baked Clams Casino
Baked Little Neck Clams with chopped bell peppers, fresh garlic
and a touch of bread crumbs and Maple smoked bacon.
Oysters Rockefeller
Baked Wellfleet Oysters stuffed with fresh spinach, cheese, topped with lobster bisque sauce.
Stuffed Mushroom Caps
Fresh Stuffed Mushroom Caps with lobster bisque sauce and melted cheese.
Baked French Onion Soup Gratinée 6.95
Soup du Jour a complimentary choice with dinner
House Specialties
Rack of Lamb Dijonaise
Rack of Lamb layered with honey mustard, fresh herb bread crumbs,
served wth Our House brown sauce.
Broiled Jumbo Shrimp Francoise
White Jumbo Shrimp on a bed of house rice and a wild mustard sauce
then broiled to perfection.
Roast Crisp Duckling Bigarade
Fresh Semi boneless duckling, cooked very crisp on
Our house rice with a red current sauce.
Veal Parmesan with Angel Hair Pasta
Fresh hand pounded veal that is lightly breaded and pan fried, served over
angel hair pasta and topped with homemade marinara sauce and fresh mozzarella cheese.
Baked Stuffed Lobster
1 1/2 Lb. Lobster stuffed with Our house stuffing of homemade bread, fresh garlic and mushrooms.
Baked Stuffed Lobster With Shrimp Stuffing 31.95
Lobster Savannah
1 1/2 Lb. Lobster with the meat taken out, sauteed with bell peppers, mushrooms,
and lobster bisque that is put back into the shell and topped with cheese than baked.
Vegetarian Entrees
Fettuccine with Wild Mushroom Herb Sauce
Fresh Shitake, Crimony and Oyster mushrroms stir fried with fresh garlic, chives, basil,
black pepper and served over fresh Fettuccine.
Fresh Vegetable Primavera over Fresh Pasta
Fresh vegetables sautéed with fresh herbs and garlic, served over fresh Fettuccine.
Seafood Entrees
Baked Stuffed Boston Scrod, Lemon Butter
Fresh Haddock with a fresh herb bread crumb topping/served with a lemon butter brown sauce.
Baked Stuffed Swordfish, Maitré d' Hôtel
Fresh center cut Swordfish with a fresh herb bread crumble topping/served with lemon butter brown sauce.
Baked Stuffed Sole, Bon Femme
Fresh Sole stuffed with King Crabmeat & Shrimp and herb bread crumbs with lobster bisque sauce.
Coquilles St. Jacques, a la Parisienne
Fresh Sea Scallops sautéed with mushrooms, heavy cream and a touch of garlic, topped with cheese, then baked.
Broiled Sea Scallops, en Casserole
Fresh Sea Scallops mixed with fresh herb bread crumbs and touch of red onion.
Baked Stuffed Jumbo Shrimp
White Jumbo Shrimp Stuffed with a mushroom garlic stuffing, topped with scallops, and lobster bisque.
Jumbo Shrimp Scampi over Angel Hair Pasta
White Jumbo Shrimp sautéed in fresh garlic, butter, Italian spices, and baby spinach over fresh angel hair.
Fresh lobstermeat Casserole
Fresh Hand picked Lobstermeat tossed with fresh herb breadcrumbs and a touch of sherry wine.
Frog Legs, Provencále
Lightly Breaded and pan fried, with a lemon butter garlic brown sauce.
From The Broiler
Double Cut Lamb Chops, Beurre Noisette
Over 1 pound of USDA Choice loin chops, served with our house brown sauce.
Breast of Capon, Gismonda
Boneless, skinless chicken breast that is lightly breaded and pan fried, served with mushroom sauce.
Breast of Capon, Cordon Bleu
Boneless, skinless chicken breast that is rolled with ham and cheese,
served with mushroom sauce.

Veal Oscar, Lafayette
Hand pounded, lightly breaded, pan-fried veal with Fresh Lobstermeat
and fresh asparagus, with our house brown sauce.

Broiled Sirloin Steak, Maitre d' Hotel
16 oz. Certified Angus Strip sirloin, with our house brown sauce.
Broiled Filet Mignon, Beurre Noisette
12 oz. Certified Angus Tenderloin of beef, with our house brown sauce.
Broiled Delmonico Steak, Maitre d' Hotel
16 oz. Certified Angus Rib Eye steak, with our house brown sauce.
Aged Prime Black Angus Sirloin, Maitré d' Hôtel
16 oz. Certified Angus Sirloin that has been aged for at least 30 days, with our house brown sauce.
Roast Prime Ribs of Beef, au jus
18 to 24 oz. of the Best Certified Angus Prime Rib, served anywhere! (Friday, Saturday, and Sunday Only)
All Entrees are served with Appetizer or Soup du Jour, Garden Salad,
Choice of Potato, Vegetable du Jour, Dessert, and Coffee or Tea

 All prices subject to Market Conditions!

Senior and Children Portions available, please ask your server.
An 18% gratuity will be added to all requests for separate checks
and parties of 10 people or more. Also no separate checks on Saturdays!

Our Mission at the Whately Inn is to serve you the freshest and highest quality food
prepared with the utmost of care. In order to insure freshness, we order only the
amount of product that we think we will use. Occasionally, due to the unexpected
popularity of a menu item or special, we may sell out.

The Whately Inn is proud to offer overnight quarters for guests,
and an available Function Room.

*Consuming raw or undercooked meats or seafoods may increase your risk of food-borne illness, especially if  you have certain medical conditions.*     13
*Before placing your order please inform your serve if anyone in your party of any food allergy*

Doors Open
Monday through Saturday at 5pm
and Sunday at 1:00pm

Whately Center ~ 193 Chestnut Plain Rd ~ Whately, MA 01093
Tel. (413) 665-3044 or (800)-WHATELY ~ Fax (413) 665-4969