Lunch and Dinner are served in The Tavern [Best of the North Shore Winner for "Late Night Nosh"] and Grand Ballroom
Offering full menu for dine in or take out 11:00 a.m. - 10:00 p.m. daily | Contactless payment and curbside pick up available. Call 978-825-4311 to place an order and be sure to ask about our family-style options.
Now taking Reservations! Please call 978-825-4311 to reserve your socially-distanced table. To enhance your socially-distanced experience, you may be seated in the Grand Ballroom. For everyone's safety, tables may not exceed six (6) guests and masks must be worn when not eating.
Mother's Day: Join us in person on Sunday, May 9 for a plated Mother's Day Brunch. Dinner specials will also be offered in the Tavern on Mother's Day beginning at 4:00 p.m. Please call 978-825-4345 for more information or to make a reservation.
Weekday breakfast, weekend brunch, lunch and dinner are all served in The Tavern with additional socially-distanced seating available in our Grand Ballroom. We welcome hotel guests, locals, and visitors to Salem. Reservations accepted by calling 978-825-4311 or booking via YELP.
Rotating selection of goat, cow, and sheep milk cheeses with house-made accoutrements, artisan breads, and local honey
Layered with cheddar Jack cheese, scallions, jalapeños, pico de gallo and topped with sour creamadd chicken | guacamole
Fried golden, lemon-basil tossed, whipped feta, roasted tomato and arugula salad
American cheese, lettuce, tomato and pickle chips
Caramelized and char-grilled, served with house-made buttermilk ranch
Fried golden, seasoned arugula, charred corn salsa, roasted red pepper aioli
Fried golden, buttermilk ranch dip
Lemon-poached, fresh lemon, house-made horseradish cocktail sauce
Sauteed peppers, onions, scallions, mushrooms, cheddar Jack cheese, pico de gallo, sour creamadd grilled chicken
Romaine lettuce, sun-dried tomato, garlic croutons, Parmesan cheese, house-made Caesar dressingEnjoy this as a wrap with chicken and choice of side
Mesclun greens, flame-grilled chicken, Mandarin oranges, spiced pecans, raspberry vinaigrette
Tender greens, mint, red onion, feta, sliced almonds, honey-white balsamic
grilled chicken | grilled shrimp | grilled salmon | golden crab cakes | marinated tenderloin tips | butter poached lobster
Named after the late Steve Nelson, Hawthorne’s Executive Chef for over 30 years, this unique version includes shrimp, scallops, haddock, clams and potatoes in a creamy New England-style soupcup | bowl
classic French fries | sweet potato fries | Parmesan truffle fries | beer-battered onion rings | side garden salad | side Caesar salad | coleslaw | cucumber salad