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The Estate at Moraine Farm

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The Estate at Moraine Farm

719 Cabot St,
Beverly, MA 01915

781-221-4811

Plan Your Event
  • Wedding ceremony in front of tea house.
  • Tables set for event under tent.

About the Estate

Originally designed in 1880, Moraine Farm has been hailed as "the finest existing example of Frederick Law Olmsted's approach to planning a country estate" by pre-eminent Olmsted scholar Charles E. Beveridge. Olmsted created lawns, hedges, rustic stone walls, and a magnificent meadow – and collaborated with Boston architects Peabody and Stearns to design a massive stone terrace facing the lake, extending the shingle-and-stone house into the landscape. The farm took its name from a low ridge of glacial debris, called a moraine, which Olmsted used to provide an elevated vantage point for the paths and carriage drives that looped through 75 acres of coniferous forest, passed lake and meadow views, and climbed to an overlook on the edge of the 40-acre farm.

Menus

Produce from our own farm
  • Dinner
  • Lunch
  • Gluten Free

Learn about our

Beverage and Cocktail Program

Dinner

APPETIZERS

Narragansett Calamari
arugula, pickled peppers, chipotle remoulade 9.

Oven Fired Blue Crab & Sharp Cheddar Dip
lavash crackers 12.

Baby Back Ribs
ginger soy BBQ, kimchee 10.

Garlicky Shrimp 
green olives, rosemary, roasted tomato, Hearth ciabatta 12.

Jumbo Crab Cake
red cabbage slaw $14

Baked Westfield Farms Goat Cheese
fire roasted salsa, cilantro, chilies, house made tortilla strips 12.

Sweet Potato Gnocchi 
spicy lamb sausage, cauliflower, green olives 12.

Spicy Tuna Tartare
cucumber, sesame, wasabi crackers 12.

Moosabec Mussels
grilled onion, tomato, garlic toast 10.

RAW BAR

Iced Jumbo Shrimp
18.

Local Oysters
on the ½ shell, mignonette & horseradishN 2.75 each

Wellfleet Clams
½ dozen 9.5

Jonah Crab Cocktail
cucumber, Thai chili, cilantro 14.

SHELLFISH PLATTERS

Individual Platter
25.

Small Platter
38.

Large Platter
72.

 

SOUPS & SALADS

New England Clam Chowder
4.5/7

Wedge Salad
smoked bacon, tomato, blue cheese dressing 12.

Kale Salad
roasted beets, pepitas, pickled red onion, Westfield Farm goat cheese $11

Roasted Pear Salad 
arugula, Great Hill blue cheese, maple pecan dressing $11

Scarlet Salad
field greens, cranberries and crispy shallots 4./8.

Classic Caesar Salad
Classic Caesar Salad shaved parmesan and torn croutons 4.5/7.5
Add chicken 14. Add shrimp 24 Add steak tips 19.5

 

TAVERN CLASSICS

Hanger Steak Frites
arugula salad and bone marrow butter with rosemary truffle frites 24.

Crispy Potato-Crusted Haddock
sweet corn and bacon chowder 22.

Chicken Pot Pie
roasted chicken, red bliss potatoes, carrots and peas under a flaky crust 18.

 

ENTREES

Roast Chicken Breast
cauliflower, cheddar chorizo cornbread stuffing, honey garlic jus frites 23.

Atlantic Swordfish
Brussels sprouts, mashed turnips, cider vinaigrette 26.

Butternut Squash Ravioli 
 Swiss chard, lemon, capers 19.

Seared $10K Tuna
sesame shiitake fried rice, wasabi aioli  25.

Scottish Salmon
braised cabbage, apple rosemary puree, bordelaise sauce 25.

Bacon Wrapped Meatloaf
autumn succotash, garlic mashed potatoes, blackstrap gravy, smoked tomato ketchup 20.

Lobster and Scallop Risotto
Scituate lobster, seared scallops, chorizo, sweet corn, roasted peppersS 31.

STEAKS

All steaks come with your choice of two sides
All steaks are available au poivre style for an additional $2.50

Filet Mignon | 6oz. – 10oz  26. /38.

Porterhouse | 24oz.–32oz.  24./46.

Bone-In Rib Eye | 20oz. 37.

New York Sirloin | 12oz. 28.

Sirloin Steak Tips | 12oz. 21.

Dry Aged Bone-In Sirloin | 16oz. 35.

 

STEAK ADD-ONS

Jumbo Grilled Shrimp  8.5

Pan-Seared Scallops  9.5

Lobster Tail 17.

Sauce Bordelaise 2.5

Béarnaise Sauce 2.5

Bleu Cheese Compound Butter 1.5

House Made Steak Sauce 2.

 

TABLE SIDES

Garlic Mashed Potatoes  4.5

Classic Mac & Cheese  6

Sauteed Spinach 5.

Roasted Brussels Sprouts 7

Charred Chili Broccoli 6

Zucchini and Swiss Chard Gratin 6

Baked Idaho Potato 2.5

Cheddar Chorizo Cornbread Stuffing 5.

 

 

Lunch

Starters

New England Clam Chowder  4.5/7.

Daily Soup  4.5/7.

Scarlet Salad
Mixed baby greens with cranberries & crispy shallots  4./8

Antipasti Plate
Roasted cauliflower, chipotle pumpkin hummus, salami, burrata, spicy eggplant jam  12.

Baked Westfield Farm Goat Cheese
Fire-roasted salsa, cilantro, chilies, house made tortilla strips  9.

Oven Fired Blue Crab & Sharp Cheddar Dip  12.

Garlicky Shrimp
Green olives, rosemary, roasted tomato, Hearth ciabattas trips  12.

New England Cheese Plate  14.

Raw Bar

Iced Jumbo Shrimp  18.

Local Oysters
on the ½ shell, mignonette & horseradishN 2.75 each

Shellfish Platters

Individual Platter  25.

Small Platter  38.

Large Platter  72.

Sandwiches

Lobster Roll
Hearth bakery brioche  21.

Chicken and Avocado Sandwich
Sundried tomato mayonnaise, Vermont cheddar  12.

Crab Burger
Old Bay tartar, sliced tomato, house pickles  14.

Chicken, Salami and Provolone
Spicy eggplant jam, arugula  12.

Portobello Mushroom
Arugula, fresh mozzarella, sweet pepper, balsamic  12.

Black Angus Burger
choice of cheese  12.
Add choice of smoked bacon, caramelized onions or sautéed mushrooms 1.5

Gus Burger
(Thanks to Charlottesville’s White Spot)
Vermont cheddar, smoked bacon, and a fried egg  15.

Cuban
Smoked pork loin, ham, Swiss, maple mustard, spicy pickles  13.

 

 

Oven Fired Pizzas

Margherita
Fresh mozzarella, house-made tomato sauce, basil, sea salt, olive oil  11.

Lobster Bake
Arugula, oyster mushrooms, black truffle vinaigrette  17.

Heirloom Squash
Balsamic onions, walnuts, blue cheese  13.

Wild Mushroom
Westfield Farm goat cheese, white truffle oil  13.

Italian Sausage
Mushrooms, roasted tomato, house made fennel sausage  13.

Meatball
Caramelized onions, fresh ricotta  14.

Lunch Plates

(Lunch plates and steaks served Monday - Friday 11:30am-4:00pm)

Classic Caesar Salad  7.5
 Add chicken 14.  Steak tips 19.5.  Shrimp 24.

Grilled Chicken and Apple Salad
Celery, walnuts, grainy mustard vinaigrette, Robinson Farm cheese  13.

Turkey, Bacon & Avocado Sandwich
Lettuce, tomato, mayonnaise, multi grain toast  12.

Seared Tuna Salad
Quinoa, roasted beets, avocado, wasabi  16.

Kale Salad  11.
Roasted beets, pepitas, pickled red onion, Westfield Farm goat cheese
Add chicken 17.5   steak tips 23.   shrimp 26.5

Crispy Potato-Crusted Haddock
Bacon and corn chowder  15.

Cobb Salad
Grilled chicken, bacon, blue cheese, tomato, hard cooked egg  14.

SBBQ Swordfish Skewers
Brussels sprouts, bacon, potato salad, cider vinaigrette  16.

Steaks

Served with choice of hand cut fries, onion rings, mixed greens, red bliss potato salad or tavern chips.

Sirloin Steak Tips  15.
8 oz. 15.

Center-Cut Filet Mignon  26.
6 oz.

Black Angus New York Strip  28.
12 oz.

 

 

 

 

GLUTEN FREE MENUS

All items are prepared to order.  Please inform your server of any allergies or food sensitivities, we are usually able to accommodate all dietary requests. 

Starters

Garlicky Shrimp
green olives, rosemary, roasted tomato  12.

Shrimp & Gnocchi 
grilled summer vegetables, creme fraiche 12.

AntipastLarge Platter
chipotle pumpkin hummus, roasted cauliflower, salami, burrata, tomato, eggplant jam  12.

Beef Short Ribs
ginger soy BBQ, watermelon kimchee 10.

Raw Bar

Five Iced Jumbo Shrimp  18.

Local Oysters
on the ½ shell, mignonette & horseradish  2.75 each

Wellfleet Clams
½ dozen  9.50

Jonah Crab Cocktail
cucumber, Thai chili, cilantro  14.

 

Shellfish Platters

Individual Platter  25.

Small Platter  38.

Large Platter  72.

Soups & Salads

Kale Salad 11.
roasted beets, pepitas, pickled red onion, Westfield Farm goat cheese
Add chicken 17.5  Add shrimp 27.5

Scarlet Salad
field greens, cranberries   4./8.

Classic Caesar Salad  4.50/7.50
Add chicken 14.  Add shrimp 24.

TAVERN CLASSICS

Hanger Steak Frites
arugula salad and bone marrow butter with rosemary truffle frites 24.

Crispy Potato-Crusted Haddock
sweet corn and bacon chowder 22.

STEAKS

All steaks come with your choice of two sides
All steaks are available au poivre style for an additional $2.50

Filet Mignon | 6oz. – 10oz  26. /38.

Porterhouse | 24oz.–32oz.  24./46.

Bone-In Rib Eye | 20oz. 37.

New York Sirloin | 12oz. 28.

Sirloin Steak Tips | 12oz. 21.

Dry Aged Bone-In Sirloin | 16oz. 35.

 

STEAK ADD-ONS

Jumbo Grilled Shrimp  8.5

Pan-Seared Scallops  9.5

Lobster Tail 17.

Sauce Bordelaise 2.5

Béarnaise Sauce 2.5

Bleu Cheese Compound Butter 1.5

 

ENTREES

Roast Chicken Breast
cauliflower, honey garlic jus frites 23.

Atlantic Swordfish
Brussels sprouts, mashed turnips, cider vinaigrette 26.

Seared $10K Tuna
roasted snow peas, shiitakes, quinoa, black olives  25.

Scottish Salmon
braised cabbage, apple rosemary puree, bordelaise sauce 25.

Lobster and Scallop Risotto
Scituate lobster, seared scallops, chorizo, sweet corn, roasted peppers 31.

TABLE SIDES

Garlic Mashed Potatoes  4.5

Classic Mac & Cheese  6

Sauteed Spinach 5.

Roasted Brussels Sprouts 7

Charred Chili Broccoli 6

Zucchini and Swiss Chard Gratin 6

Baked Idaho Potato 2.5

Cheddar Chorizo Cornbread Stuffing 5.

Weddings and Private Events

The Estate at Moraine Farm is a spectacular setting for your wedding or special event. This historic property is set on 175 acres, much of which is conservation land and forest, and is sited overlooking beautiful Wenham Lake.

Plan Your Event
  • Tent set for large event.

    Tented Weddings

    A permanent tent is installed spring through fall accommodating weddings and events for up to 250 guests.
  • Terrace at Moraine Farm with cocktail reception in progress

    Brick Patio

    The curved brick patio overlooks beautiful Wenham Lake, providing a stunning backdrop for a cocktail hour.
  • Bride and groom posing for portrait in formal garden below tea house

    Gardens and Tea House

    A charming tea house and gardens throughout the estate offer enchanting vistas through the seasons.
  • Bridal party bouquets of flowers in a row

    Estate House

    Smaller events, ceremonies, and the cocktail hour can be held inside the estate house.
  • Chairs set up for ceremony on lawn at Moraine Farm.

    Ceremonies

    The estate grounds feature several options for ceremonies including the lawn by the tea house, the lower garden, and the brick patio.

Download Our Packages

Venue & Dining Package

Meet the Team

  • Laura Blessington, Sales Director

    Laura began her hospitality career as a server and bartender, learning all the nuts and bolts of operations before turning her sights on event management. With plenty of event knowledge and a keen eye for detail, she gained event management experience through many important roles, including event planner, event director, and assistant general manager at several well-known venues. When Laura isn’t busy with events at Moraine Farm, you can find her hosting small events at home for her family and friends or spending time enjoying outdoor activities like hiking, skiing, or any activity by the water.

Visit The Estate at Moraine Farm's Profile on Pinterest.

Contact

Plan Your Event

719 Cabot Street
Beverly, MA 01915
(781) 221-4811

For Inquiries contact:
info@estateatmorainefarm.com

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© 2015 Webber Restaurant Group. All rights reserved.by ICSThe Webber Group

Make a Reservation

 
 

Plan Your Event

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    Phone: 781-221-4811

    Email: info@estateatmorainefarm.com

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Perks for 2025 Remaining Dates

Ask our team about perks and discounts for remaining dates in 2025! With several prime dates available (including some Saturdays), you can have the wedding of your dreams this year.  Whether your wedding is next month or in the next few months, our experienced team can walk you through the entire planning process.

Photo courtesy of Dreamlove Photography.