The Barn at Gibbet Hill

61 Lowell Road
Groton, MA 01450

978-448-3233

Plan Your Event

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.

Beverage and Cocktail Program

Cocktails

Scarlet Oak Tavern's cocktail menu is innovative, seasonally appropriate, and evolving, utilizing product such as Bancroft Barrel Select Privateer Rum, house made bitters and tinctures, and lesser known artisanal spirits. With an emphasis on house originals and classics prepared as they were meant to be, the beverage program is updated frequently, but retains the highest level of standards using the highest quality of spirits and utilizing proper technique. We strive to provide an experience where food, wine, and cocktails all intertwine to invoke a truly remarkable dining experience.

Wines

At Scarlet Oak Tavern we believe that wine should be considered a regular part of every meal, and that a wine list should not be pretentious or inaccessible to anyone. Subsequently our wines are all carefully chosen to provide both quality and an excellent pairing for Chef’s food. The wine list maintains its own set of core values, and all the wines fall into at least three of these categories to even be considered.

Incredibly quality
Small production or family owned
Innovative find

Structured perfectly for food
Surprising value
Special connection to our team

Every wine on our list has been tasted, and as we continue to rotate the wines with the season and vintage changes, any and all wines will be reviewed before being presented to our guests. In the meantime, we will continue to strive to find new wines that can’t be found in local restaurants in order to provide our guests with an interesting, innovative, food-based wine list that is worth coming back to explore.

The first wedding at The Barn at Gibbet Hill took place in 2002 when Jed and Asia’s fantastic outdoor wedding plans got rained out. Back then the Barn was completely unrenovated – hay bales were moved to the edge of the room and the tractor had to be parked outside so a makeshift wedding aisle could be made. After witnessing the undeniable magic of that day, the idea to transform the Barn into a permanent wedding venue began to take hold. Two years later, after a massive renovation of the Barn was completed, The Barn at Gibbet Hill officially opened for business. And two years after that, CBS-4 crowned the Barn at Gibbet Hill the best wedding venue in the Boston Area!

The Barn can hold up to 220 people with a dance floor. There is an outside, heated deck with a permanent roof over it that is used for cocktail receptions.

The Barn
The Barn at Gibbet Hill is a turn-of-the-century barn, renovated for special events. Described as rustic, charming, romantic, intimate, and classic, The Barn can seat up to 220 with a dance floor.
Lawn Ceremonies
Weather permitting, ceremonies may be held on the lawn in front of The Barn. Enjoy rolling hills and grazing cattle to complement your rustic barn wedding.
Deck
A comfortable setting for your cocktail hour and enjoy all of Gibbet Hill's beautiful surroundings. The deck is used year round, featuring clear siding that can be rolled up on seasonable days or left down in cooler or inclement weather.
Top of the Hill
The Top of the Hill is an exclusive tented outdoor venue located at the summit of Gibbet Hill. Sweeping views of Mt. Wachusett, Mt. Watatic, and Mt. Monadnock provide an incredible backdrop for a truly spectacular event. Just beyond the tented lawn are the ivy-covered ruins to General Bancroft’s Castle, a stone hunting lodge built by General William Ayers Bancroft in 1906. The ruins are a unique setting for a ceremony or a cocktail reception, and are a stunning feature in photographs. Please inquire with the Wedding Specialists about availability and prices.

Julie Vaughan, Catering Director

Julie Vaughan originally joined the Webber Restaurant Group as the Operations Manager at The Barn at Gibbet Hill. After several years managing operations at The Barn, Julie improved weddings & social gatherings and exceeded guest expectations so consistently she was promoted to Director of Catering, in 2011. With that, her role expanded to include catering operations for all Webber Restaurant Group businesses, including Fireside Catering. Experience, creativity, attention to detail, and a high level of organization makes her uniquely apt for working with the sales teams at The Barn and at Fireside Catering to produce events that are as cutting edge or as traditional as each client wishes.

Julie started in the hospitality industry when she was 17, and graduated from UMass in Hotel, Restaurant, and Travel Administration. She has held positions in many area of the hospitality industry both in the front and back of house. Julie found leading energetic teams and creating streamlined systems was key for the company’s growing event business. Today Julie’s passion is keeping The Barn and Fireside Catering ahead of current wedding trends and creating unique charitable and community events.
Deirdre Gonsalves, Sales Director

Deirdre joined the Gibbet Hill family in 2004 as a server at the Gibbet Hill Grill. In 2009 she transitioned to the Barn and began a new chapter in her life as a member of The Barn’s sales team. Having since planned and managed over 200 weddings, Deirdre’s love of weddings is evident with her enthusiasm and expertise. Her organizational skills, guidance through the planning process, attention to detail and most important of all, her sense of humor has been recognized through many accolades from her clients. Deirdre loves spending time with her family, hiking with her dog, and playing amateur photographer whenever she can.
Kat Benaroch, Sales Director

Kat joined the Webber Restaurant Group family as a server in 2011 at Fruitlands Museum Café, and later came to Gibbet Hill Grill in October of 2012. From the beginning, she took every opportunity to become involved in all aspects of the Gibbet Hill operation; from seeding and planting as a volunteer on the farm, to pioneering the first season of Farm Dinners hosted on the Gibbet Hill Farm, to planning dinner events at Gibbet Hill Grill. As a veteran member of the Gibbet Hill team, Kat brings her passion for life to every event she works on. When she isn’t dedicating her time at Gibbet Hill, she can be found in the kitchen creating delicacies, reading in her over-sized arm chair, or camping in the mountains of New England.
Bree Oates, Sales Director

Bree has been planning professional and private events for over a decade. She began planning professional events for well-known Boston-based retail brands. After having two daughters, she realized her passion was for private event planning, especially weddings. She first joined the Webber Restaurant Group as an Event Manager at Fireside Catering, where she managed countless weddings and private events at many of their exclusive properties throughout Massachusetts. Bree’s exceptional attention to detail, her organization, and her keen ability to throw an amazing reception made her a great fit to later join the team at The Barn at Gibbet Hill as a sales director. Bree currently works with clients on weddings and events at The Barn and Fruitlands Museum. She prides herself on having a good time and having a great sense of humor. You can often find her at a football game with her husband, cooking with her children or playing with her two golden retrievers, Buca and Tawny.
Kelsey Richards, Executive Banquet Chef

An alumnus of Paul Smith’s College, Kelsey Richards graduated at the top of her class, and during her tenure at school, participated in cooking competitions and was a lead member of the ACF Knowledge Bowl team. Starting at Gibbet Hill as a cook and a farm hand, Kelsey quickly demonstrated her passion for farm-to-table dining and worked her way through the ranks, serving as kitchen manager, sous chef, and now executive banquet chef of The Barn at Gibbet Hill. When she isn’t leading the Barn’s kitchen team, she loves to spend time with her husband, Grant, and her dog, Sawyer, enjoying outdoor activities such as kayaking, fishing, camping, gardening and searching for loons. Though Kelsey enjoys many cuisines, she is always eager to share that “Thai Food is her spirit animal.”