Ipswich Country Club - Anytime Lounge

New England Dining at its Finest

Dining at Ipswich is an experience to be savored. Come enjoy bold takes on New England cuisine in our casual or upscale dining rooms. An ever-changing menu ensures you’ll always find something new and exciting to try, whether for a weeknight meal, weekend brunch, date night or a special occasion. Our chef and employees make it a point to get to know our Members and their tastes, ensuring that you’ll have a dining experience tailored for you every time you visit the Club.

Dinner Menu

  • Eggplant Maggiano

    13

    Pan fried eggplant stuffed with ricotta cheese, pecorino romano, mozzarella and fresh basil. Rolled and baked in tomato vodka cream sauce

    Beet and Goat Cheese Fonduta

    14

    Roasted cabernet and golden beets drizzled with extra virgin olive oil, fresh cracked black pepper, sea salt served over warm goat cheese fonduta, finished with baby arugula and garlic crostini- GF

    Charcuterie

    16

    Chef's daily selection of cured meats, cheeses and artisanal preserves with toasted crostini - GF Pair with tasting of two hand selected w

    Vesuvio Stuffed Clams

    16

    Fresh, local clams stuffed with sautéed shallots, garlic, sweet bell peppers, chorizo and fresh bread crumbs with a dusting of white wine and grana padana cheese

    Prosciutto Avvolto con Mozzarella

    14

    Thick cut buffalo mozzarella wrapped in imported prosciutto di parma, lightly breaded and pan fried until golden brown. Served with vodka cream sauce

  • Clam Chowder

    8 | 10

    House made chowder with fresh local clams

    Garden

    7 | 12

    Field greens, grape tomatoes, cucumbers, shaved carrot and shaved red onion with choice of dressing - GF

    Wedge

    14

    Crisp iceburg lettuce topped with applewood smoked bacon, cherry tomatoes, and finished with Maytag bleu cheese and creamy dressing - GF

    Soup Du Jour

    7 | 9

    Chef's choice daily selectio

    Caesar

    8 | 13

    Crisp romaine hearts, fresh grated grana padana cheese and garlic croutons - GF

    Boston Bibb

    14

    Fluffy bibb lettuce, Maytag bleu cheese crumbles, shaved red onion, cucumbers and pomegranate seeds. Served with house pomegranate vinaigrette and candied pecans - GF

  • Texas Style Shrimp and Grits

    36

    Large Gulf Shrimp grilled and topped with bacon bourbon marmalade served over asiago grits - GF

    Louisiana Cod Sauce Piquante

    39

    Thick cut local cod loin dusted with creole spices, pan seared and topped with crawfish tail, shrimp and andouille sausage sauce piquante over stone grits

    Swordfish Veracruz

    34

    Hand cut swordfish steak grilled and oven roasted with meyer lemon juice, butter and chardonnay. Topped with Veracruz sauce of fresh garlic, capers, onions, tomatoes and olives. - GF

    Mikonos Stuffed Salmon

    34

    Faroe Island salmon stuffed with creamy feta cheese, oven roasted tomatoes and baby spinach leaves - GF

  • Filet mignon

    48

    10oz barrel cut - GF

    Black Angus Ribeye

    46

    14oz center cut - GF

    New York Strip

    39

    12oz center cut - GF

    Lamb Loin Chops

    35

    Painted with garlic and rosemary infused oil - GF

    Guinness Braised Pork Shank

    29

    Hampshire breed hind shank braised is bone broth and stout ale. Served with potato puree and choice of seasonal vegetable

  • Linguini Carbonara

    29

    Fresh linguine pasta tossed with imported cured guanciale, egg yolks, and pecorino romano cheese - GF

    Chicken Franchaise

    28

    Tender franchaise style chicken breast over fresh egg gemelli pasta with baby artichoke hearts, oven roasted tomatoes, wilted baby spinach in a white wine veloute.

    Tuscan Shrimp Gemelli

    36

    Fresh egg gemelli pasta tossed in vodka cream sauce with roasted red peppers, blistered cherry tomatoes and fresh basil. Finished with large seared Gulf shrimp and imported stracciatella cheese - GF