Merchants Row

Name: Merchants Row
Address: 48 Monument Sq., 01742, MA, 01742
Telephone: 978-369-2373

48 Monument Sq., Concord, MA 01742, US

• Monday: 7:00AM-10:00PM •Tuesday: 7:00AM-10:00PM •Wednesday: 7:00AM-10:00PM •Thursday: 7:00AM-10:00PM •Friday: 7:00AM-10:00PM •Saturday: 7:30AM-10:00PM •Sunday: 7:30AM-10:00PM •

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Details

Cuisine: New England
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Breakfast Menu

Breakfast Specialties

All American

2 Eggs any style, Bacon or Sausage, choice of Toast, and small glass of juice

Three Eggs Omelet

With choice of toast and your 2 choices of the following: Ham, Cheese, Mushrooms, Bacon, Tomatoes, Peppers, Onions, or Smoked Salmon.

Corned Beef Hash & Eggs

With 2 Eggs any style and choice of Toast.

Eggs Benedict

2 Poached Eggs served on a Toasted English Muffin with Canadian Bacon and Hollandaise Sauce

Smoked Salmon & Bagel

Sliced Salmon, Cream Cheese, Red Onion & Capers

Colonial Inn Combo

2 Eggs any style, Bacon or Sausage, choice of toast, and choice of Pancakes or French Toasts

From The Griddle

Country Style Thick French Toast

Served with Butter and Syrup

Buttermilk Belgium Waffle

Served with Butter and Syrup

Buttermilk Pancakes

3 large Stacked Buttermilk Pancakes with Butter and Syrup

Strawberries, Blueberries or Chocolate Chip Pancake

Morning Starters

Plain Yogurt

Fresh Fruit & Berries

Hot Oatmeal with Fresh Creme

Cold Cereal with Milk

Granola with Yogurt and Fresh Fruit

Side Orders

Toasted Bagel with Cream Cheese

Buttered Toast

Toasted Thick English Muffin

Fresh Baked Muffins

(Blueberry, Cranberry, Bran or Coffee Cake)

Ham, Bacon or Sausage

Mini Potato Pancakes

Single Egg Any Style

Grilled Corned Beef Hash

Sunday Brunch

Cold Offerings

A variety of seasonal salads.

Peel and eat shrimp

with cocktail sauce and lemons.

Smoked salmon

salmon with chive cream cheese, shellfish, poached salmon.

Various smoked and cured fish.

Sliced fresh fruits and berries.

Imported and domestic cheeses.

Assorted breakfast and savory breads.

Hot Offerings

Made-to-order omelets

with bacon, sausage, and home fries.

Carving station of roasted meats

from prime rib, turkey, ham and specialty holiday favorites.

Belgium waffles

with whipped cream and strawberries.

A variety of hot food

to include pasta, fresh fish, poultry, and beef.

Fresh vegetables.

Dessert offerings

A variety of fresh baked mini pastries, cakes and hot desserts.

Lunch Menu

Appetizers

Baked Brie Wrapped in Phyllo

Apple cranberry chutney and sourdough toasts

Shrimp Cocktail

Served with cocktail sauce and dijon horseradish aioli

Baked Maryland Style Crab Cakes

Whole grain mustard roasted red pepper sauce

Crispy Fried Calamari

Served with our homemade tomato sauce and Parmesan cheese

Black Bean and Ale Beef Chili

Served with fresh corn chips

Cave Aged Roquefort Roasted Pears

Drizzled with balsamic honey

Quesadilla

Blended cheeses toasted in a large flour tortilla; served with salsa

Soups

New England Clam Chowder

Chef's Soup of the Day

Salads

Smoked Salmon on Winter Greens

Tossed with yogurt caper dressing and topped with croutons, red onion and hard boiled egg

Tender Field Greens

Greens with tomato and cucumber tossed with your choice of dressing

Classic Caesar Salad

Romaine lettuce tossed in Caesar dressing topped with croutons and shaved Parmesan cheese. Anchovies available upon request.

Un-Classic Wedge of Boston

Wedge of hydroponic Boston lettuce with diced tomato and a brunoise of maple cured cornmeal crusted bacon

Lo-Mein Thai Chicken Salad

Noodles tossed with mesculin greens tossed in soy miso dressing and topped with grilled chicken coated in sweet thai chili sauce

Harvest Trail Salad

Mesculin greens with dried cranberries, toasted walnuts, crumbled goat cheese, and crouton tossed in raspberry walnut vinaigrette

Add any of the following choices to any of the above salads:

Combination Plates

Half Lobster Roll with Cup of Soup, your choice!

Small Caesar Salad with Cup of Soup, your choice!

Crock of Chili with Small Field Greens Salad

Half of Harvest Chicken Roll Up with a Cup of Soup, your choice!

Innkeeper's Favorite Entrées

Chicken and Seafood Paella

Chicken, shrimp, clams and mussels blended with short grain rice, saffron stock, sausage and vegetables

Colonial Inn Chicken Pot Pie

Topped with puff pastry, served with mashed potatoes, seasoned vegetables, and cranberry relish

Braised Pork Shanks with Apple Cider Gravy

Served with mashed butternut squash, fried onions

Haddock Two Ways

Baked Crabcakes

Served with fresh vegetables, orzo rice pilaf, and whole grain mustard roasted red pepper sauce

Grilled Salmon Filet

Orzo rice pilaf, vegetable, and lemon white wine Beurre blanc

Yankee Pot Roast

This fork tender eye round is braised for hours and served with its own pan gravy, mashed potatoes, and fresh vegetables

Shrimp Linguini Carbonara

Sauteed shrimp with bacon, caramelized onions and cream; then tossed with linguini pasta

Sandwiches

New England Lobster Roll

Maine lobster meat tossed in lemon scallion mayonnaise on an Italian roll

Grilled 10 oz. Sirloin Burger

Black Pepper and Buttermilk Fried Chicken Breast Club

Lightly buttermilk battered chicken breast served on a toasted Italian roll with lettuce, tomato and bacon mayonnaise

Colonial Reuben

Shaved corned beef, sauerkraut, and swiss cheese served hot on grilled country rye with thousand island dressing

Shaved Roast Beef and Portabella Mushroom Sandwich

Piled on a toasted bulkie roll with melted swiss cheese and served with a side of red wine au jus

Harvest Chicken Salad Wrap

Diced chicken, roasted walnuts, and dried cranberries tossed in orange mayo and wrapped in a flour tortilla with lettuce and tomato

Cumin Scented Pulled Chicken Burrito

Chicken braised in Mexican spiced tomato broth and rolled in a large flour tortilla with assorted cheeses

Grilled B.L.T.C.

Bacon, lettuce, tomato, and cheddar cheese grilled on a swirled pumpernickel rye bread

AFTERNOON TEA

High Tea (3 Courses)

Assorted Fine English, Chinese & Indian Teas

with our Elegant Bone China Tea Cups

Homemade Tea Scones

served with Devonshire Cream, Preserves, and Whipped Butter

Assorted Specialty Sandwiches

(3 pieces per person)

Fresh Berries

topped with Whipped Cream

A Panache of Pastries & English Toffee

Colonial Tea (2 Courses)

Assorted Fine English, Chinese & Indian Teas

with our Elegant Bone China Tea Cups

Homemade Tea Scones

served with Devonshire Cream, Preserves and Whipped Butter

Fresh Berries

topped with Whipped Cream

A Panache of Pastries & English Toffee

Kids Tea

Choice of Hot Chocolate, Tea or Milk

Homemade Chocolate Chip Scone

served with Devonshire Cream, Preserves & Whipped Butter

Peanut Butter Banana Finger Sandwich

Mini Brownie with Vanilla Ice Cream

Informal Tea

Assorted Teas

Homemade Tea Scones

served with Preserves and Whipped Butter

Fresh Berries

topped with Whipped Cream

Dinner Menu

Starters

Farmer's Cheese Stuffed Fried Plantain

served with Spanish style sour cream and picco de gallo

Fried Calamari

tossed with peppadew peppers, scallions, and lemon

Baked Phyllo Wrapped Cranberry Studded Wensleydale Cheese

cranberry apple chutney and water crackers

Duo of Cracked Snow Crab Claws and Shrimp Cocktail

3 of each served with classic cocktail sauce and honey mustard horseradish aioli

Black Bean and Ale Beef Chili

served with melted cheeses and served with fresh corn tortilla chips

Braised New Zealand Green Lip Mussels

coconut curry cream sauce with a hint of sake, ginger, and garlic

Soups & Salads

New England Clam Chowder

Toasted Tortilla Soup

tomato based soup blended with toasted corn tortillas

Tender Field Greens

greens with tomato and cucumber tossed with your choice of dressing

Hearts of Caesar Salad

romaine hearts dressed in Caesar dressing and topped with shaved Parmesan cheese and croutons

Un-Classical Wedge

hydroponic Boston lettuce with diced ripe tomato and a brunoise of maple cured cornmeal crusted bacon

Harvest Trail Salad

mesculin greens with dried cranberries, toasted walnuts, crumbled goat cheese, and crouton tossed in raspberry walnut vinaigrette

Smoked Salmon on Winter Greens

tossed with yogurt caper dressing and topped with croutons, red onion, and hard boiled egg

Entrées

Roast Prime Rib of Beef

served with port wine au jus, mashed potatoes, vegetables, and a chive popover

All Natural Chicken Cordon Bleu

stuffed with proscuitto and smoked mozzarella cheese, natural jus lie, and rice orzo pilaf

Risotto Caprese (Vegetarian)

tomato Risotto blended with marinated oven dried yellow tomatoes, chiffanade of basil, and ovaline mozarella

Pecan and Walnut Crusted Salmon

creamed leeks, vegetable, and rice orzo pilaf

Potato Crusted Haddock

rice orzo pilaf, fresh vegetables, and beurre blanc sauce

Traditional Yankee Pot Roast

fork tender eye round braised for hours and served with pan gravy, mashed potatoes, and steamed vegetables

Colonial Inn Pot Pie

Shredded chicken, peas, pearl onions, carrots, corn and celery in a creamy supreme sauce. Served with mashed potatoes and fresh vegetables

Re-Invented Crab Cake

panko crusted scallion and roasted red pepper crab cakes served with warm black sesame peanut lo mein noodles, inn made ponzu sauce, and sesame seaweed salad

Baked Lump Crab Cakes

Served with thyme orzo rice pilaf, steamed vegetables, and whole grain mustard red pepper sauce

Grilled 8 oz. Brandt All Natural Top Butt Tender

oyster and button mushroom ragout, potato au gratin, and vegetables

Lobster Ravioli

vodka tomato cream and dusted with toasted crushed macadamia nuts and chives