Beverly Depot Prices in Beverly, MA 01915
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| FRENCH ONION SOUP GRATINEE |
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| CLAM CHOWDER |
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| SOUP OF THE SEASON |
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| SCALLOPS WRAPPED IN BACON |
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| SHRIMP SCAMPI |
Baked in rich garlic and butter sauce with a hint of tomato.
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| SHRIMP COCKTAIL |
Chilled jumbo shrimp served with a zesty cocktail sauce.
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| CRAB CAKES |
A special blend of crabmeat and spices served with a zesty dijon dipping sauce.
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| BACON BEEF WELLINGTONS |
Beef tenderloin tips wrapped in bacon, served in puff pastry shells, topped with a cabernet and caramelized onion demi-glace.
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| ROASTED GARLIC SMASHED POTATOES |
Fresh roasted garlic, red bliss potatoes, chives, butter and cream.
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| BAKED STUFFED POTATO |
Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions.
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| SEAFOOD SAMPLER FOR TWO |
A sampling of our appetizer favorites featuring: Clams Casino, Shrimp Cocktail, Mini Crab Cakes, Scallops Wrapped in Bacon and Crab Stuffed Mushrooms.
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| FRIED CALAMARI |
Fresh rings of calamari deep fried and served with a spicy chipotle mayonnaise and garnished with banana pepper rings.
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| BAKED STUFFED MUSHROOMS |
Fresh mushroom caps stuffed with seasoned crabmeat and baked with a light cheese topping.
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| TOMATO AND MOZZARELLA |
Fresh buffalo mozzarella and vive ripened beef steak tomatoes topped with basil, extra virgin olive oil and balsamic reduction.
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| CLAMS CASINO |
Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs.
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| SIRLOIN STEAK SKEWERS |
Tender sirloin marinated with hoisin barbeque sauce and grilled with scallions.
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| A La Carte Accompaniments |
| VEGETABLE OF THE DAY |
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| SAUCE ON THE SIDE |
As the perfect accompaniment: Hollandaise, Bearnaise, Peppercorn, Cabernet Demi-Glace, Roasted Shallot Demi-Glace, Teriyaki, Minted Au Jus or Garlic Butter.
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| Fresh Fish of theDay |
| (while it lasts) A half order of any of the fresh fish items may be combined with our 7 ounce sirloin or a 10 ounce cut of prime rib for an additional charge. |
| BAKED HADDOCK |
Native fillets in sherry butter and topped with seasoned bread crumbs.
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| CRAB STUFFED SCROD |
Fresh scrod fillet topped with crabmeat stuffing, lightly seasoned bread crumbs and hollandaise sauce.
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| GINGER SCALLION SWORDFISH |
Grilled swordfish steak marinated in soy sauce, ginger and scallions topped with a medallion of ginger scallion butter.
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| CATCH OF THE DAY |
| BLACKENED SALMON w/ ORANGE HONEY BUTTER |
Fresh salmon dusted with Cajun spices, seared on a red hot cast iron and topped with a medallion of orange honey butter.
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| GRILLED SALMON |
Grilled with our own seasonings.
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| GRILLED SWORDFISH |
Fresh swordfish steak grilled with our own seasonings.
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| Entrees |
| All of our steaks and chops are cooked to order. All of our entrees are served with salad bar and a choice of baked potato, rice pilaf or fresh steamed vegetable. |
| TOP SIRLOIN |
The steak that made us famous! No fat, no bone, just great taste.
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| TERIYAKI SIRLOIN |
Our top sirloin marinated and served in a blend of soy, saki, honey and spices.
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| OLD FASHIONED SLICED SIRLOIN |
Lean top sirloin, sliced by our chef, served on toast points with garlic herb butter.
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| NEW YORK SIRLOIN |
20 oz and 14 oz Our best steak, no bones about it
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| 28 OZ. SIRLOIN FOR TWO |
Carved by our chef, accented with seasoned butter, and served on a sizzling hot platter. (while it lasts)
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| STEAK AU POIVRE |
20 oz and 14 oz Our New York sirloin served boneless, crusted with cracked black pepper and topped with a brandy peppercorn sauce.
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| FILET MIGNON BEARNAISE |
12 oz and 9 oz The most tender cut of all, served with this classic French sauce.
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| TENDERLOIN MEDALLIONS AU CABERNET |
Sliced tenderloin topped with a savory cabernet and carmelized onion demi-glace.
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| BAKED SCALLOPS |
Tender scallops baked in sherry butter and lightly topped with bread crumbs.
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| BAKED SCALLOPS AND SIRLOIN |
Baked scallops served with a 7 oz. boneless top sirloin.
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| BAKED SCALLOPS AND PRIME RIB |
Baked scallops served with a 10 oz. rib.
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| BAKED STUFFED SHRIMP |
Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs
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| BAKED SHRIMP AND SIRLOIN |
Baked stuffed shrimp served with a 7 oz. boneless top sirloin.
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| BAKED SHRIMP AND PRIME RIB |
Baked shrimp served with a 10 oz. rib.
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| SHRIMP SCAMPI |
Baked in a garlic and butter sauce with a hint of tomato.
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| SCAMPI AND SIRLOIN |
Shrimp scampi served with a 7 oz. boneless top sirloin.
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| SCAMPI AND PRIME RIB |
Shrimp scampi served with a 10 oz. rib.
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| *PRIME RIB 20 oz House Cut, 16 oz, 12 oz |
Our award winning, slow cooked boneless rib. (while it lasts)
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| BEEF WELLINGTON |
The standard of excellence. A seared center cut tenderloin topped with mushroom duxelle, wrapped in flaky puff pastry and roasted medium-rare to medium. Served with a roasted shallot and port wine de
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| HERB CRUSTED RACK OF LAMB |
A full rack of New Zealand spring lamb, crusted with rosemary, sage, tarragon, basil, thyme, oregano and fresh garlic, served with minted au jus. (while it lasts)
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| PORK CHOPS |
Two grilled 8 oz. boneless center cut pork chops topped with a bourbon apple chutney.
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| LOBSTER CASSEROLE |
Casserole of lobster meat, cracker crumbs, and butter.
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| LOBSTER CASSEROLE AND PRIME RIB |
Lobster casserole served with a 10 oz. rib.
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| LOBSTER CASSEROLE AND SIRLOIN |
Lobster casserole served with a 7 oz. boneless top sirloin.
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| CHICKEN TERIYAKI |
Breast of chicken, basted with compound butter and served in Teriyaki Sauce.
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| CHICKEN OSCAR |
Two boneless chicken breasts lightly sautéed topped with fresh asparagus, crab and hollandaise sauce.
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| CHICKEN FLORENTINE |
Two boneless breast of chicken stuffed with spinach, mushrooms, and cheddar cheese, wrapped in a flaky puff pastry and served with a sundried tomato and fresh basil cream.
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| ROAST DUCK w/ FRUIT & BLUEBERRY COMPOTE |
Our rotisserie duck served with warm blueberries and mixed fruit with a hint of ginger. A unique and exciting pairing.
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| For the Smaller Appetite |
| All of our steaks and chops are cooked to order. Consuming raw or undercooked meats may increase the risk of foodborne illness |
| PRIME RIB (10 oz) |
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| BAKED SCALLOPS (7 oz) |
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| CHICKEN FLORENTINE (1 breast) |
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| TOP SIRLOIN STEAK (9 oz) |
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| Children's Menu |
| (Twelve Years and Under) INCLUDES SALAD BAR AND CHOICE OF BAKED POTATO RICE PILAF, FRESH STEAMED VEGETABLE OR FRENCH FRIES |
| CHICKEN FINGERS |
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| HAMBURGER |
Half pound char-grilled chopped sirloin served on a freshly baked bun.
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| SHRIMP SCAMPI |
Baked in garlic and butter sauce with a hint of tomato.
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| BAKED SCROD |
Baked in sherry butter and lightly topped with bread crumbs.
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| TOP SIRLOIN |
Lean, boneless sirloin steak.
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| BAKED STUFFED SHRIMP |
Jumbo shrimp stuffed with a rich clam sauce, then lightly topped with bread crumbs.
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| BAKED SCALLOPS |
Tender scallops baked in sherry butter and lightly topped with bread crumbs.
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| GRILLED CHICKEN |
Two boneless chicken breasts char-grilled with our own seasoning blend.
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| FISH OF THE DAY |
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| Desserts |
| TIRAMISU |
A light custard of Mascarpone cream cheese and pure whipped cream, surrounding lady fingers soaked in espresso and coffee liquer.
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| WHITE CHOCOLATE CRÈME BRULE |
Cool silky smooth white chocolate custard topped with carmelized sugar. Served with whipped cream and a fresh berry.
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| CHOCOLATE MOUSSE LAYER CAKE |
Rich, but not too sweet chocolate cake layered with chocolate mousse, glazed with melted chocolate and garnished with chocolate shavings.
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| CHOCOLATE LOVIN SPOONFUL CAKE |
Creamy chocolate pudding between two layers of moist chocolate cake topped with chocolate brownie morsels smothered in dark chocolate.
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| KEY LIME PIE |
Tart key lime filling in a honeyed, coconut graham cracker crust served on a strawberry and mango mosaic topped with fresh whipped cream.
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| DEEP FRIED ICE CREAM |
French vanilla ice cream with a sugar-flaked coating, deep fried and topped with your choice of toppings:- hot fudge and grated coconut or- caramel rum sauce with bananas and pecans
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| HOT APPLE CRISP |
Our award winning recipe made with fresh apples, cinnamon and brown sugar topped with French vanilla ice cream.
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| CHOCOLATE FUDGE BROWNIE SUNDAE |
A freshly baked fudge brownie topped with French vanilla ice cream, hot fudge and fresh whipped cream.
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| SWISS CHOCOLATE BREAD PUDDING AU CARAMEL |
Rich chocolate custard baked with French bread served warm with caramel rum sauce. Garnished with fudge sauce, freshed whipped cream and pecans.
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| FRESH FRUIT PARFAIT |
French vanilla ice cream and seasonal fresh fruit with a strawberry citrus puree, topped with whipped cream.
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| STRAWBERRY SHORTCAKE |
A fresh baked strawberry biscuit with fresh strawberries, strawberry sauce and sweetened whipped cream.
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| ICE CREAM |
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| SORBET |
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| Lounge Menu - FOR STARTERS |
| SOUP OF THE DAY |
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| FRENCH ONION SOUP |
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| BEEF STEW w/ Garlic Bread |
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| CHOWDER OF THE DAY |
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| CHILI |
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| Lounge Menu - SALADS |
| Dressings: Italian, Bleu Cheese, Russian, Buttermilk, Low-Fat. Add cost for a bowl of soup with any of our specialty salads. |
| CAESAR SALAD |
Crisp romaine leaves and seasoned crouton stossed with Caesar dressing and sprinkled with Pecorino romano cheese.
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| CHICKEN CAESAR SALAD |
Caesar salad topped with grilled chicken.
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| LEMON PEPPER CHICKEN SALAD |
Garden salad topped with grilled lemon pepper chicken. Dressing of your choice.
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| SALAD BAR |
Our famous salad bar - too much to describe.
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| SOUP AND 1 TRIP SALAD BAR |
Bowl of soup, chowder or French onion soup combined with one trip to our salad bar.
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| Lounge Menu - APPETIZERS |
| BAKED STUFFED POTATO |
Stuffed with Canadian bacon, smoked cheddar cheese, mushrooms and scallions
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| SAUTEED MUSHROOMS |
Fresh mushrooms sauteed in sherry and lemon juice, lightly seasoned with white pepper and seasoning salt.
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| CRAB STUFFED MUSHROOMS |
Fresh mushroom caps stuffed with seasoned crab meat and baked with a light cheese topping.
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| CRAB CAKES |
A special blend of crabmeat and spices served with a zesty dijon dipping sauce.
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| SCALLOPS WRAPPED IN BACON |
Canadian sea scallops wrapped in sugar cured bacon.
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| CHICKEN FINGERS |
Deep fried chicken tenders served with a honey mustard sauce.
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| FRIED CALAMARI |
Fresh rings of calamari deep fried and served with spicy chipotle and garnished with banana pepper rings.
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| GRILLED PORTABELLO CROSTINI |
Grilled portabello mushrooms served with sun dried tomatoes mild yellow peppers on garlic bread and garnished with fresh tomatoes and scallions.
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| BUFFALO WINGS |
Chicken wings marinated in Louisiana hot sauce, baked and served with bleu cheese dressing, celery and carrot sticks.
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| BUFFALO FINGERS |
Deep fried chicken tenders dipped in Louisiana hot sauce and served with bleu cheese dressing, celery and carrot sticks.
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| SHRIMP COCKTAIL |
Chilled jumbo shrimp served with a zesty cocktail sauce.
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| SHRIMP SCAMPI |
Baked in rich garlic and butter sauce with a hint of tomato.
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| POTATO SKINS |
Deep fried potato skins topped with a house blend of cheese, bacon bits, scallions and Bearnaise sauce.
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| SEAFOOD SAMPLER FOR TWO |
A sampling of our appetizer favorites featuring: Clams Casino, Shrimp Cocktail, Mini Crab Cakes, Scallops Wrapped in Bacon and Crab Stuffed Mushrooms.
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| CLAMS CASINO |
Five hard shell clams baked on the half shell with red and green peppers, onion, bacon and seasoned bread crumbs.
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| ROASTED GARLIC SMASHED POTATOES |
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| Lounge Menu - SANDWICHES |
| All Sandwiches are served with Lettuce, Tomato, Red Onion, Pickle and your choice of Baked Potato, Rice Pilaf, Fresh Steamed Vegetable or French Fries. |
| THE DEPOT BURGER |
Half pound of char-grilled, chopped sirloin, served on a freshly baked bun.
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| CHEDDAR BURGER |
Our hamburger topped with melted cheddar cheese.
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| B & O BURGER |
Our hamburger topped with melted cheddar cheese and crisp, sugar cured bacon.
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| CAJUN BURGER |
Our hamburger sprinkled with Cajun spices and topped with tomato pepper mayonnaise.
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| MEATLOAF SANDWICH |
A half pound of moist "American Pâte" served on French bread and topped with a cabernet and caramelized onion demi-glace.
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| CAJUN SWORDFISH SANDWICH |
Fresh swordfish, blackend with Cajun spices and served on a freshly baked bun with tomato pepper mayonnaise.
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| DEPOT CLUB SANDWICH |
Grilled boneless breast of chicken served on French bread with lettuce, tomato, crisp smoked bacon and chipotle mayonnaise.
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| CAJUN CHICKEN SANDWICH |
Boneless chicken breast blackened with Cajun spices and served on French bread with tomato pepper mayonnaise.
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| TOMATO BASIL CHICKEN SANDWICH |
Grilled boneless chicken breast served on French bread topped with warm plum tomato and fresh basil vinaigrette.
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| Lounge Menu - Entrees |
| All Entrees served with choice of Baked Potato, Rice Pilaf, Fresh Steamed Vegetable or French Fries. |
| IOWA HAWKEYE |
USDA Choice corn fed sirloin on French bread topped with garlic butter and side of corn bread.
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| GRILLED CHICKEN |
Two boneless chicken breasts grilled and topped with sherry pepper sauce. Served with corn bread on the side.
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| CAJUN CHICKEN |
Two boneless chicken breasts char-grilled and seasoned with Cajun spices. Served with corn bread on the side.
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| SIRLOIN TIPS |
Char-grilled sirloin tips. Try these teriyaki style!
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| MEATLOAF DINNER |
One pound of "America's Favorite Pâte" topped with a cabernet and caramelized onion demi-glace.
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| NEW YORK SIRLOIN |
14 ounces of our best steak. Served boneless.
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| PRIME RIB |
Our award winning, slow cooked, boneless rib. While it lasts.
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| BAKED SCALLOPS |
Tender sea scallops baked in sherry butter and lightly topped with bread crumbs.
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| BAKED SCROD |
Fresh scrod baked in sherry butter and lightly topped with bread crumbs.
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| CENTER CUT PORK CHOP |
Char-grilled boneless center cut chop served with cinnamon apple sauce.
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| TOP SIRLOIN |
Grilled 9 oz. of sirloin steak, no fat, no bone-just great taste.
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| Lounge Menu - IMPORTED CORDIALS |
| AMARETTO DI SARONNO |
Almond Liqueur
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| BAILEY'S IRISH CREAM |
Irish Whiskey w/ Fresh Cream
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| B & B |
Benedictine with Cognac
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| BENEDICTINE |
Aromatic Cognac Liqueur
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| CAMPARI |
Bittersweet Italian Aperetivo
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| GREEN CHARTREUSE |
Alpine Herb Liqueur
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| IRISH MIST |
Irish Whiskey Liqueur
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| KAHLUA |
Coffee Liqueur
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| METAXA |
Greek Liqueur
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| MIDORI |
Melon Liqueur
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| CHAMBORD |
Black Raspberry Liqueur
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| COINTREAU |
Orange Liqueur
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| DRAMBUIE |
Scotch Liqueur with Heather Honey
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| FRANGELICO |
Hazelnut Liqueur
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| GALLIANO |
Licorice Liqueur
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| GRAND MARNIER |
Cognac-Based Orange Liqueur
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| OUZO |
Dry Greek Aperitif
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| RUMPLE MINZE |
Peppermint Liqueur
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| SAMBUCA ROMANA |
Anise Liqueur
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| TIA MARIA |
Jamaican Coffee Liqueur
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| VANDERMINT |
Mint Chocolate Liqueur
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| Lounge Menu - PORTS |
| SANDEMAN RUBY |
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| COCKBURN'S SPECIAL |
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| RESERVE |
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| GRAHAM'S SIX GRAPES |
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| FONSECA TAWNY |
(10 years in wood)
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| TAYLOR FLADGATE |
(10 years old)
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| TAYLOR FLADGATE |
(20 years old)
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| Lounge Menu - COGNACS, ARMAGNACS & SPECIAL CORDIALS |
| HENNESSY VS |
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| GRAND MARNIER CENTENAIRE |
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| LARRESSINGLE ARMAGNAC VSOP |
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| COURVOISIER VSOP |
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| REMY MARTIN VSOP |
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| COURVOISIER NAPOLEON |
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| MARTELL CORDON BLEU |
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| COURVOISIER XO IMPERIAL |
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| GRAND MARNIER CENT CINQUANTENAIRE |
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| Lounge Menu - SINGLE MALT SCOTCHES |
| GLENMORANGIE |
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| OBAN |
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| KNOCKANDO |
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| GLENFIDDICH |
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| MACALLAN |
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| GLENLIVET |
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| TALISKER |
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| LAGAVULIN |
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| GLENLIVET |
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| Lounge Menu - SMALL BATCH BOURBONS |
| Knob Creek |
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| Baker's |
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| Lounge Menu - NON-ALCOHOLIC BEVERAGES |
| ODOULS |
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| BUCKLER |
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| SPARKLING WATER |
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| SUTTER FRE WINES |
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| Lounge Menu - AFTER DINNER SPECIALTIES |
| All topped with fresh whipped cream and served in a unique sugar-glazed glass |
| DEPOT COFFEE |
Kahlua, Amaretto and Grand Mariner
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| MEXICAN COFFEE |
Kahlua
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| IRISH COFFEE |
Irish Whiskey, Irist Myst and Demerara Sugar
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| SPANISH COFFEE |
Brandy, Kahlua, and Cointreau
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| BRAZILIAN COFFEE |
Brandy, Tia Maria and Grand Marnier
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| MONTE CARLO COFFEE |
Frangelico
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| FRENCH COFFEE |
Anisette
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| ITALIAN COFFEE |
Amaretto
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| ROMAN COFFEE |
Galliano
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| DUTCH COFFEE |
Vandermint
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| KEOKE COFFEE |
Brandy, Kahlua and Dark Cocoa
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| NUTTY IRISHMAN |
Bailey's and Frangelico
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| JAMAICAN COFFEE |
Tia Maria
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| Lounge Menu - COFFEES |
| We proudly serve fresh ground regular and decaffeinated coffee. |
| BOTTOMLESS CUP |
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| ESPRESSO |
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| CAPPUCINO |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price