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About this Business
From Our Editors
Within the walls of the 200-year-old historical Lamb building, The Porch Restaurant at The Lamb's executive chef John Whalin conjures up a dinner menu featuring modern interpretations of classic meat and seafood dishes along with a half-dozen entree salads. Artichoke hearts and hearts of palm beat in unison in the crab-and-asparagus salad ($13.99) as free-range chicken breast with crab imperial wanders unfettered through a field of lobster sauce, mashed potatoes, and vegetables ($18.99). As guests wax poetic on the renovated dining rooms' contemporary d?cor, the sauteed shrimp and lobster risotto ($21.99) flirts with flatware, and the broiled lump crab cakes scuttle through a side of chipotle aioli ($21.99).