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  • The Beach Plum

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The Beach Plum
The Beach Plum

The Beach Plum Details

  • Dining Style: Casual Elegant
  • Website: http://www.beachpluminn.com
  • Email: kgosselin@innsatmenemsha.com
  • Phone: (508) 645-9454
  • Hours of Operation: Thursday-Sunday 5:30pm - 9:30pm
    Sunday 5:00pm - 9:30pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: American, Seafood, Contemporary American
  • Executive Chef: Chris Fischer
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, BYO Liquor, Farm to Table, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, View, Wheelchair Access
  • Private Party Facilities: Please contact The Beach Plum directly for additional information on hosting a Private Party.
  • Private Party Contact: Kristen Gosselin (508) 645-9454
  • Special Events & Promotions: The unique location of the Beach Plum is the ideal place to host special events and functions. Whether it's a wedding, rehearsal dinner, anniversary, business event or intimate gathering, we can provide a menu and atmosphere sure to be remembered.

Getting there

  • Cross Street: North Road
  • Public Transit: Vineyard Transit Authority public buses travel directly past the Inn daily along North Road with regularly scheduled stops at the Menemsha Public Beach and Chilmark Community Center
  • Parking: Hotel Parking
A word from The Beach Plum
Chef Chris Fischer of Beetlebung Farm, located a mile away, is growing much of what is served. The Beach Plum Restaurant is located in the small fishing village of Menemsha, overlooking the Vineyard Sound and Elizabeth Islands off the Western tip of Martha's Vineyard.

Diner Reviews
  • "The food, location and ambiance is wonderful. After POTUS' visit, it may have been in greater demand. The service was slow for the evening yet we had good company and a sunset to enjoy. We will be back."
    Dined on 8/19/2013
  • "The menu at this usually fine restaurant was inadequate. The staff kept rushing us through the dinner, grabbing our plates and rushing the courses which led to an unpleasant and unsavory experience. . ."
    Dined on 10/12/2013
  • "The appetizer-smoked bluefish crostino-was very good. The entrees-fresh pork and lobster in butter- had no discernable seasonings. They were ordinary, not something you'd expect from a restaurant that had been reviewed so well in the New York Times. We were disappointed."
    Dined on 10/12/2013
  • "The restaurant came with a great review in the NY Times however the food was only average and poorly presented. This would have been OK if there had been time to talk, enjoy the ambience, enjoy your wine. However the two courses were over and we were out the door within 1 hour. Looking around this seemed the norm rather than exception. I just wish that US restaurateurs would learn that people like to sit over a meal and make it an occasion, not feel as if they are in a cafeteria that has 1000 people to feed in a lunch hour."
    Dined on 10/12/2013
  • "We almost left before ordering as the menu is so limited. We have been to the restaurant many times.The location is beautiful. The decor changed this year and the table design (a large common table) no one wants to sit at taking up much of the dining room. The menu is difficult. I understand farm to table, But this is lacking. This had two fish entrees, a shared chicken, shared pork porterhouse, a few salads and that was it. I know now why they don't publish their menu in advance! One server opened the wine and talked with us about the menu, he was great. Our assigned server was scattered and fair at best. Considering the food, expense, drive, and overall experience we will not be returning unless things change dramatically."
    Dined on 9/8/2013
  • "Farm to table left something to be desired in the skill department. Very basic uninteresting fare, and very over priced, and I am from Manhattan."
    Dined on 8/16/2013
  • "Fortunately we were with friends willing to share the goat. It was really good. Only problem was virtual lack of dessert as dessert chef took vacation!"
    Dined on 8/6/2013
  • "It's a short season 90 days at best, so we gave it a try. It was overpriced ( really expensive), unimaginative, cold atmosphere with no bus help.. The appetizers were on the table when the mains came. They forgot one of the apps.The rabbit for two which was good was enough for one. The most disappointing was the lobster that was mushy, overcooked for $40.00! Enough said. Go elsewhere."
    Dined on 8/5/2013
  • "We have been to this restaurant many times in the past. We came for at least 3 anniversaries and other times and ALWAYS had a great meal and a great time. This place can have a really Great Saturday Night Dinner Crowd or A Wedding - but unfortunately NOT BOTH AT THE SAME TIME! They were having a wedding Saturday night and the Kitchen/Staff just can not handle a large Saturday night crowd and a Wedding on the same night. Our food was not even close to previous visits and service was no where close to normal. Our waiter said they were talking about the closing the restaurant that night - they should have!"
    Dined on 7/20/2013