Introducing Samuel’s Fall/Winter Menus

As the leaves turn to a tapestry of rich, warm hues and the air grows colder, we are delighted to present our eagerly awaited Fall/Winter Menu, a symphony of flavors that captures the essence of the season. At Samuel’s, we’ve been diligently crafting a culinary journey that pays tribute to the bountiful harvest of fall and the cozy allure of winter. From the crisp, earthy notes of freshly harvested vegetables to the heartwarming embrace of hearty dishes, our Fall/Winter feast embodies the beauty and flavors of this special time of year. Click the links below to view menus.


Lunch Menu

Dinner Menu


Enjoy Mother’s Day Brunch at Samuel’s

Join us this Mother’s Day to celebrate and honor all of the amazing moms and mother figures who have nurtured us in our life.

Reservations are strongly suggested as space is limited. 

Seating Times: 11 AM | 12 PM | 1 PM | 2 PM 

Reservations can be made by calling (978) 775-4900 or emailing


Mother’s Day Brunch Buffet Menu

Available Sunday, May 14, 2023


jumbo shrimp cocktail
assorted seafood & vegetable maki
assorted cured salmon
“smoked, pastrami, house gravlax”

scrambled eggs
Applewood smoked bacon
banana bread french toast, macadamia honey compote, toasted coconut, warm syrup
mixed fruit & berries and vanilla crème
overnight oats, lemon curd, banana, chia seeds
assorted seasonal breakfast breads & coffee cake
salted cultured butter, country jams & jellies

salad of crisp baby lettuce
beet cous cous
spiced carrot vinaigrette
charred watermelon & feta salad, baby spinach, basil, balsamic brown sugar glaze

porcini rubbed N.Y. strip, red wine sauce
sweet tea fried chicken tenders, hot honey glaze
citrus coriander rubbed pork loin
shrimp risotto primavera served in 18-month parmesan wheel
Meyer lemon ravioli, lavender honey mascarpone, arugula
buttered asparagus
mashed yukon truffle potatoes

assorted miniature pastries

85 per person
Please note,  20% automatic gratuity will be applied to all parties. Thank you.

Celebrate Easter at Samuel’s

Join us for a festive Easter brunch and make lasting memories with your friends and family.

Reservations required and can be made by calling (978) 775-4900 or emailing


Easter Brunch Menu

Available Sunday, April 9, 2023
11 AM – 3 PM

local clams & oysters
jumbo shrimp cocktail
ahi tuna poke

scrambled eggs
Nueske’s smoked bacon
croissant crème brûlée french toast, berry compote, warm syrup
donut bar with Nutella, jelly filled, honey glazed flavors
mixed fruit & berries and vanilla crème
assortment of pastries, danishes and muffins
salted cultured butter, country jams & jellies

salad of crisp baby lettuce, sherry citrus vinaigrette
heirloom tomato & burrata salad, basil, EVOO powder

house smoked black pepper crusted ribeye, red pepper chutney
sweet tea glazed Virginia ham, grilled pineapple
roasted leg of Colorado lamb, rosemary garlic jus
charred corn & Jonah crab risotto served in an 18-month parmesan wheel
spring pea ravioli, ricotta, light cream sauce
lemon scented haricot vert
truffle potato gratin

assorted miniature pastries & candy

75 per person
20% automatic gratuity applied to all parties

Celebrate St. Patrick’s Day at Samuel’s, Andover, MA

Get out your green garb and shamrocks and come celebrate the luck of the Irish with our festive menu.

Reservations can be made by calling (978) 775-4900 or emailing


St. Patrick’s Day Menu

Available March 17th | 11 am – 9 pm

The Full Irish  
Rashers, Bangers, Black Pudding, Eggs, Broiled Tomato,
Roasted Mushrooms, Baked Beans, Hash Browns

N.Y. Deli Corned Beef Sandwich 
Served on Marble Rye with Cole Slaw & French Fries

Traditional Corned Beef Dinner  
Cabbage, Red Bliss Potatoes, Carrots

Shepard’s Pie  
Tender Slow Roasted Lamb with Peas, Celery, Onion, Carrots;
Topped with a Buttery Mash Potato Crust

Irish Beef Stew  
10 Hour Braised Beef Scented with Guinness & Orange over Red Skin Mash

Holiday Menu 2016

Samuel’s is proud to offer this special holiday menu in addition to our regular dinner menu between Wednesday, 12/21/16 and Wednesday 12/28/16.

Samuel’s at the Andover Inn Holiday Menu 2016


Ham and Epoisses en Croute

Profiteroles filled with Serrano Ham and Epoisses Cheese, accompanied by Pickled Vegetables and Red Currant-Mustard Sauce $9

Savory Vegetable Strudel

Pastry filled with Roasted Pumpkin, Sun Dried Tomatoes, Mushrooms, Chard, Cauliflower, Potato& Fontina Cheese with a warm Tomato Vinaigrette and Garlic Cream $8


Chianti Braised Lamb Shank

Fava beans, Porcini Mushrooms, and Cipollini Onions with Creamy Herb Polenta & Minted Lemon Gremolata $36

Roasted Pheasant

Apple Brined boneless Statler Breast, sautéed Winter Kale & Lardons, toasted Faro, Pontack-Jus Naturel $32


Eiswein Poached Pear & Pistachio Tart

Cardamom Crème $8

Chocolate Bar

Chocolate Ganache, Chocolate Shortbread Crust, Chocolate Glaze, and Eggnog Ice Cream $8

Samuel’s Andover 2016 Thanksgiving Buffet Menu

andover thanksgiving menu

Enjoy Thanksgiving at Our Andover Restaurant and Inn

The holiday season in Andover begins with Thanksgiving. This year, Samuel’s offers a wonderful Thanksgiving Buffet Menu with a perfect balance of traditional flavors and contemporary taste profiles. Reservations are encouraged. Details of our Thanksgiving offering are below. Please call us anytime for additional information or to make your reservation.


$42 adults
$21 Children (5 to 12 years of age)
Children 5 and younger eat free

Seating times

11:30am | 12:00pm | 1:30pm | 2:00pm | 3:30 pm | 4:00pm

Samuel’s will be open Thanksgiving evening for lighter fare dinner


Our Thanksgiving Buffet Menu


Butternut Squash Bisque with Sage Croutons
Shrimp Cocktail with Caper Berry Relish or Traditional Cocktail Sauce
Smoked Atlantic Salmon accompanied with Capers, Vidalia Onions, Dill Crème Fraiche and Chopped Egg Whites, and Whole Wheat Bagel Chips
Charcuterie of Fine Terrines, Pates, Cured Hams and Meats served with Mustard, Figs and Chutney
Assorted Imported and Domestic Cheeses


Stone Ground Mustard Potato Salad with Fresh Herbs
Seasonal Greens with Beets and Crumbled Goat Cheese
Sliced Heirloom Tomato Salad, Basil Chiffonade, and Shallot-Vinaigrette


Roast Turkey with Orange-Cranberry Relish & Gravy
Herb Roasted Prime Rib with Red Wine Au Jus and Horseradish Cream
Cracker Crusted Butter Baked Haddock
Spinach & Tomato Tortellini “Al Forno”
Cranberry Sage Stuffing
Cheddar & Chive Pomme Puree
Ginger Molasses Sweet Potato Mash
Roasted Brussels Sprouts & Pancetta
Roasted Root Vegetables with Oregano, Rosemary, and Garlic


Sliced Fruit with Berries and Mint
Apple Brown Betty with Vanilla Sauce
Pumpkin Pie with Cinnamon Whipped Cream
Walnut Bread Pudding with Maple Bourbon Sauce
Chocolate Cake with Raspberry Coulis
Assorted Petit Fours

Reservations are recommended for dinner and can be made by calling 978-775-4910

Featured Local Beers and Ciders

Notch PilsSamuel’s is thrilled to bring local area libations to our guests. Great beers from Notch are available as well as cider products from Bantam Cider.

Launched in 2010 by Chris Lohring, a professional brewer since 1993, Notch was the first brewing company in the US to focus exclusively on session beer, a low gravity, unfiltered and unpasteurized Pilsner, also known as “workers” or “tap” beer. Session beer has the unique quality of combined flavor with a low ABV “to extend the good times or, have one beer without needing a nap”.

Notch Session Pils
4.0% ABV
Notch Session Pils salutes the unfiltered pale lagers of the Czech Republic: crisp, herbal, and hoppy. Session beer is simply an option, like having a beer at lunch, when a bigger ABV beer is out of the question. Or having that second or third and keeping your wits about you.

Session Beer is bought in rounds with friends and served in big glasses. Where one leads to three, and the good times are extended without care. It fuels the conversation. It’s communal. It’s in for the long haul, because the times when we are drinking beer are some of the best times of all.


For those of our guests seeking a gluten-free drink, Bantam Cider is an excellent option. Bantam Cider uses the best quality local fruit and ingredients and work from their cidery in Somerville, Massachusetts.  A small local company, they are committed to creating distinctive crafted cider using fresh pressed apples and high-quality, all-natural ingredients.

Wunderkind (pronounced Wonder-kid)
Bantam’s maiden voyage is named in honor of one of the greatest modern adventurers, Amelia Earhart. She was bold and courageous and never settled for anything less than achieving the extraordinary. It is her fearless spirit and sense of adventure that inspires our own quest. Wunderkind is bright and crisp and gently lingers on the palate.

Seasonal Cocktail Menu Launched

Our Food and Beverage team takes great pride in creating an inspired menu of wine and spirits that is updated on a continual basis. Specialty drinks capture the spirit of each season and holiday and our extensive wine list is updated to expertly pair with our changing culinary menu. Continue reading

Outdoor Dining

Blue market umbrellas signal the welcome return of outdoor dining.

Perfectly situated under our grand portico entrance with its stately columns, the brick patio is a popular destination for perusing the morning paper over a cup of coffee, enjoying the tranquil setting over a lighter fare lunch, or savoring evening cocktails and dinner in a romantic setting.

The outdoor dining patio is open weather permitting, typically May through October. Accommodations are made on a first come, first serve basis and seating is limited.

Reservations are recommended by calling 978-775-4910.

Samuel’s Patio Dining Provides:

  • A tranquil setting
  • Market umbrellas
  • Comfortable seating
  • Views of campus

Executive Chef Serves As Guest Chef During Culinary Training Program At Lazarus House Ministries

ANDOVER, MA (May 15, 2014) — Executive Chef Paul Dubuque from the Andover Inn and Samuel’s Restaurant recently served as a special guest chef instructor for a culinary training class held by Lazarus House Ministries, located in Lawrence, MA. In his role as guest chef, Dubuque offered culinary training to a class of adults at or below the poverty level whom are looking to begin a career in the food service industry. This is the 2nd year in a row Chef Dubuque has participated in the Culinary Training Program at Lazarus House. Continue reading