Dinner
Starters
| Bread Basket – Assorted bread, whipped honey butter, sea salt | 5 | Deviled Eggs – Five eggs, topped with bacon, pickled chili, chives | 12 |
|
Sweet Chili Cauliflower –Tricolored cauliflower, scallions, Asian sweet chili, soy, sesame seeds
|
15 |
Chourico & Mussels Verde-locally harvested mussels, stewed onions, Fall River chourico, garlic wine broth, minced herb pesto
|
18 |
| Garlic Rosemary Wings- Eight jumbo chicken wings, roasted garlic & herb infused butter, shaved Reggiano garnish | 17 |
Calamari –Lightly breaded & quick fried, cherry peppers, roasted tomatoes, crushed garlic, white balsamic aioli
|
17 |
| Spicy Tuna Crispy Rice – Sushi grade tuna, pickled carrot & red onion, scallion, avocado, sweet soy, siracha mayo, sesame seared sushi rice cake, seaweed salad | 19 |
Clam Cakes-Six clam cakes
|
9 |
| Summer Cheese Board–Président brie France, gorgonzola dolce DOP Italy, truffle cheddar Vermont, pepper drops, olive mélange, Firehook sea salt crackers | 22 |
Crab Cakes “Havre de Grace” – Authentic Maryland recipe, Old Bay seasoned, panko breaded, quick fried, smoked tomato aioli
|
17 |
|
New England Coastal Board- Four petite cherrystone stuffies, four garlic-herb shrimp, flamed focaccia, blistered tomatoes & charred lemon
|
21 |
Fig & Brie Pizza- grilled dough, fig purée, Président brie, caramelized onions, prosciutto ribbons, arugula, balsamic glaze
|
17 |
|
Clam Cakes & Chowder- Three cakes, New England favorite
|
15 |
Margherita Pizza- garlic oil brushed grilled dough, beefsteak tomatoes, fresh mozzarella, extra-virgin olive oil, basil chiffonade
|
16 |
Soups & Salads
Add: salmon 14, chicken 9
| New England Clam Chowder | 10 |
Mixed Greens Salad –Baby field greens, grape tomatoes, cucumbers, red onion, crumbled feta, white balsamic vinaigrette |
12 |
| Caesar – Romaine hears, white anchovy, Parmigiano-Reggiano, focaccia croutons | 15 |
Poached Pear Salad – Baby spinach, poached pear, crumbled gorgonzola cheese, toasted almonds, red onion, white balsamic vinaigrette
|
16 |
| The Nest –Mixed greens, grilled chicken, tomato, avocado, deviled egg, Applewood smoked bacon, feta, sunflower seeds, citrus dressing | 22 |
Handhelds
| Aviary Burger-Custom blend beef patty, Vermont aged cheddar, butter leaf lettuce, sliced tomato, red onion, hickory smoked bacon, avocado, brioche bun | 19 | Tay-Shae Burger- Charbroiled burger patty, brie brûlé, tangy fig spread, caramelized onions, lemon dressed arugula greens | 20 |
| Lobster Roll- New England- Brioche bun, citrus aioli, celery, lettuce Connecticut Style– Brioche bun, lettuce, warm butter | 34 | Chicken Caprese Panini- Marinated grilled chicken, fresh mozzarella, sliced tomatoes, basil pesto, pressed artisan ciabatta roll | 18 |
| Smoked Salmon B.L.T. Cold-smoked Nova Scotia salmon, sliced tomatoes, butcher cut bacon, butter leaf lettuce, crème fraîche, oversized croissant | 18 |
Entrées
| Chicken Parmigiano –hand breaded, quick fried, our marinara, melted custom blend cheese, al dente linguini | 25 | Chicken Piccata – Lemon, butter, white wine sauce, capers, linguini | 26 |
| Pink Vodka Gnocchi Chicken – De Cecco potato pasta, pink vodka sauce, quick fried breaded chicken breast, melted Galbani fresh mozzarella | 24 | Blackened Salmon –Blacks Harbour, New Brunswick harvested, French Quarter seasoning, summer vegetable & fingerling potato succotash | 32 |
| Pan-Seared Diver Scallops- Karen Elizabeth harvest, spring onion & cremini risotto, herb verde oil | 35 | New England Style Cod- Locally sourced, lemon herb butter, Ritz cracker crumbs, seasonal vegetables, whipped potatoes | 29 |
| Filet Mignon – 8 oz tenderloin, mashed potatoes, sauteed spinach, red wine-mushroom demi glace | 45 | Sirloin Strip Steak- whipped Yukon Gold potatoes, charred asparagus, Great Hill Blue gorgonzola, agrodolce onions, crispy carrot ribbons | 39 |
|
Grilled Swordfish-line caught, locally sourced, garlic herb butter, rosemary scented fingerling potatoes, grilled asparagus
|
32 | Seafood Paella-Valencia inspired saffron rice, shrimp, mussels, littlenecks, chourico, early season peas and roasted red peppers |
31 |
|
English Fish & Chips-Day boat cod, Guinness battered, French fries, tartar sauce, cabbage & carrot coleslaw, fresh lemon wedges
|
25 | Baked Stuffed Shrimp –Seafood stuffing, mashed potatoes, grilled asparagus, lemon-herb butter sauce | 34 |
|
Linguini and Clams – Chopped clams, littlenecks, white wine, garlic butter, choice of white or red sauce
|
26 | Surf & Turf- Center cut tenderloin, flame roasted, twin baked stuffed shrimp, whipped potatoes, roasted asparagus | 59 |
|
Chicken Marsala- Chicken breast sauté, roasted creminis, sweet Italian wine reduction, whipped potatoes, grilled asparagus
|
26 |
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Before placing your order, please inform your server if anyone in your party has a food allergy.
Specialty Cocktails
| Strawberry Peach Sangria –Moscato, Evan Williams peach, strawberry puree, soda water | 12 | Lychee Cosmopolitan – Tito’s, Elderflower, Lychee, Lime, Cranberry | 12 |
| Watermelon Spritz – Aperol, Prosecco, Watermelon Puree, Soda Water | 12 | Blue Jay-Citrus Vodka, Blueberry Monin, Lavender, Lemonade, Soda Water | 12 |
| Tequila Mockingbird-Tequila, Grapefruit Juice, Mint, Lemon Juice | 12 | Maracuja-Tequila, Lime Juice, Triple Sec, Passionfruit Puree | 13 |
| Garden Party-Hendrick’s, Elderflower, Cucumber Water, Soda Water | 13 | The Pear – Pear Vodka, St. Germain Elderflower, Pineapple Juice | 14 |
| Tickled Pink – Ruby Red Vodka, St. Germain Elderflower, Grapefruit Juice, Lemon Juice, Prosecco | 14 | Expresso Martini – Espresso Vodka, Baileys, Kahlua, Fresh Espresso | 14 |
Wine
Sparkling & Rose
| Prosecco, Acinum, Italy | 10/38 | Moscato, Freixenet | 12/46 |
| Brut Rose, Scarpetta, Italy | 13/50 | Champagne, Nicolas Feuillatte, France, 187ml split | 20 |
| Famille Perrin Côtes du Rhône Réserve Rosé | 11/42 |
White Wine
| Moscato, Stemmari, Italy | 10/38 | Pinot Grigio, Santi Valdadige, Italy | 10/38 |
| Gavi, Principessa, Italy | 11/42 | Pinot Grigio, Santa Cristina, Italy |
11/42 |
| Sauvignon Blanc, Paddy Borthwick, NZ | 12/46 | Sauvignon Blanc, Crowded House, NZ |
10/38 |
| Chardonnay, Chalk Hill, Russian River Valley | 11/42 | Chardonnay, Aviary, Napa |
11/42 |
| Chardonnay, Cambria, Santa Maria Valley | 12/46 | Sauvignon Blanc, Villa Maria, Marlborough | 50 |
Red Wine
| Pinot Noir, Cigar Box, Chile | 10 /38 | Red Blend, Juan Gil Silver, Jumilla, Spain |
12/46 |
| Pinot Noir, La Crema | 50 | Merlot, Parducci, Mendocino | 11 / 42 |
| Pinot Noir, Bread and Butter, Napa | 11/42 | Cabernet, Loren Crossing, Napa Valley | 75 |
| Red Blend, Justin Isosceles, Paso Robles | 90 | Cabernet, Liberty School, Paso Robles | 11/42 |
| Cabernet, Jordan, ALexander Valley | 95 | Cabernet, Aviary, Napa | 12/46 |
| Red Blend, Prisoner, Napa -Half Bottle | 40 | Chianti Classico, Di Radda, Italy | 12/46 |
| Shiraz “Kalimna”, Penfolds Bin 28, South Australia | 85 | Petite Sirah, The Crusher, California | 48 |
|
Cabernet, Loren Crossing, Napa Valley
|
75 | Malbec, Catena, Argentina | 11/42 |
The Aviary Restaurant
2229 G.A.R. Highway (Rt 6)
Swansea, MA 02777
We are located on Route 6 in Swansea, MA
The Aviary Restaurant
Tuesday – Thursday: 4:00 pm – 8:30 pm
Friday: 4:00 pm – 9:00 pm
Saturday: Dinner 4:00 pm – 9:00 pm
Sunday: Brunch 10:00 am – 2:00 pm
Dinner 4:00 pm – 8:00 pm
Lunch is now being served at The Rookery, call 508-379-6120
Follow us:
© 2025 The Aviary Restaurant and Bar. All Rights Reserved. Website Designed & Maintained by Southcoast Marketing Group