The Rufus Putnam Dining Room was opened on January 31, 1931. All known direct descendants of Rufus Putnam were invited as complimentary guests to the grand opening.  On August 17, 1946, the Gun Room Dining Room was formally opened to the public. Displayed throughout the Gunroom are a boat's telegraph, steering arms, steamboat instruments, a bell, a compass and bell pulls. The pilot wheels were made for the Navy in World War II, but were never used.

The Gun Room is most known for its famous collection of long rifles.  These rifles are all handcrafted and date from 1795 to 1880. Among this collection hangs a percussion rifle made byJ.1. Henry and sons, who accompanied Benedict Arnold to Quebec in 1775 and the company later was contracted to make muskets for the U.S. Army. Each rifle is numbered and a description and brief history hangs just inside the entrance to the Gunroom Restaurant.


The Gun Room Restaurant Hours

Monday - Thursday 7am - 11am & 5pm - 8pm

Friday & Saturday 7am - 11am & 5pm - 9pm

Sunday 7am - 2pm


The Gun Room EST. 1946



—  Soup du Jour  —
$4 bowl $3 cup 


—  New England Clam Chowder  —
chopped clams, celery, onions, and redskin potatoes simmered in a cream based traditional chowder
$4 bowl $3 cup


—  French Onion Soup  —
savory blend of caramelized onions, garlic and herbs, topped with our house-made croutons, broiled mozzarella and swiss cheese


—  Caesar Salad  —
crisp romaine lettuce tossed with our house-made caesar dressing and parmesan cheese topped with house-made croutons


—  House Salad  —
fresh spring greens, shredded carrots, cucumbers, red onions, tomatoes and your choice of dressing


—  Arugula and Fennel Salad  —
thinly sliced fennel and peppery arugula tossed in a blood orange vinaigrette and finished with chevre cheese


—  The Lafayette Wedge Salad  —
Crisp iceberg lettuce, smoked Applewood bacon, chopped tomato, and a creamy blue cheese dressing  



—  Bruschetta  —
fresh tomatoes, basil and garlic topped with fresh mozzarella, roasted and drizzled with olive oil and a balsamic reduction


—  Crab Cakes  —
pan-crusted and served with a chipotle aioli

—  Grilled Shrimp Cocktail  —
jumbo shrimp served with a mango salsa


—  Risotto Fritters  —
cooked until crispy and served with an apricot chutney


—  Escargot  —
layered into mushrooms caps with a creamy, cheesy garlic spread


—  Sweet and Spicy Grilled Chicken Skewers  —
marinated chicken strips chargrilled and served with a sweet and tangy sauce


—  Steamed mussels  —
Fresh mussels gently steamed with butter, garlic, shallots white wine, and fresh herbs



—  Pecan Crusted Salmon  —
fresh atlantic salmon with a ground pecan crust over sautéed spinach and quinoa, finished with a hazeulnut crème


—  Steak of the Day  —
served with your choice of two sides and sauce


—  Bourbon Glazed Bone-In Pork Chop  —
with garlic mashed potatoes and an apple butter sauce


—  Crispy Duck Breast  —
served with wild rice, grilled asparagus and a cherry zinfandel sauce


—  Veggie Stack  —
sautéed vegetables medley served in a puff pastry and topped with crispy leeks


—  Chicken Saltimbocca  —
chicken, sage and crispy prosciutto served on a bed of sautéed spinach and rigatoni with a lemon crème


—  Rigatoni Bolognese  —
a rich ragu of tomatoes, beef, pork and veal served over pasta


—  SIDES  —

—  French Fries  —

—  Brussel Sprouts with Bacon  —

—  Sautéed Mushrooms  —

—  Creamed Spinach or sautéed  —

—  Sauteed Zucchini and Summer Squash  —

—  Mac and Cheese  —

—  Baked Potato  with butter and sour cream (loaded with bacon and cheese for $1.50 more)  —




Be sure to ask your server to see the daily dessert tray featuring an array of our house-made goodies!