Max Eagan has been appointed executive chef at the restaurant at Lambert’s Cove Inn, with a new menu and a newly decorated dining room.

He will be responsible for menu planning and execution as well as day-to-day operations of the kitchen culinary staff, reporting to the proprietors, Scott J. Jones and I. Kell Hicklin, with a sideline to general manager, Michael Rego.

Mr. Jones said of the young chef, “Max’s culinary brilliance is complimented by his travels, creative energy, hard work and his love of Martha’s Vineyard.”

The sale of beer and wine has begun in two West Tisbury restaurants. Last Friday marked the first night the Lambert’s Cove Inn and State Road Restaurant sold beer and wine, thanks to last-minute license approval from the state Alcoholic Beverages Control Commission.

Both restaurants received their permits late Friday afternoon, shortly before the dinner hour. Lambert’s Cove Inn co-owner Scott Jones said he was not expecting it for another two weeks.