News & Events

JOIN US FOR BOSTON RESTAURANT WEEK!

SUNDAY AUGUST 15TH THROUGH FRIDAY AUGUST 27TH!

$33.10

{$15 Supplemental Wine Pairing to be Determined}

ALL MENU ITEMS SUBJECT TO CHANGE

FIRST

Verill Farm Sweet Corn Soup
Roasted Corn & Poblano Pepper Salsa
~
Heirloom Tomato Greek Salad
Cucumber, Feta, Kalamata Olives & Red Onion, Oregano Vinaigrette
~
Rhode Island Squid Salad
Chick Peas, Preserved Lemon, Black Olives & Parsley
~
Lumière Charcuterie Plate
Pickled Summer Vegetables and Traditional Accompaniments

MAIN

Skippy’s Chatham Bluefish
Miso-Mustard Marinade, Verrill Farm Zucchini & Mushrooms
Sweet & Spicy Soy-Sesame Vinaigrette*
~
Basil Crusted Gloucester Pollock
Ratatouille, Pistou & Tapenade Vinaigrette*
~
Crystal Valley Farm Chicken Breast
Heirloom Tomato & Bread Salad, Balsamic Vinaigrette & Chicken Jus*
~
Raincrow Ranch Dry Aged Grass Fed Beef Hot Links
Verrill Farm Sweet Corn & Smoked Brisket Succotash, Roasted Tomato BBQ Sauce*

DESSERT

Watermelon Sorbet
Champagne Gelée, Melon Salad & Mint
~
Sophia’s Greek Yogurt
Local Nectarine Compote, Candied Almonds & Carlisle Honey
~
Local Blueberry Shortcake
Buttermilk Biscuit & Chantilly Cream
~
Dark Chocolate & Peanut Butter Mousse Parfait
Caramel Sauce, Chantilly Cream & Candied Peanuts

We take great pride in serving local, organic, sustainably raised or harvested ingredients whenever possible.

An 18% gratuity will be added to all parties of six or more

* Contains raw or undercooked ingredients. Consuming raw or undercooked meats,
poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

 

Call 617.244.9199
for more information