Indulge in Chef Robert Tobin's spring menu (please note, items may change):
STARTERS
NEW ENGLAND CLAM CHOWDER
Apple wood smoked bacon, Chives
SPRING GARLIC SOUP
Leeks, Spring Garlic, Ramps
CRAB CROQUETTES
Lump Crab, Panko, Fennel Salad, Chipotle Aioli
LOBSTER MAC N’ CHEESE
Breadcrumbs, Herbs
TUNA POKE*
Tuna, Ginger, Soy Sauce, Avocado, Sesame, Boston Lettuce
STEAMERS
Coleslaw, Clam Juice, Drawn Butter
BBQ CHICKEN NACHOS
All The Usual Suspects
GRILLED OCTOPUS SALAD
Preserved Lemons, Market Potatoes, Olives, Watercress
MARKET VEGETABLES
“BEN’S” WILD MUSHROOMS
MASHED POTATOES
HOUSE FRIES
MARKET GREENS
ENTREES
WILD MUSHROOM AND BABY ARUGULA PIZZA
Truffle Oil, Ricotta
CANTONESE PORK RIBS
Pineapple Fried Rice, Lap Cheong Sausage, Wokked Pea Shoots
TAMO BURGER*
Black Angus, Caramelized Onions, Cheddar Cheese, Bacon,
Backyard Farms Tomato, Lettuce, Kaiser Roll
BLACK BEAN BURGER
Corn, Black Beans, Lettuce, Backyard Farms Tomato, Kaiser Roll
ROAST TURKEY SANDWICH
Pressed or Cold, Gruyere, Sweet Garlic and Onion Jam, Sour Dough
GRILLED SALMON CAESAR
Romaine lettuce, Garlic, Parmesan Crisp
SEAPORT LOBSTER ROLL
Lemon Tarragon Aioli, Griddled bun, Coleslaw
SKIRT “STEAK TIPS” *
Field Greens
PANNEQUET OF SPRING VEGETABLES
Black Quinoa, Pesto, Feuille de Brick, Baby Carrot and Ginger Puree
FISH N’ CHIPS
Harpoon Battered Haddock, Steak Fries, Coleslaw
CHEF’S SALAD TASTING
Asian Salad, Caesar Salad, House Salad