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Brunch Menu

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Please note that our menus are seasonal to provide a farm-fresh experience and are based on availability.

Prices and items listed on our website menus are not guaranteed and are subject to change without notice.

Saturday and Sunday Brunch starts at 10:30 AM

G = gluten, N = nuts, D = dairy, E = eggs, H = honey, V = vegetarian, S = shellfish, A = alcohol

BRUNCH MENU

STARTERS

Boltwood Clam Chowder [S,G,D]
9

our take on a New England classic, littleneck clams, saltine tuile, bacon

Quinoa Fritters [D,G,V]
9

spiced yogurt, arugula

Green Chickpea Hummus [G,V]
14

crudité, flatbread

SALADS

Little Gem Chicken Caesar [G,E,D]*
16

white anchovy, garlic crumbs, grilled chicken, parmesan cotta

Baby Iceberg Wedge [D]
12

blue cheese dressing, charred tomatoes, bacon crumbles, pepper drops, scallions

ENTREES

Eggs Benedict [G,D,E]
16

English muffin, Canadian bacon, classic hollandaise, herbed potatoes

Vegetable Frittata [E,D]
14

goat cheese, simply dressed greens

Brioche French Toast [G,D,E,V]
16

vanilla mascarpone, fresh berries, local maple syrup

Avocado Toast [G,D,V]
14

sourdough bread, green chickpea hummus, pickled shallot, mint, feta cheese

Breakfast Sandwich [G,E,D]
9

local eggs, cheddar cheese, tomato jam, brioche roll
(add avocado +3,  smoked bacon +3, chicken sausage +3)

Malted Local Rye Pancakes [G,E,D,V]
15

whipped cinnamon butter, local maple syrup

Boltwood Burger [G,D,E]*
17

Boyden Farm beef, smoked bacon, truffle aioli, carmelized onion, Vermont cheddar, on brioche, french fries

SIDES

Herbed Potatoes
3
Smoked Bacon
4
Chicken Sausage
4
Fresh Berries
6


*The Massachusetts Department of Public Health warns that consuming raw or undercooked foods may increase the incidence of food-borne illnesses, especially for those with compromised immune systems.