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

Served Wednesday through Sunday, noon to 9 PM. Available for take-out.

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

LUNCH & DINNER

STARTERS

Boltwood Clam Chowder [S, G, D]
9

our take on a New England classic, littleneck clams, saltine tulie, made with bacon

Chipotle Carrot Soup [V, D]
7

spiced cream, carrot tendrils

Hummus & Crudités [V, G]
14

seasonal vegetables, naan

Cheese & Charcuterie Board [G, D]
21

locally sourced, honeycomb, cornichons, dried fruit, crackers

Roasted Spring-Dug Parsnips [D]
13

ramps, fiddleheads, buttermilk vinaigrette

Roasted Castelvetrano Olives [V]
6

citrus, bay leaf, thyme, garlic, olive oil

SALADS

Add a 6 oz grill to any salad: chicken breast +6  salmon +9  steak +11

Market Salad [V]
8

local greens, vegetable ribbons, radish, tomato, pickled shallots, banyuls vinaigrette

Classic Caesar [G, E, D]*
9

little gem romaine, parmesan, garlicky crumbs, white anchovies

Arugula Salad [D]
9

goat cheese, radish, preserved lemons, lemon vinaigrette

CASUAL COMFORTS

Double Cheeseburger [G, D]*
17

American cheese, bacon, house aioli, hot pepper relish, brioche bun, french fries

Grilled Cheese & Heirloom Tomato [G, D]
11

aged Vermont cheddar, fontina, arugula, french fries, add bacon +3

Mac & Cheese [G, D]
14

cavatappi pasta, cheddar, gruyere, parmesan

Fish & Chips [G, D, A]
19

ale battered hake, Meyer lemon tartar sauce, red cabbage slaw

Fried Chicken Sandwich [G, D]
14

garlic mayo, bread & butter pickles, Boston bibb, brioche bun

Lobster Roll [G, S]
25

classic New England style served with mayonnaise and little gem romaine, or hot with melted butter, french fries

Steak Frites [G]
26

pickled mustard seed chimichurri, grilled asparagus

ENTRÉES – SERVED FROM 5 PM

Misty Knoll Chicken Breast [D]
26

Yukon gold mashed potatoes, baby carrots, black truffle butter jus

Filet Mignon [G, D, A]*
34

duck fat confit fingerling potatoes, haricots verts, foie gras bordelaise

Pappardelle Alla Nerano [G, D]
22

fresh pappardelle pasta, fried zucchini, garlic, parmesan

Faroe Island Salmon [D, G]
27

tomato couscous, saffron braised fennel, piquillo pepper rouille

Pan Roasted Duck Breast [G, A]
28

duck confit farro, salted escarole, blackberry red wine reduction

Spring Pea Risotto [D, A]
24

mascarpone, mint, crisp prosciutto

Seafood Campanelle [S, A, D, G]
27

scallops, shrimp, calamari, tomato sauce

SIDES

Truffle & Parmesan French Fries [G]
8
French Fries [G]
5
Garlicky Green Beans [V]
6
Crispy Brussell Sprouts [N, V]
8

walnut vinaigrette

DESSERTS

Brownie a la Mode [G, D, E]
9

banana dulce de leche ice cream, cocoa sauce

Bergamont & Earl Grey Olive Oil Cake [D, G]
9

mascarpone ice cream, white chocolate crumble

Housemade Ice Creams & Sorbets [D]

single | 3  triple | 8

ask your server for today’s offerings

COCKTAILS

The Mammoth
15

empress 1908 indigo gin, lime juice, simple syrup, flower ice

Spring Rickey
11

cutwater rum, giffard blue curaçao, lime, peach bitters, splash of soda

Kiwi Gimlet
13

tanqueray Malacca gin, green chartreuse, kiwi puree, lime

The Reacher & The Settler
12

aperol, bësk malört, pink grapefruit, lemon, truly grapefruit seltzer

Falkor
14

sons of liberty whiskey, dragonfruit puree, house sour, rhubarb bitters

Spicy Strawberry Lemonade
11

serrano infused Tito’s vodka, apricot dram, strawberry purée, lemonade


*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.