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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.

Served Wednesday to Saturday, 12 PM-9 PM. Sunday Brunch, 10:30 AM-3PM, Dinner 3 PM-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 tuile, made with bacon

Soup of the Day
8
Hummus & Crudités [V, G]
14

seasonal vegetables, naan

Cheese & Charcuterie Board [G, D]
21

locally sourced, cornichons, dried fruit, crackers

Roasted Castelvetrano Olives [V]
7

citrus, bay leaf, thyme, garlic, olive oil

SALADS

Add a 6 oz grill to any salad: chicken breast +11  salmon +11  steak +12  *

Market Salad [V]
8

local greens, vegetable ribbons, radish, tomato, pickled shallots, miso-lime vinaigrette

Classic Caesar [G, E, D]*
9

little gem romaine, parmesan, garlicky crumbs, white anchovies

Arugula Salad [D]
9

radish, goat cheese, lemon vinaigrette

Smashed Cucumber Salad [G]
7

onions, chili oil, lime, cilantro, tahini vinaigrette

CASUAL COMFORTS

Boltwood Burger [G, D]*
17

truffle cheddar cheese, caramelized onions, truffle aioli, brioche bun, french fries

Grilled Cheese & Heirloom Tomato [G, D]
11

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

Mac & Cheese [G, D]
14

cavatappi pasta, cheddar, gruyere, parmesan

Fried Chicken Sandwich [G, D]
14

dijon aioli, bread & butter pickles, Boston bibb, brioche bun

Fish & Chips [G, D, A]
19

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

Steak Frites [G]*
27

hanger steak, french fries, asparagus, chimichurri

ENTRÉES – SERVED FROM 5 PM

Misty Knoll Chicken Breast [D]
26

Yukon gold mashed potatoes, baby carrots, herbed jus

Filet Mignon [D]*
34

duck fat confit fingerling potatoes, green beans, blue cheese cream

Faroe Island Salmon
27

quinoa & sage salad, roasted local squash, shaved fennel, lavender vinaigrette

Roasted Eggplant [G, N, V, D]
20

chickpea couscous, braised greens, cilantro-mint labneh

Shrimp & Grits [D, S, A, H]
24

asparagus, prosciutto, radish, basil-piquillo pepper hot honey

Espresso Rubbed Ribeye [A]*
30

duck fat confit fingerling potatoes, garlicky spinach, roasted oyster mushrooms, red wine demi-glace

Seared Sea Scallops [S, G, N]
28

catalan spinach, wheatberries, smoked paprika vinaigrette

SIDES

La Brea Bakery Rolls [G]
6

assorted, extra virgin olive oil

Truffle & Parmesan French Fries [G, V, D]
9
French Fries [G, V]
7

DESSERTS

Chocolate Panna Cotta [G, D, N]
9

whipped coffee ganache, cocoa crackling, hazelnut creme

Basque Cheesecake [G, D, N, E, A]
9

peach & sherry compote, basil coulis, Marcona almonds

Vanilla & Mixed Berries Shortcake [G, D]
9

strawberry ice cream, chantilly cream, mint

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

Rum Old Fashioned
16

twenty boat spiced rum, the bitter truth pimento dram, angostura orange bitters

Sazerac
15

bulleit rye, pernod, pechaud’s bitters

Life on the D-List
15

montelobos mezcal, green chartreuse, aperol

Falkor
14

four roses bourbon, prickly peach purée, house sour, fee brothers rhubarb bitters

The Bee’s Knees
15

bully boy estate gin, honey syrup, lemon

The Noble Dog
13

serrano infused tito’s vodka, pineapple & grapefruit juices, za’atar simple


*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.