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Brunch

Starters


Clam Chowder, New England-Style with Applewood Smoked Bacon   8

Chilled Jumbo Shrimp, Cocktail Sauce, Pickled Celery, Grilled Lemon (G) 13

Sweet Potato Tots, Spicy Banana Ketchup(v) 8

Caesar, Romaine, Shaved Parmesan, Crostini, Spanish Boquerónes, Creamy Lemon Dressing 9

Boston Bibb, Sugared Pecans, Goat Cheese, Strawberries, Maple Chive Vinaigrette (v) 9
Add to Any Salad:

*Natural Flank Steak 7   Grilled Chicken 5 Shrimp 7 Salmon 9 Gardein(v) 5

Breakfast

Corned Beef Hash, Poached Eggs, Hollandaise, Toast 11

Traditional Eggs Benedict, Canadian Bacon, Hollandaise 12

Maine Lobster & Gruyere Omelet, Breakfast Potatoes, Toast 18

Create an Omelet

Three egg omelet, Breakfast Potatoes,Cheese,Toast    9

Choice of cheese; Swiss, Cheddar, American, Feta

Upgrades .75 each

Broccoli, Onion, Cherry Tomato, Mushroom, Spinach, Pepper, Rocket Greens, Edamame, Jalapenos, Applewood Bacon,Sausage Country Ham,Goat Cheese,Cave Aged Cheddar,Pico De Gallo

Belgian Waffle, Whipped Maple Butter, Whipped Cream(v) 10

French Toast, Cinnamon Challah, Vermont Maple Syrup(v) 9

Buttermilk or Buckwheat Pancakes, Vermont Maple Syrup (v)  10

Add:Sliced Strawberries,Blueberries, Chocolate Chips, or Brown Sugared Pecans2

Lemon Ricotta Pancakes, Maple Butter, Raspberry Thyme Compote14

Stuffed French Toast, Whipped Ricotta, Crumbled Bacon, Strawberries14

Blueberries, Maple Butter

Smoked Salmon, Bagel, Capers, Red Onion, Tomato, Cream Cheese13


Lunch

*ArtBarBurger, Grass Fed Beef, Clothbound Cheddar, Applewood Bacon, A-1 Aioli, Buttermilk Onion Strings, Toasted Challah Bun 16

Rachel, Oven Roasted Turkey, Sam Adams Sauerkraut, Gruyere, Thousand Island, Rye    13

Lobster Roll, Fresh Maine Lobster, Meyer Lemon Aioli MKT

(available in single or twin size)

All Sandwiches Served with Choice of Sea Salted French Fries,

Sweet Potato Tots, or House Salad with Balsamic Vinaigrette.

Chicken Marsala, Forest Mushrooms, Applewood Bacon, Fresh Spaghetti, Pan Sauce 14

Seasonal Squash Risotto, Pea Greens, Dried Cranberries, Grana Padano (v)    13

*Natural Flank Steak, Sea Salt Fries, Rocket Salad, Great Hill Blue Cheese Butter (G)     17     

Vegetarian (v) Gluten Free (G)

Seasonal menus created by Executive Chef Brian Dandro, Chef de Cuisine Stephen Hamilton, and Executive Pastry Chef Christina Allen-Flores An 18% gratuity will be added to parties of six or more. Subject to 7% Massachusetts meal tax. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Menu is subject to change based on seasonal availability of items.