The city of Boston requires all restaurant guests to provide staff with proof of at least one dose of COVID-19 vaccination upon arrival.
Every dish we prepare we hope to evoke a precious memory or to create one for our guest. Our food is very personal to us and as our guests we hope you understand the purpose of each dish and of course desire to have it again. But yet feel confident in our strengths and techniques to always be willing to try something new as we are relentless about what is served in our dining room. Our love for cheese showcased in distinct preparations that we find best paired with the nuances of the Fromage. The final course of supper is served thoughtfully and meticulously. We strive for momentousness, for importance, and for solidity in our cooking. The food we serve is our whole purpose as chefs paying homage to grand chefs who preceded us and paved the way for us in our kitchen today.
HOUSE-FERMENTED PICKLES | 7
Mushroom Vinaigrette
SESAME FOCACCIA | 8
Nori Butter • Lemon Zest
CHICKEN LIVER MOUSSE | 9
Sourdough • Onion Jam • Figs
FISH PATÉ | 9
Grilled Bread • Serrano • Pickles
HOOK’S TRIPLE PLAY CHEDDAR | 9
Brioche • Membrillo • Bresaola
*MAINE NORI OYSTERS (2 per order) | 7
Pineapple Hot Sauce
GRILLED MUSSELS | 10
Red Pepper • Oregano • Cured Pork
PANCAKE + CAVIAR | 20
Scallion • Smoked Maple • Lardo
MASSACHUSETTS SEA URCHIN | 12
Pepper + Satsuma Granita • Lime • Evoo
ROASTED BEETS | 14
Guajillo • Orange • Miso • Sesame
ENDIVE SALAD | 12
Hazelnut Vinaigrette • Pear • Cave-Aged Cheddar
HONEYNUT SQUASH | 14
Fromage Blanc • Seed Granola • Szechuan Pepper
BRUSSELS SPROUTS | 14
Bacon Vinaigrette • Anchovy • Frico
CAULIFLOWER SOUP | 14
Pear • Smoked Almond • Sherry • Mint
OYSTER CHOWDER| 14
Bacon • Mirepoix • Crispy Oyster • Chile
TAGLIATELLE | 19
Bolognese • Parsley • Parmesan
SPAGHETTI | 17
Prosciutto • Anchovy • Cream • Dried Oregano
CHARRED OCTOPUS | 18
Chickpea • Nduja • Peanuts
SEARED SCALLOPS | 23
Sunchoke • Beets • Brown Butter • Sorrel
O + R BAR BURGER | 20
American Cheese • Bacon • Cabbage • Thousand Island Dressing • Fries
RICOTTA AGNOLOTTI | 27
Whey • Shimeji • Spinach • Truffle Butter
CAST IRON PRAWNS | 27
Red Miso Butter • Fennel Salad
SEARED FLUKE | 30
Almond • Broccoli • Pepper • Trout Roe
SEARED TUNA | 27
Chili Glaze • Parsnip • Lime
FISH STEW | 32
Monkfish • Clams • Shrimp • Jasmine Rice
WHOLE GRILLED BRANZINO | 36
Chermoula • Lemon
GRILLED DUCK LEG | 21
Sweet Potato • Chicory • Pistachio • Apple Cider
*WAGYU HANGER STEAK | 36
Potato • Cabbage • Maitake Butter
BUTTERMILK PANNA COTTA | 8
Grapefruit Granita • Mint • Thai Basil
OLIVE OIL CAKE | 10
Cherry Semifreddo • Pistachio • Honey
PUMPKIN BREAD | 9
Candied Pepitas • Cardamom Caramel • Cream Cheese Ice Cream
* Consuming raw and undercooked items can lead to a foodborne illness. Please inform our staff of any allergens you have prior to ordering
* Menu subject to change. Updated January 14th, 2022