Dinner Menu


Tuna Tartare in a sesame soy marinade, fried wonton, pickled vegetables and cilantro, aji amarillo, avocado mousse*    12

PEI mussels, mixed onions, honey and beer broth, topped with duck fat fries   12

Lamb Chops with soy dijon sauce   9

Roasted Eggplant and garlic, balsamic reduction, truffled sour dough crostini   7

Crab Rangoon served with plum duck sauce   8

Steam Bun with Thai style Pork Belly, pickled bean sprout, mint   9

Roasted Brussel Sprouts with pancetta lardons   7

Roasted Cauliflower florets, scallion, poached egg   8

Blistered Shishito Peppers, hoisin, crispy shallots and garlic chips   8

BBQ Chicken Tacos, flower tortilla, butter lettuce, fire roasted salsa spicy aioli   9

Daily selection of a Cheese with seasonal accompaniments       7



(Add: chicken 5, shrimp 5, tuna 6)

Beet Salad utilizing the entire vegetable (root, stem, leaf) accompanied by goat cheese emulsion and candied walnuts   10

Mesculin mix with a wide variety of seasonal vegetables drizzled in Balsamic Soy Vinaigrette   10

Tuscan Kale dressed in anchovy vinaigrette, with pecorino cheese, crispy shallots and brioche croutons    10



Margherita– mozzarella, tomato, roma tomatoes, basil     14

Vegetarian – confit garlic. goat cheese, roasted eggplant, roasted cauliflower, caramelized onion, balsamic reduction   14

BBQ Chicken – chicken, celery, green onion, mozzarella, blue cheese chunks   15

Duck confit– fontina cheese, confit duck legs, caramelized onion, spinach, red wine reduction   17



Black Bean Burger – Black beans and roasted salsa pressed into a pattie, Vermont cheddar, lettuce, tomato, onion, pickle   12

Chef’s Burger –   Caramelized onion, pancetta, fried shallot, horseradish cheddar, lettuce, tomato, onion, pickle   15

BoMA Burger –Vermont cheddar, lettuce, tomato, onion, pickle *    13

Fish and Chips Sandwich – Tempura fried cod,pickled red onion,caperberry tartar sauce   13



Udon Noodles, Japanese vegetables, and shrimp in a miso coconut milk curry   17

Day Boat Scallops caramelized and mirrored with confit daikon radish, grapefruit supreme and candied zest.  Sweet parsnip puree and balsamic reduction* 25

Seared Tuna Steak, grilled bok choy with miso butter, lemongrass sticky rice, squid ink infused sesame oil *     23

Grilled Salmon Filet, creamy risotto, wilted spinach, pickled red onion, caperberry “tartar” sauce    22

Slow roasted bone in Chicken Breast, roasted brussel sprouts, lardons, confit fingerling potato, and an apple cider glaisé   20

Hanger Steak Frites with chili compound butter, carrot puree, and roasted cauliflower *    21


Spinach 4

Brussel Sprouts 4

Cauliflower 4

Mixed Vegetables 4

Duck fat fries: Small 4/ Large 8

Risotto 8

Mix Greens Side Salad 4


EXECUTIVE CHEF: Ryan P. Kelly   

SOUS CHEF: Paul P. Clark 


*Consuming raw or undercooked meat, poultry, or seafood may pose a risk to your health, these dishes may contain such items*