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The New England brasserie menu, which changes seasonally, includes twists on classic French brasserie fare like baked rigatoni with lamb and pork sausage, pink sauce, and ricotta. Louis speakeasy. The Massachusetts bar crafts classic cocktails that pair perfectly with the food menu.
There are six beers on tap, plus a rotating bottle-and-can list of a dozen or so brews; a carefully curated wine list; and the cocktail list, which has 13 classics and 10 rotating signature cocktails created by members of the bar team.
An old fashioned is made with Old Fitzgerald Bourbon and Angostura that was bottled in the s, and a White Negroni from the s with vintage bottles of Beefeater, Cinzano Bianco, and Campari Cordial. Pair the potent drinks with small plates and sweets, like black tea-smoked quail with pine nut polenta and braised greens; bone marrow, the award-winning Williams and Graham Burger with Western Daughters ground beef, Port Salut, caramelized onions, soft bun, and fries; and namelaka white chocolate, oloroso currants, dark chocolate, almond brittle, and Glenfiddich year-old.
Standouts include the New England-style fish and chips with fried pickles; sausage and crab roll with grilled fennel pork sausage, lump crab meat, green tomato, charred onion, pickled mustard seed, dill, and hot dog bun; and fresh oysters with "add-ons" like sturgeon caviar, smoked trout roe, quail egg yolks, and tuna bottarga.
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