The Shawmut Inn - South End 477 Shawmut Ave

Another favorite, house made kale gnocchetti pasta, with roasted wild mushroom, cacio e pepe style with Szechuan peppercorn, and a truffle butternut squash puree.

8oz steak burger, a blend of chuck, brisket, and short rib. On a sesame-less brioche bun, with cheddar cheese, truffle bbq sauce, shallot, and baby gem lettuce.

Our Caesar salad, we use a blend of seasonal hearty greens, tossed in a miso Caesar dressing, free of fish and gluten. Topped with rice panko crumble. Gluten free, fish free, full of flavor.

Crispy Calamari, dusted with our house made lemon pepper seasoning, topped with a green papaya salad, shiso leaves, and Thai basil, tossed in a tangy and sweet yuzu dressing.

Guests favorite crispy shrimp in a tempura beer batter, topped with Calabrian chili aioli, black garlic glaze, and preserved Meyer lemon, a must try.

Our Caesar salad, we use a blend of seasonal hearty greens, tossed in a miso Caesar dressing, free of fish and gluten. Topped with rice panko crumble. Gluten free, fish free, full of flavor.

Burrata dressed with a Vadouvan curry vinaigrette, roasted baby carrots, shallot. fried kale, and grilled sourdough bread.

House made semolina Malfaldine, with cumin braised lamb, house chili crisps, with mint & pea yogurt pistou.

Confit duck legs, shredded, and cooked into our hours bolognese sauce, finished with sundried tomato, parmesan, with casarecce pasta.

Seared diver scallops, tossed in a garlic and Meyer lemon cream sauce with house made Pappardelle pasta, fresh basil, and olive oil.

Our famous braised short rib on top of a sweet potato risotto, grilled butternut squash, pickled butternut squash.

Another favorite, house made kale gnocchetti pasta, with roasted wild mushroom, cacio e pepe style with Szechuan peppercorn, and a truffle butternut squash puree.

Delicate blend of Seasonal Seafood, in a smoky golden tomato broth. Topped with a green herb aioli. January Seasonal Seafood Blend: Cod, Swordfish, Mussels, Squid, Shrimp

Prime bavette steak, 8oz. Seasoned with beef fat while grilling, served with roasted baby carrot, beef fat hashbrown, red wine demiglace sauce, and a micro herb salad.

8oz steak burger, a blend of chuck, brisket, and short rib. On a sesame-less brioche bun, with cheddar cheese, truffle bbq sauce, shallot, and baby gem lettuce.

Fully deboned half chicken, cooked under a brick until the skin is perfectly crispy. Serves with roasted brussels sprout, tamari chicken sauce, and scallion chives oil.