The Shawmut Inn - South End 477 Shawmut Ave

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

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.

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.

Lightly torched tuna, dressed with a grilled pineapple relish, shiso, olive oil, and crispy shallot.

Thinly sliced heirloom tomato, with a drizzle of strawberry vinaigrette, creamy burrata, and petite sour dough croutons.

First of the season spring peas, dressed in a lemon oil, on a bed of white bean hummus, with harissa marinated cucumber, and puffed wild rice.

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.

Beautiful butter cake lettuce layered with fresh apple, crunchy celery, in a Madras curry vinaigrette, and topped with crispy rice noodles.

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

Angel hair pasta tossed in a white miso yuzu butter, topped with insanely addicting shiitake furikake.

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.

Miso marinated and roasted until caramelized. Serves with a fresh wild rice salad, fresh cucumbers, edamame, and Asian crests, all tossed in a yuzu dressing.

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

Greater Omaha Skirt Steak, 8oz, topped with fine herbs compound butter. Served with kombu dusted fries, and a watercress salad dressed in our house citrus dressing.

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. On a set of spring vegetables such as spring peas, baby carrots, lemon roasted potato, with a creamy mustard sauce.

Our blue crab risotto made a come back with some beautiful spring vegetables, green herb puree, topped with picked blue crab.