The Shawmut Inn - South End 477 Shawmut Ave

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.

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.

Warm Blue Crab Salad, dressed in olive oil, with celeriac, baby celery, Meyers lemon, white miso puree, and creamy celery root broth

Mussels and Squid Cooked in our green curry sauce, sweet peppers, finished with Thai basil and grilled sourdough bread.

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.

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.

Cod loin poached in a Vadouvan curry poaching liquid, serves with a warm bulgur wheat and gigante beans salad, baby parsley, garlicy olive jam, and sundried tomato sabayon.

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.