Row 34 Burlington

Individual shrimp cocktail with cocktail sauce.

bacon, house saltine

crab cake with green goddess, pea shoots, pickled shallot, orange

jalapeno, togarashi aoili

2 fish tacos served on flour tortillas with creamy napa slaw, tomatillo pico, cotija cheese

Fried Chesapeake Bay oyster served on a brioche bun with pickled onion and chili-lime aioli

whitefish pâté accompanied by pickled vegetables, creme fraîche, grilled bread

southern style pimento cheese, shrimp, pickles, creme fraîche, grilled bread

house cured maple bacon, caramelized onions, Cabot cheddar, fries

Salmon burger served on a bun with bibb lettuce, bacon, chipotle mayo, & shoestring fries

beer battered fish & chips with coleslaw and malt vinegar aioli

grilled salmon served with couscous, snap pea, olive, sumac vinaigrette, and labneh

coleslaw, tartar sauce, bibb lettuce, & shoestring fries

Classic fried oysters with shoestring fries and tartar sauce.

Locally caught lobster from ME, poached in warm butter in a brioche bun topped off with sea salt. Served with coleslaw and handmade chips.

Locally caught lobster from ME, mixed with mayonnaise and crème fraîche, pickles, celery, red onion in a brioche bun topped off with sea salt. Served with coleslaw and handmade chips.

served with rosemary butter & honey

handcut steak fries

Butterscotch pudding with whipped cream and candied pecans

Freshly Baked Chocolate Chip Cookie.

graham cracker crust, dulce de leche, bananas, whipped cream

cheddar cheese & sourdough

Griddled hot dog on a brioche bun

kid's portion of salmon with lemon and butter

housemade pasta with butter & Parmesan

mini burger slider with cheddar and pickles on a brioche bun

two pieces of fried fish with tartar sauce and lemon

Acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall launched his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes, which was nominated for a James Beard Award for best American Cookbook. New England Kitchen highlights New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook.

Paying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life.

Chef Jeremy Sewall simplifies his beloved restaurant repertoire for the home cook with more than 100 dishes.

Has a squeaker inside in addition to the canvas "bun" making a crunchy noise.

Housemade tuna melt. Cheddar, pickles, served on sourdough. Accompanied with Row 34 potato chips.

Crispy chicken sandwich with hot honey, coleslaw, and shoestring fries