The Shawmut Inn - South End 477 Shawmut Ave

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.

Vermont goat cheese, whipped with honey, accompanied by marinated olives, fresh citrus, and grilled sour dough.

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

Variety of peas, beans, and pea greens, tossed in our citrus vinaigrette, over a puree of peas and tarragon, balanced with a spoonful of roasted strawberry.

Creamy risotto with asparagus, green tomato, and a spring herb puree, finished with butter. Topped with a duck croquette and more fresh herbs.

Semolina gnocchetti, with house made spicy fennel sausage, fennel cream, roasted leeks, finished with parmesan and chili oil.

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.

Hefty portion of striped bass, roasted to perfection. Serves with a spring succotash consists of grilled broad beans, zucchini, baby carrots, and sweet shallot, all with miso butter sauce.

Yellowfin tuna grilled to rare, serves with a medley of grilled broccoli rabe, sweet spring peas, green tomato puree, and black garlic jus.

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.