The Shawmut Inn Menu

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.

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.