Dinner
For the Table
Cod Filled Corn Empanadas with Lemon Caper Tartar 12.00
Crisp Peekytoe Crab Rangoons 13.00
Pan Seared Lobster and Vegetable Spring Rolls, Ponzu Sauce 14.00
On Ice
A Selection of Regional Oysters and Clams on the Half Shell Saffron Mignonette and Meyer Lemon Cocktail Sauce* 2.50 Per Oyster 2.00 per Cherrystone
Seafood Platter
Selection of Clams, Oysters, Shrimp, Lobster and Crab Claws, Cocktail, Horseradish and Lemons* 60.00 (serves 4)
Soups
Sea Grille Soup of the Day 8.50
Traditional New England Clam Chowder, Griddled White Corn Bread 9.50
Appetizers
Hamachi Yellow Tail Crudo Miso, Lime and Scallion Drizzle* 13.00
Curry and Shallot Steamed Rope Grown Mussels, Grilled Country Bread 13.00
Pan Fried Vegetable Shumai Ginger, Honey and Aged Soy Sauce 10.00
White Soy Tossed Yellowfin Tuna Tartar Avocado Puree and Micro Greens 15.50
Pan Fried Jonah Crab Cake, Frisee and Radicchio Salad, Grain Mustard Sauce 13.00
Duet of Robiola and Camembert Cheeses Toasted Abruzzi Bread and Pear Chutney 13.00
Jumbo Shrimp Cocktail Cucumber Frisee Salad 19.00
Wrapper Style Maine Lobster Ravioli, Saffron Tomato Butter 16.00
Salads
Autumn Mixed Greens, Cider Dressing, Candied Cranberries and Spiced Walnuts 8.50
Hearts of Romaine "Caesar" Parmesan Dressing, Crisp Garlic Croutons 10.50
Iceberg Wedge Salad, Fresh Tomatoes, Bacon, Scallions, Blue Cheese, Lemon Sour Cream Dressing 11.50
Caprese Salad, Frisee, Mozzarella and Tomatoes with White Balsamic Dressing 12.50
Entrees
Pine Nut Basil Pesto Tossed Pappardelle, Sautéed Spinach and Roasted Local Tomato Sauce 19.00
Miso Glazed Sesame Crusted Seared Scottish Salmon Fillet, Baby Bok Choy Stir Fry 24.00
Pan Roasted Halibut, Saffron Risotto and Shaved Zucchini 26.00
Grilled Atlantic Swordfish Medallion, Fennel Ratatouille 28.00
Grilled Striped Bass, Yellow and Green Beans, Roasted Pepper Sauce 26.00
Roasted Two Pound Maine Lobster, Sweet Corn Pudding and Saffron Lemon Butter 35.00
Caramelized Jumbo Sea Scallops, White and Green Asparagus, Sweet Corn Cream 28.00
Simply Grilled Daily Catch, Steamed Basmati Rice, Seasonal Vegetables and Ginger Lime Butter 23.00
Lemon and Herb Chicken Breast, Melted Leeks and Chardonnay Jus 24.00
Ginger Rubbed Double Baby Lamb Chops, Herb Tossed Fingerling Potatoes and French Beans* 32.00
Grilled Prime Filet Mignon, Honey Mushrooms and Roasted Vegetables* 33.00
Grilled Prime Sirloin Steak, Whipped Golden Potatoes and Horseradish Sauce* 34.00
Lunch
For the Table
Coconut Shrimp with Pineapple Sweet and Sour Sauce 15.00
Crisp Peeky Toe Crab Rangoons 14.00
Soups
New England Clam Chowder Griddled White Cornbread 9.50
Sea Grille Soup of the Day 8.50
Salads
Autumn Mixed Greens Cider, Sweet Onion Dressing and Baby Tomatoes 11.50
Hearts of Romaine, Creamy Roasted Garlic Dressing and Parmesan Fricco 12.00
Endive, Radicchio and Watercress Salad, Grilled Shiitake Mushrooms and Blue Cheese 12.50
Baby Arugula Salad Warm Goat Cheese Cake and Roasted Red Pepper Vinaigrette 13.50
Appetizers
Hamachi Yellow Tail Crudo Miso, Lime and Scallion Drizzle* 13.00
Shrimp and Potato Salad, Parsley Oil and Frilly Mustard Greens 16.00
Pan Seared Jonah Crab Cakes Frisée Salad and Black Pepper Tartar 16.50
Flash Fried Calamari Ginger Mayonnaise and Fresh Kimchee Salad 14.50
Wrapper Style Maine Lobster Ravioli Tomato Basil Butter 16.00
Prime Sirloin Carpaccio Mache, Marinated Artichokes and Horseradish Aioli 14.50
Sandwiches
Griddled Hummus, Roasted Harvest Vegetables and Spinach Roll Up Watercress Salad 15.50
Maine Lobster and Challah Roll Crisp French Fries 23.50
Fresh Herbed Tossed Grilled Chicken Sandwich, Buttermilk Roll and Prosciutto Mayo 18.50
Griddled Corned Beef and New Hampshire Swiss Cheese Sandwich Sweet and Sour Cabbage 16.50
Warm Sliced Roast Beef and Melted Cheddar Sandwich on a Ciabatta Roll, Spinach Salad with Crisp Bacon and Cider Dressing* 20.50
Entrees
Fresh Egg Pappardelle Pasta Red and Yellow Tomato Pan Sauce, Garlic Confit 18.50
Flash Fried Panko Laced Haddock Asian Vegetable and Ginger Yuzu Tossed Slaw 19.50
Grilled Block Island Swordfish Caramelized Fennel and Saffron Linguisa Broth 22.50
Grilled Scottish Salmon Parsley Tossed Potatoes and Baby Vegetables 21.50
Sushi Grade Yellowfin Tuna Niçoise White Frisée, Mediterranean Olives and Aged Sherry Dressing* 20.50
Grilled Diver Sea Scallops Sweet Corn, Crabmeat and Curry Both 22.50
Sautéed Jumbo Shrimp Garlic, Shallot and Caper Sauce over Lemon Taglierini Pasta 23.50
Grilled 9 oz. Ground Tenderloin Hamburger White Balsamic Mayo, Shredded Lettuce and Tomato Salad* 18.50
Simply Grilled Daily Catch, Steamed Gingered Rice, Seasonal Vegetables and Fresh Lemon Juice 22.00
Desserts
Lunch Desserts
Warm Banana Brioche Bread Pudding, Cinnamon Anglaise 8.50
Green Apple Crème Brûlée, Toasted Biscotti Chips 8.50
Dark Chocolate Fudge Cake, Raspberry Compote 8.50
Spiced Pumpkin Cheesecake, Candied Cranberries 8.50
Warm Blueberry and Almond Crostata, Nutmeg Ice Cream 8.50
Assorted Sorbets and Ice Cream, Vanilla Wafer 8.50
Dinner Dessert
Warm Banana Brioche Bread Pudding, Cinnamon Anglaise 9.00
Warm Bartlett Pear Crisp, Mascarpone Cream 9.00
Dark Chocolate Fudge Cake, Raspberry Compote 9.00
Spiced Pumpkin Cheesecake, Candied Cranberries 9.00
Caramel Apple Strudel, Vanilla Ice Cream 9.00
Assorted Sorbets and Ice Cream, Crisp Almond Snap Tuile 9.00
Breakfast
Beverages and Juices
Coffee 3.75
Pot of Tea 3.75
Pot of Hot Chocolate 5.25
Whole or Skim Milk 3.50
Fresh Squeezed Orange or Grapefruit Juice 5.50
Apple, Cranberry, Pineapple, V-8 and Tomato Juice 5.25
Sunshine Smoothie Orange, Strawberries and Bananas 6.00
Breads, Pastry and Cereals
Croissants 3.75
English Muffin or Bagel 4.00
Danish or Muffins 4.50
Dry Cereals 5.00
Housemade Granola 6.00
McCann's Irish Oatmeal or Cream of Wheat 6.50
Fresh Fruit
Chilled Sliced Pink Grapefruit 6.50
Tropical Fruit Medley 9.00
Fresh Berry Cup with Minted Cream 8.00
Eggs and Breakfast Specialties
Two Eggs Any Style 9.50
Choice of Poached Eggs Benedict, Florentine or Smoked Salmon 15.00
“Sea Grille” Eggs Poached Eggs over Baby Shrimp, Fennel and Saffron Tomato Broth 16.00
Three Egg Omelet, whole or Egg whites with Three Fillings 15.00
Choice of Fillings:
Tomato, Onion, Peppers, Wild Mushrooms, Asparagus, Spinach, Broccoli, Cheddar, Feta,
Crab Meat, Lobster, Smoked Salmon or Ham. (Additional Fillings: 2.00 each)
Challah and Golden Raisin French Toast with Fresh Berries 13.50
Buttermilk Pancakes with Vermont Maple Syrup 12.50
Mascarpone Cheese and Lemon Filled Crepes Strawberry Rhubarb Compote 12.50
Belgian Style Waffle with Chantilly Cream and Raspberries 13.50
Egg Sandwich on a Griddled Croissant Scrambled Eggs, American Cheese and Buttered Asparagus 14.00
Maple House Smoked Atlantic Salmon Capers, Red Onions and Cream Cheese 16.50
Breakfast Meats and Side Orders
Country Pork Sausage 5.50
Thick Cut Apple Smoked Bacon 5.50
Corned Beef Hash 5.50
Red Flannel Hash 5.50
Honey Smoked Ham 5.50
Home Fried Creamer Potatoes 5.50
Plain Yogurt 5.50
Sliced Bananas
Afternoon Tea
Champagne Tea 32.00
The ancient ritual of tea captures the elements of harmony and tranquility, bringing art to tradition.Today at The Boston Harbor Hotel this custom takes on a new resonance of flavorful elegance, here you can take time out from your day to experience in one of life’s true delights.
Begin with a celebratory glass of Piper Heidsieck Champagne, accompanied by freshly cut strawberries and Devonshire cream.
As you savor your aperitif, select from our exotic loose leaf teas collection. While they steep at your side enjoy the creations of both Chef Daniel Bruce and Pastry Chef William Romiza, carefully prepared and presented for your enjoyment.
Delights
Start off your journey of Afternoon Tea with two selections of warmed scones; Macadamia Currant and Lemon Poppy Seed. Pick from various pastry breads served with Clotted Devonshire Cream, Fresh Berries and Cookies.
Next, savor our assortment of finger sandwiches featuring Maple Smoked Salmon and Melted Fennel Cream, Maine Lobster and Lemon Salad, Griddled Vermont Cheddar and Spinach Triangle, and Egg Salad Duet.
To finish your tea, indulge in our compilation of enticing French Pastries. Including; Chocolate Boston Cream Profiteroles and Assorted Fruit Tartlettes.
The Harbor Tea 24.00
Accompanied by a small pot of tea and the Delights selection above.
Tea Selection
Black
Assam Irish Breakfast — Hearty and invigorating, recommended with a little lemon.
Keemun — The Burgundy of China Teas, rich in flavor, and delicate smoky undertones.
Darjeeling Namring — Indian Tea delicately flavored with a hint of muscatel grapes.
Oolong
Tie Guan Yin — Warm aroma of sweet raisins, earthy tones and sweet aftertaste.
Green
Lung Jing — The liquor is pale yellow, slightly sweet, and very refreshing.
Citron Green — Pleasing balance of fresh lemon citrus.
Temple of Green Heaven Green Tea — Finely rolled Gunpowder tea leaves. Mildly astringent with a natural sweet flavor.
White
White Point Reserve — Delicate organic infusion with sweet nuances.
Blended
Blue Flower Earl Grey — Ceylon tea flavored with the delicately scented natural Oil and Flowers of Bergamot.
China Jasmine — Fragrant and delicate green tea roasted with jasmine flowers.
Huan Shan Sunset — A truly decadent peach scented afternoon tea.
New England Harvest Blend — China Tea decorated with apple, cinnamon, almonds and vanilla bean.
Chai Spice Tea — Our version of the Tea Latte with sweetened milk.
Tropical Passion — A premium tea, flavored with the essence of Brazilian passion fruit.
Decaffeinated
Earl Grey — Ceylon tea flavored with natural Oil of Bergamot.
Herbal
Sweet Chamomile Mint — Soothing chamomile with a touch of sweet mint.
Rooibos Vanilla — Naturally caffeine free, flavored with genuine Bourbon vanilla.
Tea Bouquet — Organic infusion, made from antioxidants, with notes of honey, caramel, and citrus.
Lounge Menu
For the Table
Maine Lobster Arancini, Saffron Tomato Aioli 12.00
Pan Fried Mini Jonah Crab Cakes, Mustard Laced Frisee 12.00
Grilled Fresh Tomato, Basil and Mozzarella Flatbread Pizza 12.00
Fried Haddock Tacos, Shaved Cabbage, Lime and Red Pepper Mayo 12.00
Maple and Chili Rubbed Smoked "Buffalo" Chicken Wings, Blue Cheese Sauce 12.00
Wild Mushroom, Bacon and Cheddar Topped, Ground Beef Tenderloin Sliders 12.00
Featured Cocktails
From Vermont to Manhattan — Hudson Manhattan Rye Whiskey, Carpano Antica Formula,
Maple Macerated Cherries, Bitters 14.50
Smoky Martini — Belvedere Vodka, Darjeeling Infused Ardbeg Blasda and
Caramelized Cocktail Onions 14.50
Mulled Cosmopolitan — Ketel One Citroen Vodka, Grand Marnier, Mulled Cranberry Juice,
and Fresh Lemon 14.50
Negroni Fizz — Cold River Traditional Gin, Sweet Vermouth, Campari,
and Blood Orange Puree topped Champagne 14.50
Grapefruit Gimlet — Hudson Manhattan Rye Whiskey, Carpano Antica Formula,
Maple Macerated Cherries, Bitters 14.50
From Vermont to Manhattan — SVEDKA Vokda, Fresh Grapefruit, Lime Juice,
and Basil Simple Syrup 14.50
White Wines by the Glass
2008 Chardonnay, Sterling, Central Coast, California 8.00
2009 Sauvignon Blanc, Brancott, Marlborough, New Zealand 9.00
2009 Pinot Grigio, Angelini, Veneto, Italy 9.00
Red Wines by the Glass
2009 Malbec, Graffigna Reserva, San Juan, Argentina 9.00
2007 Shiraz, Jacob's Creek, Australia 10.00
2008 Ramsey Pinot Noir, North Coast, California 12.00