Dinner Menu

seasonal sample menu

Spring 2024

Weds-Thurs 5-9 Fri-sat 5-10

To book online reservations for dinner service, click here

TAPAS

Olives - 7

house marinade

Deviled Eggs - 8

House Bread - 7

nightly whipped butter

Sopa del Baker - 10

root vegetable puree, ginger, turmeric

Shrimp - 13

pickled red onion, cherry tomato, chimichurri

House Ceviche - 17

maine scallop, leche de tigre, pickled veggies

Brie - 13

basil pesto, confit cherry tomato

Garbanzo de Seville - 11

stewed chickpeas, sauteed arugula, lemon zest

RACIONES

Chowder del Baker - 17

haddock, potato, bacon

Market Salad - 15

local greens, roasted root vegetables,

goat cheese, maple sherry vin

Jamon y Manchego - 17

serrano ham, aged manchego,

house pickles, membrillo

Mushrooms -16

sauteed, dry vermouth, butter, garlic, herbs

Mussels - 19

bangs island, white wine, butter,

garlic, capers

Scallops & Romesco - 21

pan seared maine scallops, romesco sauce

CENA

Risotto - 33

local mushrooms, mushroom dashi, caramelized onion, parmesan

Puttenesca - 35

squid ink fettuccine, clams, mussels, shrimp

Cod - 38

oven roasted, little neck clams, cranberry beans, saffron poached leeks

Pork Loin - 38

cast iron grilled, butter & cumin poached carrots, green onion-apricot honey butter

Paella - 55

nightly fish, scallops, clams, mussels, saffron rice

DESSERTS

Flourless Orange Chocolate Torte

Gran Gala, 70% cacao

Blueberry Pie

oat crisp

Sweet Potato Caramel Cheesecake

caramel sauce

Traditional Spanish Flan

We support local farmers, fishermen & fisherwomen, foragers, creameries & purveyors

* This item may contain raw or under-cooked food. Consumption of this food may increase the risk of foodborne illness. Please check with your physician if you have questions about consuming this food.

3% Fair Wage Fee is added to every bill to be distributed to our back of the house staff