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