1928 Beacon Hill

Fresh, local lobster lightly tossed in a lemon-herb aioli, served in a grilled brioche bun with a side of house-made potato chips.

A rich and creamy classic chowder with fresh clams, potatoes, and smoked bacon, served with oyster crackers.

Georges Bank scallops seared to perfection, served with a sweet corn risotto and asparagus tips, drizzled with a basil oil.

Slow-braised beef short rib, fork-tender, served with creamy mashed potatoes, roasted root vegetables, and a red wine reduction.

A classic Boston dessert featuring sponge cake filled with vanilla custard and topped with a decadent chocolate glaze.