MENU | The Brooklin Inn

Menus are posted to indicate our style, but the menu changes often, and those changes may not be reflected here.

April 25-27

FOCACCIA sweet onion + thyme 6

FRIES malt vinegar aioli, herbed salt 8

BLUE HILL BAY OYSTERS fish sauce mignonette, lemon 18/36*

KALE radicchio, anchovy dressing, parmesan, brown butter breadcrumb 13

SPRING GREENS radish, fennel, toasted seeds, goat feta, lemon vinaigrette 14*

GRIBICHE Charlotte potato, French breakfast radish, arugula 10*

ASPARAGUS VELOUTE creme fraiche 12

EGGPLANT spiced honey, lime zest, Maldon 13

PATE chicken liver, pickled vegetables, whole grain mustard, crostini 15

PORK MEATBALLS ginger, cilantro, kombu broth, cabbage, chili crisp 18

RISOTTO asparagus, peas shoots, spinach, parmesan broth 28*

ATLANTIC HALIBUT garlic soubise, royal corona bean, gremolata 35*

MILANESE chicken cutlet, tonnato, fennel slaw, Castelvetrano olive, lemon 30

DUCK burnt orange vinaigrette, cauliflower puree, kale florets

BURGER tomato, pickles, caramelized onion, aioli, brioche bun, fries 20

cheddar 1 blue cheese 2 bacon 2

Thank you, farmers and purveyors! Calyx Farm, Farm Drop, Four Season Farm, Little Red Flower Truck, Maine Shell, Misty Brook Farm, Rainbow Farm, Tide Mill Farm, Triple Chick Farm

A 20% service fee will be added to all guest checks. The service fee is distributed among all hourly employees, front and back of house, who take part in service. No portion of the service fee is retained by the restaurant or its owners. We are deeply grateful for your loyalty and support.