Back Bay Social

Crispy golden fried calamari tossed with pickled red chiles, served with a fresh lemon wedge.

Golden brown mozzarella sticks drizzled with rich black truffle oil, served with savory marinara sauce.

Smooth red pepper hummus served with fresh quinoa tabbouleh, crumbled feta, and za'atar pita chips.

Creamy burrata cheese served over heirloom tomatoes, peppery arugula, olive oil, and aged banyuls vinegar with grilled sourdough.

Jumbo rustic meatballs made with ground beef, veal, and pork, simmered in tomato sugo with Parmesan and grilled sourdough.

Crispy chicken wings seasoned with za'atar and lemon, served with Greek yogurt ranch and sambal.

Tender lamb chops paired with quinoa tabbouleh, spiced yogurt, and savory mint jus.

Creamy classic hummus garnished with cucumbers, feta, roasted tomatoes, and pita chips.

Crispy french fries cooked in beef tallow, tossed in black truffle oil and finely grated Parmesan cheese.

Crispy wings tossed in a savory chile garlic sauce, finished with sesame seeds and fresh scallions.

Warm, sweet cornbread served with melting butter and a generous drizzle of hot honey.

Hearty chowder made with top neck clams, slab bacon, and brioche croutons.

Romaine lettuce tossed with smoked trout, salt & vinegar chips, Parmesan, and Caesar dressing.

Chopped salad with chickpeas, cabbage, kalamata olives, tomatoes, Persian cucumbers, feta, and aged sherry vinaigrette.

Fresh butter lettuce, cucumber, and ripe tomato tossed in a light champagne vinaigrette dressing.

Tender steak cooked to preference and smothered in a rich, creamy peppercorn sauce.

Whole roasted shawarma spiced chicken served for two with kimchi fried rice and crispy onions.

Tender baby back ribs served with steak fries and house BBQ sauce.

Massive 28oz NY strip steak for two served with a glossy bordelaise sauce.

Juicy 10oz flat iron steak finished with a vibrant aji amarillo sauce.

Thick, well-marbled 20oz ribeye steak topped with savory bleu cheese butter.

Pastrami, melted Swiss, thousand island dressing, and spicy kimchi on a toasted pretzel roll.

Golden fried fish fillet layered with crunchy coleslaw and tangy tartar sauce.

Premium Wagyu beef burger topped with Tillamook cheddar and thick-cut bacon.

Crispy fried eggplant cutlets with arugula, roasted tomatoes, fresh mozzarella, and lemon oil vinaigrette.

Creamy cheddar pasta baked to perfection.

Velvety smooth, buttery homemade mashed potatoes.

Crispy golden French fries cooked in savory beef tallow.

Crispy smashed potatoes topped with crumbled feta cheese.

Fresh green beans tossed with butter and toasted almonds.

Tender sautéed broccolini with garlic and oil.

Classic pizza with fresh mozzarella, basil, and savory marinara.

Gourmet pepperoni pizza featuring quality ingredients on a bubbly crust.

Artisanal pizza topped with marinara, earthy goat cheese, and fresh arugula.

Fusion pizza with shaved pastrami, sauerkraut, Swiss cheese, and thousand island dressing.

Comforting ziti and tender chicken with broccoli in a rich Parmesan cream sauce.

Linguini tossed with sweet baby clams, lemon, white wine, garlic, and capers.

Pizza topped with spicy soppressata, fiery Calabrian chiles, sweet hot honey, ricotta, and spinach.

Crispy chicken parmesan cutlet served over tagliatelle with marinara and melted mozzarella.

Penne pasta tossed with savory pancetta, garlic, and vodka tomato cream sauce.

Rigatoni coated in a slow-cooked beef, sweet sausage, and veal ragu with Parmesan.

Tender Greek-style lemon chicken in olive oil and lemon, served with crispy feta and smashed potatoes.

Roasted salmon fillet resting on braised escarole, minestrone vegetables, and white beans.

Fresh cod fillet served in a fragrant saffron and fennel stew with Sicilian anchovy pasta.

Layers of crispy eggplant, ricotta, spinach, basil, and Parmesan in a rich pomodoro sauce.

Seared salmon served over a warm quinoa salad and asparagus with beurre blanc.

Decadent multi-layer chocolate cake with rich dark chocolate frosting.

Classic silky custard dessert with a crisp caramelized sugar crust and seasonal flavors.

Smooth and creamy traditional New York-style cheesecake with a graham cracker crust.

Rich, dense chocolate mud pie with a chocolate cookie crust and whipped cream.

Refreshing blend of crop cucumber vodka, elderflower, rosemary, and citrus.

Four walls whiskey mixed with peach, lemonade, and black tea.

Gray whale gin combined with raspberry, citrus, and soda water.

Ozama rum featuring muddled strawberry, fresh mint, and lime.

St elder blood orange liqueur, vanilla vodka, citrus, and prosecco.

Don fulano blanco, Aperol, Montenegro, and fresh lemon.

Frozen blended margarita with a choice of flavored liqueur floater (prickly pear, mango, watermelon, coconut strawberry, passionfruit).

Patron XO cafe, cold brew vodka, vanilla vodka, and fresh coffee.

Crisp, pale yellow Albariño from Galicia, Spain.

Golden California Chardonnay from the North Coast, Napa Valley.

Light and refreshing Pinot Grigio from Veneto, Italy.

Bright and translucent Sauvignon Blanc from Marlborough, New Zealand.

Classic sparkling Prosecco from Veneto, Italy.

Refreshing sparkling pink Brut Rosé from Veneto, Italy.

Deep ruby Cabernet Sauvignon from the Central Coast, California.

Rich and robust Malbec from Mendoza, Argentina.

Lush Sonoma Merlot with a deep purple hue.

Translucent French Pinot Noir showing ruby-red tones.

Pale salmon-pink Côtes de Provence Rosé from France.

Woodford reserve whiskey stirred with orange bitters and Angostura bitters.

Smoky Xicaru mezcal with Carpano Antica and Campari.

Old Forester rye whiskey, Carpano Antica, and Campari.

Corvus vodka, fresh lime, and spicy ginger beer in a copper mug.

Ghost blanco tequila, triple sec, and fresh lime with a salted rim.

Luxury French champagne from Lanson Père & Fils.

Elegant Sancerre white wine from the Loire Valley, France.

Premium Chardonnay from Russian River Valley, California.

Fine California Pinot Noir from Carneros.

Bold and complex red blend from Orin Swift, California.

Renowned Caymus Cabernet Sauvignon from California.

Large carafe serving 3-6 guests with red or white blended wines, assorted fruit juices, and soda.

Communal tropical punch featuring Bacardi black rum, lime, and pineapple.

Massive 96oz Moscow mule served in a giant copper mug.

Non-alcoholic refresher with yuzu, lime, and a ginger beer float.

Zero-proof mocktail featuring Ritual zero proof gin, fresh lemon, and cucumber.

Fresh mixed greens with grape tomatoes, sliced cucumbers, pickled onions, and balsamic vinaigrette.

Crisp romaine lettuce tossed in creamy Caesar dressing with parmesan and croutons.

Pillow-soft mushroom ravioli coated in a rich, savory Marsala cream sauce.

Herb-marinated roast chicken served with Yukon whipped potatoes and roast carrots.

Steak served with red wine reduction, compound butter, and crispy fries.

Smooth and creamy classic New York-style cheesecake.

Warm spiced apple crisp topped with a golden, buttery streusel crust.