Welcome, Waypoint

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Looking for coastally inspired fare from a celebrated local chef in the heart of Harvard Square? All signs point to Waypoint, chef Michael Scelfo’s second addition to the bustling Cambridge neighborhood. The menu directs diners to the water with thoughtfully sourced and creatively prepared seafood dishes, and a raw bar of daily crudo, oysters, urchin, caviar service and more. Grains are house-milled for pizza and pasta, created fresh every day, and roasts are available for those looking to share. At the 24-seat bar, Alden & Harlow beverage director Seth Freidus works seasonal ingredients into the cocktail glass, alongside pours from the copper absinthe tap. Wine director Jen Fields handles the vineyard side of things, with a focus on coastally sourced varietals that pair well with seafood. Waypoint is open for dinner daily from 5:00-11:00pm with a late-night menu running 11:00pm to midnight. Follow your compass to 1030 Mass Ave for a taste of the culinary skill that’s put Scelfo on the map.

PIZZA

CHOPPED CLAM
parsley, peperoncino, pecorino · 16

SMOKED WHITEFISH
mascarpone, dill, capers · 15

PIG’S FACE
pickled fennel, apple, robiola · 15

CURED DUCK TONGUE
stone fruit, cippolini, peperoncino oil · 16

MARKET VEGETABLE
daily · 14

ROASTS

(for 2-3)

WHOLE BRANZINO
radish, corn & tomato · 58

WHOLE LAMB SHOULDER
anchovy, marrow beans, pickled lemon · 64

30oz. RIB EYE
green almond romesco, tomato & boquerone toasts · 89

WHOLE CHICKEN
grilled chicory, liver jus, roasted stone fruit · 74

MARKET VEGETABLE PLATTER
cashew & herb butter, crispy ceci beans · 31

PASTA

OCTOPUS POLPETTI
wheat ceppe, mint, chilies, garum, ricotta salata · 18

TOMATO LEAF GEMELLI
cherry tomato, swordfish lardo, smoked pignola & pecorino crumble · 17

EMMER CASARECCI
fermented parsnip, pea green & pistachio pesto, reggiano · 15

GOAT’S MILK GNUDI
spigarello, fennel pollen, uni butter, bottarga · 17

PLATES

FRIED SMELTS
pickled ramp remoulade, lemons & peppers · 13

GRILLED MONKFISH CHEEK
inked eggplant, kohlrabi salsa verde · 14

ANSON MILLS CORN & CLAM CAKES
razor clam & fennel vinaigrette, benton’s bacon fat aioli · 15

VEAL BREAST TONNATO
anchovy mayo, pickled lemon, purslane · 16

ROASTED SNAILS
garlic bread panzanella, torched tomato dressings · 13

KING CRAB
black rice puffs, brown butter aioli, chili garlic oil · 19

BONE MARROW
lobster salad, tarragon, kenny’s croissant crumbs · 19

RAW & PICKLED VEGETABLES
escarole, herb vinaigrette, breadcrumb · 9

WOOD ROASTED CHAR BELLY
crispy & creamy ceci beans, grilled grapes, lemon · 14

POTTED WHITEFISH SALAD
cucumber & caper relish, roe, toasts · 12
add caviar · 75

CAVIAR
classic service with plankton & white corn blini, donut holes & buttermilk crema
12g / 30g / 50g

BELGIAN, SIBERIAN
65 · 145 · 195

ISRAELI, ROYAL OSETRA
90 · 170 · 220

TOP ROE SPIRITS
cucumber & fennel absolut elyx · 13
caper & pickled red onion cold river · 12

RAW BAR

SMOKED & SALTED PEEL & EAT SHRIMP
our hot sauce, buttermilk, saltines· 18

CRUDO, DAILY
market price

OYSTERS
daily selection, pickled fennel mignotte, fish pepper cocktail sauce · mkt price

CLAMS
daily selection · mkt price

SHRIMP COCKTAIL
fish pepper cocktail sauce, nori aioli · 3.75 ea

CRAB COCKTAIL
grilled avocado, horseradish gremolata · 17

SNACKS

HOUSE MADE BREADS
smoked seaweed butter, walnut & anchovy dip · 5

TALLOW FRIED PEANUTS
anchovy, pickled fish peppers, herbs · 6

GRILLED SQUID INK BREAD
local tomatoes, house cured boqeurones · 6

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