Ashmont Grill

555 Talbot Avenue
Dorchester, MA 02124
617-825-4300

Brought to fruition by more than thirty local inventors and innovative municipal funding, Chris Douglass’ Ashmont Grill is so vastly different from its sister restaurant, venerable South End veteran, Icarus, it’s hard to believe the two are siblings. The casual, modern bistro, which boasts two outdoor patios in its speedily gentrifying section of Dorchester, serves upscale comfort food for dinner and weekend brunch.

In keeping with Douglass’ long-standing commitment to sustainability, the seasonally changing menu at Ashmont Grill is chock full of the locally caught, raised or grown seafood, meats and produce.

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Chris Douglass

Chef at Ashmont Grill

A self-taught and unmentored chef who began washing dishes in a restaurant kitchen as a teenager, pioneering Chris Douglass credits the works of Julia Child and Alice Waters for his original and continuing culinary inspiration. His first job cooking was with Odette Bery at Another Season, a now-shuttered restaurant on Beacon Hill.

When Douglass was hired at Icarus in 1978, the restaurant was serving peasant food from a funky storefront in an un-gentrified section of the city. Today, Icarus serves elegant, celebratory food in a sophisticated dining room, and that same area - the South End - is now considered the hub of fine dining in Boston.

Douglass bought Icarus in 1999 (with a silent partner), and has since has honed his style to one that The Boston Globe refers to as "an intelligent way to approach food ... dishes and flavors with integrity." His imaginative and flawlessly executed American cuisine has won countless regional accolades and "best ofs." Nationally, the 2005 Zagat Survey rated Icarus twenty points out of thirty for food, putting it among the Top Ten in Boston.

In 2005, thanks to the enthusiasm of more than thirty local investors, and the help of innovative municipal funding, Douglass opened the Ashmont Grill, a casual breakfast-lunch-dinner spot in Dorchester, a transitional area of Boston.

When the topic of sustainable, local ingredients arises in Boston, Douglass' name is never far behind. His commitment to sustainability dates more than a decade, and his leadership of Chefs Collaborative, on both local and national levels, backs it up. He is also active in Share Our Strength, Seafood Choices Alliance, and several local organizations operating in the neighborhoods where he does business.

Douglass forges close bonds with the purveyors of his carefully chosen food; they range from Cape Cod hook-and-line fisherman and clammers, to local mushroom foragers, to exotic Asian green growers and inner-city gardeners. As a consequence, he is likely to donate his time and talent to support their causes as his own.

Dinner
Lunch
Brunch

Starters

Soup of the Day $6
Ask your server for details

Cheese $6
Ask your server for today's selection

Asian Lettuce Wraps $12
With confit duck, pickled daikon, wonton crisps & ponzu sauce

Prince Edward Island Mussels $9
With white wine, leeks & pancetta

Beer Battered Shrimp $10
With creole tartar

Chicken Satays $10
With sesame cucumber salad & peanut sauce

Grilled Shrimp $12
With mango-jalapeno sorbet

Train Wreck Fries $8
Hand cut fries smothered in melted jack cheese,bacon, jalepenos, sour cream & scallions

Warm Spinach Salad $10
With roast cremini mushrooms, shallots, chopped egg & bacon dijon vinaigrette

Local Organic Green Salad $7
With chardonnay vinaigrette

Apple Salad $8
With local greens, walnuts, smoked blue cheese & sherry cider vinaigrette

Ashmont Caesar Salad $8
Chopped romaine with parmesan crostini & lemon garlic vinaigrette
Add chicken $5 Add shrimp $6

Main Dishes

Morrocan Lamb Tagine $17
With chickpeas & couscous

Herb Roasted Half Chicken $19
With new potatoes & braised kale

Wood Grilled 12 oz. Flank Steak $20
With garlic mashed potatoes, red wine butter & baby spinach

Wood Grilled Smoked Pork Chop $19
With butternut squash bread pudding, swiss chard & spiced apple butter

Organic Salmon $18
With new potatoes, brussel sprouts & crispy shallots

Baked Macaroni & Cheese $15
With gorgonzola & sun-dried tomatoes

Rigatoni Bolognese $16
Classic pork and beef meat sauce

Creste de Gallo Pasta $16
With butternut squash, caramelized onions, sage, brown butter & pinenuts
Add chicken $5 Add shrimp $6

Vegetarian Fried Rice $14
With tofu & edamame
Add chicken $5 Add shrimp $6

Sandwiches

New England Pasture Raised Burger $12
Local pasture raised beef with hand cut fries
Choice of cheese, mushrooms or grilled onions
Add bacon $1 Add blue cheese $1

Pearl Hot Dog $5
With hand cut fries & a pickle

Pulled Pork Sandwich $10
With mustard sauce, curtido & hand cut fries

Grilled Portabello Sandwich $12
With arugula, roast sweet peppers & spicy aioli

Grilled Vegetable Quesadilla $12
With jack cheese, tomatillo salsa, sour cream & black beans
Add chicken $5 Add shrimp $6

Sides

Hand Cut Fries $3.5

Baked Macaroni & Cheese $5

Crispy Buttermilk Onion Rings $4

Garlic Mashed Potatos $4

Vegetables of the Day market

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Aïoli: 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Cassoulet: 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Champ: 1. noun An Irish favorite of mashed potatoes, green onions and butter.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Couscous: 1. noun Granular semolina popular in North Africa.

Cremini: 1. noun Young portobello mushrooms.

Crostini: 1. noun The Italian word for "little toasts" (referring to bread, not grappa).

Pancetta: 1. noun Cured Italian bacon.

Ponzu sauce: 1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.

Quesadilla: 1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.

Sorrel: 1. noun A sour, buckwheat-related herb.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tomatillo: 1. noun A diminutive green relative of the tomato.

Wonton: 1. noun A small dumplings made by filling thin sheets of dough with a mixture finely chopped meat, seafood or vegetables.

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