Mare

135 Richmond Street
Boston, MA 02109
617-723-6273

Mare (pronounced mah-ray), the Italian word for ocean, is also the name of the newest North End restaurant from restaurateur Frank de Pasquale, whose other projects include North End favorite Bricco and the Financial District’s beloved Umbria.

Health-conscious locals and visitors alike are flocking to Mare where the modern, clean-lined décor feel a bit more Miami Beach than North End. Just shy of 100 steps away from Paul Revere’s house, Mare, with its coastal Italian menu, boasts Boston’s first totally organic ingredient list, relying on deep water fish, cultivated shellfish and certified organic seafood from the States and Italy.

North End Newcomer from an Old Favorite
Restaurateur Frank De Pasquale, who you surely know from Bricco, Mare, Trattoria Il Panino, Il Panino Express and Gigi Gelateria ...

Umbria Likes the Night Life
Not content simply to provide guests with a tasty meal and then send them on their way for the rest ...

Marissa Iocco Heads for the Suburbs
Chef and restaurateur Marissa Iocco, the driving culinary force behind some of Boston's best Italian restaurants, is leaving the ...

scallops

at Mare

Pan-seared diver scallops with celeriac puree, radish and port sauce

Dinner

Primi

Potato Gnocchi Gratinati, Bufala Mozzarella, San Marzano Tomatoes, Basil $23

Risotto di Mare, Daily Assortment Shellfish Risotto $25

Trenette al Pesto, Grilled Vegetables, Shaved Bottarga $23

Wild Boar Pappardelle, Red Bliss Potatoes, Shaved Parmesean $22

Lemon Angel Hair, Pan Seared Diver Scallops, Arugula, Garlic Crema $25

Wild Mushroom Spaghettoni, Black Truffles & Spinach $26

Linguine I Frutti di Mare, Shrimp, Scallops, & Mussels, Light Tomato Broth $25

Black Squid Ink Tagliolini, Langoustine, Cherry Tomato Medley $26

Lobster Paccheri di Grangnano, Thyme, Chanterelle Mushroom Ragú $26

Secondi

Roasted Monkfish, Braised Baby Fennel, Enoki Mushroom Salad, Strega Fumè $28

Grilled Swordfish Steak, Olive Oil Smashed Potatoes, Chanterelle Mushrooms $29

Truffle Crusted Skate, Fall Fruit Mustarda, Butter Braised Leeks, Foie Gras $25

Alaskan King Salmon, Grilled Radicchio, Smoked Portablellos, Sautéed Spinach, Balsamic Glaze $26

Grigliata di Pesce (Chef's Daily Selection of Grilled Seafood) $36

Tuna Mezzo Crudo, Fried Shallots, Warm Cannellini Bean Salad $32

Organic Half Chicken Under the Brick, Tuscan Style Farro, Grilled Polenta $24

Tenderloin Steak 9 oz. Cipollini & Shitake Mushroom Ragú, Garlic Puré $39

Roasted Rack of Lamb, Roasted Pumpkin, Brussels Sprouts, Pancetta, Cranberry Reduction $37

Veal Porterhouse 18 oz. Truffle Risotto, Green Asparagus $39

Whole Mediterranean Sea Bass Grilled, Yukon Gold Potatoes, Broccoli Rabe M.P.

Zuppa di Mare (Chef's Daily Selection of Seafood & White Fish) Light Tomato Broth M.P.

Maine Lobster, Mare's Unique Recipe of Stuffed Lobster M.P.

Antipasti

Wellfleet Oysters on the Half Shell, Lemoncello Ice $17

Salmon Crudo, Apple Salad, Smoked Sea Salt, Garlic Chips $15

Ginger and Sesame Tuna Crudo, Julienne Vegetables, Ginger Vinaigrette $17

Romaine Caesar Salad, Tiger Popcorn Shrimp $15

Salad of Organic Greens w/Balsamic Vinaigrette $13

Bufala Mozzarella Caprese, Shaved Wild Mushrooms & Heirloom Tomatoes $16

Burrata and Tomato Coulis, Nocellara Olive Tapenade, Toasted Almonds $17

Sorrento Lemon Poached Tiger Shrimp, Gorgonzola Bruschette, Spiced Pear Chutney $17

Steamed Wellfleet Mussels, Toybox Tomatoes, Preserved Lemon $14

Sauté di Vongole Veraci, Cherry Tomatoes, Garlic White Wine Broth $16

Thin Crust Pizzetta di Mare, Assorted Seafood, Fresh Tomatine, Parsley $15

Pan Seared Diver Scallops, Brown Butter, Sage, Butternut Squash Purée, Sweetbreads $18

Grilled Octopus, Genovese Pesto, Potato Foam $15

Mediterranean Sardines Gratin, Escarole, Pine Nuts & Golden Raisins $18

Maryland Lump Crab Cake, Parsley Aioli, Frisée Salad $16

Fried Clams, Fresh Sorrento Lemon, Horseradish $17

Ricotta Stuffed Organic Zucchini Blossoms, Microgreen & Crispy Prosciutto Salad, Mission Figs $17

Kobe Beef Tartare $18

Calvisius Caviar Service, Served With Traditional Accompaniments M.P

Contorni

Roasted Yukon Gold Potatoes $8

Gorgonzola Potato Gratin $8

Roasted Eggplant al Balsamic $8

Broccoli Rabe $9

Sautéed Spinach $8

Seafood Stuffing $10

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.

Chanterelle: 1. noun A wild and nutty mushroom with a trumpet-shaped head.

Chèvre: 1. noun French for "goat," as in cheese.

Chutney: 1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.

Cipollini: 1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.

Coulis: 1. noun A thick puree or sauce.

Enoki: 1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.

Farro: 1. noun Tuscany's mainstay, a small, light brown grain.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Gratin: 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Pancetta: 1. noun Cured Italian bacon.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Praline: 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.

Ragu: 1. noun Tomato and meat sauce from Bologna.

Rémoulade: 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Rillettes: 1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Roulade: 1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.

Skate: 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.

Sweetbread: 1. noun The edible thymus or pancreas of a calf, lamb or pig.

Tapenade: 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

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

Terrine: 1. noun An earthenware container, or the dish cooked therein.

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