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.

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Greg Jordan

Chef at Mare

Executive Chef Greg Jordan exudes a love for Italian cooking that translates through the simple yet elegant dishes that emerge from Mare's natural coastal Italian kitchen. Jordan first developed a passion for cooking and more specifically Italian cooking, at the age of 22 when he began following the career of famed Chef Mario Batalli. Jordan's inspiration came from Batalli's style of crafting classic authentic Italian dishes with American ingredients.

In 2006, Jordan's culinary journey began while studying at the Cambridge Culinary Institute, where he trained in both classic French and Italian style cooking. While in culinary school, he began honing his skills as a line cook at Fava Restaurant, an American Bistro in Needham, under the guidance of the restaurant's owner and chef Jeff Kaye.

Shortly after graduating in the summer of 2007, Jordan began working as Lead Line Cook alongside his culinary instructor and mentor, Adrian Cyr of Adrian's Restaurant, located in Truro on Cape Cod. In the fall of 2007, he received an opportunity to work with esteemed Boston chef, Gordon Hamersley of Hamersley's Bistro, joining the chef's team of line cooks.

In 2008, North End restaurateur, Frank DePasquale, looking for a young but well-seasoned culinary professional to join his team of talented chefs, hired Jordan to join Chef Francesco Martini, assisting him in the creative direction of the kitchen at Mare as Sous Chef. At Mare, Jordan has worked diligently to preserve the coastal Italian resto's philosophy of crafting simple yet flavorful dishes with fresh all natural, sustainable/organic ingredients.

In August 2009, Martini left Mare to pursue a new opportunity leaving a vacant Executive Chef position at DePasquale's restaurant. With his proven dedication, talent and success, Jordan was immediately promoted to Executive Chef.

Now at the helm of Mare's kitchen, Jordan continues to emphasize the importance of using sustainable cooking practices. He has cultivated a number of relationships with national and international sustainable seafood purveyors, assuring that Mare receives the freshest and most sustainable seafood on the market. With skill, ambition, culinary forward thinking and a love for Italian cooking, Jordan will continue to thrive in a neighborhood of talented Italian chefs.

Dinner

Antipasti

Local Oysters on the Half Shell, limoncello ice $17

Salmon Crudo, frisee and apple salad, garlic chips, lemon oil $15

Yellowfin Tuna Tartare, with kalamata olives, celery, and shaved bottarga $17

Romaine Caesar Salad, tiger popcorn shrimp $15

Salad of Organic Field Greens, balsamic vinaigrette $13

Bufala Mozzarella Caprese, heirloom tomatoes, basil oil, aged balsamic $16

Steamed Wellfleet Mussels, toybox tomatoes, preserved lemon $14

Soft Polenta, mixed mushroom ragú, parmigiano, white truffle essence $16

Thin Crust Pizzetta di Mare, assorted seafood, fresh tomatine, parsley $15

Pan Seared Dayboat Scallops, butternut custard, candied hazelnuts, saba $17

Mediterranean Sardines Gratinate, pine nut and golden raisin agrodolce sauce $16

Grilled Octopus, Genovese pesto, potato mousse $15

Maine Peekytoe Crab Cake, frisée salad, and a trio of aiolis $17

Fried Clams, fresh lemons, horseradish cream $17

Tempura Squash Blossoms, ricotta and pesto, arugula, bitto cheese, roasted cherry tomatoes $17

Caviar Flight, Chef's selection of sustainable caviar and accompaniments $39

Primi

Homemade Potato Gnocchi, with slow roasted duck, and baby brussels sprouts $25

Risotto di Mare, Daily Assortment Shellfish Risotto $26

Tagliolini, baby octopus, baby toybox tomatoes $24

Hand Cut Pappardelle, wagyu beef Bolognese, shaved parmesan $23

Lemon Angel Hair, pan seared diver scallops, arugula, garlic crema $26

Wild Mushroom Spaghetti alla Chitarra, black truffles & spinach $26

Linguine ai Frutti di Mare, shrimp, scallops, & mussels, light tomato broth $26

Lobster Paccheri di Grangnano, thyme, mushroom ragú $27

Secondi

Pan Roasted Halibut, asparagus tips, chanterelle mushrooms, asparagus sauce $32

Pan Seared Salmon, bacon braised swiss chard, cannellini beans, chianti mustard sauce $29

Grigliata di Pesce (Chef's Daily Selection of Grilled Seafood) $34

Truffle Crusted Tuna, seared rare, eggplant ravioli, wilted spinach, sweet baby peppers $32

Rack of Lamb, lentil ragu with braised sweet onion, and oven roasted baby tomatoes $36

Veal Rib Chop, creamy polenta, wild mushroom ragú, black truffle $36

16 oz Painted Hills Ribeye, squash polpettone, spinach with fontina fonduta $35

Grilled Whole Mediterranean Sea Bass, Yukon gold potatoes, broccoli rabe $36

Zuppa di Mare (Chef's Daily Selection of Seafood & White Fish) light tomato broth $38

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

Contorni

Roasted Yukon Gold Potatoes $8

Wilted Spinach $8

Broccoli Rabe, red pepper, garlic chips $8

Seafood Stuffing $9

Roasted Cauliflower, agrodolce sauce $8

Chef's Tasting

5 courses $75
Wine Pairing $25

7 courses $95
Wine Pairing $35

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

Agrodolce: 1. noun Italian sweet and sour sauce.

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

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

Frisée: 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Frisee: 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.

Limoncello: 1. noun Lemon liqueur.

Panko: 1. noun Coarse breadcrumbs used in Japanese cooking.

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.

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

Tempura: 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.

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

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