Get a sneak peek (and taste) of Oak + Rowan when the soon-to-open spot pops up at sister restaurant Ceia. On Wednesday, August 10th and Thursday, August 11th, the team, including chef Justin Shoults and pastry chef Brian Mercury, will present a preview of the menu coming to Fort Point. The land- and sea-inspired options include halibut poke, prime beef tartare, squid ink farfalle, bone-in ribeye and more, available a la carte or as a prix fixe dinner. Ceia’s dinner hours are 4:00-10:30pm (and until 11:45 on Thursday) and seating is limited, so call 978.358.8112 to be among the first to see what Oak + Rowan is bringing to Boston.
TO BEGIN
EVERYTHING SQUASH SOURDOUGH
Kombu Butter 2
HALIBUT POKE
Egg Yolk • Turnip • Shallot • White Sturgeon Caviar 16
PRIME BEEF TARTARE
Peekytoe Crab • Purple Potato • Torpedo Onion • Béarnaise 14
OCTOPUS
Bone Marrow • Hazelnut •Watercress • Banyuls 16
CAVIAR
Portuguese “English Muffin” • Cultured Butter 17 / 54
SOUP+ SALAD
SPINACH
Pumpkin • Pear Vinegar • Seeds • Lake’s Edge Goat Cheese 12
PARSNIP APPLE SOUP + BRASSICAS
Shiitake • Pomegranate Vinaigrette 12
POACHED EGG
Salmon Broth • Mushroom • Tarragon 10
PASTA -MADE IN HOUSE-
DOPPIO RAVIOLO
Smoked Scallop • Pumpkin • Cider 20
SQUID INK FARFALLE
Pheasant • Uni • Lemon 26
LAND+SEA
TUNA
Fried Oyster Vichyssoise • Shallot • Hackleback Caviar 29
LOBSTER + SWEETBREADS
Caviar Potato Gnocchi • Cranberry • Seabeans • Bottarga 27
DUCK
Sassafras • Sweet Potato • Farro & Quinoa • Mustard Greens 32
BONE-IN RIBEYE
Bone Marrow Bread Pudding • Charred Broccoli Puree 42
CHEESE
LANDAFF
Raw Holstien Cow’s Milk – Sharp, Tangy (New Hampshire) 10
LEONORA
Goats Milk, 3 month age – Bright, Balanced, Lemony (Leon, Spain) 10
FINAL COURSE
FALL SQUASH
Chicory Flan, Coffee Milk Ice, Bourbon, Buckwheat
ROASTED APPLE
Hazelnut Financier, Privateer Rum, Brown Butter, Rooibos
CRANBERRY SWIRL FRO-YO
Sheep’s Milk, Pear, White Balsamic, Honey
