Late Summer Menu Additions

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The team at the Fairmont Copley Plaza’s Oak Long Bar has put their food-focused heads together to create a slew of new end-of-summer dishes. Chef Graham Lockwood’s shareable plates highlight fresh-from-the-farm goodies like carrots and Atlas Farm tomatoes. His larger format options include peppers, zucchini, okra and cauliflower – and plenty of fresh seafood, too. For her pecan pie, pastry chef Lindsay Le Blanc gets an assist from the Fairmont’s very own honeybee hives. Take a peek through some of the recently added plates to see how they’re making the most of these seasonal all-stars.

  • Heirloom tomato salad with Atlas Farms tomato, burrata, melon and cucumber
  • Georges Bank scallops with tomato-cilantro rice, piquillo pepper puree and tempura okra
  • Heirloom carrots with carrot top pesto, stracciatella and caramelized figs
  • Alaskan king salmon with zucchini, kalamata olive and beurre blanc
  • Halibut with cauliflower, brown butter, capers and almonds
  • Pecan pie with rooftop honey and Chantilly cream

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