Waypoint Launches Lunch

Waypoint Instagram

Michael Scelfo’s award-winning second restaurant, Waypoint, has added lunch to their workweek repertoire. That means lucky Cantabrigians need only go as far as Mass Ave to have their Monday through Friday fill of midday deliciousness like roasted cauliflower pizza, fried smelts or the Waypoint burger. There are special pairings to be had like Pizza & Beer! ($17 for any pizza and a 16oz can of Narragansett) or Oysters & Rosé ($17 for a dozen oysters a glass of rosé) and caviar service is available upon request. Scroll down to have a look at the menu, which will be available from 11:30am-3:00pm during the week, and start planning your next out-of-office lunch excursion. Call 617.864.2300 for a table or more info.

RAW BAR

SMOKED & SALTED PEEL & EAT SHRIMP
our hot sauce, buttermilk, saltines • 18

OYSTERS & CLAMS
daily selection, pickled fennel mignonette, fish pepper cocktail sauce • mkt price

SHRIMP COCKTAIL
fish pepper cocktail sauce, nori aioli • 3 for 14

HIRAMASA CRUDO
persimmon, lime & chili • 18

ORA KING CRUDO
burnt orange, szechuan, anchovy salt • 16

CHOPPED TUNA CRUDO
curried chickpea socca, honey roasted sunchoke, whipped buttermilk • 17

SPECIALS

PIZZA & BEER! • 17
any pizza and a 16oz can of Naragansett

OYSTERS & ROSE • 17
one dozen oysters, pickled fennel mignonette, fish pepper cocktail sauce and a glass of rose

ASK ABOUT OUR CAVIAR SERVICE!

OVEN

SMOKED WHITEFISH PIZZA
smoked whitefish, dill, capers • 16

CHOPPED CLAM PIZZA
parsley, peperoncino, pecorino • 16

ROASTED CAULIFLOWER PIZZA
bechemel, fontina, black truffle honey • 16

CALABRIAN SAUSAGE PIZZA
shaved mushroom, fried garlic, rosemary • 16

OVERNIGHT ROASTED TOMATO PIE
basil oil, fried garlic crumbs, smoked ricotta • 16
add sausage • 3

bfried brussels sprouts, garlic oil & guanciale • 16

SALAMI & FRIED PEPPER PIZZA
provolone picante, basil, fennel • 16

HOT SMOKED CHICKEN PIZZA
bechemel, peas, pancetta • 16

PLATES

BLUE CRAB & WILD WATERCRESS SALAD
farro, chantrelles, herb pistou, jalapeno • 18

“ANCHOR” CAESAR
little gem lettuce, fried croutons • 14
with 3oz lump blue crab • 28

RAW & PICKLED VEGETABLES
escarole, herb vinaigrette, breadcrumb • 8

COBB SALAD
grilled shrimp, fried salami, 3 min egg, green goddess dressing • 16

FRIED SMELTS
dill pickle mayo, grilled lemon • 11

TUNA MELT
chickpea bread, pickled green tomato, provolone picante • 14
add Benton’s bacon • 16

WP BURGER
two 4 oz flat-top patties, benton’s bacon cheddar, tomato, tonnato, fries • 15

WOOD ROASTED CHAR BELLY
crispy & creamy ceci beans, torched grapes, lemon • 16

SMOKED MACKEREL
yam, miso, scallion, eggs • 15

EMMER CASARECCI PASTA
fermented parsnip, brown butter, hazelnuts, nutritional yeast, maitakes • 14/18

BLUE CRAB & ANGEL HAIR PASTA
garlic breadcrumb, guanciale & jalapeno • 16/22

NETTLE GEMELLI
lamb, spring peas, nettle pesto, mint & basil• 15/23

SIDES

KENNY’S BREAD PLATE
seaweed butter, white bean & squid ink dip • 7

FILET O’ FISH STICKS
potato bread, cheddar, pickles • 9

LOBSTER TOAST
croissant bread, lobster salad, dill powder • 11

SHRIMP & PORK SHU MAI
crunchy chili crisp vinegar • 9

FRENCH FRIES
aioli & ketchup • 5

CRAB FRENCH FRIES
crab-dusted, with crab & chili mayo • 9

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