Chefs Dave Punch, Lydia Reichert and the whole Sycamore crew have jumped into the new world of take-out. After a trial launch last weekend they’re back at it again this week, taking day-of orders by phone between the hours of 11:00am and 3:00pm for pick up between 5:00 and 8:00pm on Thursday, Friday and Saturday evenings. The menu is below for meal planning purposes so give it a once over and give them a ring when you’re ready to order. In addition to foodstuffs like smoked salmon pate, grilled Painted Hills steak with crushed potatoes and ramp butter, and warm sugared beignets, there’s also beer, wine, cocktail mixers for at-home drink-making and provisions for fridge-stocking.
They only have one phone line – 617.244.4445 – so they kindly request that you keep calling until you reach a live human being (they won’t be able to check voicemail while they’re busy answering the phone). They’ll have your dinner packed for pick-up though they also kindly request that if you plan on coming in to the restaurant, to be sure you’re wearing your face mask.
Keep an eye on their social (Insta, Facebook and/or Twitter) for updates and last minute menu adjustments.
snacks.
smoked salmon pâté & ritz… (1/2 pint) 14
babaganoush & pita chips… (1/2 pint) 10
marinated olives… (1/2 pint) 10
spicy whipped feta & pita chips… (1/2 pint) 12
pickled garden vegetables… (1/2 pint) 7
starters.
little gem lettuces… green beans, pecans, brioche croutons, buttermilk-dill dressing 14
asparagus salad… smoked prosciutto, mozzarella, walnuts, saba 15
grilled shrimp ceviche… pineapple, jalapeños, lime, tortilla chips 16
porcini soup… caramelized onion marmalade 14
mains.
cavatelli… braised colorado lamb, peas & carrots 24
grilled avocado… farro rustica & snap pea salad, sumac yogurt 23
cod & smoked haddock cakes… almond romesco & arugula 23
grilled duck skewers… polenta & cherry mostarda 28
sides.
buttonwood cornbread… honey-tabasco butter 8
grilled cauliflower… zhoug & tahini 11
marinated beets… green goddess dressing 9
dessert.
warm sugared beignets… milk jam (8piece) 10
oatmeal-raisin cookies… (1/2 dozen) 10
provisions.
smoked salmon pâté & ritz… (1/2 pint) 14
babaganoush & pita chips… (1/2 pint) 10
marinated olives… (1/2 pint) 10
spicy whipped feta & pita chips… (1/2 pint) 12
pickled garden vegetables… (1/2 pint) 7
chicken stock | one quart 7
allagash beer sausage -fully cooked/frozen- | 2pk 13
papa’s linguica -fully cooked/frozen- | 2pk 13
spicy smoked chorizo -fully cooked/frozen- | 2pk 13
smoked chicken sausage -fully cooked/frozen- | 2pk 11
chicken pot pie -frozen- | serves 3-4 28
adobo-marinated steak tips -ready for the grill- | 1 pound 19
montreal-spiced, all-natural boneless ribeye -ready for the grill- | 22ounces 35
wine. | 20 each. 2 for 36.
cava | nv pares balta | penedès
sauvignon blanc | 2018 gaspard | loire valley
chardonnay | 2017 normandy | burgundy
pinot noir | 2018 meinklang | austria
cabernet sauvignon | 2017 rich table | columbia valley
thirsty for something different? e-mail lizzie for some suggestions!
beer.
tecate 12pk… loving you is easy! 18
night shift “nite lite”… 4pk(16oz) light lager 14
allagash white… 2pk(16oz) witbier 9
destihl “flanders red”… 4pk(12oz) sour ale 15
cocktail mixers.
ghost of mary (1 pint)… the classiest bloody mix you’ve ever had 10
rhubarb-tarragon mix (1/2 pint)… fruity & tart, just like scott 10
passion fruit-mint mix (1 pint)… tropical marg? mojito? daiquiri? choose your own adventure! 14
