TOP OF THE RANGE FOOD AND DRINK

FOOD MENU

vegetarian

vegan

gluten free

COLD CASH

Oysters* 26/52

East Coast Oysters, Half Dozen or Dozen, Mignonette, Lemon, Horseradish

Kung Pao Tuna Tartar 26

Diced Yellowfin Tuna, Chili Crisp, Crispy Rice Black Garlic-Kung Pao Sauce, Toasted Peanuts

Shrimp Cocktail 25

Five Poached Jumbo Shrimp, Gin Cocktail Sauce

SHARE THE WEALTH

N.E. Cheese & Charcuterie 35

curated from New England producers, house giardiniera, baguette crostini

Trio of Dips 18

spicy red pepper feta, hummus, olive tapenade, grilled pita

Pork Belly Bites 24

crispy braised pork belly, pickled red cabbage, blueberry-molasses glaze

Char-Grilled Chicken Wings 22

Smoked Pineapple-Habanero Sauce, Papaya Slaw

New England Crab Cakes 29

pan seared Jonah crab cakes, avocado crema

Crispy Brussels Sprouts 17

sherry-maple gastrique, fried onions

Warm Pretzel 16

house-made Bavarian pretzel, whole grain mustard

Calamari 24

crispy rings & tentacles, Cherry peppers, Calabrian chili-marinara, roasted garlic aioli

COMMON CURRENCY

New England Clam Chowder 19

fresh chopped clams, north country bacon, potatoes, clam veloute, oyster cracker

Koginut Squash Soup 14

Curry Spices, Coconut Milk, Toasted Seeds Pumpkin Oil, Housemade Naan

Caesar Salad 20

baby romaine, parmesan, egg mimosa, anchovy-pesto, herbed croutons

Harvest Salad 19

Heirloom Radicchio, Frisée, Baby Kale, Arugula Shaved Fennel, Pomegranate Arils, Candied Walnuts Apples, Dried Cranberries, Chèvre, Maple-Dijon Vinaigrette

FORTUNE FEAST

The Fed Burger 29

two 4-ounce smash patties, cheddar cheese, bacon jam, horseradish aioli, french fries

make it impossible

Lobster Roll 47

Maine lobster, citrus aioli, toasted garlic, basil, french fries

Coastal Catch Burger 33

Crispy Local Catch Fish Patty, Tomatoes, Onions Pickles, American Cheese, Old Bay Aioli, French Fries

Fish & Chips 29

Sam Adams battered haddock, seasoned fries, tartar sauce

Mushroom Cavatelli 34

Roasted Mushrooms, Porcini Butter, Toasted Hazelnuts

Atlantic Salmon 38

Pan Roasted Salmon, Sautéed Spinach Whipped Potato, Beurre Blanc

Bourbon Braised Short Ribs* 48

Boneless Short Rib, Freshly Milled White Corn Grits Baby Vegetables, Bourbon Demi

CONSPIRACY SWEETS

Churros 15

cinnamon sugar, coffee anglaise

Skillet-Baked C.C. Cookie 15

dark couverture chocolate, salted caramel, vanilla ice cream

Assorted Ice Creams & Sorbets 5

BCP Frappe

Vanilla Malt Ice Cream, Dark Fudge Vanilla Cream Filled Profiteroles

DRINKS MENU

RED WINE

Cline Family Cellars, Pinot Noir, Sonoma, CA 2021 18

Damilano, Nebbiolo, Langhe, Italy 2020 18

Domaine Bousquet Reserva, Malbec, Mendoza, Argentina 2021 16

Kermit Lynch, Cotes de Rhone Valley, France 2020 16

Ancient Peaks, Cabernet Sauvignon, Paso Robles, CA 2020 19

Chateau Cap de Merle, Bordeaux, France 2020 20

Ascheri, Nebbiolo, Barolo, Italy 2018 22

WHITE WINE

Willamette Valley Vineyards, Riesling, Willamette Valley, OR 2021 17

Tiefenbrunner, Pinot Grigio, Alto Adige, Italy 2021 19

Josef Fischer, Gruner Veltliner, Wacau, Austria 2021 19

Jean-Marc Brocard Chardonnay Chablis, France 2023 18

Twenty Rows Chardonnay, Napa Valley, California 2021 20

Lawson’s Dry Hills Sauvignon Blanc, Marlborough, New Zealand 2023 18

Matthias et Emile Roblin Sauvignon Blanc, Sancerre, France 2023 23

SPARKLING

Adami, Bosco Di Gica, Prosecco, Valdobbiande, Italy NV 18

Champagne Taittinger, Cuvee Prestige, Champagne, France NV 26

Le Grand Courtage, Brut Rose, Burgundy France NV 17

Roederer Estate, Brut Rose, Anderson Valley, CA NV 22

THE TREASURY COLLECTION

French Franc 22

citrus infused Reyka Vodka, Cointreau, Lillet Rosé, lime cordial, cranberry

Irish Euro 23

lavender & peppercorn infused Glendalough Wild Botanical Irish Gin Earl Grey infused dry vermouth, Italicus

Peruvian Sol 23

Suyo Quebranta Pisco, Teeling Small Batch Whiskey, purple corn chicha morada lime, Angostura bitters

Turkish Lira 22

sumac infused Absolut Elyx Vodka, Yeni Raki, watermelon, lime

Japanese Yen 23

Suntory Toki Whisky, white peach, sakura, honey, lemon, soda water

Philippine Peso 23

Banks 5 Island Rum, Pierre Ferrand Cognac, Averna, calamansi ube coconut milk

Chinese Yuan 24

Ming River Baijiu, Yellow Chartreuse, lychee, strawberry, lemon matcha-coconut cold foam

Spanish Peseta 24

blood orange infused Patrón Cristalino, cucumber, piparra blood orange cordial, soda water

German Mark 24

snap pea infused Monkey 47 Gin, lemon peel infused dry vermouth Frankfurt green sauce herb oil

Greek Drachma 24

lamb fat washed Pierre Ferrand Cognac, rosemary infused Michter’s Rye Whiskey Otto’s Athens Vermouth, oregano

Venezuelan Bolicar 23

coriander seed infused Santa Teresa 1796 Rum, soursop, mango, lime

NON ALCOHOLIC

Heineken 0.0, Netherlands, Lager 9

Sam Adams, Just the Haze, Boston, India Pale Ale 9

Harmony Craft Soda, Ludlow, MA 9

root beer, ginger ale

Financial Abstinence 14

purple corn, pineapple, green apple, cloves, lime, soda water

Zero Proof Fortune 14

blood orange, Philippine lime, soda water

DRAFT

Von Trapp, Dunkel, VT Dark Lager 9

Lord Hobo Brewing Company, 617, Cambridge, MA IPA 9

Cambridge Brewing Company, Flower Child, Cambridge, MA, IPA 10

Allagash White, ME, Witbier 9

Widow Maker, Blue Comet, Braintree, MA, IPA 10

Night Shift, Nite Lite, Everett, MA, Lager 10

Harpoon Irish Stout, Boston, MA, Stout 9

Jack’s Abby, Langham Boston Bread Winner, Framingham, MA, Pilsner 10

BOTTLES & CANS

Menabrea, Bionda, Italy, Lager 9

Lawson’s Finest, Sip of Sunshine, VT, IPA 12

Mighty Squirrel, Cloud Candy, New England IPA 11

Notch, Left of the Dial, Salem, MA, American Session IPA 9

Stormalong, Mass Appeal, Sherborn, MA, Cider 11

Narragansett Brewing Co., RI, Lager 8

WHERE OUR FOOD COMES FROM

We source our ingredients from local Massachusetts and Rhode Island farmers and growers wherever possible. Our beef & poultry are from a woman-owned independent distributor in Woburn, MA and our pork comes from North Country Farm in New Hampshire.

Some of our breads are sourced from Hearth Artisan Bread in Plymouth, MA and our dairy is produced at High Lawn Farm in Lee, MA.