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EXPLORE

Fine, Fresh Boston Dining

INSPIRED FLAVORS. SIMPLE ELEGANCE

The new Meritage menu honors the restaurant’s hallmark of matching wine to food, an art that Chef Bruce is well known for. Chef Bruce bases the Meritage menu on ingredients at the peak of freshness and flavor. Working with unusual and varied ingredients allows each dish on the menu to be unique while simultaneously enhancing the wine’s flavor. The connection between wine and food, as well as Chef Bruce’s deeply-rooted ties with vintners from around the world, are integrated throughout the dining experience.

Sample Dinner Menu   |  Vineyard to Table Menu  |  Sample Dessert Menu 

HOLIDAY DINING AT MERITAGE RESTAURANT + WINE BAR

View Options 

Christmas in Meritage:  Christmas Eve Menu | Christmas Day MenuReservations

New Years Eve in MeritageFirst Seating | Second Seating | Reservations

New Year’s Day Brunch in Meritage: Menu | Reservations

Appetizer plate at Meritage Restaurant

Simplifying the art of pairing wine and food, the Meritage Restaurant + Wine Bar menu is thoughtfully designed to complement the characteristics of wines with suggested White Wine Pairings and Red Wine Pairings

With an inherent understanding of flavor, the menu intrigues and entertains guests with dishes that are not only delicious, but whimsical and experiential.

Sample Dinner Menu   |  Vineyard to Table Menu  |  Sample Dessert Menu 

HOLIDAY DINING AT MERITAGE RESTAURANT + WINE BAR

View Options 

Christmas in Meritage:  Christmas Eve Menu | Christmas Day Menu | Reservations

New Years Eve in MeritageFirst Seating | Second Seating | Reservations

New Year’s Day Brunch in Meritage: Menu | Reservations

Picking fresh greens - Boston Harbor Restaurant

Thursday, August 23th  |  7:00PM  |  $175 Per Person

Embark on the ultimate wine journey across America at Meritage Restaurant + Wine Bar. Departing from Massachusetts, this wine 'road-trip' will voyage your taste buds to the flavors of New York, Washington, Oregon and finally, California. Chef Daniel Bruce has developed an outstanding menu to pair with this extensive selection of wine.

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AMUSE

Shamrock Oysters on the Half Shell
Champagne Caviar Sabayon
2007 Westport Rivers Blanc de Noir Brut, Westport, MA

FIRST

Flash Fried Ipswich Belly Clams
Summer Micro Greens, Crispy Capers, Orange Aioli
2016 Forge Cellars Dry Riesling, Lower Caywood Vineyard, Finger Lakes, NY

SECOND

Pan Roasted Diver Sea Scallop
Smokey Sweet Corn Purée, Melted Leeks
2014 Gramercy Cellars Viognier, Columbia Valley, WA

THIRD

Char Roasted Maine Lobster
Pinot Tomato Essence, Grilled Snap Peas, Black Rice
2015 Lingua Franca “Avni” Pinot Noir, Eola-Amity Hills, Willamette, OR

FOURTH

Roasted Pineapple Shortcake
Tahitian Vanilla Cremeux, Coconut Sorbet, Spiced Biscuit
2013 Revolver  “Audacious” Late Harvest Sauvignon Blanc, Napa Valley, CA