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EXPLORE

Fine, Fresh Boston Dining

INSPIRED FLAVORS. SIMPLE ELEGANCE

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 – from the wine aperitif pairing that guests enjoy with their Amuse Bouche to the olive oil poured tableside from a different featured vineyard each month. Chef Bruce works with vineyards across the globe to source ingredients exclusively for Meritage that are incorporated into the menu, including citrus, spices, herbs, nuts, meats and other specialty items grown on the vineyards.  The menu honors the restaurant’s hallmark of matching wine to food and showcases Chef Bruce’s extraordinary dedication to the finest ingredients. Native to New England, Chef Bruce has established longstanding relationships with local farmers and purveyors, and bases his menus solely on ingredients at the peak of freshness.  Working with unusual and varied ingredients allows each dish on the menu to be unique while simultaneously enhancing the wine’s flavor. 

View a Sample Menu            View a Sample Tasting Menu         

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.  White Wine Pairings include dishes such as Scottish Salmon and Tahitian Lime Tartar with Smokey Shallot, Cilantro and Togarashi Vinaigrette to start, and Demi Cured Line Caught Cod Loin with Curry Leaf, Lemongrass, Ginger and Bok Choy as a main course.  Red wine aficionados will enjoy options including Pan Seared New York State Foie Gras with Blackberries and Favas to start, and Cabernet Braised Prime Short Ribs with Truffle Oil and Roasted Spring Carrots as an entrée.  To complete the meal, diners can indulge in a savory selection of new and old world cheeses accompanied by raisins on the vine, or sweet selection of desserts and wine-inspired mignardises.

View a Sample Menu                   

Picking fresh greens - Boston Harbor Restaurant

The land and waters of New England have been lifelong companions of Chef Daniel Bruce – the primary source of food for his family growing up, and the primary inspiration for his culinary style.

Committed to the finest, freshest ingredients the market has to offer, Chef Bruce has developed strong relationships with local farmers and purveyors over the years and bases his menus on what ingredients are at the peak of freshness.