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EXPLORE

Fine, Fresh Boston Dining

INSPIRED FLAVORS. SIMPLE ELEGANCE

Led by Chef Daniel Bruce and created by Chef de Cuisine Keith Bombaugh, the new Meritage menu features Contemporary American cuisine and highly creative dishes that are seasonally driven, artistic in nature and tell a story.  With an inherent understanding of flavor, the menu is designed to challenge and entertain guests with dishes that are not only delicious, but whimsical and experiential.

The new Meritage menu honors the restaurant’s hallmark of matching wine to food, an art that Chef Bruce is well known for, and showcases Chef Bombaugh’s whimsical culinary approach.  Chef Bruce and Chef Bombaugh base 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.

View a Sample 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

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

 

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.