Easter 2024 at Scarlet Oak Tavern

Relax and let us do the cooking on Easter Sunday.  We are pleased to offer a three-course prix fixe menu for the day. Please call for reservations: (781) 749-8200.

Easter 2024

Sunday, March 31st


Classic Caesar Salad
Parmesan croutons

Roast Asparagus Salad
duck confit, smoked paprika, almonds, feta

Spring Pea Soup
crispy sesame shrimp toast

Red Wine Braised Beef Brisket
potato gnocchi, horseradish, dill

John’s Tortellini
lemon, parsley oil, crabmeat

Deviled Eggs
house cured salmon, capers, red onion, chives

Scarlet Salad
field greens, cranberries, crispy shallots


Maple Glazed Ham     65
cheesy Cornflake potatoes, roasted Brussels sprouts

Seared Sea Scallops
snap pea risotto, crispy pancetta, fennel, radish      66

Pan Roasted Atlantic Salmon
lemon Parmesan asparagus, quinoa, smoked tomato    63

Crispy Seared Eggplant
cucumber, red onion, tomato, herbed yogurt    56

Roast Leg of Lamb
Greek potatoes, green beans, salsa verde     75

Surf and Turf
grilled filet & three garlicky shrimp, whipped potatoes, spinach, red wine sauce
6oz    70    10oz    78



Maple Bread Pudding
oatmeal streusel

Flourless Chocolate Cake
salted peanut brittle

Strawberry Mascarpone Cheesecake
amaretti cookie crust

Banana Bread Tin Roof Sundae
chocolate, marshmallow, peanuts 

Carrot Cake
cream cheese frosting

Valentine’s Day & Week Prix Fixe Menu for Two

We are currently accepting reservations for Valentine’s Day.  We will offer our regular menu and an additional option of a special 3-course prix fixe menu for two. Our prix fixe menu will be available Wednesday, February 14 – Sunday, February 18.

VALENTINES DAY 2024  Prix Fixe Menu ($150 for two)



  (choose 1 each)

Soup of the Day 

Our Current House Made Soup Selection 

Surf and Turf Ravioli 

Lobster Ravioli with Tomato Cream, Short Rib Ravioli with Sage Brown Butter 

Grilled Shrimp 

Celery Root Slaw, Roasted Tomato, Balsamic Glaze 

Caesar Salad 

Ciabatta Croutons, Shaved Parmesan 


(choose 1 each)

Statler Chicken Breast 

Butternut Squash Risotto, Spinach, Spicy Tomato Jam 

Pan Roasted Mahi Mahi 

Harissa, Cous Cous, Bok Choy, Baby Zucchini 

Grilled 6 oz Filet Mignon 

Garlic Mashed Potatoes, Eggplant and Acorn Squash, Cognac Peppercorn Sauce 



Lemon Semifreddo, Walnut Crust, Strawberry Compote 

South Shore Tech Co-Op Program at Scarlet Oak Tavern

Scarlet Oak Tavern is proud to be an approved co-op employer for South Shore Technical High School.  South Shore Tech’s Cooperative Education Program is designed to help students develop workplace readiness skills and is the backbone of South Shore Vocational Technical High School. 
This past year, we were pleased to bring on South Shore Tech senior, Stella G., to our culinary team, who was recently accepted into the Culinary Institute of America.
Stella was recently featured as South Shore Tech’s co-op student of the month! Below is an excerpt from the student of the month post, and you can read the entire post by clicking HERE.
Way to go, Stella! We can’t wait to see the incredible things you’ll accomplish!

Why did you choose to participate in the co-op program in your senior year?

Co-op was a great way to put the passion I have for culinary into real industry work and to confirm my passion for what I do. It surrounds me with people that share that same drive and creative nature. In shop you learn the basics and you get to “test the waters”, but co-op is a nice way to jump into the deep end head first knowing that no one will let you fail. My job has not only taught me how to cook and how to be an asset to a restaurant, but it has also has taught me that sometimes you get overwhelmed, sometimes you may want to quit, but at the end of the day we get worked up because we care so deeply about what we do. I will forever have a full heart for the culinary industry, but more importantly my family at Scarlet Oak who have continued to encourage and fuel my love for what I do. I’ve done a lot and I plan to do more, but I certainly won’t be doing it without them.