We are pleased to offer a prix fixe menu for Thanksgiving!  Reservations are limited, please call for availability, (781) 749-8200.

Why do we call our tuna dish Seared $10K Tuna? We certainly aren’t charging $10,000 for this entrée, as amazing as it might be. The answer is that our Executive Chef, Stephen Sherman, won a contest for one of the components of the $10K Tuna!

Back in 2001, Chef Stephen entered a recipe contest put on by Durkee Spices. Here is his story: “I entered the spice rub I created for seared tuna, comprised of coriander seeds, fennel seeds, black peppercorns and crushed red pepper flakes.  It’s almost like a combination of the flavors of sweet and hot Italian sausage.  I was chosen as a finalist and invited to campus to compete in a cook-off with 5 other contestants.  The welcome reception was on Sunday evening at the Beekman Arms Inn in Rhinebeck NY, where all the contestants were introduced to one another and the rules and time frame were explained for the cookoff…..After a morning of preparing and presenting our dishes followed by a campus tour, we dined with some of the faculty members and judges.  Finally, after lunch, the awards ceremony was held in the courtyard.  They started from sixth place and worked their way up in presenting prizes.  Third place earned $1000.  Second place would get $2000.  It was down to me and one of the other finalists.  Once they announced her as second place, I realized, holy [expletive], that means I’ve just won $10,000!  I was handed a large envelope with a $10,000 check inside written out to me.  I couldn’t believe it.  The check went right into the bank when I got home.  My wife, Kristen, and I had already been looking for our first condo or apartment to buy, so ultimately the $10,000 comprised the majority of the downpayment for our first condo.”

                  The $10K Tuna has been on the menu at the Scarlet Oak Tavern as one of Chef Stephen’s signature dishes since he joined the Scarlet Oak team in 2010, and it has proved to be of our most popular entrees. If you haven’t had it yet, do yourself a favor and give it a try! See firsthand why Chef’s Stephen’s spice rub won him the $10,000 first prize. The Scarlet Oak Tavern is open for lunch and dinner seven days a week.

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

APPETIZERS

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

ENTREES

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

 

DESSERT

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