Summertime Farm to Table explorations

Join us for a Memorial Weekend dinner outing to celebrate the start of summer in the best possible fashion, at Woods Hill Pier 4, one of the best additions to the farm to table dining scene around Boston.

Through careful attention to every element of an ingredient’s journey from farm to plate, Chef Charlie provides Woods Hill Pier 4 guests with food that is both flavorful and sustainable. All elements of the restaurant demonstrate the high quality that can only be achieved through complete dedication to both craft and thoughtful sourcing.

Purchased by Kristin in 2013, The Farm at Woods Hill is one of myriad examples of the Canty family’s commitment to eating sustainable sourced food. Today, it also serves as the source of food and inspiration for Chef Charlie at Woods Hill Pier 4. The Farm at Woods Hill and lead farmer, Justin Smith, is responsible for raising cows, pigs, broiler chickens, laying hens, lambs, and growing blueberries, garlic, pumpkins, apples and more. The 360-acre property also boasts beehives and 200 mushroom logs that sprout mushroom varietals including oyster, shiitake, lion’s mane and maitake. Though they are still working towards USDA certification, the farm has been practicing organic since they began planting in 2013.

MENU

PIER 4 CAVIAR SERVICE*
sterling farms sturgeon caviar, warm popovers, chive, crème fraiche, shallot {NF} 50g | 130

SHELLFISH PLATTER*
lobster, selection of crudo and ceviche, east coast oysters, littleneck clams, steamed mussels with old bay aioli, poached shrimp {GF, NF} 4-6 | 135

HALF DOZEN EAST COAST OYSTERS* 18
two mignonettes, cocktail sauce, lemon - 2 varieties of oyster {GF, NF, DF}

CITRUS CURED FAROE ISLANDS SALMON* 19
cascabel vinaigrette, crispy kombu, shiitake mushrooms, radish {GF, NF, DF}

LOCAL SEA SCALLOP CRUDO* 24
yuzu kosho, pawpaw leche de tigre, crispy purple potatoes, mandarin [GF, DF, NF]

GRASSFED STEAK TARTARE* 19
rosemary and tallow aioli, crispy shallots, quail egg, warm baguette {NF, DF}

NEW ENGLAND RAW CHEESE
selections of three 23 / all five 32 Goatlet: Consider Bardwell, VT goat
Bayley Hazen: Jasper Hill Farm, VT cow
Aged Gouda: Smith’s Farmstead, MA cow
Jersey Girl: Cooperstown Cheese, NY cow
Arpeggio: Robinson Farm, MA cow

SALADS
SALAD OF MIXED GREENS 15
poached pears, spiced walnuts, cricket creek feta, tarragon-ginger vinaigrette [GF, VEG]

LITTLE GEM LETTUCE SALAD 16
kalamata olives, goat cheese, radish, walnut vinaigrette [GF, VEG]

FOR TWO
BUTTER POACHED LOBSTER 95
two 1.25lb lobsters, crispy sunchokes, baby turnips, celery, morel mushrooms [GF]

DRY AGED WOODS HILL FARM PORK LOIN 85
potato & sunchoke gratin, honey & garlic broccolini, thyme jus [GF, NF]

SECOND
CHARRED BROCCOLI 17
cheddar and smoked garlic aioli, broccoli leaf pistou, crispy leeks [GF, NF, VEG]

CRISPY LAMB RIBS 23
urfa pepper and red wine glaze, crispy bits, torn herbs [GF, DF, NF]

WOODS HILL FARM ASPARAGUS 17
mushroom duxelle crêpe, verjus poached rhubarb, crispy shallot [NF]

CRISPY WOODS HILL FARM PORK BELLY 19
sea bean aioli, fig jam, radicchio, chili crisp [GF, DF, NF]

FRITTO MISTO 21
fried shellfish & vegetables, calabrian chili aioli, lemon [GF, DF, NF]

HOMEMADE PASTA
BUCATINI ALL'AMATRICIANA 17
house-cured guanciale, tomato, basil, chili flake, pecorino [NF]

CRESTE DI GALLO 18
mussels, smoked eggplant, sun dried tomato, lamb bacon vinaigrette [NF]

SQUID INK CASARECCE 21
lobster & crab ragu, confit tomato, broccoli rabe, lemon bread crumbs [NF]

POTATO GNOCCHI 18
artichokes barigoule, shaved pancetta, pine nuts, parmesan, citrus zest

THIRD
COD A LA PLANCHA* 29
roasted parsnip, green garlic, wild mustard, bang cauda [GF, DF, NF]

OLIVE OIL POACHED SALMON* 27
buckwheat risotto, asparagus, wild fennel [GF, NF]

GRILLED WOODS HILL FARM PORK SHOULDER 25
corn hushpuppies, grilled caraflex cabbage, sauce ‘pibil’ [NF]

GRILLED RACK OF LAMB* 31
grilled gem lettuce, maitake mushrooms, coriander labneh [GF, NF]

GRASS FED HANGER STEAK* 28
smoked tomato marmalade, bone marrow aioli, crispy potato, spring onions [GF, DF, NF]

DRY AGED DUCK BREAST* 29
asparagus, sun chokes, green grapes, marcona almonds, brown butter hollandaise [GF]

DESSERT
PIER 4 LAYER BAR 12
chocolate ganache, coconut, dulce de leche [GF, NF]

DAILY ICE CREAM 6
please ask your server