Boston’s on the Beach – my favorite Delray Beach, Fla., beachfront hotspot for food and music – has unveiled a new all-day menu that celebrates fresh-caught seafood, New England-style cuisine, and appetizers.
The new menu features Devilish Eggs with smoked salmon mousse, crispy bacon, and fried Ipswich clams; Five Onion Dip with slow-roasted and caramelized onions, served with housemade chips; and the Artisan Cheese Board with seasonal fruits, honeys, and jams), Grilled Shrimp Salad with young arugula, roasted butternut squash, Granny Smith apples, sun-dried cranberries, goat cheese, and toasted pumpkin seeds with maple balsamic vinaigrette), giant wraps and sammies (SBLT with local shrimp, five-spiced, thick-cut applewood bacon, tomato, and pickled ginger slaw); and The Big Papi with shaved ribeye, sautéed peppers and onions, and provolone cheese on a toasted hoagie roll).
Grass-fed burgers include the new Hot ’N Spicy topped with green chilies, guacamole, tomato, greens, Monterey Jack cheese, jalapeño, and spicy aioli.
“Our culinary team sources local, seasonal ingredients whenever possible to enhance every meal we serve,” said Boston’s general manager, Mark DeAtley. “Guests love our rustic New England mainstays – from giant lobster rolls and clambakes to our new, gluten-free marinated steak tips and short rib penne. It’s classic comfort food with a twist.”
So filling, in fact, you might be compelled to take a post-feast power walk on the beach. Or if you’re like me – a power nap.