Our Menu

The menu is curated on a daily basis with seasonal ingredients from trusted local farmers and fishermen.

  • Menus will be updated on the website before each service and are subject to change.

  • Most dietary preferences can be accommodated depending on the daily harvest.

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Sources

We are so grateful for the dedication of our farmers and fishermen, and are proud to share their hard work with you here at Talise.

  • oysters, halibut, scallops, jonah crab, lobster + bluefin tuna | kim marden, wellesley, ma

  • ikejime wild striped bass | rob savino, f/v c.j.victoria, winthrop, ma

  • lobster | john porter, roy moore lobster co., rockport, ma

  • sword + yellowfin tuna | kyle grant + clem benenson, f/v battlewagon, gloucester, ma

  • heritage pork, chicken + poultry | d’artagnan, boston, ma

  • grass fed beef + heritage pork | andy carbone, boston, ma

  • carrots, beets, lettuces, zukes, squash, chilies, herbs, heirloom tomatoes + green tomatoes | stacey + alex cecchinelli, iron ox farm, hamilton, ma

  • cherry tomatoes, wax beans, broccoli rabe, purple peppers + fairytale eggplant | elise and tucker smith, cedar rock gardens, west gloucester, ma

  • beets, hakurei, spring onion, little gems, cherry tomatoes + radishes | mike raymond, first light farm, hamilton, ma

  • micro herbs, shoots, flowers + brassicas | hannah lawson, wildly rooted, ipswich, ma

  • baking wheat flours + ancient grains | ground up grain, hadley, ma

  • semolina flour, barley + red fife berries | janie’s mill, ashkum, il

  • benne seeds, rice + polenta | glenn roberts, anson mills, charleston, sc

  • spices | lior lev sercarz, la boîte, new york city, ny

  • pasta, charcuterie, vinegars, miso, sake + bread | the talise kitchen