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29 Newbury Street
29 Newbury Street
29 Newbury StBoston, MA 02116
617 536-0290
| Lunch Menu | ||
| Appetizers | ||
| Crispy Crab Cake with fennel, jicama and orange, drizzled with a red curry vinaigrette |
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| Asian Grilled Short Ribs On Charred Polenta Cake and Chive Oil |
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| Buttermilk Fried Calamari with homemade spicy marinara sauce |
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| Jumbo Shrimp Cocktail * with 29 cocktail sauce, served in a martini glass |
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| Spicy Buffalo Wings with bleu cheese and celery |
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| Grilled Lamb Skewers * with tahini sauce |
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| Soups | ||
| Griled Watercress Soup, Garnsihed with watercress leaves and crispy bacon |
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| Crimini Mushroom and Vegetables Soup |
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| Salads | ||
| Fresh Lobster Salad * with asparagus and cherry tomatoes |
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| Grilled Salad with mesclun greens, grilled onions, diced tomatoes, haricot verts and potato, tossed in a balsamic vinaigrette |
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| Simple Salad with mesclun greens, tossed in a herbed vinaigrette |
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| Nicoise Salad * with tuna, baby potatoes, haricot verts, avocado, eggs and olives served in a lemon vinaigrette |
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| Caesar Salad * with croutons and parmesan cheese |
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| Chicken Caesar * |
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| Shrimp Caesar * |
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| Cobb Salad with spring greens, avocado, gorgonzola cheese, egg, tomaotoes, chicken and bacon, tossed in a champagne vinaigrette |
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| Tricolour Beets over Spinach with red apple, toasted maple walnuts and goat cheese, drizzled with citrus vinaigrette |
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| Entrees | ||
| Tuscany Penne Pasta with chicken, artichokes, sandwiches, sundried tomato and broccoli | ||
| Swirled In a White Wine Garlic Sauce |
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| Duck Pizzetta with pesto, asparagus and goat cheese |
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| Panini with ham, fresh mozzarella cheese, roasted red peppers and pesto on ciabatta bread |
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| 29 Club On Toasted Marble Rye with turkey, lettuce, tomato, swiss cheese and bacon |
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| Soft Shell Crab Sandwich On Toasted Onin Roll with lettuce, tomato, onions, and citrus-chipotte aioli |
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| Fettuccine with basil pine nut pesto and cherry tomatoes |
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| Grilled Vegetable Press with goat cheese in a tortilla wrap |
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| Thai Stir-fry with asian vegetables, lemongrass, basil and toasted peanuts with basmati rice | ||
| tofu |
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| chciken |
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| shrimp |
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| 29 Hamburge * with vermont cheddar cheese, tomato and red onion |
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| add bacon |
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| All Sandwiches served with French Fries and Pickles | ||
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| Dinner Menu | ||
| Appetizers | ||
| Crisp Crab Cake with fennel, jicama and orange, drizzled with a red curry vinaigrette |
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| Asian Grilled Short Ribs On Charred Polenta Cake and Chice Oil |
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| Jumbo Shrimp Cocktail with 29 cocktail sauce, served in a martini glass |
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| Grilled Portabello Mushroom with sauteed spinach and fresh mozzarella cheese, served in balsamic reduction |
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| Buttermilk Fried Calamari with spicy homemade marinara sauce |
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| Grilled Lamb Skewers * with tahini sauce |
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| Soups | ||
| Chilled Watercress Soup, Garnished with watercress leaves and crispy bacon |
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| Crimini Mushroom and Vegetable Soup |
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| Salads | ||
| Fresh Lobster Salad * with asparagus and cherry tomaotes |
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| Simple Salad with mesclun greens, tossed in a light herbed vinaigrette |
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| Caesar Salad with croutons and parmesan cheese |
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| Baby Spinach Salad with gorgonzola cheese, cherry tomaotes, roasted red pepper and grilled marinated artichokes, tossed in a balsamic vinaigrette |
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| Roasted Duck Salad with spring greens, melon, red apples and beets, served in a citrus vinaigrette |
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| Crispy Soft Chell Crab over Greens with tomaotes, english cucumbers and avocado served a lemon vinaigrette |
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| Entrees | ||
| Roasted Half Chicken with mashed potatoes and haricot verts |
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| Crispy Soft Shell Crab, over Fettuccine In a Light Tomato Basil Sauce |
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| Grilled 10oz Ny Sirloin Accompnied with sweet potatoes and grilled asparagus, served in a bourbon demi-glale |
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| Pan Seared Sichuan Peppered Salmon * with snow peas, ginger sesame oil |
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| Grilled marinated 12 Oz Pork Chop with roasted garlic baby potatoes and glazed beets with mango chutney |
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| Grilled Swordfish * served with risotto and sauteed spinach |
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| 29 Hamburger * iwth vermont cheddar cheese, lettuce, tomato, red onions and french fires |
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| add bacon |
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| Penne Pasta with portabello mushrooms, sundried tomaotes and broccoli, served in a portabello sauce |
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| Sides | ||
| Mashed Potatoes |
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| French Fries |
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| Sauteed Spinach |
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| Brunch Menu | ||
| Main Course | ||
| Classic Eggs Benedict |
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| Fettuccine with basil, nut pesto and cherry tomatoes |
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| Pan Seared Sichuan Peppered Salmon with snow peas, ginger and sesame oil |
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| Nicoise Salad with potato, haricot verts, eggs and black lives, tossed in a lmon vinaigrette |
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| Two Eggs, Any Style with bacon and homefries |
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| Lobster Omelet with asparagus, tomatoes and cheddar cheese |
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| Western Omelet with ham, peppers, onions, and cheddar cheese |
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| Swiss Chese and Mushrom Omelet |
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| Portbella, Spinach, and Goat Cheese Omelet |
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| Belgian Waffle with rummed banans, hazelnuts and homemade wrapped cream |
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| Grilled Ny Strip Steak and Eggs * with bacon |
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| Huevos Rancheros with avocado, cheddar cheese and homefries |
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| Breakfast Burrito with eggs, mushrooms, pepers, onions, spinach, bacon, mozzarella cheese and hot sauce |
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| Cobb Salad with avocado, gorgonzola cheese, egg, tomaotes, bacon and grilled chicken, tossed in a champagne vinaigrette |
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| Tuscany Penne Pasta with chicken, sundried tomato and broccoli, swirled in a garlic and white wine sauce |
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| Side | ||
| Bacon |
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| French Fries |
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| Toast or English Muffin and Butter |
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| Bar Menu | ||
| Chilled Watercress Soup, Garnished with watercress leaves and crispy bacon |
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| Grilled Lamb Skewers with tahini sauce |
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| Roasted Bar Nuts |
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| Jumbo Shrimp Cocktail with 29 cocktail sauce, served in a martini glass |
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| Buttermilk Fried Calamari with homemade spicy marinara sauce |
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| Crispy Crab Cake with fennel, jicama and orange, drizzled with a red curry vinaigrette |
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| Simple Salad with mesclum greens, tossed in a herbed vinaigrette |
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| Caesar Salad * with croutons and parmesan cheese 8 caesar |
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| Ham and Fresh Mozzarella Cheese Panini with roasted red pepper and pesto, served on ciabatta bread |
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| Nicoise Salad with tuna, baby potatoes, haricot verts, eggs, avocado and black olives, tossed in a lemon vinaigrette |
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| Asian bbq Short Ribs On Charred Polenta Cake and Chive Oil |
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| 29 Hamburger * with vermont cheddar cheese |
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| add bacon |
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| Chciken Quesadilla with pepepr, onins and mozzarella cheese, served with sour cream and guacamole |
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| Duck Pizzetta with pesto, asparagus and goat cheese |
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| Spicy Buffalo Wings with blue cheese and celery |
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| Fries |
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Hours:
Mon-Thu, Sun: 11:30am-11pm Fri-Sat: 11:30am-12amNeighborhood:
Back Bay, Beacon Hill, South EndPhone:
617-536-0290Location(s)
- 29 Newbury Street
- 29 Newbury St
- Boston, MA, 02116
- United States
