Talise

‼️the entire area lost power right before we opened at 5pm

‼️we had to call & cancel all reservations in the first turn

IF YOUR RESERVATION WAS CANCELLED & YOU WOULD LIKE TO COME TONIGHT, PLEASE CALL US & WE WILL SAVE BAR SEATS FOR YOU

please be patient with us as we do a lot of rearranging for the evening! thank you for your understanding💙

happy sunday😅

the start to a great saturday night!

~

• coriander crusted yellowfin tuna with corn and turnip purée, rainbow chard, and a ginger-scallion aioli

• homemade burrata with golden rush plumcots, melon, roasted eggplant, and a creamy macadamia nut vinaigrette

• lobster cocktail with roasted pepper vinaigrette, avocados, and plumcots

• wedge salad with a soft boiled hen’s egg, brioche croutons, and a lemon-parmigiano dressing

thanks for an amazing thursday! ❤️

• head lettuce wedge salad with a soft boiled hen’s egg, brioche croutons, parmigiano, and a caesar dressing

• mafaldine with a roasted sweet pepper-heirloom tomato sauce, pinenuts, herb breadcrumbs, and ricotta salata

• lobster cocktail with pluot salsa, herb vinaigrette, and fried ginger

• summer lettuces with shaved vegetables, fresh goat’s cheese, and a creamy house vinaigrette

• seared swordfish with creamed corn, zucchini and summer squash, crimson red peppers, roasted garlic, and pecorino

simple, clean, fresh, local

scallop sunday!

• seared scallops (f/v rose bing) with a sweet corn polenta, zucchini piperade, and a cherry tomato salsa

• scallop crudo (f/v rose bing) with corn, fralinger orchard peach, benne seed, and cilantro

what we’re ordering tonight: 🦞🍝🍷

our menu highlights:

• lobster fra diavolo: mafaldine with piennolo tomatoes, pecorino, and garlicky breadcrumbs

• roasted beets with avocado, citrus, and a pounded cilantro-ginger vinaigrette

• summer lettuces with gorgonzola, heirloom tomatoes, crème fraiche, and house vinaigrette

a beautiful august summer night ☀️👙

some of our favs off tonight’s menu:

• cod cheeks with a sweet corn polenta, caraflex cabbage, and a sun gold tomato salsa verde

• summer lettuces with gorgonzola, crème fraiche, and a house vinaigrette

• scallop crudo with peacock cantaloupe, cucumber, and a benne seed-cayenne pepper relish

• bluefin tuna and heirloom tomato tartare with summer punch plumcots and an avocado aioli

• roasted beets with avocado, citrus, and a pounded cilantro-ginger vinaigrette

• 16 oz grass fed ribeye with a carrot purée, eggplant, peperonata, and a summer truffle butter

guess who’s back?


on tonight’s menu:

• casarecce with a spicy pork-eggplant ragu, piennolo tomatoes, pecorino, and garlicky breadcrumbs

• bluefin tuna ‘nduja tart one with a green tomato and shish*to pepper saor

• heirloom tomatoes, cucumbers, buratta, torn herbs, and an avocado green goddess

• mafaldine with king oyster mushrooms, pan a, arugula, pine nuts, mint, and ricotta salata

• wild swordfish with a sweet corn polenta, eggplant, cherry tomatoes, and beurre rose

• summer lettuces with gorgonzola, crème fraiche, and a house vinaigrette

we can’t believe it’s already sunday! come down and join us for the end of our week!

some of our favs tonight:

• bucatini with countneck clams, bacon, crimson red peppers, corn, piennolo tomatoes, pecorino, and garlicky breadcrumbs

• heirloom tomatoes, cucumbers, buratta, and an avocado green goddess

• scallop crudo with honey drop melon, fried ginger, and matcha limes

• summer chopped salad with shaved carrots, chioggia beets, shropshire blue cheese, and house vinaigrette

fri-yay! 🍷🍝🍾

menu highlights:

• seared cod cheeks (f/v mystique lady) with a sweet corn polenta, broccoli, and a cherry tomato relish

• baby summer lettuces with shaved carrots, chioggia beets, shropshire blue cheese, and house vinaigrette

• scallop ceviche with a fralinger orchard peach aguachile, fried ginger, and basil

• tuna ‘nduja with strawberries, avocado purée, on toasted crostini

• escarole with heirloom tomatoes, cucumbers, corn, buratta, and an avocado green goddess

and we’re back!

some of tonight’s apps:

• scallop crudo (f/v rose bing) cherry tomatoes, summer punch plumcot, jalapeño,and citrus

• shaved zucchini and summer squash with macadamia nuts, basil, pecorino, and lemon

• chopped vegetables and summer lettuces with brioche croutons, feta, and a lemon-sumac vinaigrette

🎶 august sipped away like a bottle of wine 🍷
happy saturday!

some apps off tonight’s menu:

• heirloom tomatoes with handmade buratta, cucumber, fralinger orchard peaches, and a honey-thyme vinaigrette

• bluefin tune carpaccio with fralinger orchard peaches, jalapeño, and basil

• summer lettuces with shaved vegetables, house vinaigrette, and fresh chèvre

what a pleasant change in weather! come on down and enjoy this beautiful night with us!

highlights off tonight’s menu:

• lumache with sweet corn, wild leeks, king trumpet mushrooms, panna, pecorino

• 16 oz roasted niman ranch ribeye tagliata with a summer vegetable panzanella, torn herbs, shropshire blue cheese, and a warm eggplant vinaigrette

• shaved zucchini and a summer squash with roasted jimmy nardello peppers, macadami nuts, pecorino, and basil

• seared bluefin tuna (f/v hard merchandise) with jimmy nardello peppers, cucumber, avocado, and cilantro

• dinosaur kale salad with a soft boiled hen’s egg, house vinaigrette, and a smoked trout caviar crème fraiche

• scallop crudo (f/v rose bing) with honey drop melon, basil, and cherry tomatoes

sunday supper in the cove 🌧️

thanks for another lovely week!
reminder that we are closed on monday & tuesday
see you on wednesday at 5pm💙

thank you everyone for joining us tonight! sunday fun day tomorrow!

from tonight’s menu:

• vadouvan roasted half chicken with a roasted vegetable panzanella, shropshire blue, and a smoky chicken liver vinaigrette

• roasted beets, peaches, avocado, and a citrus-vinaigrette

• steamed local cod with elsie’s ratatouille, pounded basil, and a piquillo dop

• summer lettuce caesar salad with a soft boiled hen’s egg, brioche croutons, and parmigiano reggiano

welcoming august!

On tonight’s menu:

• vadouvan roasted half chicken with creamed corn, summer squash, and a roasted tomatillo salsa macha

• summer lettuces with beets, shaved carrots, cucumbers, and a charred scallion mascarpone

• wild striped bass with a carrot purée, napa cabbage, rainbow chard, and a mint-walnut salsa

• shaved zucchini with pine nuts, bodhi’s bees honey, parmigiana, and a chili-basil vinaigrette

• bluefin tuna crudo with honey drop melon, benne seed, and an heirloom tomato vinaigrette

it’s that bittersweet time of year again when our student employees leave us for the season & head back to school💔😭

WHICH MEANS we’re looking to fill some spots at both talise & little sister!

talise positions:
-weekend brunch servers
-week night support staff

little sister positions:
-FOH register & expo
-BOH grill & fry cooks
*flexible hours*

reach out with any questions to:
➡️[email protected]
and/or
➡️[email protected]

hope to hear from you soon!🦞🍔

welcome back wednesday!

on tonight’s menu:

• seared dayboat scallops with a new potato purée, roasted eggplant, and a squash blossom beurre rose

• heritage pork Milanese with sweet corn polenta, tuscan kale, and a roasted peach-tomatillo salsa

• lumache with cherry tomatoes, arugula, pan a, pine nuts, and ricotta salata

• heirloom tomato salad with cucumbers, bursts, and pounded basil

• chopped little gem lettuces with fresh chèvre, avocado, beets, and a citrus-coriander vinaigrette

• yellowfin tuna ‘nduja tartine with watermelon, cayenne peppers, green coriander aioli

• diver scallop crudo with honey drop melon and heirloom tomato vinaigrette

such a beautiful saturday on the cove!
did we mention we have soft shell crab tonight?😍

give us a call for bar seats: 978-515-7814

a bright, cozy meal on a cloudy day

a peek at tonight’s menu:

• spaghetti alla chitarra with countneck clams, smoked bacon, jalapeño, thai basil, and panngratatto

• chopped vegetable salad with avocado, ewe’s blue, crème fraiche, and house vinaigrette

• yellowfin tuna tartare with strawberries, basil, and a spicy aioli

• kale and radicchio caesar salad with a soft boiled hen’s egg, mimolette, and sourdough breadcrumbs

we’re back! isn’t she so lovely?

highlights off tonight’s menu:

• yellowfin tuna carpaccio with spring onions, benne seeds, and a cherry tomato-stone fruit relish

• wedge salad with shaved vegetables, avocado, ewe’s blue, crème fraiche, and house vinaigrette

• lumache alla norma: stewed heirloom tomatoes with eggplant, mint, pinenuts, and ricotta salata

• kale and radicchio caesar salad with a soft boiled hen’s egg, mimolette, and sourdough breadcrumbs

ready for more epic skies on lobster cove this week✨

•dinner is served wednesday-sunday, 5-9pm
•bar seating is available for walk-ins
•give us a call after 4pm w/ any questions

hope to see you soon!💙

feelin’ fresh

just for the halibut ;)

happy friday, y’all! give us a call to check on bar seats: 978-515-7814

an ode to bluefin tuna

wednesday!🍴

•chilled lobster w/ scallions, oaxacan pepper & honey drop melon•

•bluefin tuna carpaccio w/ castelvetrano olives, strawberry, sierra blanca onion & chili oil•

•pork milanese w/ garlicky polenta, eggplant & a tomato-field pea vierge•

can’t believe it’s sunday already! but don’t worry, we’ll be back on wednesday

bar seats are first come first served- call to get on our waitlist!

highlights off tonight’s menu:

• beef ribeye with a roasted vegetable panzanella, ewe’s blue cheese, and a squash blossom vinaigrette

• yellowfin tuna tartare with utopia strawberries, avocado, basil, and spicy aioli

• radicchio and escarole caesar with a soft boiled hen’s egg, parmigiana, and garlicky sourdough breadcrumbs

• rigatoncini with zucchini, corn, scallions, parmigiana, and pounded basil

• smashed cucumbers with beets, peaches, avocado, and a citrus-jalapeño vinaigrette

sweet dreams are made of this. 🌮🍑🥬

what a fun saturday we had! didn’t make it in?! catch us at the bar tomorrow. open for brunch from 9am-1pm & dinner from 5-9pm!

tgif!

some of tonight’s menu highlights:

• swordfish from the canyons with a carrot purée, hakurei turnips, and a vadouvan spiced fennel salsa

• badger flame and red beet salad with avocado, blueberry, and a citrus-ginger vinaigrette

• green circle farm 1/2 chicken panzanella with a squash blossom vinaigrette

• halibut ceviche with ailsa craig onion, oaxacan pepper, honey drop melon, and an heirloom corn tostada

• rigatoncini with heirloom tomatoes, corn, scallions, parmigiana, and pounded basil

• radicchio and tuscan kale caesar with a soft boiled hen’s egg, parmigiana, and garlicky sourdough breadcrumbs

welcome back wednesday!

bar seats are first come first served. call 978•515•7814 to get on our waitlist tonight!

on the menu:

• badger flame and red beet salad with avocado, blueberry, and a citrus vinaigrette

• rigatoncini with lobster, roasted jalapeño, ailsa craig onion, and oregano bread crumbs

• bluefin tuna ‘nduja on brioche toast with a strawberry and lemon balm relish

• halibut ceviche with heirloom corn tostada, honeydrop melon, avocado, corn, and basil

• chopped salad with summer vegetables, fourme d’ambert, creme fraiche, and house vinaigrette