Choose Between Two Options
- $45 for two starters, two main plates, and two desserts (up to $81.70 total value)
- $79 for four starters, four main plates, and four desserts (up to $163.40 total value)
The prix-fixe dinner menu is constantly changing to showcase the best seasonal and sustainable catches. Recent starters include seared sea scallops with pesto oil, and recent entrees nclude braised Massachusetts cod with chorizo. Desserts range from warm bread pudding of the day to buttered banana bread with caramel and vanilla ice cream.
Perhaps it was his own voyage across the Atlantic Ocean as a child that inspired Italian chef Tony Marciante's seafood-heavy menu at his eponymous restaurant. Broiled scallops, jumbo shrimp, pure-lump crab cake, cod, and freshwater trout populate the dinner selection, making the filet mignon, chicken scaloppini, and vegetable medley stand out. In his entrees, Chef Tony aims to use sustainable seafood and produce, organic meats, and artisan foods when possible, so the menu changes regularly to correspond with what is in season. The kitchen also accommodates those adhering to gluten-free or vegan diets and those who have never gotten over the scary asparagus scene in Jaws. As soft jazz music plays and colorful lights twinkle over cloth-covered tables, Chef Tony Restaurant easily shifts from a bustling dinner scene to a lunch and Sunday-morning brunch spot. Bartenders pour bottomless mimosas for early-morning eaters, and complimentary WiFi keeps businesspeople from talking noisily on their tin-can phones.