See the Menu at Brian Poe's Tip Tap Room, Bringing Elk to Beacon Hill

Brian Poe, soon to serve elk, emu, and yak. Photo: Regan

At last, the Tip Tap Room has (almost) arrived! Grub Street learns that Poe plans to open the Cambridge Street restaurant by mid-June. He'll serve "tips" of unusual meats (elk, yak, emu) and 36 beers on, well, "tap."

Also intriguing: An appetizer of Cheese & Cracklins (fried goat cheese balls, duck-fat-fried prosciutto cracklins, grilled asparagus tips, and carrot ginger dipping sauce). The Parish Cafe's Justin Dalton-Ameen will be the Tip Tap beverage director; at least 12 beers on tap will be local. At brunch, look for "unusual" twists on Bloody Marys.

Here's the full menu:

(priced between $9 - $13)

Rock Shrimp
Katafi & Nori Fried Shrimp
Cucumber Salad and Chile Ginger Sauce

Grilled Wild Mushrooms
Soy & Chive Vinaigrette, Charred Tomato Tips

Cheese & Cracklins
Fried Goat Cheese Balls with Duck Fat Fried Prosciutto “Cracklins”
Grilled Asparagus Tips and Carrot Ginger Dipping Sauce

Pancetta & Blue Cheese Stuffed with Burnt Balsamic Butter

7 Bacon Tips, Beer Cheese Sauce, Fried Oysters, Pickled Serrano Pico

Lobster Tips
Basil Butter, Corn on the Cob, Cole Slaw

(priced between $6 - $10; available with choice of tips for additional charge)

Basil & Onion Vinaigrette, Asiago Tuile

Grilled Baby Bok Choy
Sautee of Snap Peas, Thai Chiles, Caramelized Shiitakes, Grilled Tofu with Sesame Soy Vinaigrette

Endive, Radicchio & Arugula
Shaved Endive & Radicchio, Arugula, Grilled Asparagus, Toasted Pine Nuts, Kalamata Olives, Parmesan & Aged Balsamic Vinaigrette

Arugula, Shaved Red Onion, Watermelon, Black Sesame Seeds with Toasted Cumin Cayenne Vinaigrette

(priced between $12 - $17)

House Marinated, Horseradish Potatoes,
Cherry Pepper & Watercress Slaw, Bordelaise

Sage Peppercorn Marinated, Cranberry Fennel Slaw,
Cornbread Stuffing, Creamed Corn Potatoes

Mint & Shallot Marinated, Mint Lamb Glaze,
Chèvre Mashed Potatoes, Sautee of Greens, Tzatziki

Artichoke, Olive Tomato, Bell Pepper & Parsley Salsa with
Tapenade Mashed Potatoes, Haricot Vert, Citrus & Herb Cream

Lemon, Lime, Orange, Yuzu & Herb Marinated, Rice and Vegetables

Tofu Tips
Garlic Roasted Portobellos, Roasted Red Peppers & Seared Avocado,
upon Spinach Quinoa

Buffalo Top Round Tips
Peppercorn & Coriander Marinated with Great Hill Blue Mashers,
Bone Marrow Bordelaise

Sample of Game Tips
Rotating Chef’s Choice of Two Wild Game Options

Herb & Shallot Cedar Planked Elk, BBQ Glaze,
Wild Boar Bacon & Chive Mashed Potatoes

Garlic & Red Pepper Rubbed with Fresh Horseradish, Shaved Fennel, Watercress & Meyer Lemon Slaw, Parsnip & Potato Smash

Dueling Beer Bellies
Wild Boar & Pork Belly Braised in Beer with Candied Boar Bacon Bits

Pistachio & Ras el Hanout Dusted with Pearl Barley Tabbouleh

Horseradish & Rosemary Roasted with Horseradish Truffle & Onion Potato Salad and Leafy Vegetables

Beer & Ginger Marinated with Summer Peach & Basil Slaw


Peach Tip Cobbler

Blackberry & White Chocolate Bread Pudding
With Whiskey Caramel

Tip Tap Room, 138 Cambridge St., Boston, 857-350-3344