Coming Soon

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

Brian Poe, soon to serve elk, emu, and yak.
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

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