UP NEXT: Les Pommes Sauvages

A reprisal of an early menu production at Juliet, this experience is designed around a not so simple roast chicken from Pete and Jen's Backyard Birds in Concord. Chicken, and apples. 

Standard Menu: 63

Supplements:    27

Wine Pairings:   30 / 45

buttered endive. eggs Balthazar, jambon, comté, warm mussel dressing, treviso, caviar

supplement: chicken consommé. lemon, rice, seeds

supplement: crêpes. mushrooms, black truffle, parsley

Pete and Jen’s chicken. onions, apples, calabrian chili

tarte tatin.
 

WHAT'S NEXT? 

Is this not quite right for you? The menu changes regularly, every 4-6 weeks. You can get a sense of what is upcoming by checking the fall schedule page.

PREFER TO DINE A LA CARTE?

No problem. We do that too. But it's walk ins only and comes with a front row seat overlooking the kitchen. See that menu.

 

BREAKFAST, LUNCH, BRUNCH? 

Yes. Same place, different time. Different look. See Juliet Cafe

Dinner reservations at Juliet are booked as a pre paid ticket for prix fixe style menus available in three or five courses that change every four to six weeks with a few extras along the way for holidays. These menus are full productions celebrating some of our favorite things. They represent a period of research, practice, and iteration. The experience doesn't stop at the food, the entirety of Juliet is an open stage and everything is on display. We can only accommodate about 30 guests each evening, we are excited to perform for you. 

Tickets are available here.

As dinner fills up quickly, we also serve an a la carte dinner menu on a walk in only basis, at six seats overlooking the open kitchen. This is a more casual menu, most of the items are fit for sharing alongside some great wine with a front row seat of the show. 

CURRENT PRODUCTION: BEACH ROSE

Extended by popular demand! 

This summertime celebration features the freshest that the coastal fisherman and farmers have to offer with standard fare of tomatoes, and farm fresh vegetables alongside hake, lobster, and shellfish, including steamers. Chowder is not forgotten, but presented with a twist. The title for the production comes from the roses that grow along the sandy New England shoreline and are featured in numerous ways on all Juliet menus through the summer.  

Standard wine pairings as well as a unique Madeira pairing are available. 

July 13 - September 30

THREE COURSES: 57

FIVE COURSES: 82

*ticket price varies by day

JULY 11-SEPTEMBER 2

THREE COURSES: 57

FIVE COURSES: 82

burrata. citrus, tomato, sourgrass
 

supplement: corn and lobster chowder. steamers, saffron, seeds
supplement: brandade. piperade, chorizo aioli, mustard

 

poached hake. brown butter sabayon, summer vegetables, salt and vinegar potato
shortcake. roasted strawberries, basil, meringue, cream