Summertime at The Tip Tap Room

Chef Brian Poe is bringing a taste of summer to Beacon Hill by rolling out an updated menu filled with seasonal specialties at The Tip Tap Room. In addition to serving up his signature protein and vegetarian tips as well as burgers, Chef Poe now is cooking up inventive new options with international flavors.

To start, new appetizers include the Burrata with aged coppa, heirloom tomato, herb bread crumbs, arugula and chervil with a cherry pepper vinaigrette and toast points ($14.95; pictured below, left); Rock Shrimp Tempura with sweet chili-garlic aioli, baby corn and asparagus tips ($16.95; pictured below, left); Duxbury Clams with beer broth, chorizo, cherry tomato and toast points ($17.95; pictured below, center); Hummus & Tabbouleh with crispy garlic, roasted red peppers, crumbled feta and grilled naan ($11.95); and, Fried Oysters with lemon powder, mango coulis and bacon tartar sauce ($15.95).

The small plates also have been revamped with vegetable-forward options like Cucumber with cherry tomato, basil and candied lemon vinaigrette ($7.95); Zucchini that is buttermilk fried and served with Thai chile aioli, eggplant slaw and ricotta salata ($8.95); Corn with cotija cheese, ancho chili crema, lime and guajillo ($7.95; pictured below, left); and, Risotto with Parmigiano-Reggiano, pea tendrils and freeze dried corn ($9.95; pictured below, right).

For soups, there is the Watermelon Gazpacho with jalapeño, avocado, cucumber and feta cream ($11.95) and Lobster Bisque with corn, potatoes and ginger ($13.95). Salads can come topped with a choice of tips, with newcomers such as the Baby Kale with peppadew peppers, carrot, crisp quinoa, egg, Idiazabal cheese, fried shallots and sherry mustard vinaigrette ($11.95) and Strawberry Salad with native mesclun greens, goat cheese, candied hazelnuts and mint vinaigrette ($12.95).

With standouts from land and sea, new entrees come with suggested 12oz beer bottle pairings and include Seared Sea Scallops that are pistachio and panko crusted, served with chorizo rice and a peach and mango salsa ($27.95; pictured below, left), Striped Bass with charred tomato, baby turnip, artichoke a la plancha and saffron cream ($23.95; pictured below, right) and New York Strip with mountain mint, scallion and black quinoa salad, pea tendrils, spicy hazelnut crumble and mango-hazelnut puree ($29.95; pictured below, center).

The Tip Tap Room is open for dinner service daily from 3:00pm-1:30am. The Tip Tap Room is located at 138 Cambridge Street in Boston’s Beacon Hill neighborhood.

For more information, please visit www.thetiptaproom.com or call 857.350.3344.