Soma

256 Cabot St. Beverly MA

Phone: 978-524-0033 | Fax:

today's ordering times: not available

First Course

Salad of Organic Lettuces

Goats yogurt, herb crisp and sherry vinaigrette

Classic Caesar salad

romaine lettuce, house made chunky cracked pepper dressing, shaved parmesan

Caramelized Pear Salad

caramelized pears, frisee, endive, shaved fennel, candied walnuts, dried cranberries, blue cheese and cider vinaigrette

Goat Cheese Stuffed Arancini

deep fried risotto balls stuffed with goat cheese, lemon zest & thyme. Served with a small salad of frisee, limed onions and a creamy lime tomato sauce.

PEI mussels and fries

white wine, herb butter, shallots and house-made fries

Risotto of the Day

elbow breaking risotto with accompaniments changing daily

Poached Sea Scallop Salad

poached day boat scallops, winter citrus fruit, toasted almonds, fresh parsley, shaved fennel and frisee. Dressed with a preserved lemon vinaigrette

French Onion Soup

caramelized onions, diced bacon and thyme. Topped with bread and melted gruyere cheese

Grilled Suffed Calamari

bacon and tomato stuffing. Served atop shaved fennel, preserved lemon, fresh parsley and a Sicilian olive drizzle.

Beet Salad

roasted red and golden beets, frisee, endive, goat cheese, sliced prosciutto, celery root, roasted walnuts and a lemon vinaigrette.

Crispy seared duck confit

butternut squash and candied walnut hash and a blood orange and ginger relish

Main Course

Home Made Fettuccini Pasta

served “shrimp scampi style” with shrimp, bacon, shallots, white wine, preserved lemon, cream and fresh chopped herbs

Vegetarian Winter Crepes

stuffed with roasted butternut squash, fennel, carrot, celery root, golden raisins and Gruyer cheese. Served over a truffled parsnip puree, and chopped walnuts, port wine reduction, and fried leeks

Caramelized sea scallops

pan seared and served with Brussels sprouts and bacon, a silky sunchoke puree, a Cara Cara navel orange beurre blanc and crispy sunchoke chips

Grilled Trout

potato puree, grilled escarole, and a buttery lemon, caper and almond white wine sauce

Herb basted half chicken

prosciutto and Manchego cheese potato gratin, sautéed broccolini, and a creamy chicken and thyme pan sauce

Pork Osso Buco

braised pork shanks, cheesy polenta, grilled escarole and a preserved lemon gremolata

Cassoulet

white beans stewed with rabbit meat, pork sausage and smoked bacon, topped with sour cabbage

Fish of the day

house made gnocchi, baby carrots, beets, pea tendrils with an herbed infused cream sauce

Flat iron steak

brandy and cider glazed shallots, grilled polenta cake, sautéed Brussels sprouts with bacon and horseradish and a Burgundy wine and beef jus

Braised Lamb Shank

sautéed lemon pepper spaetzle with pearl onions, baby carrots, Brussels sprouts, goat cheese, rosemary, and lamb jus

Grilled rib eye: the Cadillac of beef

bacon and bleu cheese mashed potatoes, sautéed broccolini, crispy shallots, port reduction and a burgundy wine jus

Dessert

Chocolate Aphrodite

Chocolate Aphrodite cake with creme fraiche ice cream

Creme Brulee

Mexican vanilla bean creme brulee

Sorbet

Assortment of seasonal housemade sorbets

Ice Cream

Assortment of house made ice creams

Lemon Mascarpone Cake

Lemon mascarpone cake with lemon curd and native berries

Almond and White Peach Cake

Almond and white peach cake, rhubarb ice cream and caramel