Boston Restaurant Week
CHART HOUSE BOSTON RESTAURANT WEEK
August 1–15, 2026
Join us for Restaurant Week and indulge in a specially crafted three-course menu, complemented by impeccable service, for an unforgettable dining experience.
LUNCH
$32 Per Person | 3 Courses
FIRST COURSE
(Choice of one)
ICEBERG WEDGE SALAD
blue cheese dressing | crispy bacon | roasted tomato coulis
NEW ENGLAND CLAM CHOWDER
SECOND COURSE
(Choice of one)
BAJA SALMON
mango sticky rice | avocado corn pico | lemon shallot butter
NEW ENGLAND STYLE SHRIMP ROLL
shrimp salad | shaved lettuce | toasted bun | skinny fries
DINER BURGER
diner sauce | cheddar cheese | LTO | skinny fries
LOBSTER MAC & CHEESE
Maine lobster | cavatappi pasta | creamy cheese sauce
THIRD COURSE
(Choice of one)
NEW YORK STYLE CHEESECAKE
strawberry sauce | whipped cream
BOSTON CREAM PIE
golden layer cake | custard cream filling | Belgian chocolate
ADD A BEGINNING FOR $8
KIM CHEE CALAMARI
lightly fried | crisp vegetables
COCONUT SHRIMP
citrus chili dipping sauce
SPINACH & ARTICHOKE DIP
tortilla chips
DINNER
$55 Per Person | 3 Courses
FIRST COURSE
(Choice of one)
CAESAR SALAD
classic Caesar dressing | garlic croutons
NEW ENGLAND CLAM CHOWDER
SECOND COURSE
(Choice of one)
BAJA SALMON + SHRIMP
tropical fruit salsa | mango sticky rice | citrus chili sauce | lemon shallot butter
PARMESAN CRUSTED SCROD
garlic & parsley linguine | citrus lobster butter
CHIMICHURRI STEAK FRITES*
crispy skinny fries | grilled asparagus
SLOW ROASTED PRIME RIB 10 OZ* +$5
herb crusted | 3 potato garlic mashed | beef au jus
THIRD COURSE
(Choice of one)
NEW YORK STYLE CHEESECAKE
strawberry sauce | whipped cream
BOSTON CREAM PIE
golden layer cake | custard cream filling | Belgian chocolate
ADD A SIDE FOR $8
Creamed Spinach | Sizzling Mushrooms | Steamed Asparagus
ADD A BEGINNING FOR $8
KIM CHEE CALAMARI
lightly fried | crisp vegetables
COCONUT SHRIMP
citrus chili dipping sauce
SPINACH & ARTICHOKE DIP
tortilla chips
65TH ANNIVERSARY WINE FEATURE
CUVÉE 61, CHARDONNAY, ARROYO SECO-MONTEREY 2024 | 65
Rich orchard fruit with bright, natural acidity & a smooth, polished finish. Layered & creamy without feeling overly heavy or buttery.
CUVÉE 61, CABERNET SAUVIGNON, ADELAIDA DISTRICT-PASO ROBLES 2025 | 65
Bold dark fruit with structured tannins & a long, polished finish. Rich & full-bodied with layers of cassis, cocoa, cedar & warm spice.
*Consuming raw or undercooked meats, poultry, seafood, mollusk, or eggs may increase the risk of foodborne illness.
Tax and gratuity not included.