Acton Food Menu
Appetizers
N.E Sweet Corn Clam Chowder 8
Clams, whole milk, potatoes, celery, garlic, topped with sweet corn and bacon. Oyster crackers available.
GF* Raps Smoked Wings 15
Seven brined, smoked chicken wings. Choose a sauce: buffalo, ranch, blue cheese, BBQ, creamy chipotle.
GF* Chef's Daily Flatbread 17
Chef’s creation — ask your server
V Bang Bang Cauliflower 15
Crispy fried cauliflower tossed in bang bang sauce topped with toasted sesame seeds
Rapscallion Mussels 19
Sautéed mussels with pancetta, shallots, cherry tomatoes, butter, garlic dijon beer broth. Topped with parsley and crostini
Pork Tenderloin Sliders 18
Sun dried tomato and cranberry aioli, arugula, pickled red onions
V Pretzel Sticks 11
Two soft pretzels, Raps Honey Ale beer cheese
Poutine 15
Russet fries, cheese curds, beef gravy, herbs. Add short rib | 4
GF*, V Mexican Nachos 17
Black beans, cheddar cheese, jalapeños, guacamole, sour cream, pico de gallo
GF*, V Burrata Board 20
Prosciutto, marinated confit tomatoes, fresh pesto, pickled red onions, roasted walnuts, toasted pita bread
Pork Belly Bites 15
Crispy pork belly bites tossed in maple mustard glaze and sesame seeds
Salads
Add grilled chicken 10, salmon 14, shrimp 14, flat iron steak 18, black bean burger 10. Salad half portions available for half price.
GF, VG Raps House Salad 14
Mixed greens, shredded carrots, cucumbers, cherry tomatoes, red onion, homemade citrus vinaigrette
V Quinoa Salad 14
Arugula, quinoa, apples, cranberries, feta cheese, pickled red onions, honey dijon vinaigrette
GF, VG Caesar Salad 14
Romaine, shaved Parmesan, croutons, Caesar dressing. Add anchovies | 3
GF, VG Roasted Cauliflower Salad 14
Kale, roasted cauliflower, red onion, cucumber, avocado, spiced crispy chickpeas, tahini-lemon vinaigrette
Handhelds
Comes with French fries or side salad. Substitute truffle or sweet potato fries | 4 Substitute any Raps salad | 4
GF* Rapscallion Burger 23
Ground short rib, cheddar cheese, onions, lettuce, tomato, Rapscallion sauce. Add blue cheese, fried egg, or bacon | 3
GF* Chicken Caprese 20
Grilled chicken, mozzarella, tomatoes, pesto, balsamic glaze on ciabatta
GF* Crispy Buffalo Chicken 20
Lettuce, tomatoes, ranch dressing on a brioche bun
GF* Salmon Burger 23
Cilantro lime ranch, red onions, tomatoes, lettuce, avocado on a brioche bun
GF Birria Tacos 25
Slow braised beef, shredded cheddar cheese, in a corn tortilla with a side of flavorful beef consomme to dip. Garnished with onions and cilantro
Meat/Poultry
Chicken Roll-Up 26
Stuffed with caramelized apples, prosciutto, spinach, fresh mozzarella, cranberry mustard apple cider pan gravy. Served with sautéed Brussels sprouts and bacon potato cheddar tots
Chicken Marsala 25
Sautéed chicken, mushrooms, sweet peas, caramelized onions, touch of cream, served with penne pasta topped with Parmesan
Steak Frites 36
Grilled 10oz flat iron, gorgonzola butter, red wine demi glaze, served with Parmesan truffle fries and Brussels sprouts
GF* Bolognese 25
Beef, veal, pork, tomato ragu, cream, Parmesan, over penne with toasted crostini
GF* Chicken A La Limone 26
Pan fried chicken cutlet, sweet pea Parmesan risotto, lemon caper wine butter sauce, sun dried tomatoes
GF* Chicken Cacciatore 25
Sautéed chicken, mushrooms, peppers, onions, fresh herbs, garlic, chili flakes, tomato sauce over penne pasta topped with shaved Parmesan
Pork Dinner 26
Pan-Seared Pork tenderloin in a cranberry mustard apple cider pan gravy with Brussels sprouts and bacon potato cheddar tots
Gnocchi Carbonara 25
Gnocchi in a creamy egg yolk- Carbonara sauce with pancetta, sweet peas and shaved Parmesan
Fish
Fish and Chips 28
Raps beer-battered haddock deep fried, fries, cole slaw, house-made tartar sauce, lemon, mayo-based cole slaw
Sesame Salmon 33
Pan-seared salmon with sesame seeds, Yukon potato fall vegetable hash, bacon, finished with dijon maple glaze
Rapscallion Fish Tacos 25
Beer battered fried ?sh tossed in cajun seasoning topped with pico de gallo, pickled onions, arugula, chipotle aioli
GF* Seafood Stew 30
Haddock, Calamari, mussels, shrimp in a garlic, shallot, red chilli flake, fresh herb tomato broth served with crostini
Vegetarian
GF*, V Black Bean Burger 20
Lettuce, tomato, pepper jack cheese, chipotle aioli on a brioche bun
V Eggplant Parmesan 23
Breaded eggplant, marinara sauce, fresh mozzarella, spaghetti marinara, Parmesan
V Veggie Risotto 22
Dried cranberries, butternut squash, kale, finished with shaved Parmesan
V Fungi Lasagna 22
Layered up mushrooms, spinach, cheese in a bechamel sauce
V Mushroom Ravioli 25
Sautéed with mushrooms, kale, butternut squash, glazed with marsala wine sauce, a touch of cream finished with shaved Parmesan
Sides
GF, V, VG Seasonal Vegetable 7
Brussels Sprouts
GF**, V, VG Sweet Potato Fries 7
GF, V Parmesan Risotto 7
GF**, V, VG Truffle Fries 7
Desserts
GF*, V Hot Fudge Brownie Sundaes 12
Brownie, vanilla ice cream, whipped cream, cherry
V Key Lime Pie 10
Graham cracker crust, key lime custard, lime compote, whipped cream
GF, V Chocolate Mousse 10
Chez Claude’s famous recipe
Chef's Dessert of the Day 10
Chef’s creation — ask your server
