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.
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
Crab Cakes 20
Two crab cakes served with corn, bell pepper, tomato, arugula garnish, topped with chipotle aioli
GF Scallops 22
Served with creamy corn and tomatoes
GF**, V, VG Chips, Salsa, & Guacamole 12
Tortilla chips with house-made salsa and guacamole
GF* Charcuterie Board 22
Cheese curds, herb goat cheese topped with hot honey, blue cheese crumble, prosciutto, salami, spicy capicola, grapes, pickled red onions, arugula, fig jam, pita bread
GF* Raps Smoked Wings 15
Seven brined, smoked chicken wings. Choose a sauce: buffalo, ranch, blue cheese, BBQ, creamy chipotle.
Rapscallion Mussels 19
Sautéed mussels with hot sausage, shallots, cherry tomatoes, butter, garlic dijon beer broth. Topped with parsley and crostini
GF Pulpo 20
Charred octopus served with warm potato salad, broccolini, tomatoes, olives, topped with chimichurri

Salads & Bowls

Add grilled chicken 10, salmon 14, shrimp 14, scallops 18, flat iron steak 18, lentil veggie burger 10. Salad half portions available for half price.

GF, V, VG Raps House Salad 14
Mixed greens, shredded carrots, cucumbers, cherry tomatoes, red onion, house-made citrus vinaigrette
V Mediterranean Burrata Bowl 20
Moroccan Couscous, arugula, roasted tomatoes with white beans, olives, burrata, finished with EVOO
GF, V Veggie Bowl 18
Rice, roasted broccolini and bell peppers, shredded carrots, cucumber, avocado, black beans, feta cheese, house-made citrus vinaigrette
GF, VG Caesar Salad 14
Romaine, shaved Parmesan, croutons, Caesar dressing. Add anchovies | 3
GF, V Summer Quinoa Bowl 18
Quinoa, arugula, strawberries, grapes, toasted almonds, goat cheese, finished with balsamic glaze
GF, V Beet Bowl 18
Quinoa, roasted beets, baby greens, pickled red onions, orange segments, toasted almonds, goat cheese, house-made citrus vinaigrette

Flatbreads

Substitute GF Crust | 3

GF*, V Fungi 18
Ricotta, mozzarella, mushrooms, arugula, Parmesan, truffle oil
GF* Carne 18
Bolognese sauce, mozzarella, pepperoni, bacon, salami, hot honey
GF* Fig 18
Fig base, blue cheese crumble, sweet red onions, arugula, prosciutto, hot honey

Handhelds

Comes with French fries or side house salad. Substitute Parmesan truffle fries, sweet potato fries, or Caesar 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* Cajun Salmon Sandwich 24
Blackened salmon filet, arugula, pickled red onions, sun-dried tomato, house-made lemon avocado aioli on toasted ciabatta
GF* Truffle Short Rib Melt 22
Braised short rib, pickled red onions, arugula, American cheese, truffle aioli on toasted sourdough
GF* Chicken Salad 21
Lettuce, mayo, red grapes, celery, Dijon mustard, almonds, on sourdough. Add bacon | 3
Crab Cake Sandwich 25
Two crab cakes, lettuce, tomato, onion, chipotle aioli on a brioche bun

Meat/Poultry

GF* Chicken A La Limone 26
Pan fried chicken cutlet, sweet pea Parmesan risotto, lemon caper wine butter sauce, sun dried tomatoes
GF* Steak Frites 36
Grilled 10oz flat iron, gorgonzola butter, red wine demi glaze, served with Parmesan truffle fries, broccolini
GF* Bolognese 25
Beef, veal, pork, tomato ragu, cream, Parmesan, over penne with toasted crostini
GF* Chicken Marsala 25
Sautéed chicken, mushrooms, sweet peas, caramelized onions, touch of cream, served with penne pasta topped with Parmesan
GF Southwest Pork Chop 28
Two 6oz pan seared pork chops, cilantro-lime rice, grilled corn, black beans, avocado, finished with chimichurri

Fish

Fish and Chips 28
Raps beer-battered haddock deep fried, fries, cole slaw, house-made tartar sauce, lemon, mayo-based cole slaw
GF Salmon 25
Grilled salmon topped with chimichurri, served with a white bean, arugula, corn, red pepper salad, feta cheese, house-made citrus vinaigrette
GF* Shrimp Scampi 28
Shrimp, broccolini, shallots, tomatoes, in a lemon garlic white wine butter sauce over spaghetti
Rapscallion Fish Tacos 26
Beer battered fried ?sh tossed in cajun seasoning topped with pico de gallo,
pickled onions, arugula, chipotle aioli
GF* Seafood Stew 30
Haddock, scallops, mussels, shrimp, hot sausage, in a garlic, shallot, red chilli flake, fresh herb tomato broth served with crostini. Add spaghetti | 5
Lobster Ravioli 30
Roasted shallots, corn, brandy cream sauce

Vegetarian

GF*, V Mediterranean Veggie Burger 20
Lentil veggie burger, arugula, cucumber, hummus on a brioche bun
V Mushroom Ravioli 25
Sautéed with sweet peas and mushrooms deglazed with marsala, finished with a touch of cream, Parmesan
V Eggplant Parmesan 23
Breaded eggplant, marinara sauce, fresh mozzarella, spaghetti marinara, Parmesan
GF, V Veggie Risotto 22
Corn, sweet peas, tomatoes, topped with Parmesan

Sides

GF, V, VG Seasonal Vegetable 7
Roasted Broccolini
GF**, V, VG Sweet Potato Fries 7
GF, V Parmesan Risotto 7
GF**, V, VG Parmesan Truffle Fries 7
Served with truffle aioli

Desserts

GF*, V Hot Fudge Brownie Sundae 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