Dinner Menu 2025

Welcome the nu american

WHAT DOES IT MEAN TO BE AMERICAN?

Grappling with these questions as a multiracial, multi-generational team, we find that our answers are layered, intersectional, and evolving.

In one context, the New American is Black. They are the descendants of the enslaved Africans who were forcibly tasked with building the United States of America. These New Americans are responsible for cultivating global culture, but are rarely credited, and often robbed of, their genius and influence. Despite being part of not just one, but two significant periods of forced migration in America, they also experience erasure within the diaspora and immigrant communities the same communities vying for coveted American status. The power in these Americans lies within their language, the ability to turn the New into Nu.

In another context, the New American is an immigrant. A child who goes to school that serves pizza and chocolate milk for lunch, American. Once, they brought lunch from home, a dish rich with flavor that demands to be simmered for hours until it reaches perfection. Their classmates laughed; they said their food smelled bad, they should go back to where they came from. The New American comes home, hot tears of confusion and shame welling up in the corners of their “too round”, “too slanted” eyes. Some of these new Americans still carry this shame. Some of these New Americans were told that to become more American, they must hate other Americans, too.

In yet another context, the New American...is American. All their lives, they were told that they are the standard. They move through spaces freely. But what perhaps stuck with these Americans was betrayal. That first time they saw the truth for themselves, was like light flooding a room through a door slightly ajar. And then one day, the American decides that they will start betraying, too. They listen to the New Americans. They put in the work to protect the New Americans from harm. Rejecting outdated values, they are committed to change, to being a better version of themselves, to becoming more un-American in order to become a new New American, too.

And lastly, but most importantly, the New American was always here – not so new at all. They were called by other names. They have always lived on this so-called American land. They were the first ones here, yet the last to be considered. They have done their best: taking on aspects of being American while fiercely preserving their culture anyway, just enough to be left alone to care for their ancestors in peace. Joy, identity is the resistance. These Americans will never be erased, no matter how hard one or many may try. And all that was theirs, is theirs, and will be returned to them as it shall be.

For our third menu at Comfort Kitchen, we invite you to ask yourself these questions and see, smell, taste, touch the answers for yourself. What is authentic? What deserves validation? What notions do you reject? Over the coming months, this menu will blossom and expand as we decide for ourselves how patriotism is defined by our palate.

PARTNERSHIP TEAM
Biplaw Rai Managing Partner 
Nyacko Pearl Perry Org. Development Partner 

MANAGEMENT TEAM
Shelley Nason Culinary Director
Liam Woodworth-Cook Kitchen Manager 

SNACKS

Okra
Brown Butter Seared Okra, Masala Spiced Yogurt, Plantain Crumb V / GF 15

Seasonal Salad
Roasted Beets, Charred Poblano Whipped Feta, Grilled Radicchio, Little Gem, Chile Cocoa Almonds, Roasted Garlic Vinaigrette V / GF 18

Jerk Jackfruit Sliders
Pickled Red Onion, Coriander Aioli, Baby Arugula V 15

Aachar Beef
Mustard Marinated Grilled Beef, Crispy Confit Fingerling Potato, Green Tomato Aioli, Pickled Shallot + Green Tomatoes, Micro Mustard GF / DF 22

Plantain Chips
Smokey Eggplant Puree, Fresh Tomato + Scotch Bonnet Moko, Peanut Dukkah VG / GF / DF 15

meals

Jerk Roasted Duck
Duck Leg, Rice + Peas, Pikliz, Parsley Oil GF / DF 41

Tea-Brined Pork Chop Crispy Blue Corn Cake, Collard Green Zhoug, Red Cabbage + Apple Slaw, Spiced Candied Pepitas GF 35

Spiced Roasted Cauliflower Cauliflower Yogurt Puree, Tamarind Chutney, Walnut, Frisee and Dill Salad, Lemon Vinaigrette GF / V 31

Goat Ragu + Cassava Gnudi Spring Ragu, Braised Goat, Mint Pesto, Curry Parmesan Crumb, Chives GF 35

CK Fish Chowder Coconut Chowder, Tomato, Fingerling Potatoes, Little Neck Clams, Mussels, Shrimp, Cornmeal Fried Cod, Asparagus, Crispy Pork Crumbs, Charred Leek + Basil Oil GF / DF 41

Tahini Eggplant Spiced Roasted Eggplant, Garlic Tahini, Herb Piri Piri,  Toasted Pistachio, Watercress + Fennel + Cucumber Salad, Urfa VG / GF 28

SIDES

Yuca Fries with Herb Piri Piri + Aji Amarillo V / GF / DFO 11
Braised Greens with Pork Belly Lardon, Caramelized Shallots GF / DF 11 Hot Sauce Scotch Bonnet, Fresno Pepper, Oranges, Garlic GF / DF 2.50

sweets

Chocolate Raspberry Clafoutis
Baked Chocolate Custard, Whipped Mint Cream, Pistachios, Raspberry Sorbet 17
Contains Dairy, and Egg  Mixed Berry Tiramisu Japanese Genoise, Chiya Poached Berries, Whipped Mascarpone 17 Contains Gluten, Dairy, & Egg Mango Ice Cream with Peanut Brittle GF 14

DRINKS

Full Bar: Cocktails, Free-Spirited Cocktails (Non-Alcoholic),
Wine & Beer (rotating selection, including N/A options)

Cafe Drinks: Coffee, Espresso, Tea, and Sparkling Waters

V Vegetarian | VG/VGO Vegan or w/ modification | DF/DFO Dairy-free or w/ modification
GF/GFO Gluten-friendly or w/ modification** (Cross-contamination may not be possible to avoid)

An automatic 20% gratuity will be added for parties of 6 or more.

Notice to Our Guests: Per new legislation 940 CMR 38.00, restaurants are no longer permitted to add a separate “Kitchen Appreciation” fee as a line item on your bill. Instead, this must now be incorporated into the menu prices. You will now see our 5% Kitchen Appreciation included in the price of each dish. This adjustment allows us to continue providing fair hourly wages for our kitchen staff, who do not receive tips. We appreciate your understanding and continued support.

Before placing order please inform your server if a person in your party has a food allergy.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.