Business Hours

Our Menu

  • Southern Fried Short Ribs

    with white bbq sauce and W&M pickles

    18.00
  • Steamed Maine Mussels

    in a garlic , tomato and saffron broth with toasted Grandaisy Bakery chibatta

    13.00
  • Grilled Pineland Farms Filet of Beef

    with roasted turnips and five spive demi glace

    28.00
  • Pan Roasted Golden Corvina

    with sweet potato wonton ravioli and miso butter

    23.00
  • Tomato Basil Soup

    9.00
    Wednesday, October 22, 2014
  • Tomato Basil Soup

    9.00
  • Pan Roasted Golden Corvina

    with sweet potato wonton ravioli and miso butter

    23.00
  • Southern Fried Short Ribs

    with white bbq sauce and W&M pickles

    18.00
  • Grilled Pineland Farms Filet of Beef

    with roasted turnips and five spive demi glace

    28.00
  • Steamed Maine Mussels

    in a garlic , tomato and saffron broth with toasted Grandaisy Bakery chibatta

    13.00
    Small Plates
  • Boston Bibb Lettuce

    Red Onion, Feta, Toasted Almonds, Dijon Vinaigrette

    12.00
  • Quinoa, Kale & Avocado Salad

    quinoa, mango, raw citrus kale, guacamole, almonds, rice wine vinaigrette

    16.00
  • Watercress & Fuji Apple Salad

    danish blue, brioche croutons, tarragon vinaigrette

    12.00
  • Arugula & Baby Spinach Salad

    Butternut squash, parsley, pecan, blueberry, cotija

    13.00
  • Spicy Tuna Tartare

    Grilled Tomato Confit, Pickled Plum Puree, Toasted Pine Nuts, Yucca Chips

    16.00
  • Fried Calamari

    popcorn, wasabi, radish sprouts

    14.00
  • Pierogis

    potato, cheddar, carmelized onions, creme fraiche

    10.00
  • Cheeseburger Wontons

    with truffled ketchup

    12.00
  • Mac & Cheese

    cheddar, gruyere, grana padano

    9.00
  • Southern Fried Short Ribs

    with white BBQ sauce and house made pickles

    18.00
  • Entree
  • House Pasta

    with Maitaki Mushrooms, Locinato Kale, Peppert Tomatoes, and Grana Padano

    19.00
  • Vegatable Wellington

    Portabella, Zucchini, Roasted Red Peppers, Eggplant, Ricotta, pesto & chard in puff pastry, potato puree & taleggio fondue

    20.00
  • Hanger Steak Frites

    Watty & Meg Steak sauce, Bleu Cheese-Green Peppercorn Butter & Hand-Cut French fries

    23.00
  • Free Range Organic Chicken

    Falls Mills grits, corn, wild rice, mustard greens, cider butter

    23.00
  • Pineland Farms Organic Grass Fed Burger

    with Hand-Cut French Fries

    16.00
  • Maple Burger

    with Soy Marinated Kale

    14.00
  • W & M Veggie Burger

    Rice, Yucca, Black Beans, Quinoa, and Served with Hand-Cut French Fries

    16.00
  • Wild Fish Of The Day & Nightly Specials

    On the Blackboard

  • Sides
  • Cauliflower Puree

    Creme Fraiche, Grana Padano, Parsnip

    8.00
  • Hand-cut French Fries

    6.00
  • Citrus Marinated Kale

    8.00
  • Local Garden Green Salad

    Dijon Red Wine Vinaigrette

    9.00
  • Garliky Rainbow Chard

    8.00
    Salads
  • Quinoa, Kale & Avocado

    quinoa, mango, raw citrus kale, guacamole, almonds, rice wine vinaigrette

    16.00
  • Boston Bibb Lettuce

    red onion, toasted almonds,feta, Dijon vinaigrette

    11.00
  • Lunch Plates
  • Spicy Tuna Tartare

    grilled tomato confit, pickled plum puree, toasted pine nuts, yucca chips

    16.00
  • Pierogis

    potato, onion & cheddar filling with caramelized onions & creme fraiche

    10.00
  • Mac & Cheese

    big elbow noodles, creamy cheddar, gruyere & grana padano

    9.00
  • Sandwiches
  • BLT

    Served on Grand Daisy pizza bianca with Applewood Smoked Bacon, ripe tomato, romaine & mayonnaise, green salad

    14.00
  • Roasted Italian Vegetable Sandwich

    eggplant, zucchini, roasted red pepper, pesto & goat cheese with green salad

    14.00
  • Wild Fish Sandwich

    Served with house tartar sauce & house pickles, hand cut fries

  • Grilled Chicken Breast

    Rosemary-garlic marinade & mayonnaise, hand cut fries

    14.00
  • Pineland Farms Organic Grass-fed Burger or W&MVeggie Burger

    Served with hand-cut fries

    16.00
  • Sides
  • Hand-Cut French Fries

    6.00
  • Broccoli Rabe

    8.00
  • Daily Lunch Special
  • Daily Specials

    Daily Farm to Table Salad, Omelete, Soup and Entree

    Salads
  • Boston Bib Lettuce

    red onion, toasted almonds, raw feta, dijon vinaigrette

    11.00
  • Quinoa, Kale & Avocado

    mango, guacamole, almonds, rice wine vinaigrette

    15.00
  • Local Greens Garden Slad

    mixed lettuces

    9.00
  • Plates
  • Spicy Tuna Tartare

    tomato confit, plum purée, toasted pine nuts, yucca chips

    16.00
  • Mac & Cheese

    big elbow noodles, cheddar, gruyere & grana padano

    9.00
  • Rosemary & Garlic Chicken Breast under Watercress & Green Apple

    brioche crouton, Danish blue, tarragon vinaigrette

    16.00
  • Croissant French Toast

    citrus custard, mixed berry compote

    9.00
  • Eggs
  • Free Range Eggs any way

    Berber spiced home fries, green salad with Applewood smoked bacon or Virginia country ham

    10.00
  • Wild Mushroom & Mixed Herb Goat Cheese Omelet

    Berber spiced home fries and salad greens

    13.00
  • Eggs and Curried Tomato Shakshuka

    poached eggs with onion , peppers, Tunisian spice

    11.00
  • Huevos Rancheros

    two eggs sunny side up, black beans, house made pork sausage, pico de gallo, guacamole, cheddar

    16.00
  • Vegetarian Huevos Rancheros

    two eggs sunny-side up, black beans, pico de gallo, guacamole & cheddar.

    14.00
  • Brussels Sprouts & Smoked Salmon

    fingerling potatoes, caramelized onions, two poached eggs

    16.00
  • Sandwiches & Burgers
  • BLT

    served on pizza bianco with Applewood Smoked Bacon, mayonnaise, Green salad

    13.00
  • Wild Fish Sandwich On Pizza Bianco

    housemade tartar sauce, pickles, green salad

  • Pineland Farms Organic Grass Fed Burger or W&M Veggie Burger

    served with hand-cut fries and house made pickles

    16.00
  • W&M Veggie Burger

    wild rice, yucca, black beans, quinoa, wheat with house made pickles & French fries

    14.00
  • Sides
  • Cheesy Berber Spiced Home Fries

    5.00
  • Hand Cut French Fries

    6.00
  • Applewood Smoked Bacon

    7.00
  • Virginia Country Ham

    7.00
  • Black Beans

    4.00
  • Falls Mills Cheddar Grits

    4.00
  • Nine Grain Toast

    with butter and raspberry jam

    2.00
    Sparkling
  • CAVA Castellroig Brut NV Penedès, Spain

    11.00
  • BRUT ROSE, Gruet, New Mexico, USA

    13.00
  • LAMBRUSCO, Secco, Opera 02 '13, Emilia-Romangna, Italy

    11.00
  • White & Rose
  • TORRONTES, Maipe '13, Mendoza, Argentina

    10.00
  • SANCERRE, La Foret des Dames '13 Loire Valley, France

    12.00
  • GRUNER VELTLINER, 'Kamptal Terrassen', Brundlmayer '13, Kamptal, Austria

    14.00
  • ALBARINO, Palmer '13, North Fork, Long Island

    57.00
  • ROERO ARNEIS, 'Cecu d'la Biunda', M. Carbone '11, Piedmont, Italy

    48.00
  • MARSANNE "Encore" Ben Haines '12 Yarra Valley, Australia

    70.00
  • CHARDONNAY,'First Label', Raphael '12, Long Island, NY

    14.00
  • VIOGNIER, 'The Innocent', Shinas Estate '13, Victoria, Australia

    15.00
  • CHENIN BLANC, 'Kloof street', Mullineux '13, South Africa

    55.00
  • RIESLING GRAND CRU Pierre Frick '10 Alsace, France

    82.00
  • VIN DU PAYS MEDITERANEE ROSE, Gueissard '13, Provence, France

    10.00
  • VIN GRIS DE CIGARE, Bonny Doon '13, Central Coast, CA

    12.00
  • Red
  • PINOT NOIR, Rickshaw '13, Sonoma, California

    10.00
  • CABERNET FRANC, Palmer '13, North Fork, Long Island

    15.00
  • PINOT NOIR, Foxen '12, Santa Maria Valley, California

    66.00
  • SAVIGNY LES BEAUNE, Dm. de la Douaix '10, Burgundy, France

    84.00
  • RIBERA DEL DUERO, Convento San Francisco '11, Spain

    11.00
  • ZWEIGELT, Strehn '11, Burgenland, Austria

    12.00
  • CARIGNAN, 'Noe', Dm. Faillenc Sainte Marie '12, Corbieres, France

    43.00
  • SHIRAZ 'Luna' Wit's End '13, McLaren Vale, Australia

    12.00
  • SANGIOVESE, Fiorano '13, Marche, Italy

    11.00
    Desserts
  • Espresso Bean Panna Cotta

    whipped cream and feuilletine flakes

    8.00
  • Malted Chocolate Cake

    fresh berries and toffee

    10.00
  • Cardamom Lemongrass Creme Brulee

    10.00
  • Blueberry Apple Crumble

    with creme fraiche

    10.00
  • Ciao Bella Ice Cream

    daily selection

    4.00
    Beer
  • Great Divide "Colette" Farmhouse Saison

    Denver, Colorado

    9.00
  • Smuttynose Pale Ale

    Portsmouth, New Hampshire

    7.00
  • Weyerbacher Imperial Pumpkin

    Easton, Pennsylvania

    11.00
  • Wolaver's Organic IPA

    Middlebury, Vermont

    8.00
  • Full Sail "Session" Black Lager

    Hood River, Oregon

    7.00
  • Shipyard "Blue Fin" Stout

    Portland, Maine

    7.00
  • Doc's Draft "Hard Apple" Pear Cider

    Warwick, New York

    8.00
    Thanksgiving Pre-fixe
  • Roasted Free-Range Turkey & Gravy

  • -or- Butternut Squash Ravioli & Garlic Confit Rapini

    vegetarian option, all sides included

  • with Mashed Yukon Gold Potatoes

  • Haricot Verts & Onion Frizzle

  • Roasted Brussels Sprouts & Toasted Pecans

  • Cornbread Stuffing with Sweet Corn & Sage

  • Cranberry-Orange Compote

  • Homemade Pumpkin Cheesecake

    10.00
  • Homemade Apple Pie

    10.00

Always check with the business for pricing and availability of menu items. SinglePlatform is not responsible for menu or pricing changes, but the information is believed to be accurate when posted. Listing of a menu does not mean that there is any affiliation, endorsement or sponsorship between SinglePlatform and the listed business.

About

Located in Cobble Hill, offering an elegant setting. Owner Sosie Hublitz and Chef Mary McGrath offer exquisite contemporary cuisine, inspired by seasonal ingredients.

Open 7 days a week for lunch, brunch, & dinner.

LUNCH
Weekdays, 12-4pm

DINNER
Weekdays, 5pm-10pm; Weekends, 5pm-11pm

BRUNCH
Weekends from 11am-4pm

Services

  • Special Events & Private Parties Watty & Meg offers a lovely setting for private events. We host wedding rehearsal and reception dinners, baby showers, corporate cocktail parties, brunch buffets, and family gatherings. Our Kane Street Dining Room offers elegance as well as privacy, with casual or formal setting for up to 38 seated guests. A full restaurant buy-out can accommodate up to 75 guests.

Location