An Exclusive First Look at the New Audubon Menu
Audobon reopens in April under new ownership. Beau Sturm, Jay Bellao, Josh Childs from Trina’s Starlite will take over the popular Fenway spot.
The team behind Trina’s Starlite Lounge and Parlor Sports — Beau Sturm, Jay Bellao, and Josh Childs — are working diligently to open their new restaurant Audubon, in the space formerly occupied by Audubon Circle. Sturm and Bellao are no strangers to the popular Fenway spot, having met each other as general managers at Audubon Circle.
Trina’s Starlite executive chef Suzi Maitland will all be manning the kitchen at their new concept. Anticipating big game day crowds and casual neighborhood diners, Maitland has focused her menu on sandwiches, salads, grilled items, and bar bites like potstickers and honey jalapeno chicken wings.
“I haven’t had a grill in five years, so everything is very grill-heavy right now,” says Maitland. “We’ll have a rotating steak special. We’re doing grilled pita with spreads and dips that are going to change seasonally. Also, if people want to stop by and have a beer and they don’t necessarily want to commit to a big dinner, they can have snacks like the grilled artichoke with roasted garlic sauce.”
The new ownership has retained almost 90% of the Audubon Circle staff, which has helped ensure a quick turnaround with the space. Audubon is aiming to open by mid-April, a little over a month since the former restaurant shut down.
“It’s always been one of our favorite places in Boston,” says Maitland. “So, we didn’t want to change too much. There wasn’t a lot to do structurally. After 18 years, there were some things that had to be changed, but we basically just gave it a facelift. A majority of the front of the house staff and almost all of the back of the house is the same. We’re pushing this fast because they’ve been out of work for three weeks. It’s a lot easier when everyone is already trained and they know the regulars and the pace of the restaurant.”
AUDUBON MENU
Bites:
Spreads– Choice of 2-5 served with grilled pita
- Minty Spring Pea Ricotta
- Lemon Garlic Feta
- Basil White Bean
- BLT
- Roasted Red Pepper
Relish Plate
- Pickled Radish (Changing Veggies)
- Marinated olives
- Mustard
- Brandy Kumquat Jam
- ———- Cheese Toast
Salt and Szechuan Pepper Shrimp
Pear Sauce, Sesame Brocollini Salad
Grilled Honey Jalapeno Wings
Creamy Dill Dressing
Yucca Cake
Mojo Aioli, Mixed Greens
Potstickers
Lotus, Snow Peas, Red Peppers, Scallion Sauce
Lighter Fare:
Five Bean Chili
Kidney, Black, Black Eyed Peas, Cannellini, and Northern Beans
NY Cheddar, Sour Cream
Brussels and Cheese
Parmesan, Baguette
Grilled Beet Salad
Red Beets, Feta, Arugula, Almond Crunch, Tarragon Vinaigrette
Broccoli Carrot Salad
Golden Raisins, Red Onion, Poached Egg, Greens, Ginger Dressing
Charred Asparagus Portobello Salad
Baby Spinach, Red Onion, Shaved Parmesan, Balsamic Dressing
Herbed Grain Salad
Farro, Bulgur, and Barley, Baby Arugula, Cucumber, Tomatoes, Sweet Curry Vinaigrette
Krispy Kale
Raw and Crispy Kale, Butternut Squash, Ground Almond
More Than Light:
Veggie Burger
House-Made, Chipotle Aioli
Hand Pattied Burger
Focaccia Grilled Cheese
#2- Tomato, Basil, and Applewood Smoked Bacon
#3- Pepperjelly and Potato Chips
Open-Faced Crab Melt
Brioche, Fontina
Pulled Pork Muffuleta
Olives, Provolone
Full Fare:
Corn Husk Flounder
Cherry Pepper Chimichurri, Succotash, Sticky Brown Rice
Airline Chicken
Italian Cous Cous Risotto, Grilled Escarole
Grilled Turkey Meatloaf
Roasted Baby Veggies, Beer Gravy
Pea Ravioli
Spring Peas, Crispy Mortadella, Pea Tendrils
Grilled Sirloin
Shisito Pineapple Relish, Wasabi Butter
Grill:
Artichoke
Roasted Garlic Sauce
Brussel Sprouts
Dijon Wine Sauce
Avocado
Queso Fresco, Sweet Chile Sauce
Sweet Sausage
Fennel, Caraway Cream
Grilled Pizette
Audobon Style- White Bean, Roasted Peppers, Taleggio, ACG Flakes
Or A Weekly Pizzette
