Barbara Lynch Is Fueling the Harbor Islands

Barbara Lynch’s lobster roll at B&G Oysters. / Photo by Susie Cushner

Gone are the brown bag lunches of past field trips to the Boston Harbor Islands—the civic groups that oversee the day trip destinations just announced a new partnership with acclaimed chef Barbara Lynch.

As Salt Water, Inc., the Time 100 recipient and two-time James Beard Award winner is providing new menus on George’s and Spectacle islands, as well as at the Boston Harbor Islands Welcome Center on the Rose Kennedy Greenway. Lynch’s culinary flair will also be available on board the Boston Harbor Cruises Harbor Islands fleet, and its private charter vessels.

Chef Stephen Oxaal, a longtime chef at B&G Oysters who was previously behind the open flame at Branch Line in Watertown, is the executive chef of Salt Water, Inc.

“We are thrilled to…offer our passengers both a uniquely Boston experience and a memorable culinary treat,” said BHC general manager Alison Nolan, in a statement.

Boston Harbor Now, the National Parks Service, and the Department of Conservation and Recreation selected the new company after a comprehensive, public request for proposals.

“Our goal is to offer unique cultural and recreational opportunities within the Boston Harbor Islands State and National Park,” said DCR Commissioner Leo Roy.

In addition to the café and general concessions, Lynch and Salt Water, Inc. are upgrading the private events options on the Harbor Islands and its fleet, and the clam bakes on island. Party with the B&G Oysters lobster roll in slider form, tuna tartare bites, seasonal bay scallop skewers with lemon beurre monte, and more locally sourced catering options. Check out sample menus below. The menus for the general concession stands are not yet finalized.

“Together, we will redefine the way we celebrate through food with friends, family, and colleagues on Boston Harbor,” Lynch said in a statement. “I can’t think of a better way to highlight our mutual commitment to the community, Boston Harbor, and the city we love.”

Brian Dacey, chairman of the board of trustees for Boston Harbor Now, said the partnership fulfills “the mission of both Boston Harbor Now and National Park Service to draw even more individuals, groups and families to these amazing natural resources.”

Lynch is having a banner month: The South Boston native released her first memoir, and is making the media rounds with the New York Times, Christopher Kimball’s Milk Street Radio, Eater National, and more. Oh yeah, and that Time honor.

If you’re new here, the beloved local chef is behind No. 9 Park, Menton, Drink, B&G Oysters, Il Pesce at Eataly Boston, and more.

The Boston Harbor Islands ferry season begins May 13.

Charter Clambake
$99 per adult / $70 children age 3-12 (children under 3 are free)

Appetizer:
Clam Chowder (Chef Barbara Lynch Signature)
Potato, bacon, puff pastry crouton

Sugar Snap Pea Salad
Ricotta, mint, marcona almond vinaigrette

Clambake:
Lobster, Steamer Clams, Mussels, Corn, Potatoes, Sausage, Shrimp, Butter, Lemon

Grilled Hanger Steak
Whipped herb butter

Dessert:

Chocolate Mousse
Sea salt, olive oil, heath bar crunch

Charter Events Dinner Menu

Passed hors d’oeuvres:
$18 per person for 3 selections / $5 per person for additional selections up to 5 maximum

Tuna Tartare Spoons
Orange vinaigrette, radish

Ricotta and Cherry Tomato Crostini
Ricotta cheese, lemon, slow cooked cherry tomato

Classic Shrimp Cocktail
Cocktail sauce

Lobster Roll Sliders

Bay Scallop Skewers (SEASONAL)
Lemon beurre monte

Fried Sweet Potato Chips
Caviar and scallion dip

Spicy Tomato Soup Shooters
Caraway, creme fraiche

Swordfish Kabobs
Onions, tomato, chili aioli

Socca Balls
Rosemary, creme fraiche

Charter Brunch Menu
$74.95 per adult / $37.95 children age 3-12 (children under 3 are free)

Breakfast Breads and Condiments:
Bagels
Breakfast Muffins
Whole Loaf Bread: White, Wheat
English Muffins
Coffee Cake
Cream Cheese
Assorted Jams
Whipped Butter
Wild Vermont Honey

Lighter Options:
Lebne Yogurt
House-made Granola
Chilled Farro Salad: Sliced Cucumbers, Feta Cheese, Toasted Pine Nuts, Golden Raisins, Olive Oil
Fruits: Cherry Tomatoes, Basil, Sliced Melons, Muscat Grapes, Whole Bananas, Strawberries, Blueberries, Raspberries
Heirloom Tomatoes with Mint, Basil, Sea Salt, and Olive Oil (SEASONAL)

Hot Stations:
Soft Scramble Eggs with Melted Cabot Clothbound Cheddar
Poached Eggs, Sauce Choron
6 Minute Crack-and-Peel Eggs
New England Charcuterie Cured Breakfast Sausage
Nueske’s Thick Cut Bacon
Benton’s Ham
Crispy Roasted Fingerling Potatoes, Fried Rosemary
Madeleine Pancakes
New England Maple Syrup