Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

Archive for Menus

On Going Wild with John Dory: A Year in Poe’s Kitchen

What a difference a year makes.

As I was beginning to revamp the menu for spring, I happened to look at my inventory sheets from March 2009:

Chicken tenders
Hot dogs



Premade pizza shells

My list this year reads:

Rattlesnake               Leg of lamb
Duck                           Buffalo
Boar                            Alligator
Venison                     Sweetbreads
Wagyu                        Veal bones
Ribeye                        Beef tenderloin
Chorizo                      Speck
Foie gras

Peruvian potato        Yukon Gold potato
Watercress                 Frisée
Baby arugula             Baby tatsoi
Chocolate mint         Purple asparagus
Chiles: cascabel, guajillo, ancho, Anaheim, poblano, jalapeno, serrano, habanero

Cod                              Salmon
Tuna                           Shrimp
U/10 scallops          Mussels
Clams: Wellfleet, Ipswich
Oysters: Cape, Duxbury

With all of these ingredients, we can go in most any direction our culinary hearts desire. My staff and I are constantly trying to push ourselves forward; we do our damnedest not to repeat anything on the Unleashed menu (though we have some favorites that bring us comfort each season).

Even so, every time I look at an inventory sheet, I ask myself what might be missing—and then I try to fill the gaps in ways that will be as fun for us in the kitchen as they are exciting for you in the dining room.

Take last night. At midnight, I called in my meat and fish orders—and at the end of both messages, I said, “I don’t wish to confuse matters, but if you could just do me one favor—please send me 5 pounds of the freshest ingredient you have in stock. I don’t care what it is—surprise me!” Then I called the produce company, and asked them to send me 1 pound each of 5 surprise ingredients.

This morning is wild; we’re gearing up for a busy lunch. There’s a photo shoot with Tony Caz of the Patriot Ledger on the roofdeck before all hell breaks loose on the line. We cook like mad until 3:15 pm, and now I’m looking at my grab bag of surprises. Yes—there’s a little John Dory, some morels….I’ve got it!

First I’ll season the fish with shiitake dust, wrap it in ramps, and grill it. Then I’ll serve it on a brioche bun with watercress and tomato. On the side, 3-potato salad with Meyer lemon, purple asparagus–morel salsa, and crumbled feta in a smoked Kalamata olive vinaigrette. Voilà—my new fish sandwich.

The opportunities I’ve had this past year to surprise my coworkers, customers, and even myself by transforming classic bar snacks into a wild new category of eclectic eats have been tremendous. Thanks to all who’ve accompanied me on this crazy culinary journey! That includes the exciting new crew who’s helping me make jalapeno sugar for our white chocolate ganache cheesecake with jalapeno lime and strawberry sauce as well as a habanero-infused margarita; for the complete current Unleashed menu, click here!


Super Bowl Sunday Menu: Alligator Tacos, Oyster Poe-Boys, & More!

Whether you’re hooting for the Saints or hollering for the Colts, you’ll need to keep your energy up with hearty eats! 

Bucket of Beer ~ 12
4 Leinenkugel Classic Ambers on ice 

Jalapeño–Black Bean Chili ~ cup/6 ~ Super Bowl/10
Beef & sausage chili with cayenne oyster cracker & jalapeño cheddar 

Chipotle Wings ~ 9
With smoked jalapeño-scallion & poblano–blue cheese dipping sauce 

Grilled Corn Bread ~ 7
With Hatch chiles, Guadalajara butter & queso fresco 

Nacho Mamas  ~ 12
Beef, chicken or veggie with refried beans, signature cheese blend, aqua fresca & salsas

Tailgator Tacos ~ 12
Buttermilk-marinated, fried alligator with “Manning Up” habañero sauce & sea “Brees” salsa of cranberry, Key lime & grapefruit 

Oyster Poe-Boy ~ 12
Flash-fried oysters with remoulade & French Quarter–style Poe-tato salad 

Chipotle-Smoked Baby Back Ribs ~ 15
Half-rack of ribs smoked & roasted with jalapeño cole slaw

Game Dawgs ~ 10
Two spicy grilled wieners with Sriracha ketchup and jalapeño mustard

Love Unleashed: V-Day menu at Poe’s Kitchen, 2/10–2/17

While Boston’s lovebirds are mooning quietly over candlelight, we at Poe’s Kitchen have created a special menu in honor of all the single ladies—and gentlemen—out there. Come on in and celebrate Independence Day—er, Valentine’s Day—with us! (Of course, you happy couples are invited too!)



Love is nature’s way of tricking people into reproducing.


Guac Blocker
Lime-zested chips & salsa with a trio of guacamoles: mango~beet~traditional

Sexual Healing
Farofa-dusted oysters fried in vanilla bean oil with chocolate stout molé

99 Problems But a Fish Ain’t One
Pancetta-wrapped cod on acorn squash puree with sundried strawberry-balsamic reduction & strawberry sea salt

Strapping Young Buck Tacos
Peppercorn-braised venison with watercress in aqua fresca, smoked peach-cilantro salsa & brie

Cougar’s Delight
Lobster, black truffle & goat cheese–stuffed petite tenderloin of beef with corn-infused potatoes, Thai peanut–veal stock teduction, coconut-lemongrass broth & flash-fried frisée

The Cheetah!
Mark Sanford Sirloin of “Kobe” beef rubbed with Argentine chimichurri & slow-smoked  South Carolina–style! Accompanied by Tiger Woods’ Angry Wife Salsa with wood chip–smoked habañeros and Bill Clinton Tobacco Chile Glaze

In tennis, LOVE = a score of zero to zero.


Booty Text
3 AM Chinatown-style deep-fried green tea ice cream with cornflake & Ritz cracker crumbs

Cupid’s Chokehold
One heart-shaped brownie, one heart-shaped chocolate chip cookie with cayenne & chocolate fondue

Feel-Me-Up Buttercup
Peanut butter cups topped with vanilla mousse & berries


Silver Fox
Our signature margarita with Patron Silver 

Drink Me Pretty
Beija Cachaça~SoCo~Jack Daniels~Malibu Rum~Midori~pineapple & cranberry

Beer Goggles
This Guinness-Absolut Vanilla-Chambord milkshake brings all the boys to the yard! 

The Alternative Girlfriend
White Chocolate Godiva-Absolut Vanilla-Kahlua martini with a dark chocolate rim

Latin lesson: “Semper Ubi Sub Ubi” = Always where under where.