An Exclusive First Look at the New Audubon Menu

The Trina's Starlite team gives Audubon Circle a facelift.


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.”



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


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




  Roasted Garlic Sauce

Brussel Sprouts

Dijon Wine Sauce


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