Douglas Rodrigues Has a New Vision at The Tip Tap Room

The new fall menus include a ham hock osso buco, a chicken fried pig ear croque-monsieur, and more.

tip tap room

Ham hock osso buco at The Tip Tap Room. Photo provided

Executive chef Douglas Rodrigues continues to make his mark at Brian Poe’s The Tip Tap Room. Starting this week, he’ll introduce all-new fall menus that incorporate impressive offerings like a chicken fried pig ear croque-monsieur (grilled ham, gruyere, fried garlic béchamel); a camel burger patty melt (swiss, watercress, tomato, kosho aioli); a bison “London Broil” steak sandwich (ricotta salata, Tewksbury dijonnaise, Bibb lettuce, red onion); and a pork sandwich with smoked bacon, tasso ham, blue cheese, charred tomato sauce, and spinach. And that’s just the lunch sandwiches.

New lunch and dinner appetizers include oysters with a lovage mignonette and green tea oil; a duck leg confit with charcoal dumplings; and foie gras with sweet and sour squash, beluga lentils, and cornichons.

Highlights of his dinner menu include whole roasted Branzino with eggplant purée and crunchy spicy Japanese garnishes; a wild mushroom risotto with black truffle vinaigrette; brick chicken breast with wild rice, poached cranberries, and chamomile; and a ham hock osso buco with green curry, butternut squash, squash shoots, and cocoa beans.

Rodrigues will also introduce a host of new sides, soups, and desserts like an onion soup with pig head crouton, lobster bisque with coral aioli and mugolio, and a red kuri squash custard with milk chocolate mousse and yogurt sorbet.

The Tip Tap Room will continue to serve up their seven signature “tips” selections with refreshed accompaniments, the nightly rotating wild game specials, and other Poe classics. Check out the full menu below:

Tip Tap Room Menus:

138 Cambridge St., Boston; 857-350-3344 or