The Daily Catch (Brookline)

Mixed greens and house vinaigrette dressing.

Homemade black squid ink linguine with mushrooms, red pepper, and onion in olive-anchovy butter.

White bolognese, calamari, olive oil, fresh garlic, and parsley. Made with fresh homemade black squid ink linguine.

Fresh homemade black squid ink linguine in a traditional cream sauce reduction with butter and romano.

Fresh garlic, olive oil, lemon, romano, and butter.

Five broiled cherrystones with a crispy topping.

Fresh garlic, olive oil, lemon, romano, and butter.

Fresh garlic, olive oil, lemon, romano, and butter.

Fennel, thyme, garlic, lemon, and white wine Brodo.

On the half shell (6 pcs) each, cocktail sauce, and lemon wedge.

Fennel, thyme, garlic, lemon, and white wine Brodo.

Mixed greens and house vinaigrette dressing.

Romaine, croutons, and romano.

Marinated blanched calamari, Kalamata olives, shaved vegetables, and herbs. Served chilled.

Fresh off the knife local white fish. Includes fries and slaw.

Shrimp, scallops, calamari, and local fish. Includes fries and slaw.

White bolognese, calamari, olive oil, fresh garlic, and parsley. Made with fresh homemade black squid ink linguine.

Fresh homemade black squid ink linguine in a traditional cream sauce reduction with butter and romano.

Homemade black squid ink linguine with mushrooms, red pepper, and onion in olive-anchovy butter.

Tender medallions of monkfish simmered in a sweet Marsala wine and butter sauce with mushrooms.

Crispy breadcrumb topping, olive oil, garlic, and romano.

Crispy breadcrumb topping, olive oil, garlic, and romano.

Crispy breadcrumb topping, olive oil, garlic, and romano.

Crispy breadcrumb topping, olive oil, garlic, and romano.

Pan-seared and sautéed with mushrooms, sundried tomatoes, basil, and white wine.

Pan-seared and sautéed with mushrooms, sundried tomatoes, basil, and white wine.