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ENJOY YOUR FAVORITE WAYPOINT DISHES AT HOME!
Please give us a call at 617.864.2300 or order here!

RAW BAR

Oysters*

daily selection, pickled fennel mignonette, cocktail sauce · mkt price

wellfleet CLAMS*

daily selection · market price

SHRIMP cocktail

cocktail sauce, nori aioli · 3 for 14

SMOKED & SALTED PEEL & EAT SHRIMP

our hot sauce, buttermilk · 18

maine uni tray*

seasonal accompaniments · 49

Crudos

Hiramasa*

sesame-umami brittle, jalapeno, shoyu syrup · 20

Tautog crudo*

roasted pumpkin agrodulce · 18

bluefin Tuna*

fried peanut, shaved cucumber, makrut lime, buttermilk crema · 20

ORA KING salmon*

sake cured green grapes, puffed rice, pickled mustard seeds · 19

Caviar Service

classic service with plankton & white corn blini,
donut holes & buttermilk crema

Giaveri, osetra*

30g · 125 50g · 175

elverta, ca, royal white sturgeon*

30g · 75 50g · 145

Pizza

Chopped Clam

parsley, chilies, pecorino · 24

Smoked Whitefish

mascarpone, dill, capers · 19

Pumpkin Pizza

shaved jalapeno, smoked honey, cheddar curds· 19

illadelphia

pepperoni, pecorino, tomato sauce, basil · 19

Brussels & GuanCiale                 

crispy brussel sprouts, garlic oil & guanciale · 19

Torched Cherry Tomato Pie

mascarpone, basil, lemon zest · 19

Pasta

Lobster cacio E pepe

whole wheat, koji butter & pecorino · 38

uni bucatini

smoked egg yolk, pecorino, bottarga · 29

Jonah crab & angel hair

evoo breadcrumb, guanciale & jalapeno · 29 

Black pepper spaccatelli

house cured guanciale, tomato, basil & smoked pecorino  · 26

Sweet corn Ravioli 

sudbury farm corn, fennel, garlic, mascarpone, lemon zest  · 26

Snacks

Rotolo

provolone, calabrian chiles, pistachio, mortadella crumble · 16

WP French Fries

regular or crab dusted with chili mayo · 9/12

fried salt & Vinegar smelts

pickled “rampch” dressing · 16

Fried octopus polpetti

fresh mint, boquerones, aioli · 14

hearth baked flatbread

rosemary garlic butter · 14

Plates

WP House Salad

escarole, herb vinaigrette, breadcrumb · 14

“Anchor” Caesar

romaine lettuce, garlic parsley croutons · 16
with 3oz lump blue crab · 28

crab & farro salad

grilled romano beans, torched cherry tomato, basil, jalapeno, yogurt· 22

WOOD GRILLED Spanish Mackerel

miso yam, burnt scallion, egg yolk, trout roe · 24

ora King salmon

crispy & creamy cici beans, torched grapes & lemon · 26

Wood Grilled Octopus & potato salad

sweet farm peppers, olives, tarragon vinaigrette · 27

fried brussels

fish sauce vinaigrette, pickled onions, lime · 16

maine lobster*

black rice, brown butter aioli, chili garlic oil · 30

Roasted Delicata Squash Plate

miso-apple butter, shaved honey crisp apple, walnut oil· 18

Seared Cod Cheeks

parsnip puree, roasted shellfish butter, house dried tomatoes· 24

pickled shrimp & Heirloom tomato plate

roasted zucchini, compressed celery, scallion, wp saltine crumb · 22

Roasts

Roasted local chicken

charred peach miso, herb salad, sesame & scallion flatbread  · 45

market vegetables

daily selection · 23

NY strip steak frites

bernaise aioli, absinthe demi, hand cut fries · 39/78

whole roasted branzino

shaved fennel salad · 49

butchered fish cuts

roasted heads, tails & collars · MKT *limited availability

Wine By the Glass

Sparkling

NV Fritz Ritter, Riesling Sekt Extra Trocken, Pfalz, Germany · 15

NV Richard “Perles D’Automne” Pinot Noir, Jura, France · 15

20 Entre Vinyes "Oniric" Skin Contact Pet Nat, Xarel.lo Blend, Penedès, Spain · 16

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WHITE

20 Enderle & Moll "Müller" Müller-Thurgau, Baden, Germany · 14

20 Techni Alipas, Sauvignon Blan and Assyrtiko blend, Mikrochoria, Greece · 15

21 Lieu Dit, Melon de Bourgogne, Santa Barbara, California · 16

19 Boisson, Viognier, Cotes Du Rhone, France · 13

Pink

21 Ercole Rosato, Barbera, Piemonte, Italy· 13

21 Prisma Rose, Pinot Noir, Casablanca Valley, Chile· 13

21 Mylonas, Malagousia, Attiki, Greece ·  14

ORANGe

20 Krasno, Malvasia Blend, Gorika Brda, Slovenia · 14

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RED

21 Renegado, Folias de Baco Uivo, Portugal· 14

20 Thymiopoulus “Young Vines” Xinomavro, Naoussa, Greece · 14

20 Manincor, 'Kaltersee Keil' Schiava, Trentino-Alto Adige, Italy · 15

20 Frantz Weninger "Ponzichter", Blaufrankisch, Burgenland, Austria· 14

Sparkling / Bottle

NV Fritz Müller 'Perlwein' Müller-Thürgau, Rheinhessen, Germany · 50

NV Badoz 'Crèmant du Jura' Chardonnay, Jura, France · 65

NV Lucien Albrecht 'Crèmant D'Alsace'  Pinot Noir, Alsace, France' · 30

18 Schramsberg Blanc de Blanc, Chardonnay, North Coast, California · 45 (375ml) 100 (750ml) 

15 Biilecart-Salmon Brut Rrose, Pinot Noir-Chardonnay, Champagne, France · 220

18 Bodet-herold 'Physis', Cremant de Loire, France · 75

21 Obsidian 'Pezsgo', Pet Nat Pinot Noir, Carneros, Napa Valley, California · 80

20 Kobal Bajta 'Rosé Pet Nat', Blaufrankisch, tajerska, Slovenia · 65

17 Merieau “Bulles” Chenin Blanc Blend, Loire, France · 60

19 Mariotti 'Set e Mez' Fortana Frizzante, Emilia-Romagna, Italy · 60

10 Movia 'Puro' Rosé, Pinot Noir,  Goriska-Brda, Slovenia · 100

NV Cantina della Pioppa Lambrusco di Modena, Emiliana-Romagna, Italy · 45

ORANGE / Bottle

20 Kontozisis 'A-Grafo' Assyrtiko, Karditsa, Thessalia, Greece · 70

20 Meinklang 'Mulatshak Weisser' Welschriesling  Blend, Burgenland, Austria · 62

14 Princic 'Bianco Trebez' Sauvignon Blanc Blend, Friuli-Venezia Giulia, Italy · 130

18 Nine Oaks Estate, Khikhvi, Kakheti, Georgia · 78

19 Fongoli Societa 'Maceratum' Trebbiano Spoletino, Umbria, Italy · 82

10 Gravner, Ribolla Gialla, Venezia Giulia, Italy · 140

pink / Bottle

21 Railsback Frères, ‘Gaeta’ Rose, Santa Barbara Mouvedre Blend· 72

21 Matthiasson Rose, Grenahe Blend, Yolo County, California · 80

20 Zum Martin, 'Sepp' Zweigelt, Weinviertel, Austria · 80 (liter)

WHITE / Bottle

21 Colli di Catone, Malvasia Blend, Lazio, Italy · 45

20 Feudo Montoni, 'Timpa' Grillo, Sicily, Italy · 50

18 La Vecchia Posta 'Saliceto'Cortese, Avolasca, Piedmont, Italy · 52

21 Arianna Occhipinti, SP68 Bianco, Sicilia, Italy · 84

19 Caruso e Minini, 'BIO' Catarratto, Sicily, Italy · 64 

20 Claudio Vio, "Riviera Ligure di Ponente" Pigato, Liguria, Italy · 63

21 Landhaus Mayer, Gruner Veltliner, Burgenland, Austria · 48

15 J.B. Becker 'Walkenberg' Riesling, Walluf, Rheingau, Germany · 100 

19 Mas Candi 'Desig' Xarel-lo, Penedes, Spain · 62

20 Kelley Fox "Blanc de Noir" Pinot Noir Blend, Willamette Valley, Oregon · 88

21 Furlani 'Moni' Nosiola Blend, Trentino Alto-Adige, Italy · 60

21 Fento, Albarino, Rias Baixas, Spain · 65

19 Joh. Jos. Prüm 'Bernkasteler Badstube' Spätlese Riesling, Mosel, Germany · 110

20 Domaine Frantz Chagnoleau, Pouilly Fuisse Pastoral, Mâconnais, Burgundy, France· 112  

18 Thibaud Boudignon, Chenin Blanc, Anjou, Loire Valley, France · 150 Magnum

18 Miles Garrett, Riesling, Willow Creek, California· 72

18 Camin Larredya 'La Part Davant Sec' Petit Manseng Blend, Jurançon, France · 79

17 Littorai, Chardonnay, Sonoma Coast, California · 200 

17 La Soufrandiere “La Combe DesRoches” Chardonnay, Saint-Veran, France · 210 Magnum

RED / Bottle

15 Domaine Bitouzet-Prieur Volnay, Premier Cru, Cote de Beaune, Burgundy, France· 100 (375ml)

19 Morgon Gamay, Beaujolais, France · 120 

19 Julien Sunier, Gamay, Morgon, Beaujoulais, France · 170 Magnum

20 G.D. Vajra, Dolcetto D’Alba, Piedmont, Italy · 65  

21 Lo-Fi, Cabernet Franc, Santa Barbara, California · 64 

19 Halkia, Agiorgitiko, Corinthia, Peloponnese, Greece · 55 

20 Forlorn Hope 'ODB' Trousseau, Sierra Foothills, California · 76

18 Alois Lageder 'Krafuss' Pinot Noir, Südtirol, Alto Adige, Italy · 152

08 Olga Raffault 'Les Picasses' Cabernet Franc, Chinon, Loire, France · 120

16 Olga Raffault 'Les Picasses' Cabernet Franc, Chinon, Loire, France · 75

17 Sierra Cantabria, Tempranillo, Crianza, Spain· 65

15 Zlatan 'Sibenik Vineyard' Plavac Mali,  Dalmatia, Croatia · 64

MICHAEL SCELFO

Chef Scelfo’s career path has never been a linear one – twists, turns and many travels in between have brought him to this moment. Located at the gateway to Harvard Square at 1030 Massachusetts Avenue, “waypoint” often means a plot point on a map. As his second restaurant project, Waypoint signals a natural next step along his culinary journey. The menu reflects his forward-thinking approach to coastally-inspired fare - marrying his time spent along the Atlantic and Pacific shores.

Throughout his career, Chef Michael Scelfo has taken time to examine his personal culinary perspective: if given the opportunity to take off the reins and cook for people in a restaurant of his own, what would he make? He found the answer in his own kitchen, surrounded by his wife and three children. Creating a medium in which people can connect is what Chef Scelfo excels at. By incorporating intimate elements in the design and decor and weaving family recipes into his own, Chef Scelfo has created a space in which his vision is communicated through simple, elegant dishes inspired by what he would want to eat at home with his family.

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At Alden & Harlow, Chef Michael Scelfo extended the concept of the domestic kitchen table into his first owned and operated restaurant. Located in the iconic Casablanca restaurant space in Harvard Square, Alden & Harlow pays homage to its chef’s roots by making each ingredient shine, and ultimately, cooking from his heart.

The success of this formula is proven in the attention the restaurant has received. In 2014, Boston Globe restaurant critic Devra First awarded Alden & Harlow a three-star review. They were honored to be the Best New Restaurant by Boston magazine and The Improper Bostonian as well as being chosen as “The Best of the New” in the Boston Globe Sunday Magazine. Bon Appetit magazine nominated Alden &Harlow as one of 50 nominees for “America's Best New Restaurants.” They were also highlighted as one of the Best Restaurants in the Northeast by Arrive magazine. In 2015, Alden & Harlow was a semifinalist for the James Beard Foundation Awards in the Best New Restaurant category and Chef Michael Scelfo was a semifinalist in the category of Best Chef Northeast in 2016. Additionally, in the 2016 Best of Boston awards, Boston magazine honored Alden & Harlow with Best Restaurant: General Excellence.

FOLLOW MICHAEL HERE