T. W.

F U N K Y J A Z Z
BRUNCH
sunsudn sundays 10am - 2pm

featuring live music by

“TABLE 6”
Chef Tim Wiechmann, Dean Johnston and Marty Rowan

TIM WIECHMAN GUITAR

Tim Wiechmann began playing the guitar at age 11 and continued to practice music
throughout high school and college, playing in local bands. After college, he moved to
Chicago and cut his teeth playing blues open mics in the classic windy city Blues clubs:
Junior Wells’, Buddy Guy’s Club, and the Checkerboard Lounge. Desiring a more formal
education, Tim moved back to Boston and went to Berklee for a few semesters studying
Jazz with renowned NYC guitarist Richie Hart. Here Tim was fortunate enough to meet
Grammy Nominated Blues Piano Legend Ron Levy of the BB King Blues band, and they
quickly formed a group. The band toured the United States, playing famous music cities
clubs like the Wetlands and the Knitting Factory NYC, House of Blues, the Paradise Boston,
Mardi Gras, St. Louis, Detroit. Tim has shared stage with several well-known Jazz musicians
like Idris Muhammed, Melvin Sparks, Karl Denson. Tim’s musical influences include: Kenny
Burrell, Grant Green, BB King, Albert King, Pharoah Sanders and John Coltrane. Today
he runs his own restaurant, T.W. Food in Cambridge, has started studying the drums and
continues to play guitar locally.

DEAN JOHNSTON DRUMS

Dean grew up in a family of musicians, and has been playing drums since age 11. Dean
graduated Berklee College of Music and continued to study drums with the legendary
jazz and fusion drummer Gary Chafee. His musical influences include Keith Jarret, Jack
Dejohnette, Miles Davis, Bill Evans. Today, Dean is a member of the funk band Superhoney,
and has opened for acts such as Earth Wind and Fire, Parliament and Maceo Parker. He
is also a member of the talented Club d’Elf, whose members include, Mike Rivard, John
Medeski, Reeves Gabriel and Duke Levine. Dean has played concerts all over the world from
Boston to Tokyo to Scotland.

MARTY ROWAN ORGAN

Marty Rowen is calls himself a multi-instrumentalist and plays piano, organ, bass, guitar,
harmonica and sings his own tunes. He has been playing since he was a baby and now
runs a private teaching practice. Marty loves Oscar Peterson, Pepe Montoyo, Charlie Parker
and Pat Martino, and you can see him playing frequently with several of his groups: Fats
Hammond, Last Call and the Marty Rowen Trio. He lives with his wife and two baby girls on
the North Shore of Boston.
 T. W . F O O D

MENU
PINEAPPLE AND BUTTERMILK BRINED FRIED CHICKEN 16
cream biscuit, fried eggs and cabbage rémoulade

PASTURE LAMB BABY BACK RIBS 17

mint and bourbon butter, heirloom yelloweye beans, wild fiddleheads,
fried eggs

TURKISH PEPPER SMOKED BERKSHIRE PORK SHOULDER 16

urfa pepper and spice rub, honey-yoghurt fingerling potaoes, fried eggs

CREAMY SCRAMBLED FARM EGG 14

with maine cheddar grilled cheese, wild ramps and spring lettuces

VERMONT GOAT CHEESE OMELETTE 16

spring asparagus and heirloom lettuce salad, crème fraîche
and paprika vinaigrette

HUDSON VALLEY FOIE GRAS OMELETTE 24

wild spring ramps, red wine poached figs, home fries

SMOKED KOBE BRISKET CORNED BEEF HASH 17

fried beef tongue fritters, poached eggs, sauce hollandaise

FENNEL SEED AND LEMON SALMON GRAVLAX 15

bbq smoked local egg salad, baguette and whipped crème fraîche

TORRIJAS 15
oloroso sherry marinated brioche french toast, wine poached apricots
and vermont maple syrup

SMALLS
SMOKED PAPRIKA HOME FRIES 4

HOUSE-CURED BACON 5

SMALL HEIRLOOM GREENS SALAD 6

TRIO OF HOUSE MADE SAUSAGES 8

ESPRESSO BEAN CRÈME BRULÉE 8

PEACH ARMAGNAC PANNA COTTA 8

Some of our menu items may be served raw or undercooked. The Commonwealth of Massachusetts has determined that
consuming raw or undercooked foods may increase the risk of food-borne illness.