It’s hard to believe that we’re already in the midst of August – a time we look forward to all year long. Unfortunately though, it certainly comes and goes in the blink of an eye. Which means you better soak up every last ray of sunshine and indulge in copious amounts of summertime foods while you still can.

Fortunately for Bostonians, you can still get a taste of summer at Beacon Hill restaurant, The Tip Tap Room. Owner and Chef Brian Poe and Executive Chef Douglas Rodrigues have added a bit of summer flair to the eatery’s popular menu, “infusing more bountiful summer flavors in the brunch, lunch and dinner menus,” notes a release.

There’s no need to waste time grilling and seasoning this summer – not when The Tip Tap Room has done it for you. According to an official source, the menu has added quite a few summertime specials, available for a limited time.

Diners can expect a Sunday brunch with amazing summer fare like grilled avocado with lobster, black pepper and lavender creme fraiche – as well as a corn porridge brunch option with butter poached crab and escargot, agave, and black truffle vinaigrette.

Drooling yet?

Lunch and dinner menu items now include a corn soup; Hamakua Farm Hearts of Palm Gazpacho with roasted artichokes, lump crab, pickled spruce, and plum; a special summertime chicken salad with crunchy vegetables, currants, sumac-honey ricotta, buttermilk-kosho dressing and chicken skin; grilled corn; and of course, a potato salad (that’s not your grandmother’s typical potato salad). The summertime salad is made with herbs, white anchovy, yogurt, and crispy duck skin.

Head to The Tip Tap Room before the summer ends to get a taste of the seasonal menu items. The Beacon Hill restaurant is open daily from 11:30 a.m. to 2 a.m., serving food through 1:30 a.m. Sunday brunch is served from 10:30 a.m. to 3 p.m.

Images via The Tip Tap Room