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Bay Club at Mattapoisett. This was not due to indecision, but rather that the menu “follows the seasons to change the menu.” From winter braises to summer grilling, his choices adapt to complement the changing New England weather.
But he tackled the task. A supporter of the “localvoire movement” emphasizing locally sourced foods, he considered the New Bedford Sea Scallops as an option. But, he said, “The more I work with the beautiful New England Cod, the more I constantly refer to it as my favorite fish.”
And with that, his Cod “Pot Roast” wins.
Local Ingredients, Blending of Flavors
This name is usually associated with beef, but Chef Mercer puts a fresh spin on things. Parsnips, carrots, potatoes and leeks provide a base of pot roast flavors to a lighter seafood version of the traditional meal.
Those who dine at the Bay Club can feel good knowing Chef Mercer prefers locally grown food. And his philosophy is not the only impressive thing about him. He was head chef and owner of Mex in Boston, and held chef roles at Boston’s East Meets West Catering Company and Gusto Trattoria, as well as Page Carter Catering and The Catered Affair.
With this background, he is surely up to most culinary challenges—even choosing one dish in a sea of excellent options. But the cod pot roast, a menu staple, is a fine choice for anyone. Traditional pot roast flavors, often associated with winter, are tweaked with a summery cod. This symbolic intertwining of seasons and blending of flavors is a hallmark of Chef Mercer’s style, making this dish a viable option year round.
Chef Mercer recommends pairing the cod pot roast with a dry or crisp white wine—also perfect any time of the year.

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