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Dinner Menu | |
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First Course
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Central Kitchens Caesar Salad
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Roulade Of Sweetbreads
saffron vidalia puree and sunchoke rosti
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Grilled Octopus Chick Pea Falafel
blood orange salad and green olive sauce.
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Winter Vegetable Assiette
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Traditional Moules Mariniere Mussels
white wine, butter, garlic and hand cut fries.
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Crispy Duck Rillettes Apple Rutabaga Puree
brussels sprouts and calvados gastrique.
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Second Course
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Grilled Chicken Breast
orleans parish rice and livers sour blood orange reduction
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Braised Veal Breast Ragout
black trumpet mushrooms, tuscan kale and fresh noodles with sauce perigueux
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Maryland Striped Bass
cherry pepper puree fingerling potatoes and rapini
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Native Sea Scallops
sweet Macomb turnip puree pancetta, radicchio and red wine jus.
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Steak Frites
house aged angus rib eye and hand cut frites.
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