Dine Out Boston Menu

DINE OUT BOSTON WINTER 2017
THREE COURSE $38 PRIX FIXE MENU

FIRST COURSE

SOUP
CARAMELIZED ONION SOUP, DRIED FIG COMPOTE, HERBED CROUTONS, GORGONZOLA
VERDE
LOCAL MIXED GREENS, GORGONZOLA, CIDER-MUSTARD VINAIGRETTE, APPLES, CANDIED PECANS
CARPACCIO*
GRASS-FED PEPPERCORN CRUSTED BEEF, TRUFFLE AIOLI, PIAVE VECCHIO, ARUGULA,
GRILLED RED ONION COMPOTE, TINY CROUTONS
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BEET SALAD ADDITIONAL 4 A LA CARTE 14
ROASTED MIXED BEETS, VERMONT GOAT CHEESE, HAZELNUTS, WATERCRESS, BEET VINAIGRETTE

GNOCCHI ADDITIONAL 7 A LA CARTE 16
POTATO DUMPLINGS, DUCK CONFIT, BRUSSELS SPROUTS, ROSEMARY-APPLE PURÉE, CIDER BUTTER

BURRATA ADDITIONAL 6 A LA CARTE 15
LOCAL BURRATA, SMOKED PROSCIUTTO, EGGPLANT CAPONATA, TOASTED ALMONDS, ARUGULA

MUSSELS ADDITIONAL 7 A LA CARTE 16
LOCAL MUSSELS, PANCETTA, SHALLOTS, BASIL, CIABATTA, SAFFRON AND WHITE WINE BROTH

CALAMARI ADDITIONAL 6 A LA CARTE 14
POINT JUDITH CALAMARI, ROASTED CAULIFLOWER, SPICY SAN MARZANO TOMATOES

ROMAINE* ADDITIONAL 3 A LA CARTE 13
ROMAINE HEARTS, CAESAR DRESSING, GRANA PADANO, WHITE ANCHOVIES, CROSTINI

FORMAGGIO A LA CARTE
5 EACH / 15 PLATE
ARTISANAL CHEESES WITH ACCOMPANIMENTS GRILLED CIABATTA BREAD
SALUMI A LA CARTE
5 EACH / 15 PLATE
SLICED CURED MEATS WITH ACCOMPANIMENTS GRILLED CIABATTA BREAD

SIDES
ROASTED MUSHROOMS, THYME, GARLIC, PINE NUT-PARMESAN CRUMBLE 12
SWEET POTATO WEDGES, GORGONZOLA, PANCETTA-MAPLE GLAZE 11
SAUTÉED BABY KALE, GARLIC, CHILI, OLIVE OIL 7
SPAGHETTI SQUASH, SPICED GREEK YOGURT, CASHEWS 8
CONFIT BABY POTATOES, PARMESAN, TRUFFLE OIL 8
SECOND COURSE

RAVIOLI
HOUSE MADE TREE CHEESE RAVIOLI, GRILLED SPRING ONIONS, BASIL, TOMATO-FENNEL CREMA,
ROASTED FENNEL, WATERCRESS
SALMON*
BAY OF FUNDY SALMON, PICKLED SQUASH, ROASTED TURNIPS, SPINACH, SPICED PUMPKIN SEEDS
RIGATONI
TRADITIONAL VEAL, BEEF AND PORK RAGU, GRANA PADANO, MASCARPONE, BASIL
CHICKEN
CHICKEN BALLANTINE, WARM BUTTERNUT SQUASH PANZANELLA SALAD, RICOTTA SALATA,
VIDALIA ONION, ROASTED CHICKEN JUS
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PORK CHOP* ADDITIONAL 10 A LA CARTE 28
GRILLED BERKSHIRE BONE-IN CHOP, SWEET POTATO PURÉE, PICKLED APPLES, GORGONZOLA,
BABY KALE, MAPLE-BROWN BUTTER VINAIGRETTE

SCALLOPS* ADDITIONAL 15 A LA CARTE 37
GEORGE’S BANK SCALLOPS, SPAGHETTI SQUASH, KABOCHA SQUASH, POACHED RAISINS,
FENNEL BUTTER

TAGLIATELLE ADDITIONAL 15 A LA CARTE 37
BUTTERED LOBSTER, MELTED LEEKS, TARRAGON, BLISTERED BABY TOMATOES, LOBSTER SUGO

CAVATELLI ADDITIONAL 10 A LA CARTE 27
HOUSE-MADE RICOTTA PASTA, SPICED BRAISED PORK, BACON, PORK MEATBALLS, ENGLISH PEAS,
THAI BASIL

BEEF PIZZAIOLA ADDITIONAL 10 A LA CARTE 34
TOMATO-OREGANO BRAISED SHORT RIBS, PARSNIP RISOTTO, BRAISED SWISS CHARD

LINGUINE ADDITIONAL 10 A LA CARTE 29
FRESH LINGUINI PASTA, GARLICKY SHRIMP, PANCETTA, SPICY TOMATO BROTH, BASIL

FILET* ADDITIONAL 15 A LA CARTE 44
GRASS FED GRILLED BEEF TENDERLOIN, ROASTED MUSHROOMS, ROASTED CIPOLLINI ONIONS,
BONE MARROW-TRUFFLE BUTTER, GARLIC MASHED POTATOES, RED WINE JUS

WHOLE WHEAT AND GLUTEN-FREE PASTA AVAILABLE UPON REQUEST
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THIRD COURSE

PANNA COTTA
CINNAMON-GREEK YOGURT PANNA COTTA, POACHED BARTLETT PEAR,
ALMOND GRANOLA
TORTA DI CIOCCOLATO
BROWN BUTTER-HAZELNUT BROWNIE, NUTELLA POWDER, HAZELNUT ANGLAISE,
CHOCOLATE CREMOSA, ESPRESSO ICE CREAM
SORBETTI
SEASONAL FLAVOR OF SORBET
EXECUTIVE CHEF ANTHONY MAZZOTTA