Dine Out Boston Menu

Dine Out Boston 2017 Summer

 three course $38 prix fixe menu

First Course

Soup

Summer vegetable white gazpacho, almonds, cherry pepper hot sauce, cucumber

croutons, cloumage

Verde

Local mixed greens, gorgonzola, snow peas, watermelon radish, carrots, candied pecans

white balsamic vinaigrette

Carpaccio*

Peppercorn crusted lamb, roasted garlic aioli, focaccia croutons, Crotonese cheese

pickled minted cucumbers

Watermelon Salad   additional  4   a la carte  14

Watermelon, pancetta, sesame-balsamic vinaigrette, Cavemen organic blue cheese watercress

Gnocchi   additional  7   a la carte  16

Potato dumplings, duck confit, English peas, pea greens, mint, roasted garlic

Burrata   additional  6   a la carte  15

Local burrata, Arugula-pine nut pesto, roasted pepper-olive relish

crunchy focaccia salad

Mussels    additional  8   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

Blistered Shishito peppers, lime, EVOO, sea salt    9

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, farro, gingered spinach, Shishito peppers, bacon, herbed yogurt

Rigatoni

Traditional veal, beef and pork ragu, Grana Padano, mascarpone, basil

Chicken

Chicken Ballantine, oven-dried baby tomato panzanella, sweet onion purée, ricotta salata

pine nuts, spring onions, roasted chicken jus

Pork Chop*   additional 12   a la carte  28

Grilled pork chop, smoked red pepper relish, mustard glazed sweet potato wedges

pumpkin seed-vegetable slaw

Scallops*   additional 15   a la carte  37

George’s Bank scallops, eggplant purée, grilled zucchini, cippolini onions

red chili gastrique, prosciutto

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

 Lamb*   additional 12   a la carte  34

Roasted sliced lamb, fava beans, roasted baby carrots, cardamom scented carrot purée pistachio vinaigrette

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

 

Third Course

 

Panna Cotta

Vanilla bean panna cotta, prosecco gelée, strawberry, lemon curd

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