Sibling Rivalry
525 Tremont St, Boston, MA 02116 (617) 338-5338Main
Chef David's Lunch Menu
Served Friday through Sunday from 11:30 am to 2:30 pm.
With roquefort and grilled onion foccacia
With pancetta and marinated tomatoes
With tomato, basil, and crabmeat butter
With warm vinegar and bacon potato salad
Romaine, endive, tomato, and bleu cheese can be prepared upon request
Made of the market's freshest offerings
With champagne mignonette and lobster
With savory apple charlotte
With roasted beets, haricots verts, and goat cheese fondue
With chive foam, bacon, potatoes, and chevril
With garlic, rosemary, grainy mustard, and cream
Grilled paillard of chicken breast, bacon, and tomato
Chef Bob's Lunch Menu
Served Friday through Sunday from 11:30 am to 2:30 pm.
With shaved fennel salad, pine nuts, basil, raisins, and arugula
Tuscan tomato and bread soup with parmesan and basil
With artichokes, favas, radishes, ramps, and shaved peppered pecorino cheese
With green papaya salad and lime ginger dipping sauce
Fried clams, clam chowder, and stuffed cherrystones
Made of the market's freshest offerings
Romaine, endive, tomato, and bleu cheese can be prepared upon request
With creamed leeks, favas, peas, and morels
With fried zucchini parmesan and marinated dried cherry tomatoes
With old bay tartar sauce, shoe string fries, and cole slaw
Artichokes, avocado, oven-dried tomato, and fresh herbs
Chef David's Dinner Menu
Served Sunday through Thursday from 5:30 pm to 10 pm and Friday through Saturday from 5:30 pm to 11 pm.
Gingered lobster bisque with brioche croutons, mascarpone tortellini, and aged sherry
Zucchini-wrapped halibut with tomato, extra virgin oil, hollandaise, and basil tagliatelle
Side dish
With olive oil. Side dish.
Herb-crusted Atlantic cod with lobster ravioli, asparagus, and lobster sorrel sauce
Tuna tartar with yozu-soy vinaigrette and crisp duck skin maki rolls
P.E.I. mussels with rosemary, grainy mustard, garlic, and cream
Warm baby spinach salad with poached egg, red onion, and sherry bacon dressing
Grilled chipotle orange glazed pork chop with grilled scallions, arepas, and sweet potato poblano hash
Crispy pressed half duck with dried cherries, port, roasted cipollini onions, and watercress salad
Grilled salmon filet with Anaheim chile relleno, black beans, and tomatillo cilantro sauce
Garlicky shrimp on creamy polenta with parsley, capers, lemon, and croutons
Foie gras and duck confit terrine with savoy pear charlotte, mustard, and mango gastrique
Trio of roasted baby beets, arugula, and haricot vert salad with goat cheese fondue
Side dish
Side dish
Side dish
With garlic and thyme. Side dish.
Made of the market's freshest offerings
Chef Bob's Dinner Menu
Served Sunday through Thursday from 5:30 pm to 10 pm and Friday through Saturday from 5:30 pm to 11 pm.
Made of the market's freshest offerings
Side dish
Side dish
With olive oil. Side dish.
Side dish
Side dish
Side dish
Braised lamb shoulder and grilled rump of lamb with favas, baby leeks, garlic confit, and a rosemary merlot sauce
Old-fashioned chopped salad with bacon, avocado, roquefort, and herb caper vinaigrette
Four cheese ravioli with a ragout of pancetta, sausage, basil, garlic, and tomato
Spit-roasted spring chicken with roast shallots, macare new potatoes, and parsley salad
Vietnamese crisp fried squid with green papaya salad, cilantro, and ginger dipping sauce
Roast black grouper with parmesan fried zucchini, confit of cherry tomatoes, and mustard arugula vinaigrette
Soft shell crab with cauliflower risole, pancetta, garlic, lemon, arugula, and capers
Acho Chile steak tartar with cheese pupusa, pickled cabbage, tomatillo relish, avocado, and cilantro
Portuguese fisherman's soup with clams, shellfish, whitefish, and chorizo. Served with romesco and croutons.
Grilled filet of beef with a ragout of sweetbreads, bacon, mushrooms, double-stuffed potatoes, and foyot sauc
Salad of lobster, artichokes, oven-fried tomatoes, avocado, and herbs
Prosciutto and sage-wrapped tuna with braised fennel, tomato, and pancetta anglolotti
Chef David's Cafe Menu
With daikon cucumber salad, red miso vinaigrette
With boursin on grilled bread with fried onion crisps
With chanterelles, sage, and brown butter
With chili meat sauce, mustard, onions, and celery salt
With a glass of ice cold coffee milk
With small salad of pears, walnuts, and frisse
Chef Bob's Cafe Menu
Languedoc style cabbage, beans, pototoes, and sausage soup
With cornichons, potatoes, and marinated onions
With riesling, garlic, rosemary, mustard, and cream
Artichokes, fingerling potatoes, haricots verts, cherry tomatoes, and basil
With Virginia ham and garlic sherry cream
Desserts
With crushed fresh raspberries and soft whipped cream
Chilled mango semifreddo, passion fruit mousse, and warm pineapple tartlett
With fresh peaches and bellini peach sorbet
With white coffee almond brittle ice cream
With espresso creme anglaise and gold leaf
With fromage blanc ice cream
With raspberry sauce
White coffee, fromage blanc, Tahitian vanilla
Ark chocolate, bellini peach, tart lemoncello
