Tangierino
83 Main St, Boston, MA 02129 (617) 242-6009Main
Dinner
Grilled aged filet, truffle whipped potatoes, mix forest mushrooms, pinot noir reduction.
Lamb tenderioin in honey nutmeg glaze, couscous, prunes, dates, almonds, and toasted ascsame.
Zaatar spiced filet of lamb, cheese filled eggplant, shitake mushroom, poached figs, caramlized apricot, rosemary reduction.
Pan crisped duck breast, confit of duck, sweetened almond couscous, dried cherry, fresh pineapple, cherry glace.
Almond crusted halibut, vanilla bean and saffron turnip puree, baby spinach and roasted bell pepper, orange sake reduction.
Pan roasted red snapper filet, thyme and goat cheese eggplant croquet, provencal summer squash, portabello mushroom caper, pinot noir reduction.
Soup of plum tomato base, cilantro, chickpeas, lentils.
Braised lamb and duck, shiitakei mushrooms in brioche, fried spinach, nutmeg rosemary reduction.
Layers of spicy yellowfin, crab meat and rice, honeyed mango, avocado and guacamole.
Tagine of jumbo shrimp drenched in spicy charmoula sauce, herbed grilled crostini.
Maine sea scallops and squid, lemon zest and honey radicchio fruit salad.
Delicate domed phyllo pie of chicken, toasted almond, mint yogurt sauce.
Moroccan spiced lamb, roasted bellpepper, smoky eggplant "zaalok"
Sesame crusted yellow fin tuna, rice crab meat cake, crispy noddle, pineapple soy reduction.
Salmon fillet, lemony lobster couscous salad with cherry tomato and caper, saffron becrre blanc.
Lemon infused spinach cigar, baby spinach, goat cheese, caramelized onions, aged balsamic vinaigrette.
Baby mixed greens, poached figs, toasted pecans, cinnamon orange, grape tomato, orange venaigrette.
Delectably seared foie gras on duck confit covered crisp, fresh pineapple, cherry glaze.
Sliced aged filet of beef, harissa teriyaki reduction, and roll of ginger sesame infused vegetables, crispy noodles.
Tagines
Braised lamb shank, grilled, spiced merguez with vegetables.
Roasted root vegetables, cherry tomatoes, bell peppers, preserved lemon, mediterranean olives.
Seven vegetable cous cous, grilled chicken breast filled with spinach.
Grilled chicken breast, rubbled in herbs and lemon, spinach, green olives, shallots, pomme frites.
Cous cous medley of braised butternut squash, baby turnips, cabbage, parsnips, carrots, chickpeas, red onions, raisins.
