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Ten Tables
Honey butter.
Chef's choice of two meats, jams, pickles, mustard and toast.
Chef's choice of 3 or 5 cheeses from the Boston Cheese Cellar in Roslindale, Crostini, Traditional Accoutrements.
Lentil dip, lemon basil hummus, zucchini hummus, pickles, mixed nuts and olives.
Almond romenesco, couscous, pickled winter vegetables.
Squid, scallop, mussels, clams, cod, lobster broth, sourdough bread.
Sweet potato puree, roasted fingerling potato, green beans, mustard butter, lamb au jus.
House mashed potatos, kale, cherry tomatoes, butter confit.
Short rib ragu, parmesan.
House pork sausage, mushroom, kale, sweet onions, parmesan butter, breadcrumbs.
Crispy pancetta, lettuce, cheddar, red pepper remoulade, patatas bravas.
Sauteed carrots, garlic, kale, poached egg, sourdough bread.
Apples, shallots, cranberries, hazelnuts, gorgonzola vinaigrette.
Chickpea, kale, feta, golden raisins, tahini vinaigrette.
Jalapeno sage yogurt sauce, pepitas, carrot red pepper chutney.
Hazelnut brown butter, apple compote, balsamic glaze, crostini.
Meatballs.
Crostini, chili oil.
Apple rye, cinnamon, ginger, house made caramel.
Chamomile rum, chartreuse, vanilla simple, grapefruit juice.
Apple cinnamon rum, vanilla cinnamon, simple, lime juice, hot water.
Can't find something you like? Take a walk on the wild side and let us make a special cocktail just for you.
Candied lemon, whipped cream.
Earl gray tea ice cream.
Caramel sauce, vanilla ice cream.
Traditional accoutrements, house-made crostini.
Candied lemon, whipped cream.
Earl gray tea ice cream.
Caramel sauce, vanilla ice cream.
Traditional accoutrements, house-made crostini.
Mint, masala chai, rooibos, chamomile flower, green jade.
Menu for Ten Tables provided by Allmenus.com
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