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800 Boylston St Boston, MA 02199
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Enhanced w/lemongrass and coconut milk, passionfruit cream
Served raw; avocado, cilantro, sweet soy and thai chili sauce
Sauce remoulade
Preserved lemon, pickled jalapenos, spicy orange sauce
Sesame mango dipping sauce
Green curry broth
Cream fraiche, avocado, mango sauce
Sambal honey sauce
Potato and masa cake, charred tomato sauce
Artisan double cream and aged fig sauce
Marinated grilled chicken and shrimp, green and vegetables, creamy lemon pepper corn dressing
English cucumber, sesame seed vinaigrette
Gorgonzola cheese, pinenuts, balsamic vinaigrette
Crisp garlic toast, aged parmesan cheese, Caesar dressing
Roasted walnuts, pears, goat cheese, port wine reduction, lemon vinaigrette
Avocado, blue cheese, tomatoes, apple smoked bacon, creamy apple dressing
Feta cheese, cherry tomatoes, cucumbers, olives red wine vinaigrette
Grilled asparagus, herb tomato risotto
Coconut rice, mango pepper relish, baby bok choy
Grilled pineapple, shitake mushroom, carrot ragout, thyme jus
Creamy masa, roasted corn relish, tomatillo cream
Plum tomatoes, basil, balsamic vinegar
Basil pesto, roast garlic, four cheeses
Roasted pepper sauce, spinach, smoked mozzarella cheese
Smoked chicken, oven roasted tomatoes, artichokes, herb goat cheese cream
Sausage, fresh peas, oregano, tomato basil sauce
On brioche, french fries
Sauteed leaf spinach, honey mustard cream
Brie, vine ripened tomatoes, mixed greens, balsamic vinegar, olive oil
Slowly cooked pulled pork, jicama orange cole slaw, melted jack cheese
Choice of bacon, Vermont cheddar cheese, caramelized onions and mushrooms
On grilled focaccia, boursin cheese spread, roasted peppers
Can be paired with wine for an additional fee.
Dill oil, fresh tarragon vinaigrette: pommery, brut royal, nv. reims, france
Crusted w/oven roasted tomato, artichoke puree: sauvignon blanc, geyser peak, "top of the hub" 2003, California
Potato strudel, wild mushroom ragout, shiraz, wolf blass, yellow label 2003, Southern Austrailia
Vine ripe tomatoes, gorgonzola cheese, sherry vinaigrette
Chocolate mint ice cream, raspberry, shortbread cookie, Merryvale, Antigua
Apple gelle, broiche toaste; Pommery, Brut Royal, NV Reims, France
Dill oil, fresh tarragon vinaigrette
Crusted w/oven roasted tomato, artichoke puree: Sauvignon Blanc, Geyser Peak, "top of the hub" 2003, California
Soy bean puree, miso truffle broth; Pinot Noir, Mac Murray Ranch, 2003, Russian River Valley
Potato strudel, wild mushroom ragout; shiraz, wolf blass, yellow label 2003, Southern Austrailia
Avocado, cilantro, pickled ginger
Coconut milk, lemon grass, ginger
Tempura banana, cherries, coffee gastrique
Avocado cream, crispy plantains, sweet pepper, remoulade
Ricotta gnocchi, porcini mushrooms, garlic broth
Orange fennel salad, potato galette, chorizo emulsion
Bleu cheese cream, dill oil, walnut pesto
Salad greens, orange, sweet chili, tamari dressing, crispy wontons
Braised baby clams, bacon, garlic, tomatoes
Ricotta cheese, porcini mushroom sauce
Rhubarb and shallot fondue
Coconut curry broth, udon noodles
Coconut jasmine rice, quick stir fry vegetables, sake mango sauce
Rock shrimp paella, herb oil
Slowly poached in champagne, parsnip puree, Swiss chard, saffron mussel broth
Roasted tomato, baby artichoke, potato truffle "hash" vegetable nage
Morel mushrooms, bacon, warm fingerling potato, leek salad
Creamy masa, tomatillo cream
Oxtail ragout, pickled red onions, smoked red bliss potato
Accompaniments du jour
Roasted garlic, rosemary mashed potatoes, lamb jus, gremolata
Confit of duck and Swiss chard, glazed grapefruit, roasted potato, cherry gastrique
