75 Chestnut
75 Chestnut St, Boston, MA 02108 (617) 227-2175Main
Lunch Soups
Chef's daily creation
tradionally prepared with fresh clams and generous chunks of maine potatoes
Lunch Salads
hearts of romaine tossed with caesar dressing, croutons and parmesan
heirloom apples, grapes, walnuts, champagne vinaigrette, frisee
heirloom apples, grapes, walnuts, champagne vinaigrette, frissee
lemon shallot vinaigrette
Lunch Sandwiches
Brioche, apples, Vermont cheddar, sage
fresh applewood smoked turkey with bacon, lettuce, tomato and cranberry aioli on toasted bread
Lunch Burgers
half pound of fresh ground sirloin, served with lettuce, tomato and onion on a toasted bulky roll with pommes frites
Lunch Entrees
browned butter, prosciutto, balsamic, sage
celery and potato puree, caramelized fennel, red wine reduction
white beans, arugula, red onion, sherry vinaigrette
pepperoncini, garlic, basil, olive oil
char-grilled, pommes frites and seasonal salad
Dinner Soups
Chef's daily creation
Clams, Maine potatoes, smoked bacon, cream
Dinner Salads
native corn, chanterelles, tarragon
hearts of romaine tossed with caesar dressing, croutons and parmesan
raspberries, champagne vinaigrette and toasted almonds
olive oil, local arugula and fleur de sel
topped with candied walnuts and poppy seed vinaigrette
Dinner Starters
marinated with orange zest and rosemary
served in butter, garlic, cognac and fresh herbs
celery root Remoulade
horseradish cocktail sauce and lemon wedge
chorizo, roasted tomato, garlic, fresh herbs, kale
wild mushrooms, sage, pecorino toscano
Dinner Entrees
with prosciutto di parms, watercress, goat cheese and blood orange oil
with red cabbage slaw and tartar sauce
savory rosemary waffle with caramelized pineapple in veal reduction
wrapped with applewood smoked bacon, stilton mashed potatoes and almond green beans with a green peppercorn veal reduction
with cognac butter, wild mushroom ragout and herbed potato rissole
polenta, wild mushcrooms and baby arugula
star anise and port wine reduction, frisee salad and black mission figs
arugula, truffled goat cheese fondue, anise hyssop
stuffed with truffle butter served atop wilted spinach and cherry tomatoes
with tart cherry and sage sauce on sherry-pecan wild rice and chef's vegetable medley with fresh herbs
shrimp, scallops cod and mussels in saffron tomato fish fumet with orange zest
cashew and rosemary encrusted salmon with hibiscus-lime sauce and asparagus spears
topped with sauteed shrimp, mussels and crab in a light cream sauce
ginger-honey glazed carrots, spring herb rice and mint jus
saffron couscous, green olive and golden raisin anchoiade
lobster, savoy cabbage, bacon, potatoes
curried mussels, cauliflower puree, almond fennel salad
white beans, garlic confit, pine nut mint ramolate
sage roasted baby carrots, green beans, fingerling potatoes, red wine reduction
Brunch Starters
organic yogurt layered with wild berries and granola, then drizzled with clover
with winter greens and tartar sauce
Brunch Soups and Salads
chef's daily creation
clams, Maine potatoes, smoked bacon, cream
with house vinaigrette
hearts of romaine tossed with caesar dressing, croutons and parmesan
Brunch Entrees
with maple cured Canadian bacon topped with herbed hollandaise on an English muffin
with poached eggs topped with hollandaise laced with essence of white truffle
raspberry preserves and cream cheese layered between brioche, drizzled with maple syrup, garnished with fresh wild berries and dusted with powdered sugar
broccoli, mushrooms and gruyere cheese, served with sausages and brunch potatoes
browned butter, prosciutto, balsamic, sage
celery and potato puree, caramelized fennel, red wine reduction
Desserts
creme fraiche ice cream, mulled cider reduction
changes seasonally
toasted marshmallow ice cream, walnut streusel
Dessert Wines
'98 Italy
'96 Napa-sonoma
Bar Menu
oven roasted turkey, bacon, lettuce, tomato, cranberry mayo with pomme frites
assortment of fruit, cheeses, vegetables, olives and grilled bread
a generous portion of potato fries
lemon shallot vinaigrette
chilled to perfection, served with coctail sauce and lemon wedge
half pound of fresh ground sirloin, served with lettuce, tomato and onion on a toasted bulky roll with pommes frites
chorizo, roasted tomato, garlic, fresh herbs, kale
char-grilled, pommes frites and seasonal salad
