Boston Restaurant Week Dinner Menu
March 6-11 & March 13-18, 2011
STARTERS
CELERY ROOT AND APPLE SOUP
with saba
TORCHED SALMON SALAD
with cucumbers, miso and shiso
SOFT SCRAMBLED DUCK EGG
with mushrooms and brioche toast
MAINS
BLACK PASTA
with black kale, onions and herbed ricotta
MAHI MAHI
with savoy cabbage, fingerling potatoes, smoked bacon and sweet maine shrimp
BAVETTE STEAK
with parsley salad and sauce au poivre
DESSERTS
BUTTERSCOTCH POTS DE CREME
with shortbreads
GREEN APPLE AND RHUBARB CRISP
with rum raisin gelato
COCONUT PANNA COTTA
with anzac biscuits
Joseph Margate, Executive Chef
