Boston Restaurant Week Lunch Menu
STARTERS
SEAFOOD CHOWDER
with brown bread croutons
MACOMBER TURNIP AND APPLE SOUP
with saba
SALAD OF SWEET MAINE SHRIMP
with fresh hearts of palm, buckwheat noodles and aji
MAINS
FARRO PASTA
with salmoriglio and aged goat cheese
RED COOKED LAMB SANDWICH
with fried chickpeas, yogurt and cucumber salad
BLACK PASTA
with local clams, saffron butter and green garlic
DESSERTS
TAZA CHOCOLATE ICE CREAM FLOAT
PINEAPPLE TARTE TATIN
with candied bacon ice cream
TOASTED WHITE CHOCOLATE AND ALMOND CAKE
with strawberry frozen yogurt
