Special Events
Restaurant Week Summer 2010
Dinner Menu
Roasted Eggplant Babaganoush
Petit Greens, Sungold Tomatoes, Greek Yogurt, House-Made Pita
Chilled Soupe de Courgette
Basil and Lovage Pesto, Chili Crème Fraîche
Rillettes du Porc
Pain d’Epices, Organic Greens
Steamed Maine Mussels
Herb Aioli, Leeks Etuvé, Grilled Garlic Toast
2007 Kuëntz-Bas, Pinot Blanc (Alsace, France)
or 2008 Doña Paula, Malbec (Mendoza, Argentina)
* * *
Wild Massachusetts Bluefish
Slow Cooked Fennel and Carrot, Purslane, Cucumber and Melon Salad
Lentil Salad Stuffed and Roasted Trophy Tomato
White Corn, Cranberry Beans and Dragon Tongue Beans with Citrus Vinaigrette
Pastured Tunis Lamb Braised and Seared
Sweet Onion Fondue, Rainbow Chard, Green Beans, and Calaminth
Smoked Tea Confit Duck with Noodles
Pickled Ramps, Bacon, Summer Squash, and Ricotta
2008 Giesen, Sauvignon Blanc (Marlborough, New Zealand)
or 2006 Clos la Chance, Syrah (Central Coast, CA)
* * *
Roasted Plums
Turbinado Sugar Cakes and Pecan Praline Semifreddo
Mille-Feuille
Blackberry Mascarpone Mousse, Lemon Sorbet, Basil and Fresh Summer Berries
Hannah bells farmstead cheese (westport, ma)
Warm Heirloom Tomato Tartlet and Basil Oil
2008 Haute Charmes, Sauternes (Bordeaux)
or N/V Graham’s Six Grapes (Douro)
$33.10
Optional Wine Pairing for an Additional $22.00
Restaurant Week Summer 2010
Lunch Menu
Chilled Soupe de Courgette
Basil and Lovage Pesto, Chili Crème Fraîche
Rillettes du Porc
Pain d’Epices, Organic Greens
Steamed Maine Mussels
Herb Aioli, Leeks Etuvé, Grilled Garlic Toast
2007 Kuëntz-Bas, Pinot Blanc (Alsace, France)
or 2008 Doña Paula, Malbec (Mendoza, Argentina)
* * *
Wild Massachusetts Bluefish
Slow Cooked Fennel and Carrot, Purslane, Cucumber and Melon Salad
Lentil Salad Stuffed and Roasted Trophy Tomato
White Corn, Cranberry Beans and Dragon Tongue Beans with Citrus Vinaigrette
Baked Croque Madame
Smoked Ham, Bechamel, Soft Farm Egg with Baby Greens and Pommes Frites
2008 Giesen, Sauvignon Blanc (Marlborough, New Zealand)
or 2006 Clos la Chance, Syrah (Central Coast, CA)
* * *
Roasted PLums
Turbinado Sugar Cakes and Pecan Praline Semifreddo
Mille-Feuille
Blackberry Mascarpone Mousse, Lemon Sorbet, Basil and Fresh Summer Berries
Hannah bells farmstead cheese (westport, ma)
Warm Heirloom Tomato Tartlet and Basil Oil
2008 Haute Charmes, Sauternes (Bordeaux)
or N/V Graham’s Six Grapes (Douro)
$20.10
Optional Wine Pairing for an Additional $22.00
Picnic in the Park
Lunch
Tea-Cured Gravlax,
Herbed Potato Salad, Green Beans, Baby Greens 13
Boston Bibb Lettuce,
Pear, Goat Cheese, Endives and Hazelnuts 9
Frisée Salad
with Blue Cheese, Apples, Bacon, and Walnuts 9
Mediterranean Salad
with Grilled Chicken, Tomato, Feta, and Green Olives 10
Lentil and Farro Burger,
Baby Spinach, Spiced Yogurt, Red Pepper Salad 12
Steak Salad
with Organic Romaine, Walnuts, Blue Cheese, Tomatoes, Red Wine Vinaigrette 18
Butternut Squash Sandwich,
Sage and Pistachio Aioli, Vermont Cheddar Cheese, and Spinach 12
Grilled Ground Sirloin Burger
with Kosher Dill Pickles and French Fries 13
Roasted Turkey Breast Sandwich,
Swiss Cheese, Warm Green Apple, Pickled Red Onions, and Brioche 12
Baked Croque Madame,
Smoked Ham, Béchamel, Soft Farm Egg with Baby Greens and Pommes Frites 13
Maine Crab Roll
with Crème Fraîche, Red Peppers and Mustard, Greens, and Pommes Frites 14
~
Available Monday through Friday 11:30AM – 3:00PM on a first come, first serve basis.
There is no cost for this service; customers must call a minimum of 1-hour in advance to reserve
and leave a form of identification as deposit until basket and blanket are returned; only items above are available Picnic Style.
Reservations may be made by phone: 617-723-7575