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Boston
Restaurant Week
March 10-28,
Monday-Friday
Lunch $20.08 Dinner: $33.08
APPETIZER
Fourme d’ambert and Brioche Custard with Chicory,
Red
Pear, Walnuts, and Sherry Vinaigrette
or
Mussel Bourride with Leek, Fennel,
Tomato Confit, Garlic Crouton, and Aioli
ENTREE
Crisp Salmon with Roasted Beets, Shaved Fennel,
and Horseradish Dijon Vinaigrette
or
Roasted Chicken Breast with Black Truffle Pommes Puree,
Haricots Verts, Bay Leaf and Brown Butter Jus
DESSERT
Apple Tarte Tatin with Calvados Caramel and Crème Fraiche
or
Valrhona Fallen Chocolate Soufflé with Cognac Crème Anglaise
and
Tahitian Vanilla Bean Ice Cream
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(617) 424-8577
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