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The
Menu at Back Bay Grill
(regularly updated)
First Course
Asparagus Soup
Pancetta, Morel Mushrooms $9
House Cured Gravlox
Grilled Fennel, Marinated Cucumber Salad, Chive Oil $10
Maine Crab Cake
Mango Salsa, Harissa & Pine Nut Aioli $12
Hot & Cold Foie Gras
Toasted Brioche, Carmelized Onions, Sauternes Jelly $14
Carribbean White Shrimp
Saffron-Chorizo Risotto, Watercress $9
Truffled Beef Tartare
Parmesan Crisp, Poached Farm Egg Yolk $9
Bangs Island Mussels
Steamed In White Wine with Curry, Garlic & Shallots $11
Salads
Hearts of Romaine
Garlic Dressing, Shaved Grana Padano Parmesan $9
Mixed Baby Greens
Candied Walnuts, Stilton, Port Wine Vinaigrette $9
Endive & Watercress Salad
Riesling Poached Pear, Toasted Pistachios $9
Main Course
Grilled Filet Mignon
Potato and Celery Root Gratin, Creamed Onions, Goat Cheese,
Smoked Bacon $35
Seared Duck Breast
Sour Dough-Cherry Bread Pudding, Shaved Fennel, Duck Jus $26
Scottish Salmon
Hand Cut Pappardelle, Fava Beans, English Peas, Pear Tomatoes
$27
Grilled Flat Iron Steak
Mushroom Bordelaise, Whipped Potato, Leek & Roquefort Tart $25
Sage Marinated Chicken
Great Northern Beans, Pesto, Tomato Confit, Pancetta,
Mustard-Sherry Jus $23
Baked Cannelloni
Green & White Asparagus, House made Goat Milk Ricotta, Parmesan
Béchamel, Brioche Crumbs $18
Line Caught Halibut
Carrot & Yuzu Broth, Celery Root, Toasted Quinoa $28
Harris Farm Veal Two Ways
Mustard Seed Gnocchi, Braised Tuscan Kale, Cabernet Sauce $34
Fresh Spring Fiddleheads
Warmed in Butter, Garlic, Shallots
$5_______________________________________________________________
Each Dish is individually prepared to your order. Please
appreciate that this may require a little extra time. A gratuity
of 18% will be added to parties of seven or larger. Larry
Matthews Jr. Chef/Owner - Jason Williams Chef de Cuisine -
Adrian Stratton, General Manager
1949-Joel Stephen Freund-2005
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