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