The Menu at Back Bay Grill

(updated regularly)

First Course

Saffron & Mussel Chowder
Crisp Pancetta, Fresh Herbs $9

Truffled Beef Tartare
Picholine Olives, Soft Boiled Quail Egg, White Anchovies $10

Hudson Valley Foie Gras
Crispy Polenta, Mushrooms, Pine Nut Coulis $14

House Cured Gravlox
Arugula, Marinated Cucumbers, Lemon Vinaigrette $9

Roasted Red Beets
Watercress, Ash Crusted Goat Cheese, Beet Reduction, Pistachios $9

Bangs Island Mussels
Steamed in White Wine with Fresh Herbs, Garlic & Shallots $10

Maine Crab Cake
Red Onion and Melon Salad, Harissa Aioli $12

Salads

New Leaf Farm Mixed Greens
Candied Walnuts, Stilton, Port Wine Vinaigrette $9

Frisée Salad
Roasted Red Grapes, Almonds, Heart Song Farm Goat Cheese $9

Hearts of Romaine
Garlic Dressing, Shaved Parmesan, Thyme Croutons $9

Main Course

Grilled Filet Mignon
Potato Gnocchi, Delicata Squash, Haricot Vert, English Stilton $35

Sautéed Duck Breast
Duck Confit, Parmesan Risotto, Fennel Confit $27

Loch Duart Salmon
Couscous, Chiogga Beets, Horseradish Butter Sauce, Cauliflower $28

Organic Maine Chicken
Braised Red Cabbage, Potato Gratin, Mustard-Sherry Jus $26

Casco Bay Cod
Tomato & Lemongrass Broth, Orzo, Celery Root, Leeks $26

Grilled All Natural Flat Iron
Whipped Potatoes, Mushroom Bordelaise, Sautéed Spinach $29

Goat’s Milk Ricotta & Spinach Agnolotti
Seared Mushrooms, Carrot and Leek Brunoise, Mushroom Essence $18

All Natural Colorado Lamb Two Ways
Spaghetti Squash, Crispy Parsnips, Roasted Garlic Polenta $27

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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 Sous Chef
1949-Joel Stephen Freund-2005