The Menu at Back Bay Grill

(updated regularly)

First Course

Parsnip & Leek Soup
House Made Pancetta, Truffle Oil, Fresh Herbs $9

Seared Foie Gras
Carmelized Vidalia Onions, Red Wine Sauce, Brioche $14

Truffled Beef Tartare
Soft Boiled Bantam Egg, Fried Capers, Mustard Mousseline $10

Bangs Island Mussels
Andouille Sausage, White Wine, Saffron $10

Citrus Cured Gravlox
Potato Blini, Horseradish Sour Cream, Roasted Beet “Caviar” $9

Roasted Local Asparagus
White Anchovies, Villa Manodori Balsamic Vinegar, Confit Fennel $10

Braised Breezy Hill Farm Pork Belly
Yorkshire Pudding, Glazed Carrots $10


Salads

Hearts of Romaine
Garlic Dressing, Shaved Grana Padano Parmesan $9

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

New Leaf Farm Arugula Salad
Pancetta, Manchego, Dijon Vinaigrette $10

Main Course


Grilled Filet Mignon
Whipped Potatoes, Swiss Chard Gratin $35

Sautéed Duck Breast
Duck Confit, Couscous, Preserved Lemon, Cherries, Fennel $27

Scottish Salmon
Hand Rolled Fettuccini, Chanterelles, English Peas, Pea Purée $28

Organic Maine Chicken
Asparagus & Parmesan Risotto, Virgin Olive Oil, Sea Salt $26

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

Braised Breezy Hill Farm Pork Chop
Potato Gnocchi, Braised Radishes, Fava Beans, Pan Gravy $26

Black Skillet Seared Maine Halibut
Chick Peas, Braised Leeks, Roasted Tomatoes $29

Harris Farm Veal Two Ways
Confit Potatoes, Fava Beans, Beer Battered Onion Rings $32

_______________________________________________

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