spring MENU 2014

Amuse Bouche

Warm Marinated Olives with Garlic, Orange and Rosemary 9.50

Mini Wild Mushroom and Roasted Garlic Sandwich on Country Bread 8.50

Marinated Mussel Cocktail with Pickled Peppers, Green Onions and Saffron Aïoli 9

Chicken Liver Mousse and Goat Cheese Tartine with Dandelion Greens 9.50

Warm Prosciutto Wrapped Dates Stuffed with Blue Cheese 10

Red Beet Terrine with Young Pea Greens
      and Toasted Walnuts with Crisp Brioche 12

Hors d'Oeuvres

Mixed Spring Greens with Lemon-Scallion Vinaigrette
      and Crispy Goat Cheese 14.50

Tuscan Kale, Toasted Walnuts, Pickled Red Onions,
      Fava Beans and Pecorino Romano with Lemon and Olive Oil 15

Grilled and Marinated Asparagus with Hard-Cooked Egg, Shaved Parmesan
      and Pickled Spanish Anchovy … Lemony Aïoli Dressing 15.50

Leek Custard with Butter-Braised Carrots and Hearts of Lettuce 14.50

Charred Calamari Salad with Spring Vegetables
      and Morroccan Spiced Vinaigrette 16

Crispy Duck Confit with Smoke-Roasted Beets, Pickled Rhubarb,
      Arugula and Goat Cheese … Sherry Aigre-Doux 21

Entrées

Morel Mushroom and Ricotta Crepes with Creamy Spring
      Vegetables and Pine Nut-Basil Pistou 25.50

Spicy Halibut and Clam Roast with Bacon Braised Greens,
      White Beans and Black Trumpet Mushrooms 42

Roasted Prosciutto Wrapped Roasted Trout with Gulf Shrimp,
      Fava Beans, Spring Leeks and Arugula … Shrimp Vinaigrette 30

Sautéed Skate with Roasted Beets, Cherry Peppers
      and Warm Garlicky Potato-Horseradish Skordalia 29

Whole Roasted Black Sea Bass with Fennel, Tomato Confit
      and New Potatoes … Preserved Lemon-Cucumber-Tarragon Relish 40

Roast Chicken with Garlic, Lemon and Parsley 27.50

Berkshire Pork Chop with Cardamom Scented Apricot
     and Dandelion Salad, Spring Dug Parsnips and Sauternes Glaze 37

Young Spring Lamb Three Ways with Fig and Black Olive Risotto
      … White Wine and Rosemary Sauce 45

Grilled Beef Tenderloin and Brisket Daube with Carrots,
      Orange and Cinnamon … Hasselback Potatoes 42

Sides Orders

Garlicky Mashed Potato Cake 8

Braised Celery with Oven-Dried Tomatoes and Parmesan Crumbs 8

Roasted Asparagus with Crispy Pancetta 8

Spring Dug Parsnip Purée with Maple-Walnut Butter 8

Desserts

Trilogy of Spring Sorbets with Biscotti 11

Warm Pecan Pie with Vanilla Ice Cream and Bourbon Sauce 11

Rhubarb and Ginger Crème Brûlée with Candied Ginger Cookie 11

Warm Caramelized Orange-Pineapple Upside Down Cake
      with Rum-Orange Curd Ice Cream 11

Layered Chocolate, Hazelnut, Espresso and Vanilla Ice Cream Terrine
      with Coffee Syrup and Espresso Bark 11

Cinnamon Panna Cotta with Burnt Strawberry Sauce and a Sugar Nest 11

Kasee's Favorite Chocolate Cake with Blackberry Ice Cream
      and Toasted Marshmallows 11

Ripe Cheeses with Walnuts and Toasted Breads 16.50

* Starred items are served raw, undercooked, or may be cooked to order.
Before placing your order, please inform your server if anyone in your party has a food allergy.

Our menu changes seasonally. Whenever possible the kitchen tries to source
food locally and source food that is raised, grown or caught in sustainable ways.
For more information about where a specific item on the menu please call
617-423-2700 and ask to speak with chef Gordon Hamersley or email him at
Gordon@hamersleysbistro.com