SPRING MENU 2013

Small Plates

Hot and Spicy Moroccan Style Marinated Olives 9.50

Spicy Chickpea Cake Infused with Coriander
     and Fiery Red Chiles … Green Pea Tzatziki 10

Cumin-Spiced Smoked Salmon with Tomato Salsa
     and Chipotle Pepper-Infused Mayonnaise 11

Seared Foie Gras with Black Mission Fig and Smoked Foie Gras Butter
       on Toasted Brioche … Pickled Beans and Toasted Almonds 18

Appetizers

Seared Polenta with Creamy Salt Cod,
      Spring Vegetables and Marcona Almonds 13.50

Avocado, Cherry Tomato and Butter Lettuce
      with Feta Cheese, Crispy Bacon and Green Goddess Dressing 12

Jason's Pâtés and Terrines with Pickles, House Made Mustard and Toasts 20

Crispy Duck Confit with Creamy Garlic and Morels … Warm Cheese Gougère 19

Vegetarian

Spring Greens with Parsley-Lime Vinaigrette …
      Crispy Westfield Farm Goat Cheese 14.50

Salad of Red Beets, Cherry Tomatoes, Yellow Peppers
     and Pea Shoots with Yogurt Dressing and Black Sea Salt 12

Steamed Asparagus and Young Greens
       withChopped Egg and Truffle Vinaigrette 14.50

Spring Dug Parsnip Soup with Crème Fraîche and Basil-Pistachio Pesto 11

Entrées

Roasted Artichoke and Ricotta Crêpes with Spring Vegetables,
      French Lentils and Parmesan-Chive Sauce 25.50

Spicy Halibut and Clam Roast with Bacon Braised Greens,
      White Beans and Black Trumpet Mushrooms 39.50

* Skillet-Cooked Arctic Char with Orange, Radish, and
       Red Currant Salad … Quinoa and Aged Sherry Vinegar 27

Saddle of Monkfish with Asparagus, Saffron-Infused Rice, Pistachios and Mint 27

* Seared Sea Scallops with Braised Endives, Baby Spinach,
     Crispy Shallots and Roasted Lemon Sauce 36

Roast Chicken with Garlic, Lemon and Parsley 27.50

Sugar Cane-Grilled Pork Tenderloin with Star Anise
       … Sesame, Bok Choy, Red Pepper and Scallion Noodle Cake 26.50

Braised Lamb Shank with Roasted Garlic,
      Rosemary and Spring Vegetable Risotto 34

Grilled Beef Skirt Steak with Smoky Bacon, Cipollini Onions,
      Dandelion Greens and Charred Raclette Cheese 30

Sides

Buttery Peas, Carrots and Onions with Mint 8

Roasted Asparagus with Blue Cheese and Toasted Crumbs 8

Creamy French Lentils with Carrots and Leeks 8

Garlicky Mashed Potato Cake 8

Desserts 

Trilogy of Spring Sorbets with Biscotti 11

Vanilla Tuile Filled with Orange Sorbet
      … Candied Fennel and Blood Orange Sauce 11

Caramelized Pineapple with Lime Gelato and Raspberry-Ginger Sauce 11

Black Pepper-Infused Strawberry Shortcake
      with Strawberry Ice Cream and Burnt Caramel Sauce 11

Rhubarb Roulade with Blackberries, Blackberry Coulis,
      Toasted Almonds and Chantilly Cream 11

Warm Chocolate Molten Cake with Maple Walnut Ice Cream 11

Ripe Cheeses with Walnuts and Toasted Breads 16.50

*This menu is an example of our ever-changing dishes. Please call us if you would like to know our current offerings.

 

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