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
