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November 19, at 351 Hanover

OYSTERS ON THE HALF SHELL

-4for12 / 8for20 / 12for30-

candied orange mignonette

FRIED OYSTER -3ea-

cilantro aioli, apple

BEETS -14-

ricotta salata, lemon caramel,caraway yogurt, pine nuts

DUCK BRUSCHETTA -14-

fresh mozzarella, chanterelles, black garlic tomato jam, slow tomatoes

SQUID INK PASTA -18/26-

glazed calamari, miso, brown butter panko

BLACK PEPPER PAPPARDELLE -17/25-

yellow foots, black trumpets

BOLOGNESE -16/24-

pancetta, local oregano

BLACK DUCK -26-

whipped macadamia, baby brussels, duck meatball, foie gras

CLAMS AND PORK BELLY -19/27-

nantucket bay scallops, bread sauce, herbs

EYE OF THE RIB EYE -33-

porcini, osetra caviar, whipped fingerling

CARROT + COCONUT PANNA COTTA -13-

pepita madeline, caramelized white chocolate

PISTACHIO CHOCOLATE CAKE -11-

cranberry mousse, puffed farro

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November 2, at 351 Hanover

OYSTERS ON THE HALF SHELL  -4for12 / 8for20 / 12for30-

candy orange mignonette

FRIED OYSTER -3-

lemon aioli, watermelon

BEETS -14-

ricotta salata, lemon caramel, caraway yogurt, pine nuts

DUCK BRUSCHETTA -14-

fresh mozzarella, chanterelles, black garlic tomato jam, slow tomatoes, micro celery

CARROT SOUP -11-

crispy salsify, caraway ricotta,chive, ginger meringue

SQUID INK PASTA -18/26-

glazed calamari, slow tomatoes, brown butter panko

BLACK PEPPER PAPPARDELLE -17/25-

yellow foots, hedge hogs, quail egg

BOLOGNESE -16/24-

pancetta, local oregano

BLACK DUCK -26-

whipped macadamia, baby brussels, duck meatball, foie gras

POACHED MONKFISH -23-

yellow foot mushrooms, edamame, broth

RIB EYE -31-

red fried rice, braised cauliflower, duck egg

LOCAL APPLE PIE -9-

carrot glazed pie crust, chocolate compound, creme anglaise

AVOCADO MOUSSE -7-

blackberry, lime, pistachio

 

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October 24, at 351 Hanover

OYSTERS ON THE HALF SHELL  -4for12 / 8for20 / 12for30-

candy orange mignonette

FRIED OYSTER -3-

lemon aioli, watermelon

BEETS -14-

ricotta salata, lemon caramel,

caraway yogurt, pine nuts

DUCK BRUSCHETTA -14-

fresh mozzarella, chanterelles, black garlic tomato jam, slow tomatoes, micro celery

ROASTED MARROW -14-

beef marmalade, marrow toast, fennel, lime

BLACK DUCK -18-

whipped macadamia, baby brussels, gravy

SQUID INK PASTA -18/26-

glazed calamari, slow tomatoes, brown butter panko

LOCAL KALE PASTA -14/22-

herbs, foraged mushrooms

BOLOGNESE -16/24-

pancetta, local oregano

LOCAL FISH -mrkt-

citrus farro, carrot buerre blanc, fennel

PINK PEPPERCORN INFUSED BEEF FILET -31-

carrots, butternut squash, salsify, pink peppercorn aioli, salsify, mushroom and marrow compound butter

TIRAMISU -12-

almond savoiardi, orange marsala wine, rosemary soil

LOCAL APPLE PIE -9-

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October 18, at 351 Hanover

OYSTERS ON THE HALF SHELL  -4for12 / 8for20 / 12for30-

candy orange mignonette

FRIED OYSTER -3-

lemon aioli, watermelon

DUCK BRUSCHETTA -14-

black garlic jam, smoked duck, chanterelle

BEETS -14-

ricotta salata, lemon caramel,

caraway yogurt, pine nuts

ENDIVE SALAD -9-

porcini, upland cress, tomato

vinaigrette

RABBIT AND FOIS CROSTINI -12-

SQUID INK PASTA -14/26-

glazed calamari, slow tomatoes, brown butter panko

CRACKED PEPPER PAPPARDELLE -14/26-

foraged mushrooms, parmesan

BOLOGNESE -15/29-

pancetta, local oregano

HALIBUT -26-

red farro, herbs, champagne buerre blanc

HANGER STEAK -28-

lemongrass bordelaise, endive porcini salad

TIRAMISU -12-

almond savoiardi, orange marsala wine, rosemary soil

DELICATA SQUASH ECLAIR -10-

pistachio, salted caramel cream

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October 8, at 351 Hanover

OYSTER ESCABECHE

orange mignonette, oyster liquor foam -3-

FRIED OYSTER

lemon aioli, watermelon -3-

DUCK BRUSCHETTA

smoked duck, chanterelles, black garlic jam -14-

SQUID INK PASTA

glazes calamari, slow tomatoes, brown butter panko -14/26-

CRACKED PEPPER PAPPARDELLE

foraged mushrooms, parmesan -14/26-

HANGER STEAK -28-

lemongrass, marrow, porcini salad

BEETS -15-

pancetta, pine nuts, farro

TIRAMISU -12-

almond savoiardi, orange, marsala wine

DELICATA SQUASH ECLAIR -10-

candied squash seeds, salted caramel cream

October 1, at 351 Hanover

OYSTER ESCABECHE

orange mignonette, raspberry, oyster liquor foam -3-

FRIED OYSTER

lemon aioli, watermelon -3-

DUCK BRUSCHETTA

smoked duck, watermelon, chanterelles, smoked tomato jam -12-

FLUKE TATAKI

fines herbs veloute, ponzu, sesame -16-

SQUID INK PASTA

braised calamari, slow tomatoes, brown butter panko -14/26-

CRACKED PEPPER PAPPARDELLE

Chanterelles, oyster mushrooms, chive -14/26-

GNOCCHI

braised rabbit, prune, rabbit leg confit -18-

CARROT CAKE BOSTON CREAM

cinnamon pastry cream, carrot meringue -11-

POACHED ASIAN PEAR

pine nut financier, coconut granite, caramel meringue, Burgundy jelly with mint -11-

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September 3, at 351 Hanover

DUCK BRUSCHETTA

duck prosciutto, watermelon, chanterelles, smoked tomato jam

OYSTER ESCABECHE

orange mignonette, raspberry, oyster liqueur foam

PORK RILLETTE

pickled shallots, pickled mustard seeds, white port aspic

SOFT SHELL CRAB

mirin remoulade, endive, apple, foie gras

HANGAR STEAK

Blue de Basque gratin, haricot verts, truffle vinaigrette

COOKIES

chocolate chip cookies, Thatcher Farms milkshake, walnut liqueur

PANNA COTTA

coconut lemongrass, raspberries, mango sorbet

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August 20, at 351 Hanover

CORN SOUP

apple butter crostini, crispy fennel

SCALLOP CRUDO

truffle, basil pearls, foie gras

BABY OCTOPUS

tortellini, tomato jam

BLACK SEA BASS

pistachio butter, purple potato, apple broth

CAPRESE SLIDER

duck aioli, truffle fries

CHEESE

Twin Maple Farms washed rind cows milk cheese, seared fig, fig paper, flax seed crackers

CHOCOLATE CHEESECAKE

sesame tulle, rosemary soil

 

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August 1, 2013, at 351 Hanover

SQUID INK PASTA

glazed calamari, black garlic and miso butter, cauliflower puree

TORCHED DUCK

Miso cured torched duck, pickled stone fruit, shallots, sesame peach chip

HALIBUT FUME

black trumpet puree, chili meringue

HANGAR STEAK

lemongrass hangar steak, crispy ginger and chanterelle salad, quail egg

PORK BELLY CONFIT

corn bread, apple butter, apple chips

MALT

Malted cream, cherry glazed puffed barley, orange bourbon cherries, hazelnut microwave cake

MANGO SEMI-FREDDO

raspberry coulis, lemon curd

 

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May 24

Amuse
Mini Caesar
anchovy, sourdough, aoli

first course
Green Garlic
Trout, ramps, nettles

second course
Cucumber Panna Cotta
Citrus Confit, Puffed rice, White fish

Third course
Mushrooms
Carrot, whiskey,duxell

Fourth course
Torched Duck
Salsify, Easter egg Radish, Bok Choy

Amuse
Honey & Lemon
vanilla shortbread, lemon curd, honey caviar, lemon balm

Fifth course
Parfait
rhubarb, meringue, pistachio, blueberry

Valentinesweb

Feb 28

White Fig & Pepita Sourdough, Whipped Butter, Smoked Salt

First Course
Asparagus tartar, champagne, strawberry, avocado

Second Course
salmon, walnut, pomegranate, pickled fennel jam

Third Course
oysters, horseradish, tomato jam, candy mignonette

Dessert Amuse
“Strawberry covered chocolate”
bittersweet ganache, strawberry tuile, grapefruit curd

First Dessert Course
“Strawberries & Cream”
strawberry water, licorice cream, sous-vide vanilla strawberries,
pistachio mic cake, balsamic reduction, black pepper

Dessert Mid Course:
“Honey & Mango”
mango semifreddo, white chocolate, honey pearls, strawberry chip, cactus pear jelly

Second Dessert Course
“Black forest”
chocolate mousse, flourless chocolate cake, salted caramel, sous-vide cherries,
stracciatella cream

Bon Bon
chambord bon bon

Oct 6

Farra Sourdough, Cultured Butter, Truffle honey, Fleur De Sel

First Course

cauliflower, cauliflower, walnut, black garlic

Second Course

fois gras, apple cidre “aspic”, duck candy, brussels, arugula, fois fat vinaigrette

Third Course

trout, fennel, ricotta salada, smoked trout pate

Fourth Course

cave aged goat cheese, shallot, pomegranate molasses

Dessert Amuse

buttermilk panna cotta, bitter chocolate, lemon tuile, coffee foam

Fifth Course

pumpkin seed donuts, walnut cake, apricot cream, apple chips

Sept 29/30

Pistachio Sourdough, Cultured Butter, Truffle honey, Fleur De Sel

First Course

curried delicata squash soup, garlic yogurt, fried lentils

Second Course

confit duck & chestnut ravioli, peasant sauce, pea tendril pesto, crispy parmesan

Third Course

pork belly, cheddar grits, apple butter, apple chip

Fourth Course

House-made burratta, stuffed with white fig mascarpone, grilled black mission fig, pinot noir

Fifth Course

pumpkin seed donuts, vanilla custard, white fig, red currant

Sept 15/16

Currant Almond Sourdough Rolls, Cultured Butter, Fleur De Sel

First Course

scallop, ratatouille, “slow tomatoes”, cherry tomato salad, toasted ricotta

Second Course

pork belly, pickled cherries, grilled; pluot, watermelon, peach

Third Course

fresh pasta lasagna, corn béchamel, fried pasta, tomato jam, shitake, parmesan

Fourth Course

Hudson Valley red washed rind soft cheese, grilled figs, caramelized white fig jam

Fifth Course

brioche summer berry pudding, lemon ganache, pistachio powder

May 19

Farro Sourdough, Cultured Butter, Cyprus Chrystal Salt

Prima Perla Prosecco Doc Treviso 2011 France

First Course

corn soup, roasted garlic, popcorn shoots
Second Course
Duxbury oyster duo, orange mignonette, meyer lemon aioli
Estandon Côtes De Provence 2011 France
Third Course
duck ham, meyer lemon candy, arugula
Fourth Course
softshell crab, remoulade, corn chutney, cilantro
Jean Luc Colombo Les Abeillles De Colombo Côtes Du Rhône 2010 France
Fifth Course
shortrib, polenta, black garlic, walnut, gorgonzola dolce
Sixth Course
rabbit ravioli, tomato “peasant sauce”, pecorino
Montinore Estate Willamette Valley Gewürztraminer 2011 Oregon
Seventh Course
Hudsun Valley Red Cow’s Milk Washed Rind Soft Cheese, apricot, farro sourdough toast

Eighth Course

Fazenda Ethiopia Sidamo coffee custard, blackberry sorbet, white chocolate

             Quady Essensia Orange Muscat 2010 California

Ninth Course

mascarpone cheesecake, macadamia shortbread, aprium, lemon verbena

Tenth Course

chocolate mousse, mango curd, caramelized white chocolate, cherry liqueur cordial


March 29-31

First Course

Black Pasta, Black Trumpets, Black Garlic
Second Course
Fava Bean, Cranberry Bean, Spring Broth, Pecorino
Third Course
Chicken with Prosciutto, Ramps, Radish, Lemongrass
Fourth Course
Pork Belly, Apricots, Mustard Greens
Fifth Course
Timberdoodle, Pistachio Sourdough, Honey, Figs
Sixth Course
Mango Sorbet, Chocolate Mousse, Blood Orange Curd,
White Chocolate
Seventh Course
Honeydew Melon, Pistachio Sponge, Lime Meringue

March 8-10

Amuse
Sunchoke Gratin
First Course
Striped Bass, Lentils, Fois gras
Second Course
Cinnamon Potato, Green Garlic Veloute, Allium Salad
Third Course
Parisian Gnocchi, Black Trumpets, Truffles
Fourth Course
Pork Belly, Brussels, Bell Pepper
Fifth Course
Coconut Panna Cotta, Pineapple Granite, Blueberry
Sixth Course
“Cookies & Milk”, Chocolate Comb, Honey Caviar
Seventh Course
Chef’s Selection Cheese Board, Parsnip Bread, Apple Onion Jam, Truffle Honey

March 1-3

Amuse
Steamed Brioche Bun, Confit Pork Belly, Apple Demi-Glace
First Course
Halibut, Heirloom Potato, 4-Hour Yolk, Lemon
Second Course
Eggplant, Raddichio, Garlic Chips, Pepper Jelly
Third Course
Rabbit Ragout, Gnocchi, Brown Butter
Fourth Course
Pork Belly, Grits, Cheddar Bisquit
Fifth Course
Pistachio Microwave Cake, Cactus Pear Granite, Lime Fluid Gel
Sixth Course
Ginger Mousse, Honeydew Melon Granite, Tangerine Fluid Gel, White Chocolate Almond “Soil”
Seventh Course
Chef’s Selection Cheese Board, Apple Filbert Bread, Strawberry Powder, Truffle Honey

 

Feb 16-18

Amuse – Fish Roe Tartar

First Course – Scallop, Oyster Mushrooms, Fig Jus, Cinnamon Potato

Vegetarian Course – Leek Salad, Potato Cylinder, Endive, Pickled Rhubarb, Upland Cress

Second Course – Blue Fish, Pistachio, Walnut Cauliflower, Spring Onion, Meyer Lemon

Third Course – Fresh Pasta, Ox-Tail Ragout, Quail Egg, Pepper Salad

Fourth Course – Pork Belly, Pomegranate, Fennel, Baby Arugula

Fifth Course – Buttermilk Panna Cotta, Cardamom Creme Anglais, Honey Caviar, Black Mission Fig, Pistachio Glass

Sixth Course – Brioche Beignet, Raspberry, Salted Caramel, Bittersweet Ganache, Pistachio Powder

Seventh Course – Chocolate Mousse, Meyer Lemon Curd, Salted Caramelized White Chocolate, Cocoa Nibs, Lemon Powder


Questions?

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