New England Fish Chowder with Native Corn and Potatoes

Verrill Farm Chopped Avocado, Corn & Tomato Salad

Crunchy Kale Salad with Pickled Beets and Cipollini Onions

Cod Cake Slider with Down East Slaw & Citrus Tartare Sauce

Boston Baked Scrod with Ritz Buttercrumb topping

Chinatown

Build to order Lettuce Wraps

Szechuan Tofu and Teriyaki Grilled Portobello Mushrooms

Cool Crisp Lettuce Cups, Shredded Carrot, Bean Sprouts, Cilantro, Mint

Sesame Miso Dipping Sauce

Rice Noodle Salad with Crispy Vegetables, Mango & Spiced Peanuts

Bok Choy Salad

Asian Greens, English Cucumbers, Sprouts, Lotus Root, Orange-Tamari Dressing

Vegetable Dumplings in steamer baskets served with

• Sweet Soy-Ginger Sauce
• Asian Pear, Honey & Star Anise Dipping Sauce
• Spicy Cucumber Sauce

The North End

Asparagus, Lemon & Basil Risotto

Baby Arugula & Goat Cheese Salad with Fennel, Tomatoes & Lemon Balsamic Vinaigrette

Tri-color Salad with Figs, Garlic Focaccia Croutons & Oregano Vinaigrette

Cheese Tortellini with Caramelized Cauliflower & Sun-dried Tomato Pesto

Whole Wheat Farfalle Pasta Putanesca

Cape Cod Boardwalk Sweet Endings

Summer Berry Cobbler with Fresh Mint and Vanilla Ice Cream

Boston cream pie

Cranberry and White Chocolate Cookies

PLATED DINNER MENU 

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Baskets of French Baguettes & Olive Rolls

Herbed Infused Oil and Margarine 

SALAD COURSE Spring Onion, Mushroom and Roasted Garlic Tart, Mache Salad with English Peas, Asparagus, Grape Tomatoes, Creamy Dijon Vinaigrette

ENTREE COURSE

Tangerine and Ginger Lacquered Cornish Game Hen with Sesame Scallion Jasmine Rice Cake, Mirin Roasted Asparagus, Sweet Soy and Sesame

(#) VEGETARIAN ALTERNATIVE

Curry Roasted Cauliflower, Tomato and Leek Tart served with selected sides

(#) FISH ALTERNATIVE

Rolled Stuffed Cod with Baby Spinach and Spring Onions, served with selected sides

 

DESSERT COURSE

Tuille Cup with Mango and Raspberry Sorbet, Fresh Mangos, Kiwi, Chocolate Crinkle Cookies