Boston Restaurant Week – August 2006
3-course prix-fixe menu $30.06 pp
(excluding alcohol, tax, & gratuity)
For reservations, please call: (617) 227-9600

Boston Restaurant Week Dinner Menu
August 06

First Course:

Lobster Bisque
Our traditional recipe with a splash of sherry

Cream of Asparagus
Garnished with asparagus tips and laced with essence of truffle

Organic Tender Garden Greens
Sprinkled with sweet white balsamic and raspberry vinaigrette

Baby Spinach Salad
Topped with Parmesan crisps and a warm cob smoked bacon dressing

Second Course:

*Herb-Crusted Rack of Lamb
Served with grilled asparagus, pine nut mashed potatoes and drizzled with a cranberry-mint reduction

*Pan-Seared Tenderloin of Beef
On a grilled portobello mushroom with foie gras bread pudding, haricot vert and a sweet port demi glace

Oven-Roasted Filet of Atlantic Salmon
Over basmati rice and baby vegetables drizzled with a roasted tomato coulis

Slow Roasted Cornish Game Hen
Served over truffled polenta, dried apricot and cranberries and petite squashes

Grand Finale:

Hampshire House Dessert Creations

Coffee and Teas

SOLD OUT on the following dates:

Friday, August 18
Wednesday, August 23
Friday, August 25