Dine Out Boston 2018

Dine Out Boston – Dinner

March 19-24 & 26-31, 2018

 Three Courses – $38.00 per person, plus tax and gratuity

***Dine Out Boston available for dine-in only. No takeout or other promotions may be combined with Dine Out Boston.***



PEI Mussels                                                                                                                    

with vegetable confetti and a grain mustard beer broth, served with herbed crostini

Grilled Eggplant                                                                                                  

filled with hard ricotta and swiss chard over light tomato cream sauce

Spinach Cannelloni                                                                                                     

filled with bolognese and boursin, nutmeg cream

Zuppa Del Giorno                                                                                                        



Mixed Greens                                                                                                          

tasty tom tomato and balsamic shallot vinaigrette

Red and White Romaine                                                                                       

garlic herbed crouton sticks and caesar dressing*

Warm Spinach Salad                                                                                                      

portobello mushrooms, smoked bacon, oven roasted tomato, pine nuts, sherry vinegar and extra virgin olive oil

Artisan Cheese Plate



Statler Chicken Breast                                                                                       

potato celery root brie mashed, roasted brussels sprouts, purple top turnips with an herbed reduction

Grilled Flat Iron Steak (+$5.00)

roasted mushroom risotto, broccoli rabe, roasted acorn squash, finished with truffle oil

Grilled Pork Rib Chop                                                                                         

braised red cabbage with spiced pear and caraway seed, fried smoked paprika polenta, herbed russet potato with a port wine demiglaze

Duck Breast                                                                                                                   

maple thyme sweet potato puree, sautéed greens, haricot verts and a balsamic demiglaze

Pan Seared Salmon                                                                                                       

curry cous cous with parsnip puree and leeks, asparagus, roasted beet, fried parsley, finished with beet syrup and chive oil

Panko Crusted Tilapia                                                                                         

over saffron farrotto pearl onions baby zucchini, grilled frisee, finished with dill oil

Pan Seared Mahi Mahi and Scallops                                                                         

tomato fettuccine tossed with scallions roasted peppers olives bok choy garlic, drizzled with basil oil

Black Pepper Pappardelle                                                                                          

roasted butternut squash leeks zucchini, sage cream toasted walnuts, garnished with fontina cheese



selection from our daily dessert offerings