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Cuisine
American
Neighborhood:
Boston - Back Bay
Takeout available
Catering Available
Features
• Full Bar
• Weekend Brunch
• Bar Dining
Reservations
Suggested
Parking
Street - Lot Nearby
Children’s Menu
N/A
Payment Methods
Visa, Mastercard,
Amex, CB
Travelers Checks
Private Rooms
Yes, Please Call
Hours
Lunch
Monday - Friday 11:00am - 4:00pm
Saturday
12:00pm - 4:00pm
Brunch
Sunday
10:30am to 2:30pm
Dinner
Sunday - Wednesday 5:30pm - 10:00pm
Thursday - Saturday
5:30pm - 11:00pm
Bar open till 2am
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209 Boston Dinner Menu
SOUP AND SALADS
Soup of the day 4/6
Fresh daily, cup or bowl
Clam chowder 4/6
Our remake of a classic New England clam chowder, infused with Southwest chili peppers
Caesar salad 4/6
Caesar salad topped with house made croutons
Add: chicken or salmon to any salad 4
Boston Bibb wedge salad 7
Wedge of Bibb lettuce, creamy Gorgonzola dressing, diced plum tomato, roasted pear slices and candied walnuts.
Beef tips salad 8
Braised beef tips, fresh mesculin greens tossed in a mild chile flavored vinaigrette with thin sliced Bermuda onion and fire roasted peppers.
Arugula and Mizuna salad 6
A mix of Mizuna and Arugula greens wrapped within an English cucumber slice and drizzled with honey balsamic vinaigrette, tri-colored grape tomato and mild Chêvre
APPETIZERS
Crab cakes 8
Fresh crab, chopped cilantro, diced sweet onion, fresh squeezed lime and other fresh ingredients rolled and dipped into Japanese panko break crumbs with a fresh creamy pepper sauce and Mache greens
Escabeche tower 8
Chilled bay shrimp and scallops layered with chopped tomato, peppers, onions topped with fresh avocado and crisp tortilla strips
Tempura skewered shrimp 8
Large shrimp pike dipped in tempura and coconut fried and served with citrus ginger lemon soy
ENTRÉES
Almond basil crusted halibut* 19
Almond encrusted halibut served over delicate flash-seared garlic lemon pea greens, with balsamic macerated fresh cranbery
Autumn roast tenderloin of pork* 18
Pork tenderloin roasted with fresh native apples and California dried figs, served with a creamy Roquefort sauce
Pan seared scallops 21
Pan seared scallops mounted over wilted spinach, pignoli, crisp prosciutto and sage butter
Pasta Toscana 18
Capellini pasta served in a roasted chicken broth with sliced grilled chicken, sundried tomatoes, capers and a chiffonade of fresh basil
Pork Osso Bucco 19
Pork shank braised with tomato, olive, artichoke, celery, carrot and seared escarole greens
Jasmine Tea spiked duck breast 21
Boneless duck breast infused with imported jasmine tea, with a sauté of fresh wild mushrooms and butter braised baby Brussel sprouts
Stuffed portabella mushrooms 14
Baby stuffed balsamic marinated portabella mushrooms filled with fig and cranberry chutney, finished with Brie cheese over pan-seared greens
Shrimp and crab stuffed cannelloni 18
Fresh shrimp and crab, mixed with onions, peppers and fresh herbs, rolled in pasta and baked with a duo of béchamel and tomato sauce, with flash fried capers
Pan seared day boat cod 18
Day boat cod seared with high heat and placed over Japanese soba noodles floating in a fresh funet and garnished with chopped chive flowers
Southwest paella 18
Mexican chorizo, grilled chicken, clams, mussels, sautéed shrimp, calamari and saffron rice
Baked natural chicken 14
Half, semi-boneless honey baked chicken with spiced pumpkin and acorn squash with a garnish of radish sprouts
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