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Cuisine
American
Seafood
Neighborhood
Downtown Crossing
Cross Street
Winter Street
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Bar Dining
Full Bar
Lounge
Private Rooms Available
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Discover
Mastercard
Visa
Private Rooms
Locke-Ober has five banquet rooms available to accommodate parties up to 200 people.
Hours
Lunch
Monday - Friday
11:30am - 2:00pm
Dinner
Monday - Saturday
5:30pm - 10:00pm |
SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change
Raw Bar
Wellfleet Countnecks*
Rum & Tobacco Smoked Salmon
Various East Coast Oysters*
Grand Shellfish Platter*
Jumbo Shrimp Cocktail
Chilled Maine Crab Louis
Rhode Island Conch Salad, Canelini Beans with Squid Salami
Carpaccio & Mini Steak of Wagyu Beef with Sottocerene al Tartufo…
Hot Mini Popovers
Hors D'Oeuvres
Eight Locke-Ober Clams Casino
‘Potted’ Escargots Bourguignons
Oysters à la Gino
White Peppered Foie Gras…Grappa Flamed on Toasted Savory Bitter Almond Croissant
Bruleed ‘Buffolo’ Ricotta & Walnut Ravioli with Plumped Golden Raisins,
Sweet Anchovy Butter…Crisped Mustard Greens
Coquille of Cape Scallops Provençal with Applewood Smoked Bacon Chips ad
Soups
JFK’s Lobster Stew
Made to Order Finnan Haddie Chowder with Rum Butter Biscuits
Gamebird Consomme with Golden Potato Dumplings and Gilded Quail
Salads
Hydro Watercress & Barely Grilled Endive with Hot Goat Cheese Fritter
and Truffled Honey
Bibb Lettuce with Warm Bacon Cider Vinaigrette
Frisée, Beetroot, & Celery Shoots with Crisped Maple Glazed Pork Belly
Caesar Salad with Warm Brandade Croutons and White Anchovies*
Grills
Black Angus Filet Mignon…Sauce Béarnaise
Dry-Aged Sirloin…Man’s or Lady’s
Black Pearl Salmon with Dust of Black Smoked Sea Salt on Hot Horseradish Crema
Swordfish with Sweet & Hot Peppadews on Milanese Risotto Cake…Tangle of
Corn Floured Calamari
Grilled Half Duck…Crushed Parsnip, Brown Butter, and Sage Leaves…
Seckel Pear Mostarda
Blackened Lamb Rump Steak with Lamb Tortellini, Eggplant Caviar
and Spiced Curry Oil
Entrees
Locke-Ober Sirloin Steak au Poivre
Broiled Boston Scrod with Hot Crab
Dover Sole Meunière or Cardinal
Calf’s Liver with Bacon Roasted Dates & Extra Crisp Onion Rings
Deep Fried Lacquered Chicken with Flan…Plum & Caramel Vinegar Sauces
Crackling Pork Chops…Panko Crumbed…Hot Buttered Lobster
Roast Cod with Whole Shrimp “Shumai” Crisped in Sweet Potato Flour
Hot Puffed Vol au Vent of Sweetbreads & Porcini Scattered with Candied Chestnut
Lobster Savannah 2lbs.
Sides
Mashed Potatoes
Creame Spinach with Curry Croutons
Polenta Fries with Truffle Aioli
Baked Acorn Squash with Apple Butter and Calvados
Sauteéd Garlic Spinach
Autumn’s Sautée of Mushrooms with Garlic & Fine Sherry
*Meats are served raw or cooked to order: consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness. |
