Stix Restaurant & Lounge 35 Stanhope St. Boston, MA 02116 • 617-456-7849

Cuisine
Fusion
Eclectic
Global
International

Neighborhood
Back Bay

Ambiance
Casual

Dress Code
Casual

Features
Bar Dining
Full Bar
Lounge
Counter Seating
Entertainment
Late Night Menu
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Takeout Available
Views
Wheelchair Access
Wine Bar

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Monday - Sunday
Dinner
5:30pm – 1:00 am

Bar until 2:00am.

Signature Plates - 9

Tuna Sashimi Style on Ginger Mango STIX*
light soy & citrus marinade and togarashi (Hawaii) - M.P.**

Grilled Steak on Honey Bourbon STIX*
with Maker’s Mark bourbon and honey (Kentucky)

Chicken on Mango Curry STIX
cumin scented with indian pickle (India)

Foie Gras on Ginger Mango STIX*
caramelized honey and bee pollen (France) - M.P.**

Shrimp on Thai Coconut Lime STIX
flavored with lime, pineapple and sesame (Thailand)

Duck on Citrus Rosemary STIX*
honey, lime and ginger glaze (Asia)

Seared Scallops on Ginger Mango STIX*
orange oil and sesame (Australia)

Portobello Mushrooms on Garlic-Herb STIX
white wine, garlic, lemon and sherry reduction (Italy)

Grilled Lamb on Citrus Rosemary STIX*
with cucumber raita (Greece)

Maple Salmon on Mexican Fiesta STIX*
with scallions (Pacific Northwest)

Quail Rotisserie on Thai Coconut Lime STIX
with tamarind, sweet soy and lime (Asia)

Chicken Satay on Mango Curry STIX
with shrimp crackers (Indonesia)

Waffled Lardon on Honey Bourbon STIX
hard boiled quail eggs and maple syrup (Vermont)

Tofu on Mexican Fiesta STIX
katafi wrapped with truffled plum sauce (Asia)

Small Plates - 9

Jonah Crab Salad
tomato essence, avocado and tobikko – M.P.**

Beet Salad
arugula and goat cheese fondue

Mussels
lemongrass, coconut and masala

Caramelized Shallot and Pear Tart
with blue cheese

STIX Mozzarella
imported fresh buffalo mozzarella & olive oil – M.P.**

Baby Spring Lettuce
honey shallot vinaigrette and citrus meli-melo

Forest Mushroom “Cappuccino”
with cheddar and mushroom grilled cheese

Wellesley’s Wasik’s Cheese Shop
Cheese Plate three cheeses with accompaniments – M.P.**

Large Plates - 19

Pan Seared Chicken Breast
mashed potato and mushroom ragu with jus

Slow Roasted Salmon with Bay Leaves*
with orange braised endives

Seared Diver Scallops*
roasted new potatoes, corn, basil-chili vinaigrette

DuBreton Farm Pork Chop*
brussels sprout fricassee with apple butter

Andean Hangar Steak*
fingerlings, carrot fondue and shallot agro-dolce

Vegetarian Entrée
available on request

Sides - 6

mushroom ragu
mashed potatoes
grilled asparagus
brussels sprouts with bacon
roasted corn & new potatoes
with basil-chili vinaigrette

EXECUTIVE CHEF – PETER ECO

* Prepared with raw or undercooked meat, poultry, seafood, eggs or shellfish.
Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

**Unless indicated by M.P. (Market Price)

Dessert

Chocolate Truffle Tree
for 1 or 2 Guests 7 - 13

Goat Cheese Cheesecake
concord grape consommé, peanut foam 9

Vanilla Ice Cream
with Bols Advocaat 9

Warm Chocolate Fondant
"Marie Brizard Milk Shake" 9

Kaffir Lime Panna Cotta
passion fruit sauce, basil seed shooter 9

Ten Cane Raspberry Sashimi
Traditional Accompaniments 15
Chef - Peter Eco

*There is a slight risk of food borne illness when consuming foods of an animal origin that are raw or undercooked or *Prepared with raw or undercooked meat, poultry, seafood, eggs or shellfish. Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.