The Menu at Back Bay Grill

(regularly updated)

First Course

Cauliflower Bisque
Hot Smoked Salmon Rillette, Fresh Herbs $9

House Cured Gravlox
Red Onion Sour Cream, Chive Oil, Caraway Crackers $10

Maine Crab Cake
Fennel & Endive Slaw, Harissa & Pine Nut Aioli $12

Seared Foie Gras
Toasted Brioche, Carmelized Onions $14

Carribbean White Shrimp
Saffron-Chorizo Risotto, Watercress $9

Truffled Beef Tartare
Parmesan Crisp, Poached Farm Egg Yolk $9

Salads

Hearts of Romaine
Garlic Dressing, Shaved Grana Padano Parmesan $9

Mixed Baby Greens
Candied Walnuts, Stilton, Port Wine Vinaigrette $9

Endive & Watercress Salad
Riesling Poached Pear, Toasted Pistachios $9


Main Course

Grilled Filet Mignon
Olive Oil Smashed Potatoes, Humboldt Fog Chevre, Brussel Sprouts, White Asparagus $35

Seared Duck Breast
Duck Confit Raviolis, Cipollini Onions, Smoked Bacon, Swiss Chard, Duck Jus $26

Loch Duart Salmon
Cellophane Noodles, Pickled Radishes, Sesame Tuille $27

Grilled Flat Iron Steak
Mushroom Bordelaise, Whipped Potato, Leek & Roquefort Tart $25

Sage Marinated Chicken
Great Northern Beans, Pesto, Tomato Confit, Pancetta, Mustard-Sherry Jus $23

Baked Cannelloni
Green & White Asparagus, House made Ricotta, Parmesan Béchamel, Brioche Crumbs $18

Pan Seared Scallops
Carrot-Yuzu Broth, Hearts of Palm, Toasted Quinoa $26

Braised Lamb Shank
Potato & Celery Root Gratin, Braised Tuscan Kale $24

American Kobe Burger
Foie Gras, Cipollini Onion & Mushroom Sauté, Truffle Aioli, Brioche Bun $16

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Each Dish is individually prepared to your order. Please appreciate that this may require a little extra time.A gratuity of 18% will be added to parties of seven or larger. Larry Matthews Jr. Chef/Owner - Jason Williams Chef de Cuisine

1949-Joel Stephen Freund-2005