The Menu at Back Bay Grill

(updated for summer 2010)

First Course

Asparagus Soup
Maine Crab, Truffle Oil $10

 Crispy Coppa di Testa
Salsa Verde, Fennel, Frisée $9

Hudson Valley Foie Gras
Pickled Bing Cherries,  Brioche, Pistachios $16 

Bangs Island Mussels
Steamed In White Wine with Pancetta, Saffron & Herbs $11

Maine Crab Cake
Marinated Cucumbers, Watercress, Red Onions $12 

House Cured Proscuitto & Jumbo Asparagus
Soft Ripened Goat Cheese, Dijon, Pickled Shallots $10

Salads 

New Leaf Farm Mixed Greens
Candied Walnuts, Stilton, Port Wine Vinaigrette $10

Sparrow Arc Farm Arugula Salad
Roasted Beets, Pistachios, Vermont Goat Cheese $9 

Groundwork Farm Head Lettuces
Garlic Dressing, Parmesan, Thyme Croutons $9

Main Course

Grilled Filet Mignon
Potato Gnocchi, Stilton Mousse, Haricot Vert $35 

Hand Rolled Pappardelle
Braised Lamb Shoulder, Pancetta Soffrito, Fresh Sage, Parmesan $24 

All Natural Flatiron Steak
Whipped Potato, Mushroom Bordelaise, Baby Spinach $25 

Sautéed Duck Breast
Israeli Cous Cous, Zucchini, Local Shiitake Mushrooms $27 

Organic Scottish Salmon
Hand Rolled Fettuccini, English Peas, Cipollini Onions, Pea Purée $27 

Chick Farm’s Organic Maine Chicken
Truffled Parsnip Purée, Butter Braised Potato, Roasted Chicken Jus $26 

Vermont Goat Cheese Risotto
Sorrell, Roasted Beets, Pine Nuts, Local Asparagus, Orange Powder $22 

Gulf of Maine Halibut
Tomato-Smoked Bacon Broth, Baby Butter Beans, Swiss Chard, White Shrimp $28

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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
1949-Joel Stephen Freund-2005