Wednesday, July 27, 2011

Current Menu @ 606 Congress

I apologize for this being so late, I always like posting my most current menu and this one has been running for about 4 weeks at the restaurant. You'll notice a little more casual approach as we are in the middle of the Boston tourism season with lots of transient guest at our hotel. Interestingly as I continue to evolve as a chef understanding the guest base at a hotel is so much different than understanding it at an independent restaurant. Since we have a specialty restaurant we can get away from the more traditional hotel fare, but always keeping in mind that our valued guests at the hotel are people we want to make sure we make happy during there stay. The demographics change weekly and that has been an interesting challenge in my career that I have never had to deal with in the past very much. Without losing focus on who we are in our restaurant, always providing an indigenous experience focused on Modern Farm cuisine and Modern New England Seafood dishes we did add some casual items focused on the summer season.


Flash Fried Point Judith Calamari…. 10
pickled red peppers, lime, scallions

Duxbury Oysters ..….18
summer melon, fennel pollen

Octopus Carpaccio…. 12
ceviche sauce, sea urchin

Blackbird Farms Grilled Beef Heart ….10
horseradish “mayo”, roasted beets


Vegetable Garden …. 8
organic lettuces, herbs & vegetables of the season, banyuls vinaigrette

*Caesar Salad…. 8
white anchovies, croutons, Parmesan, lemon

Smoked Haddock Chowder…. 9
house made oyster crackers

 Gazpacho Verde ….9
grapes, toasted almonds

Evas Pea Tendrils …. 10
sea salted ricotta, crispy shallots, preserved lemon vinaigrette


Bone In All Natural Ribeye (24oz)…. 38
sweet corn puree, roasted cippolini onion, pickled mustard seed

Chicken² …24
spelt risotto, baby arugula
Brandt Farms Filet Mignon ….32
duck fat fingerlings, glazed thumbolina carrots,bone marrow, sauce bordelaise

Hand Cut Papardelle …. 26
fresh summer truffle, 1 hour farm egg

Bombster Sea Scallops… 27
farm raised cockles, popcorn chowder, dehydrated corn, basil, chorizo

Wild Striped Bass “Pastrami” ….29
rye spaetzle, brussel sprout kraut, whole grain mustard

Local Catch of The Day  ( Trace & Trust Certified Fish)….28
white coco beans, Spanish sausage, dill, Narragansett yogurt

Escoffier Burger …………21
Hudson Valley foie gras, truffles, Madeira sauce, brioche,  truffle fries

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