Troquet

Beet SaladFine herbs, hazelnuts & Boucheron goat cheese
New Zealand LangoustinesCucumber, mango & Thai basil
Wild Striped BassLobster stuffed squash blossom, baby squid & romesco broth
East Coast HalibutPotato gnocchi, braised artichokes & fava bean pistou
Assiette of Milk Fed VealPorcini ravioli, cipollini onions & English peas
Roasted Suckling PigAsiago grits, chipotles & honey glazed carrots
Sticky Toffee PuddingBrandied tuile, candied dates & malted vanilla ice cream

140 Boylston St.
Boston, MA 02116
617-695-9463
Tue. - Sat. 5-10:30p.m.

New at Troquet

This week, Chef Scott Hebert is featuring his Roasted Black Sea Bass with saffron tortellini with Maine shrimp, artichokes, & bouillabaisse sauce.

Make sure to save room for Pastry Chef Rebecca Martin's Toasted Coconut Soufflé with mango ice cream, & caramel sauce. The perfect ending.