What’s New at Troquet
Summer 2010
Attention oenophiles: Troquet's wine cellar needs a good clean sweep in order to make room for new inventory. Beginning July 8 and continuing until we've sold out, Troquet will be selling vintage bin ends and single bottles at shockingly low prices (some as low as $10). Dozens of top labels will be brought up from the cellar every day, so plan to stop by in July and see what kind of bargain you can score. Please note that all wine must be consumed on the premises with a meal. No holds. No retail sales. No by-the-glass. No take away. Play by these simple rules and you'll score big! We highly recommend reservations from July 8-30.
“An oenophile’s delight … with fantastic, creative preparations” is how Troquet is described in the new Boston Zagat, whose editors rated it Top French Bistro for food, and among the city’s highest for service as well. “Staffers anticipate every need without being obtrusive.”
Hard on the heels of that honor, Cheeses of France picked Troquet to be part of its 2010 online promotion. To win a dinner for two at Troquet, simply go to: CheesesOfFrance.com and click on the cheesemonger’s blackboard. Name your three favorite French cheeses on the entry form, and you are entered to win. Troquet was the only Boston restaurant invited to take part in the contest; other cheese-centric restaurants across the country include: Tocqueville (NYC), Zinc (Philadelphia), La Cachette (LA) and Marcel’s (DC).
Cool off with Hamachi Tartare, topped with a scoop of Wasabi Granite
Yellowtail make you yawn? Try hiromasa, an Australian taste-alike, served with sweet green pea tendrils and sweet shoyu sauce
Escabeche is another chilled dish; ours is made with Spanish octopus and tossed in Arbequina olive oil from Catalonia
Hudson Valley meets Santa Clara, California in our foie gras appetizer topped with aromatic and beautiful Blenheim apricots
Beer lovers! Try our Dark Chocolate Chimay Ice Cream
Beet Salad Fine herbs, hazelnuts and Boucheron goat cheese 
New Zealand Langoustines Cucumber, mango and Thai basil 
Wild Striped Bass lobster stuffed squash blossom, baby squid and romesco broth 
East Coast Halibut Potato gnocchi, braised artichokes and fava bean pistou 
Assiette of Milk Fed Veal Porcini ravioli, cipollini onions and English peas 
Roasted Suckling Pig Asiago grits, chipotles and honey glazed carrots 
Sticky Toffee Pudding Brandied tuile, candied dates and malted vanilla ice cream 
