Assiette of Veal Roasted asparagus, cipollini onions and white corn polenta 
New Zealand Langoustines Cucumber, mango and Thai basil 
Roasted Suckling Pig Asiago grits, chipoltes and honey glazed carrots 
Wild Striped Bass Spaghetti squash fondue, nicoise olives and basil pistou 
Sticky Toffee Pudding Brandied tuile, candied dates and malted vanilla ice cream 140 Boylston St.
Boston, MA 02116
617-695-9463
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In the new Zagat guide to Boston for 2009, Troquet is among 20 restaurants voted Tops for Food, with a score of 27 out of 30. It also tops several well-known bistros for French food, and for New American food as well. Our “deep wine list,” “incredible cheeses,” “fantastic preparations,” and “great views” add up to our best Zagat showing ever.
Le Patissier - A street-level desserterie with spectacular plated creations served nightly. Pastry Chef Sarah Woodfine's creations have been featured on CBS-TV's “Chronicle.” Sarah’s crème brulee comes with shortbread, blueberry compote and Mirabelle plum sorbet, but she’s also on fire with her: milk chocolate-hazelnut tart with Frangelico anglaise, and strawberry-rhubarb soufflé with mascarpone ice cream. Don’t worry, the perennially-requested lemon trio, sticky toffee pudding and flourless chocolate cake remain.
Executive Chef Scott Hebert's East Coast Halibut incorporates all you’d want from a spring entrée: the saltiness of American speck, the sweetness of hominy in corn broth, and the crunch of fava tendrils. Foraged morels are paired with Seared Diver Scallops, English pea soup, and with Giannone Farms Chicken. Local asparagus stars in a decadent salad with speck, soft duck egg and truffle, and in handmade tortellini aside an Assiette of Vermont Veal. Spring onion marmalade enlivens a spectacular Cote du Boef, and rhubarb and Marcona almonds add color and crunch to Crispy Duck Confit.
While wild striped bass is in season, proprietor Chris Campbell recommends pairing it with 2006 Paso a Paso, Verdejo from Spain or the 2004 Baumard, Savennieres from France. Both are available by the glass in both two and four ounce pours.