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

Troquet

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

New at Troquet

As of February 2, 2012

This week, Chef Scott Hebert is featuring two new preparations, including:

New Zealand Langoustines with feuille de bric, green papaya, red curry, & kaffir lime
New England Shellfish Bouillabaisse with saffron potatoes, fennel sousbise, & aioli crostini

Make sure to save room for Pastry Chef Rebecca Martin's Grand Marnier truffle. The perfect last bite.