Dine

As of February 2, 2012

Chef Hebert puts imagination & a healthy dose of French attitude into fresh & seasonal New England ingredients, handled with respect & restraint. Exquisite plated desserts that rotate seasonally climax the Troquet experience.

Our by-the-glass wine suggestions are listed below each menu item.

Appetizers

Today's Raw Bar Selection* Market
With chef's accompaniments
wine suggestion #10-13

Marinated Beet Salad $14
With fine herbs, hazelnuts, & Boucheron goat cheese
wine suggestion #14-16

Yellowfin Tuna Tartare $19
With ginger, scallions, tarot crisps, & green apple wasabi granite
wine suggestion #22-24

Braised Spanish Octopus $19
With chorizo, fork-crushed potatoes, & espilette pepper sauce
wine suggestion #22-24

Spicy Hamachi Sushi $21
With winter radish, edamame puree, & miso vinaigrette
wine suggestion #25-27

New Zealand Langoustines $21
With feuille de bric, green papaya, red curry, & kaffir lime
wine suggestion #22-24

Nantucket Bay Scallops $21
With coral chitarra pasta, chilis, & sea urchin
wine suggestion #25-27

Celery Root & Lobster Bisque $14
With cherry tomatoes, tarragon, & butter-poached lobster
wine suggestions #25-27

Duo of Hudson Valley Foie Gras $23
With apple confit, caramelized Seckel pear, & elderflower gastrique
wine suggestion #28-31

Ricotta Cavatelli $18/$28
With wild mushrooms, parmesan, & black truffle
wine suggestion #35-37

Duck Confit Salad $18
With brioche crouton, smoked bacon, soft duck egg, & truffle vinaigrette
wine suggestion #35-37

White Polenta Agnolotti $18
With 12-hour short rib, aromatic vegetables, & parmesan broth
wine suggestion #49-53

Desserts

Sticky Toffee Pudding $10.75
With vanilla roasted pineapple & rum currant ice cream

Toasted Coconut Soufflé $11.75
With mango ice cream, & caramel sauce

Roasted Apple Walnut Baklava $9.75
With five-spice ice cream & cinnamon caramel

Toasted Almond Semifreddo $10.75
With Burgundy poached pear, brown butter financier, & salted almond brittle

Valhrona Chocolate Pot de Creme $10.75
With beignets, & orange chantilly cream

Tres Leches Cake $10.75
With lime curd, cashew brittle, & passion fruit banana sorbet

Entrees

Crispy Atlantic Halibut $36
With puy lentils, celery root puree, wild mushrooms, & artichoke barigoule
wine suggestion #17-21

Roasted Dover Sole Market
With baby spinach, romanesco cauliflower, & citrus caper brown butter
wine suggestion #22-24

New England Shellfish Bouillabaisse $36
With saffron potatoes, fennel sousbise, & aioli crostini
wine suggestion #17-21

Roasted Giannone Chicken $29
With Parisienne gnocchi, snap peas, & a trumpet royal Madeira jus
wine suggestion #35-37

Bacon-Wrapped Veal Sirloin $39
With veal cheek daube, creamy spinach, & winter root vegetables
wine suggestion #38-41

Assiette of Vermont Lamb $39
With anise caponata, farro, & rabe with marcona almonds
wine suggestion #42-44

Painted Hills Beef Rib-Eye $40
With potato cepe gratin, glazed baby carrots, cipollini, & bordelaise sauce
wine suggestion #45-48

Roasted Jurgielewicz Duck $38
With braised red cabbage, heirloom cranberry chutney, lentils, & sauce poivrade
wine suggestion #36-38

Roasted Suckling Pig $39
With Anson Mills grits, smoked ham hock sauce, & celery root coleslaw
wine suggestion #49-53

A Selection of Cheeses

Three cheeses $16

Six cheeses $26

Five or Seven Course Chef Tasting Menu Available

* Foods marked with an asterisk are raw or undercooked. Consuming raw or undercooked meats, fish, shellfish or poultry may increase your risk of food borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy.