March 6th Menu!

After a month off in February for travel and planning, Paladar Boston is very excited to unviel our latest menu full of new items. For the March 6th event we are melding our traditional 5-course approach and our newer 10-course tasting menu into a mix-up of larger courses and smaller bites. We hope our guests find our latest approach to be a success!

Grilled Calamari with a Chili-lime rub finished with a cooling Coconut Mint sauce

Warm Zucchini Vichyssoise with Basil Infused Olive Oil and Creme Fraiche

Buttered Garlic and Radish Bread

Mozzarella and Blood Orange stuffed Thyme Ravioli dressed in Kalamata Puree paired with roasted Swordfish and Fennel in Orange Oil

Bite of Skirt Steak over Mashed Potatoes with Smoked Paprika Butter

Red Wine Braised Rabbit with Rosemary Barbecue Sauce and Sage-Ricotta Gnocchi

Stuffed Olive, deconstructed

Roasted Beet and Green Apple Salad with Foie Gras Vinaigrette

Asparagus Mousse with Balsamic Reduction

Pistachio Semifreddo with Sugared Beignets

House Red and White will be offered throughout meal

Daily Favorite: Lemon Stilton Cheese

Stilton is traditionally thought of as a blue cheese with a strong smell and myriad veins - if you are strict, it should be produced in one of three English counties (Derbyshire, Leicestershire, and Nottinghamshire). There is a less well-know variety of white Stilton, which happens also be be less smelly and less veiny, that is used to make a dessert cheese that we LOVE.

Lemon Stilton has a the texture of a soft blue with a base taste reminiscent of cream cheese. The fact that it is a Stilton, gives this cheese's flavor a slight bite. The candied lemon peel added throughout the cheese add a sweeter taste and fruity notes. This cheese is delicious alone or paired with fruits, breads, olives, almost anything!