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
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
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