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

January: Extended Tasting Menu

January is a special month, friends. It is in this month that we are pleased to have our friends and family enjoy the fruits of our labor in our intimate Paladar setting. We have chosen a slightly different approach to this meal so that those who have traveled from far and wide can taste a more extensive selection of what we typically offer. Some items may sound familiar and some are brand new, hopefully all are delicious. Below is a tentative menu to whet your appetite, but stay tuned because this will change as we continue to experiment!

wild mushroom bisque of morels, shitake, and cremini served around a heaping spoonful of bacon, okra pinwheels, and chanterelle

chorizo and butternut squash stuffed tomato ravioli, with thyme-garlic olive oil

roasted beef tenderloin with bordelaise bread pudding and steamed broccolini

raw meyer lemon salmon with a colorful fruit medley, sweet greens, and bruleed grapefruit

bruleed foie gras over grilled gala apples served over truffle risotto "sushi" with pear-honey compote

king crab and lobster salad over shaved asparagus with tangerine butter

duck leg confit and fingerling potato hash with hints of honey and blue cheese, topped with a poached quail egg and hollandaise on a crouton

scallop and potato fondant in a tarragon white wine sauce served with a berry-rioja jelly

goat cheese croquette with minced, sherry dressed beets and apples

warm dark chocolate cake with fresh mint ice cream

Cleansing liquors and sorbets will be served at appropriate times throughout the meal, as will wine pairings and after dinner drinks.

We hope you're excited as we are!

December Menu!

Greetings from the Paladar kitchen! After a quick Thanksgiving break we are back in action! We're finding the holiday season to be so inspiring and homey. The lights and ribbons and evergreen everywhere really have us in the mood to be around a table with good friends and good food! We hope you feel the same. In an effort to get our upcoming attendees excited by this idea, we are sharing our tentative menu for this weekend:

Amuse: Oyster Shooter

Soup: Button and Shitake Mushroom Soup with Pancetta, Okra, and Chanterelle to top

Salad: King Crab Leg and Lobster saute served over a bed of Tangerine and Avocado with shaved Asparagus

Meat: Tenderloin Bordelaise with Potato Fondant and Cognac Creamed Spinach

"Pasta": Spaghetti Squash with Andouille Sausage and Walnuts tossed in a Maple Blend

Dessert: Creme Brulee

Cleansers and Wine Pairings will also be served, and we might even throw in some Eggnog!

Menu for November 7th!

Our next event is approaching quickly, how about a sneak peak of the projected menu?!

Amuse Bouche

"Sunchoke, meet Artichoke"

Sunchoke, Mushroom, and Pancetta Salad in a Softened Artichoke leaf

Soup
Zucchini Vichyssoise

Pasta
Salmon Rillette Ravioli in a Dill Pernod Butter Sauce

Cleanser
Basil Sorbet

Meat
"Trois Canards et Bebe" - Duck Served Three (and a half) Ways

Duck Leg Confit Risotto "Sushi"

Pan Seared and Fig Stuffed Duck Breast

Bruleed Duck Foie Gras served on Grilled Apples with Truffle Oil

Cleanser

Dill Sorbet

Salad
Beet and Apple salad

tossed in a Sherry Walnut Vinaigrette

with a Goat Cheese Croquette

Dessert

Rich Chocolate Orb with Mint Ice Cream

~ Each aspect of every dish is created with love in the Paladar Kitchen ~

Menu, Menu, Read All About It!

While we are never 100% sure about what will be served until we know every ingredient is available and fresh the day we serve, it helps to have a good idea. Hence the juxtaposition we now bring to you: our tentatively finalized menu for the next event! We tried to bring in tastes of the changing seasons - warm and savory meats and sauces along with sweet and fruity touches to appease all varieties of taste buds.

And the menu winners for October are:

Amuse Bouche

Warm Zucchini Vichyssoise with cool Creme Fraiche

Fish
Pan Seared Scallops in a Bed of Cauliflower Puree

with frizzled Tarragon, Bacon, and Shitake

in a White Wine sauce

Pasta
Duet of Ravioli:

Sweet Potato, Apple Butter, & Manchego in a Brown Butter Sauce

and Butternut Squash & Chorizo in a Thyme-Garlic Sauce

Cleanser
Mint Sorbet

Meat
Boeuf Bourgignon

served with Roasted Garlic Country Bread

and a slice of Robusto

Cleanser
Basil Sorbet

Salad
Beet and Apple salad

tossed in a Sherry Walnut Vinaigrette

with a Goat Cheese Croquette

Dessert
Crème Brulee topped with freshly whipped cream

~ Every aspect of all dishes are completely homemade by Paladar! ~

Paladar: Debut Tasting Menu

5 seasonal courses with wine pairings

amuse bouche

sliced oranges with kalamata thyme puree

soup

roasted pepper topped with creme fraiche and basil-lemongrass olive oil

toasted pesto baguette

fish

raw meyer lemon salmon with a colorful fruit medley

cleanser

asparagus mousse over cubed canteloupe

drizzled balsamic reduction

meat

fresh ground seasoned lamb over a bed of sweet lemon greens

tri-colored potato fries dipped in a mint yogurt sauce

cleanser

basil sorbet

salad

mache rosettes tossed with truffles and topped with poached quail eggs

dessert

poached pear golden cake paired with a dallop

of homemade lavender ice cream