Daily Favorite: Ramps

While these Ramps may look like everyday items (scallions, spring onion, leeks, garlic) - and they are certainly in the family of these common vegetables, the flavor is entirely different and incredibly inspirational! The issue we are having is not incorporating this ingredient into our menu, but instead refraining from placing Ramps into every aspect of our menu!

The bulbs - edible, delicious, crispy when fried - almost like mini onion rings, but better. We suggest a bit of lemon to really bring out a special flavor. The leaves - yum. Milder than the bulb, fries up easily, can be incorporated into many dishes. One thing we love about Ramp leaves is watching them cook. Place in a saute pan and watch these leaves dance for you! Then pop them into your mouth for an out-of-this-world experience.

We understand that the pleasure we get from vegetables may not be the norm, but we do thing Ramps are worth a try for everyone. They are incredibly in season right now, go get em!

Here at the Paladar Kitchen, we are placing a beer marinate lamb atop a bed of sauteed ramps - obviously we have a couple other secret ingredients at work here and in order to really experience it, you'll have to reserve a seat! In the meantime though, cook and enjoy!

May Paladar Menu - Seasonal Veggies Abound!

We are thrilled to announce our May menu today. It has been such a pleasure to play with the vegetables and flavors of the season, and now we can't wait to bring these dishes to the mouths of our guests! We tried to create lighter, more delicate flavors while still packing a lot of taste in for our guests. Let us know if you have any questions about the menu or our ingredients. Of course, changes are always made last minute, but here it is!

Asparagus and Leek soup

with Shrimp, Curried Crème Fraiche, and Dried Apricots

“Trout en Papillote”

Fresh River Trout served in individual parchment wraps

with onion, lemon, parsley, shallot butter, and white wine

Bite of Skirt Steak with a Paprika Potato Puff

Robusto-Polenta Bread with Cipollini Onion Rhubarb Compote

Basil Ravioli stuffed with fresh Sheep’s Milk Ricotta

served w Roasted Tomatoes, Garlic

topped with Shaved Pecorino with Fresh Basil

IPA and Rosemary Marinated and Butterflied Leg of Lamb

with a Mint Shallot Butter over Seasonal Ramps

Radished Baguette

Bruleed Grapefruit Wedges

Morel and Baby Arugula Salad with Elderflower Vinaigrette

Pistachio Semifreddo with Sugared Beignets

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!

Daily Favorite: Satsuma

Satsuma is a delicate and sweet citrus fruit of Asian origin. Often mistaken for mandarin oranges due to their size and color, these delectable treats can be a fantastic surprise to an unknowing snacker.

Because its thin skin is loose and essentially perforated with oil glads, a satsuma is pleasantly easy to peel. The fruit will section like any other citrus; however, when bitten into, a satsuma will produce a refreshingly sweet burst that is most often free of seeds!

Words of Wisdom: Satsumas are fragile and will bruise if handled carelessly. Bruises may not appear on the skin and the damage may go undiscovered until mealtime. Handle with care!

March Dates Announced

The next Paladar dates have been determined: March 6th and March 20th!

Make sure to email paladarboston@gmail.com to make your reservation!

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!