The team at Liquid Art House gives Restaurant Week (or Dine Out Boston, if you prefer) their own twist with a special three-course prix fixe. Available from March 6th-March 10th and then again from March 13th-17th, chef Johnny Sheehan’s menu includes hearty dishes with hints of spring – duck confit with kabayaki glaze, parsnip and celery root puree; and Atlantic cod with potato soup, chorizo, fried kale, roasted turnip and radish. Book a table during dinner hours (5:00-10:00pm) by calling 617.457.8130.
APPETIZER
Duck Confit
Kabayaki glaze, parsnip, celery root puree
Ancient Grain Salad
Segmented citrus, shiso vinaigrette, cotija cheese, fried hazelnuts
ENTREE
Glazed Short Rib
Parisian gnocchi, yu-choy, fried onions
Atlantic Cod
Potato soup, chorizo, fried kale, roasted turnip and radish
DESSERT
Acai Verjus Sorbet
Blueberry soil, white chocolate, Thai basil
Chocolate Verrine
Puffed grains, red wine merengue, cocoa nib strudel, black sesame ice cream
