Whatever your restaurant week craving – from seafood to steak – the 170+ participating restaurants have got you covered. Click through to see some highlights from their fabulous prix fixe menus.
LOBSTER
Rowes Wharf Sea Grille: Maine Lobster Bisque – Shrimp Dumplings
Grotto: Fra Diavolo – Butter Poached Lobster, Linguine, Spicy Tomato Sauce
Davios Back Bay: Lobster Stuffed Calamari San Marzano Tomatoes
Summer Shack: Native 1lb. Chix Lobster – Drawn Butter and Corn
Rosa Mexicano: Flautas de Langosta – Two Crispy Tortillas Filled with Lobster And Potatoes. Served with Chile De Arbol Dipping Sauce.
FOIE GRAS
La Voile: Le Foie Gras – Foie Gras Terrine with Mango Chutney and Toast
Kikas Tapas: Butifarras con Foie Gras – Pork Sausage with Foie Gras
MUSSELS
Bistro du Midi: Pan Roasted Hake, Mussels, Calamari, Fregola Sarda in Bouillabaisse Broth
Beacon Hill Bistro: Steamed Mussels – Rouille, Roasted Fennel and Dill
Tartana: Pan Roasted PEI Mussels – Tossed with Pancetta Abruzzese, Balsamic Roasted Shallots and Marsala
Tapeo: Mejillones a la Salmorra – Steamed Mussels in a Spicy Tomato and Wine Sauce
Zebra’s Bistro: Skillet Smoked Bar Harbor Mussels – Tamarind-Uni Butter and Toasted Baugette
SCALLOPS
Amelia’s Trattoria: Scallops – Prosciutto Cotto , Pea and Risotto
Lucca: Scallops – Seared Local Sea Scallops, Chestnut Purée, Roasted Brussels Sprouts, Acorn Squash, Smoked Bacon Vinaigrette and Chervil
Sophia’s Grotto: Scallops – with Pancetta in a Chianti Reduction Sauce, served with Celery Root Puree and Swiss Chard
Red Lantern: Singapore Streeet Noodles- House Favorite, Pork, Shrimp, Scallop, XO Sauce
Smith & Wollenskys Back Bay: Scallops & Beef Bacon – Foraged Mushrooms, Balsamic glaze
SHRIMP
Elephant Walk Cambridge: Crevettes Kep Sur Mer -Natural Shrimp with a Light, Tangy Sauce of Lemongrass, Tamarind, Coconut Milk; with Asparagus, Baby Bok Choy, Snow Peas, Red Bell Pepper, Button Mushroom
Grill 23 & Grill: Smoked Shrimp Chowder – Lobster Butter & Smoked Paprika
Masa Restaurant: Blackened Grilled Shrimp – Tomato and Avocado Carpaccio, Chile Agua Vinaigrette
Chart House: Shrimp & Artichoke Linguini – Grilled Shrimp Served Over Linguini Tossed with Sautéed Spinach, Artichokes, Tomatoes and Garlic Herb Butter and Sprinkled with Feta Cheese
CRAB
TAMO: Seaport Crab Cake – Buckwheat, Butternut, Kale, Soy and Balsamic
Toscano: Risotto Granchio – Jumbo Lump Crabmeat, Tomato and Shellfish Stock
The Cafe at TAJ Boston: Allepey Curry – Spiced Crab Meat or Shrimp cooked with Coconut Milk, Raw Mango & Curry Leaves
Fuji: Kani Shumai -Fried or Steamed -Crab meat dumplings
Post 390: Gratin of Maine Crab and Smoked Haddock Brandade, Crostini and Vegetable Antipasto
SHORT RIB
Abby Park: Guinness Braised Short Ribs – Garlic Mashed Potatoes, Cipollini Onion and Guinness Reduction
Met Back Bay: Short Rib Steak & Cheese Burger – Slow Cooked Short Rib, Melted Brie and 3 cheese truffle mac
Aquitaine: Daube Nicoise – Bandol Braised Beef Short Ribs, Pommes Puree Robuchon and Olive -Tomato Sauce Braisage
Rialto: Costine di Manzo – Braised Beef Shortribs, Black Olives, Oranges, Potato Gnocchi
Artisan Bistro: Braised Beef Short Rib – Roasted Root Vegetables and Parsnip Puree
STEAK
Sofia’s Italian Steak House: Brandt Beef 14-ounce Aged New York Sirloin – Topped with Fried Leeks; Served with Truffle Sea Salt Hand Cut Fries and Jalapeno Jelly
Sorellina: Ribeye – Fingerling Potatoes, Roasted Carrots and Vin Cotto
Bin 26 Enoteca: 10 oz. Hanger Steak with Brussels Sprouts and Pancetta Mashed Potatoes
BOKX 109: Grilled Flat Iron – Baby Carrots and Chimichurri
Boston Chops: 8oz Cast Iron Roasted Choice Club Eye NY Strip – Genrerous Frites, Seasonal Greens and Choice of Sauce – Boston Chops House, Bearnaise or Peppercorn
DUCK
Golden Temple: Beijing Duck – Beijing’s Famous Rotisserie Duck Marinated, Grilled Crispy, Carved and Classically Presented
Kitchen: Duck Risotto – Pate, Cracklings and Cranberries
Zephyr on the Charles: Pan Roasted Long Island Duck Breast – Blueberry Gastrique and Citrus Quinoa
Merchant: Crispy Duck Leg Confit – Lentils, Braised Kale and Mustard Jus
Henrietta’s Table: House Maple Smoked and Grilled Free Range Duck Breast, Confit Leg, Native Roasted Pears and Port Wine Reduction
PASTA
Back Bay Harry’s: Beet & Goat Cheese Ravioli – Brown Butter Vinaigrette, Balsamic Cherry Relish, Toasted Pecans and Pea Shoots
EVOO: Roman Gnocchi with Last Summer’s Oven – Dried Tomatoes, Roasted Fennel Braised Spinach, Caramelized Garlic and Roasted Shiitake Mushrooms
Bronwyn: Spätzle Schwabian Style Noodle, Leeks, Mushrooms and Aged Cheddar
Post 390: Handmade Arugula Ravioli – Snap Peas, Crimini Mushroom Pesto and Idiazabal
PORK BELLY
Commonwealth Restaurant & Market: Pork Belly – Cauliflower and Green Gage Plum Relish
The Blue Room: Pork Belly – Smoked Apple, Hazelnuts, Pickled Radicchio
Estragon: Pringa – Beek Shank, Pork Belly and Bone Marrow on Toast
Parker’s Restaurant: Crispy Pork Belly – White Bean Ragout and Evoo
Bronwyn: Choucroute For Two – Frankfurter, Kielbasa, Smoked Pork Roast & Belly, Bacon and Sauerkraut
