Azure

61 Exeter Street
Boston, MA 02116
617-933-4800

Just a block away from Newbury St., at the heart of Copley Square, Azure at the Lenox Hotel is a little inner city oasis in the center of Back Bay. Swathed in more shades of blue than you even knew existed, Azure, offers an eclectic American menu with French, Asian, Latin and Mediterranean influences and a particular emphasis on seafood.

Cathedral like windows, softly backlit cream-colored sheers and hand blown amber-colored globes and sconces give Azure a cool, somewhat ethereal feel. For something a little less formal try the City Bar next door for cocktails and a lighter version of Azure’s menu.

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tomatoes

at Azure

Fried green tomatoes with Maine peeky toe crab salad, Old Bay remoulade, breakfast radish and chili oil

Dinner

Small Plates

citrus & rosemary marinated olives 6

whipped feta, roasted peppers with grilled pita 7

house made potato chips 6

duck confit spring rolls 9

tuna tartare roll 15
cucumber, avocado, wasabi oil, sweet soy reduction

chicken drumettes with diabolique rum & red pepper glaze 12

Appetizers

fried peeky toe crab cake 15
stone ground gouda grits, celery root remoulade

sautéed soft shell crab 14
portabella vinaigrette, pickled ramps, baby arugula

pan seared day boat scallops 14
vanilla sambuca butter sauce, saffron pureed cauliflower, zucchini blossom

braised rabbit risotto 13
sweet peas, prosciutto, mint, fontina cheese

maine lobster tail salad 13
haas avocado, white asparagus, mache lettuce, curry vinaigrette

duck meatballs and fresh linguine 12
smoked tomato sauce, garlic ciabatta bread

fish chowder 11
salmon, cod, pollock, sherry cream, shoestring potato, chive oil

white gazpacho 11
grapes, cucumbers, garnished with sliced almonds, fried serrano ham, and salsify

really good lobster soup 14
cream sherry, puff pastry & chives

bibb lettuce 10
gorgonzola dolce, candied pecans heirloom apples & champagne vinaigrette

adriatic salad 12
selection of local greens, california olives, bulgarian feta, pickled vegetables, dressed with simple lemon and olive oil

island creek oysters 15
cocktail sauce, red wine vinegar mignonette

Entrees

seared skate wing 27
ginger boullion, shiitake ravioli, carrot foam, baby basil salad

seared ahi tuna 29
somen sesame noodles, seaweed salad, ponzu, ginger aioli

roasted wild salmon 29
morel mushrooms, heirloom potatoes, cucumber and baby leeks

grilled mahi mahi 27
grilled corn and rock shrimp hash, mufungo, spicy slaw

sautéed bluefish 26
green onion aioli, pea tendrils, peruvian potatoes, tomato broth

oven roasted lamb rack 33
sweet peas, haricot vert, bacon gratinee potato, zinfandel sauce

veal scallopine 28
fiddleheads, fava beans, egg noodles, beurre blanc, pancetta

grilled t-bone steak 34
fried quail eggs, pureed potato, tarragon béarnaise, red wine sauce, grilled asparagus

bell & evans half chicken 27
lemon honey roasted, spring garlic and thyme risotto, tomato marsala sauce, oyster mushrooms

seared long island duck breast 28
citrus salad, sautéed swiss chard, acacia honey glazed sweet potato, sherry reduction

spring vegetable pot pie 24
all your favorite spring veggies in a creamy béchamel sauce, puff pastry & fava bean puree

Sandwiches

grouper blt 14
golden fried caribbean grouper, apple smoked bacon, bibb lettuce, market tomato, chipotle mayo, on focaccia

grilled veggie sandwich 12
zucchini, portabellas, roma tomatoes, fresh mozzarella, basil pesto

grilled kobe beef burger 15
tillamook cheddar, city pickles

cubano 11
spicy braised pork, salami, ham & swiss

Sides

pureed potatoes 5

onion rings 5

jerked hand cut fries 5

garlicky greens 5

seasonal mushroom risotto 9

maine lobster and tasso ham mac-n-cheese 11

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Aïoli: 1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.

Beurre blanc: 1. noun A thick sauce of butter, white wine and vinegar.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Demi-glace: 1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.

Gazpacho: 1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.

Gourmand: 1. noun A person who appreciates eating and drinking, sometimes to excess.

Haricot vert: 1. noun A green string bean with French attitude.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Lemongrass: 1. noun A lemon-scented herb used liberally in Thai cooking.

Mâche: 1. noun Dark, tangy greens used most often in salads.

Pancetta: 1. noun Cured Italian bacon.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Rémoulade: 1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Salsify: 1. noun A root vegetable with oyster-flavored flesh.

Shiitake: 1. noun Bold and meaty, these are called "black mushrooms" on Chinese menus.

Skate: 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.

Somen: 1. noun Thin, beige wheat noodles.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

Tasso: 1. noun A Cajun specialty, tasso is a lean, seasoned cut of cured pork.

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