Hamersley's Bistro

553 Tremont Street
Boston, MA 02116
617-423-2700

Some things have changed since Hamersley’s opened, originally a few doors down the road on Tremont, in 1987. They now have fancier digs with more seating, a private dining room, and a brick patio for casual outdoor eating. The most important things, though, have stayed the same.

The French-American bistro menu is still award-winning. They still make gracious hospitality their first priority. They’re still the friendly place that welcomes walk-in diners. And you’ll still see chef-owner Gordon Hamersley most nights, sporting his trademark baseball cap, cooking up a storm in the open kitchen.

Hamersley's Brings Back Brunch
After a whole winter of sleeping in on Sunday mornings, chef Gordon Hamersley will be waking up bright and early ...

Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Hamersley's March Into Spring Menu
As 215 or so restaurants all over the city prepare for Boston Restaurant Week, some establishments forsake the popular prix ...

small plates

at Hamersley's Bistro

Hot and spicy marinated olives; chilled mussels in saffron aioli; and duck rillettes tartine with kumquat mustard jam

Dinner
Dinner Prix Fixe
Brunch
Easter Brunch

Small Tastes

Hot and Spicy Marinated Olives 6.50

Black Olive Tapenade, Red Pepper-Walnut Muhammara and Spiced-Tamarind with Pita Chips 8

Salt Cod Empanada with Green Olive-Orange Relish 9

Duck Rillettes, Bitter Greens and Charred Pineapple 10

Roasted Beet, Orange and Anchovy Tartine 8.50

Appetizers and Salads

Mixed Winter Greens with Roasted Shallot and Sherry Vinaigrette 10
with Crispy Goat Cheese 13.50

Jason's Favorite Pâtés with Pickles, Mustards and Toasts 15

Curried Carrot and Ginger Soup with Maine Shrimp 10

Warm Roasted Cauliflower Salad with Black Olives, Capers and a Fresh Farm Egg 10.50

Grilled Mushroom and Garlic Sandwich on Country Bread 15.50

Crispy Duck Confit with Roasted Apple ... Radicchio and Hazelnut Salad 17.50

Vegetarian Prix Fixe

Shaved Fennel and Apple Salad with Lemon-Pomegranate Vinaigrette
♦
Winter Vegetable Paella with Toasted Almonds and Cabrales Blue
♦
Spiced Pear Upside-Down Cake with Cranberry Sorbet

39.00
(also available à la carte)

Entrees

Spicy Halibut and Clam Roast with Bacon Braised Greens, White Beans and Black Trumpet Mushrooms 36

Pine Nut Encrusted Steelhead Trout with Spinach, Garlic, Capers and Lemon 32

Seared Sea Scallops with Caramelized Endive, Shaved Country Ham and Golden Raisins 29

Pan Roasted Lobster with Creamy Leeks and White Truffle Oil 38

Roast Chicken with Garlic, Lemon and Parsley 27

Grilled Duck Breast and Duck Sausage Shepherd's Pie with Pearl Onions and Kale ... Red Currant Sauce 29

Hamersley's Cassoulet of Pork, Duck Confit and Garlic Sausage 27

Grilled Venison with a Ragout of Wild Mushrooms and "Bistro" Potatoes ... Cracked Black Pepper and Zinfandel Sauce 39

Side Orders

Purée of Celery Root with Prune-Mustard Butter 8

Seared Polenta with Garlic Broccoli Rabe 8

Cream of Spinach with Nutmeg and Parmesan 8

Garlicky Mashed Potato Cake 8

Desserts

Three Ripe Cheeses with Walnuts and Toasted Breads 16.50

Apple Crumble Tart with Maple Chantilly Cream 10

Warm Sticky Toffee Pudding with Vanilla Bean Ice Cream 10

Maple Crème Brûlée with Mexican Wedding Cookies 10

Lemon Semifreddo with Candied Lemon Zest 10

Chocolate Raspberry Truffle Tart with Crème Anglaise and Fresh Raspberries 10

A Trilogy of Sorbets 10

This menu is an example of our ever-changing dishes. Please call us if you would like to know our current offerings.

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

Cabrales: 1. noun A noted Spanish blue cheese.

Cassoulet: 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Chantilly: 1. noun Prepared or served with whipped cream.

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.

Empanada: 1. noun Savory or sweet turnover.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Frisée: 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Frisee: 1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.

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

Nori: 1. noun An edible, dark green seaweed frequently used in Japanese cooking for wrapping sushi.

Oxtail: 1. noun A very flavorful cut of meat usually from beef or veal tail. Can be very tough so, often requires long, slow braising.

Paella: 1. noun A saffron-flavored rice dish with meats, vegetables and shellfish; named for the large shallow pan in which it is traditionally cooked.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Ragoût: 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.

Rillettes: 1. noun Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.

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

Tamarind: 1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.

Tapenade: 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

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