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.

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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

Small Tastes

Hot and Spicy Marinated Olives 6.50

Seasoned Goat Cheese with Salted Marcona Almonds,
Cracked Black Pepper and Thyme Scented Honey 10

Hot Smoked Organic Salmon with Pili-Pili and Brioche Toasts 9.50

Black Olive Tapenade ... Red Pepper Romesco ...
Eggplant Caviar ... Shaved Croutons 8

Duck Rillettes Tartine with Orange-Mustard Confit 9

Appetizers and Salads

Mixed Summer Greens with Chardonnay-Basil Vinaigrette 10
with Crispy Goat Cheese 13.50

Salad of Beets, Black Olives and Feta on Crispy Romaine ... Sherry Vinaigrette 12.50

Charred California Figs with Shaved Proscuitto,
Toasted Pistachios and Baby Arugula 14.50

Grilled Mushroom and Garlic Sandwich on Country Bread 15.50

Grilled Portuguese Sardines with Preserved Lemon, Olive Oil and Herbs 14

Crispy Duck Confit with a Sun Dried Tomato, Olive and Garlic Tartine ... Toasted Walnuts and Verjus 17.50

Summer Prix Fixe

Jason's Favorite Pâtés with Pickles, Mustards and Toasts

Grilled Bluefish with Spicy Cabbage Slaw and Smoked Tomato-Horseradish Aïoli
or
Wolfe's Neck 10-Ounce Strip Steak with Garlic Butter and Potato Croquettes

Chocolate Mousse Cake with Torched Orange Slices and Triple Sec Infused Crème Anglaise

45.00

Entrees

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

Seared Swordfish and Maine Shrimp and Zucchini ... Basmati Rice and Curried Chickpea Sauce 31

Pan Roasted Lobster with a Summer Vegetable Salad ... Basil Vinaigrette 39

Filet of Haddock with Charred Tomatoes, Lemon and Capers ... Bell Pepper and Red Wine Vinaigrette 26

Roast Chicken with Garlic, Lemon and Parsley 27

Vermont Quail with a Warm Salad of Napa Cabbage, Orange, Raspberries and Hazelnuts Yogurt-Cumin Dressing 28

Roasted Pork Loin Wrapped in Bacon with Watermelon and Red Onion Salad ... Spicy Honey-Mustard BBQ Sauce 28.50

Grilled Long Bone 24-Ounce Rib Eye of Beef with a Salad of Sweet Corn, Tomatoes, Blue Cheese and Buttermilk 45

Side Orders

Sautéed Green Beans with Marcona Almonds 8

Summer Ratatouille with Parmesan 8

Buttered Corn on the Cob with Mushroom-Garlic-Sea Salt 8

Garlicky Mashed Potato Cake 8

Desserts

Three Ripe Cheeses with Walnuts and Toasted Breads 16.50

Strawberry Shortcake with Rhubarb Ice Cream 10

Chocolate Hazelnut Truffle Tart ... Candied Walnuts 10

Lemon Pudding Cake with Blueberry Compote 10

Warm Blackberry Cornmeal Crumble with Chantilly Cream 10

Vanilla Mascarpone Cheesecake with Bing Cherry Sauce 10

Warm Blueberry-Nectarine Pie with Vanilla Bean Ice Cream for Two 15

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

Brioche: 1. noun A soft, yeasty French bread enriched with butter and eggs.

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

Compote: 1. noun Slow-cooked fruit in syrup.

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.

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.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

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.

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

Ratatouille: 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.

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.

Romesco: 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

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

Verjus: 1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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