Rowes Wharf Sea Grille
Boston Harbor Hotel
70 Rowes Wharf
Boston, MA 02110
617-856-7744
Prominently positioned at one of the most scenic spots on the harbor, the Rowes Wharf Sea Grille at the Boston Harbor Hotel showcases the best offerings of the sea through contemporary, nautically-influenced design; simple, fresh cuisine; and a vibrant harbor setting. The light, airy dining room is awash in rich, ocean inspired blues; the floors and tabletops are unadorned hardwood; and the photographs on the walls depict artful perspectives of sky, sea and sails.
The menu at the Rowes Wharf Sea Grille features the freshest seafood, simply but artfully prepared. The harbor right outside the windows leads to some of the richest fishing regions in the world, and the menu reflects the best of the local catch. The menu changes regularly with fresh, seasonal selections prepared in a minimal and contemporary style.
During warmer months, the Rowes Wharf Sea Grille features a spectacular harborside patio. Large umbrellas shade the patio for cool, comfortable al fresco dining. In the summer months, guests on the Rowes Wharf Sea Grille terrace also enjoy live entertainment four nights a week as part of the Boston Harbor Hotel's award-winning Summer in the City Entertainment Series.
A Platinum Gala
For the sixth year running, TV Diner is hosting its Platinum Plate Gala with help from a bunch of their ...
Weeks & Weeks of Wine
The 24th annual Boston Wine Festival returns to the waterfront on Friday January 11th.
A Frost-Tea on the Harbor
Rowes Wharf Sea Grille is putting a chilly spin on their afternoon tea – with or without snow.
spring rolls
by Chef Daniel Bruce
Maine lobster and vegetable spring rolls with ponzu mirin sauce
- 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.
- Beignet
- 1. noun A sweet or savory fritter from New Orleans.
- Beurre blanc
- 1. noun A thick sauce of butter, white wine and vinegar.
- Bouillabaisse
- 1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Carpaccio
- 1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
- Cassoulet
- 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
- Ceviche
- 1. noun Raw fish and/or shellfish in a citrus marinade.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Chantilly
- 1. noun Prepared or served with whipped cream.
- Chorizo
- 1. noun Crumbly, spiced pork sausage.
- Choucroute
- 1. noun French-style sauerkraut, cooked with goose fat, onions, white wine, and juniper berries or caraway seeds.
- 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.
- Coulis
- 1. noun A thick puree or sauce.
- Crème anglaise
- 1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
- Crème fraîche
- 1. noun Cream that is allowed to set and thicken to a velvety rich texture.
- Florentine
- 1. noun A cookie of nougatine and candied fruit brushed with a layer of chocolate.
- 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.
- Fondant
- 1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
- 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.
- Frittata
- 1. noun An Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
- Ganache
- 1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
- Granité
- 1. noun A flavored, often sweetened, frozen mixture of water, sugar and liquid flavoring.
- Gratin
- 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
- Gravlax
- 1. noun Cured raw salmon.
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Hollandaise
- 1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mâche
- 1. noun Dark, tangy greens used most often in salads.
- Mousseline
- 1. noun A sauce made airy with the addition of whipped cream or beaten egg whites.
- 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.
- Pancetta
- 1. noun Cured Italian bacon.
- Panna cotta
- 1. noun Egg-less Italian custard.
- Pesto
- 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.
- Polenta
- 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
- Praline
- 1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Ragoût
- 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
- Ragu
- 1. noun Tomato and meat sauce from Bologna.
- Ratatouille
- 1. noun A Provençal dish of eggplant, onions, bell peppers, tomatoes, zucchini, and herbs in olive oil.
- Risotto
- 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
- Rouille
- 1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.
- Skate
- 1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
- Sweetbread
- 1. noun The edible thymus or pancreas of a calf, lamb or pig.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Terrine
- 1. noun An earthenware container, or the dish cooked therein.
- Tuile
- 1. noun A thin, crisp, French cookie.
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