Sunday Tasting Menus at Rare

Rare Steakhouse

Encore Boston Harbor’s gleaming, elegant on-site restaurant Rare Steakhouse has created a new way for you to try their curated cuisine and wine list. Every Sunday from 5:00-10:00pm you can indulge in a choice of three chef-driven tasting menus crafted by executive chef John Ross & Co. Rare features one of the most uniquely curated steak program in New England boating exclusive Japanese cuts from Kobe and the Kagoshima prefecture, as well as the best of domestic beef from Snake River Farms, Idaho and partners at La Frieda Meats. The tasting menus start at $130 per person with the option of four, five or seven courses highlighting exclusive delicate morsels paired perfectly with selections from their extensive wine list. Read through the options below and book your table for the next Sunday online here and taste your way through the full Rare experience.

The Rare Experience Tasting Menus:

Four-Course Menu ($130 per person)

Chef’s Amuse Bouche

Caesar Salad
with sourdough crouton, parmesan, lemon-anchovy emulsion
Paired with Chablis, Domaine La Roche, St. Martin, Burgundy, 2018

Eight Ounce Filet Mignon
with roasted wild mushrooms, whipped potatoes, red wine jus
Paired with Pinot Noir, Chapter 24, The Fire, Willamette Valley, 2015

Pistachio Crème Brûlée
fresh market berries
Paired with Port, Croft 2000 Vintage, Portugal

Five-Course Menu ($175 per person)

Chef’s Amuse Bouche

Duo of Shellfish
with lemon aioli, hackleback caviar, micro parsley
Paired with Sparkling, Schramsberg, Blanc de Blancs, Brut, Napa Valley 2015

Chesapeake Bay Crab Cake
with endive salad, pickles, remoulade, dill
Paired with Burgundy, Joseph Drouhin, Mâcon-Lugny, Les Crays, Maconnais, 2018

Surf and Turf
Snake River Farms New York Strip Loin, colossal shrimp scampi, red wine sauce, white wine butter, herbs
Paired with Cabernet Sauvignon, Stag’s Leap Wine Cellars, Artemis, Napa Valley 2017

Double Chocolate Cake
chocolate mousse, vanilla sauce
Paired with Kracher, Beerenauslese Cuvée, Neusiedlersee, Burgenland, Austria 2015

Seven-Course Menu ($240 per person)

Chef’s Amuse Bouche

Charred Spanish Octopus
with lemon aioli, pickled Fresno peppers, Osetra caviar
Paired with Champagne, Veuve Clicquot Yellow Label, Brut, Reims, NV

Baby Iceberg Wedge
with candied black pepper bacon, tomato, Bayley Hazen blue cheese
Paired with Verdicchio, Garofoli, Podium, Verdicchio dei Castello di Jesi Classico, Superiore, Marche 2016

Wagyu Beef Tartare
with buttermilk and horseradish panna cotta, mustard seed, quail egg
Paired with Pinot Noir, Adelsheim, Elizabeth’s Reserve, Willamette Valley 2014

Lobster Risotto
with Vialone Nano rice, Maine lobster, mascarpone, parmesan cheese
Paired with Burgundy, Domaine Fabien Coche, Meursault, 2016

Signature Beef Experience
Two ounces Prime Grade Beef, La Frieda Meats; Two ounces Domestic Wagyu, Snake River Farms; Two ounces Japanese A5 Kobe Beef, Kusunoki Prefecture with a trio of salts
Paired with Cabernet Sauvignon, Silver Oak, Napa Valley, 2014

Butter Cake
with bourbon caramel, coffee crunch ice cream
Paired with Donnafugatua, Ben Rye, Passito de Pantelleria, Italy 2017

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