Prix fixe menus seem to be cropping up all over the place these days. And for budget-conscious restaurant goers, they’re a godsend, offering, in most cases, three courses for somewhere around the $30 mark. Take a peek at some of the offerings from favorite restaurants like The Independent, Bomboa, Chez Henri and Lumiere.
The $26 three-course menu at The Independent is offered nightly in addition to the regular menu. It boasts choices like crispy gulf shrimp with black bean-avocado salad, pickled onions and habanero-citrus glaze or artichoke bisque, wild mushrooms and crispy guanciale shellfish and sausage paella with saffron rice and spring peas or grilled pork chop, toasted farro, asparagus and camembert fondue as well as a selection from the dessert menu. Call 617.440-6021
Chef Felino Samson has recently rolled out a prix fixe menu at Bomboa that’s offered Sunday through Thursday (excluding holidays and special events) from 5:30pm until closing. Appetizer options include whole baby greens with cashews, hearts of palm and champagne vinaigrette or mussels with saffron white beans, chorizo lime and chicarron. Choose among entrees like pan seared arctic char, steak frites or organic adobo chicken. For dessert select either coconut bread pudding or chocolate bunuelos. The three-course cost a mere $29.95. Call 617.236.6363 for more information and to make reservations.
The prix fixe menu at Chez Henri may not be a recent addition – in fact, it’s been an option since the doors opened almost eight years ago, but it’s a constantly evolving and economical way to try some of the more daring creations from chef Paul O’Connell. For $36 diners can choose between two appetizers and two entrees and select their third course from the dessert menu. The prix fixe menu is available nightly and has recently featured. Call 617.354-8980 for reservations.
Chef Michael Leviton announced the addition of a $35 prix fixe menu to the roster at Lumiere earlier this year. The three-course menu, which will change weekly to take advantage or seasonal goodies, is available Sunday through Thursday and has featured apps like onion soup with gruyere crouton and chives or country terrine. Entrée selections have ranged from red wine braised beef with winter veggies and horseradish aioli to chicken fricassee with mushrooms, onions and bacon. Save room for desserts like the lemon sorbet with winter citrus salad or the (this is why we love Jill and Michael) “Ode to Brigham’s” hot fudge sundae. Call 617.244.9199.