If there’s any time to dabble in decadence, it’s Restaurant Week Boston (aka Dine Out Boston). With coveted ingredients like truffles gracing the prix fixe menus, you can eat like (mushroom) royalty. The famed fungi can be found (sans truffle pig) atop warm beets, ricotta gnudi, and beef carpaccio – as a vinaigrette, pistou and as a soup. See below for some of the savory samplings and book your table to partake of the truffles.
Aria Trattoria – Truffle Caesar with Romaine lettuce, garlic croutons, anchovies and truffle lemon Parmesan vinaigrette
Bistro 5 – Warm beets with black truffle coulis, crispy-herbed goat cheese and truffled honey
Bostonia Public House – Brown butter ricotta gnudi with duck confit, farm egg, roasted cauliflower and truffle pistou
L’Andana – Truffled wild mushroom soup with Parmesan crema
Lucca Back Bay – Carpaccio with peppercorn-crusted beef, truffle aioli, piave vecchio, arugula, grilled red onion compote and tiny croutons