Food's More Fun In The Wintertime

TROQUET is one of a handful of rare restaurants in Boston whose customers desire and expect what they've always gotten: superb high end French-American cuisine designed specifically to complement vintage wines.

No recessionary discounting here, just top quality food prepared creatively, a task Chef Scott Hebert finds exhilarating as the temperatures here drop.

Highlights of the early winter menu:

Nantucket Bay Scallops Tempura with hearts of palm, dashi broth, miso and red jalapeno vinaigrette

Hudson Valley Foie Gras with heirloom apple confit and Pain D'Epices

Short Rib Canneloni with aromatic vegetables, smoked bacon and parmesan broth

Line-Caught Atlantic Cod with black truffles and Swiss chard in a potato shell

Herb-Roasted Branzino with Sardinian couscous and fennel in a citrus broth

Rare Cote du Bouef with Gorgonzola rosti and Vidalia onion compote

Slow-Roasted Vermont Lamb (Hebert buys whole animals and uses virtually every body part on this platter, including neck, tongue, heart & liver, breast)

Horseradish-Crusted Alaskan King Salmon w/ baby leeks and fingerlings

Candied Walnut Croissant Bread Pudding w/ Grand Marnier ice cream

Black Mission Fig Tarte Tatin

Apple Crumble Souffle' with bourbon-caramel sauce

TROQUET
140 Boylston Street
in the theatre district
Boston, MA 6
17-695-9463

www.troquetboston.com