Menu for Hungry I in Boston

Brunch

Spring Greens, Hearts of Palm, Sherry Tarragon Dressing

Boursin Mousse Crepe, English Cucumber Chutney

Country Potato Omelette, Rolled with Ratatouille

Salmon and Leek Quiche Baked in a Curst of Brie

Beef Moussaka, Layered with Eggplant, Feta Bechemel

Poulet Parisienne, Breast of Chicken, Sauteed with Portabella, Finished with Chablis and Cream

Apple Tarte Tarten Au Chantilly

Mocha Chocolate Chip Ricotta Linzer

Apricot Lemon Rum Cake

Lunch

Varies

9.00 Spinach Salade, Warm Pancetta Dressing

10.00 Smooth Liver Pate Crepe, Apple Chutney

13.00 Chicken Cutlet with Braised Red Cabbage, Potato Dumplings

16.00 Corn Dredged Scallops, Gorgonzola Cream

19.00 Steak Au Fromage with Pomme Frites

12.00 Ricardo's Omelette...Carmelized Onions, Croutons and Brie

14.00 Sheperd's Pie en Crut

13.00 Potato Pancake Club with Boursin, Watercress, Fried Cappacolla, Spiced Tomato Concasse

Dinner

Starters

13.00 Chilled Pear and Melon Soup, Fig and Capicolla Garni

12.00 Petit Ricotta and Onion Turnovers, Grape Zinfandel Coulis

16.00 Frogs Legs Provencal

15.00 Baked Clams Venezia

17.00 Curry-Ginger, Corn Dredged Shrimp

13.00 Sweet Potato Dumplings, Gorgonzolla Cream

Salades

12.00 Feta and Apricot Crisps on a Bed of Leaf Spinach, Carmelized Pecan Dressing

13.00 Romaine Leaves, Shaved Pecorino, Roasted Garlic Dressing, Toasted Pepperoni

Main Course

35.00 Loin of Lamb Latrec Pan seared with shallots, deglased with merlot and stilton

36.00 Breast of Duck L'Orange Pan roasted with onions and prunes, bigarde sauce

38.00 Sea Bass Vera Cruz Baked witha spicy chili crumbling, citrus butter reduction

33.00 Filet of Sole Dipped in egg, lightly sauted with corn and cucumber relish, fresh lemon

39.00 Venison Au Poivre Noir Sauteed flamed with cognac, sour cream and brouilly

36.00 Veal Americaine Escalopes saute with lobster, spring asparagus, vermouth and cream

25.00 Artichoke Timbale Layered with boursin and eggplant, rosemary tomato concasse

25.00 Braciolla Antonioni Beef braised with a sausage and portabella farcie, plum tomatoes and polenta, sauce espagnol

Sunday Brunch

Mulligatawny Soup

Spring Greens, Hearts of Palm, Sherry Tarragon Dressing

Boursin Mousse Crepe, English Cucumber Chutney

Country Potato Omelette, Rolled with Ratatouille

Salmon and Leek Quiche Baked in a Curst of Brie

Beef Moussaka, Layered with Eggplant, Feta Bechemel

Poulet Parisienne, Breast of Chicken, Sauteed with Portabella, Finished with Chablis and Cream

Apple Tarte Tarten Au Chantilly

Mocha Chocolate Chip Ricotta Linzer

Apricot Lemon Rum Cake

Sample Lunch

Soup Du Jour Varies

9.00 Spinach Salade, Warm Pancetta Dressing

10.00 Smooth Liver Pate Crepe, Apple Chutney

13.00 Chicken Cutlet with Braised Red Cabbage, Potato Dumplings

16.00 Corn Dredged Scallops, Gorgonzola Cream

19.00 Steak Au Fromage with Pomme Frites

12.00 Ricardo's Omelette Carmelized onions, croutons and brie

14.00 Shepherd's Pie en Crust

13.00 Potato Pancake Club with Boursin, Watercress, Fried Capicola, Spiced Tomato Concasse

Sample Dinner

Starters

13.00 Chilled Pear and Melon Soup, Fig and Capicola Garni

12.00 Petit Ricotta and Onion Turnovers, Grape Zinfandel Coulis

16.00 Frogs Legs Provencal

15.00 Baked Clams Venezia

17.00 Curry-Ginger, Corn Dredged Shrimp

13.00 Sweet Potato Dumplings, Gorgonzola Cream

Salades

12.00 Feta and Apricot Crisps on a Bed of Leaf Spinach, Carmelized Pecan Dressing

13.00 Romaine Leaves, Shaved Pecorino, Roasted Garlic Dressing, Toasted Pepperoni

Main Course

35.00 Loin of Lamb Latrec Pan seared with shallots, deglased with merlot and stilton

36.00 Breast of Duck L'Orange Pan roasted with onions and prunes, bigarde sauce

38.00 Sea Bass Vera Cruz Baked with a spicy chili crumbling, citrus butter reduction

33.00 Filet of Sole Dipped in egg, lightly sauted with corn and cucumber relish, fresh lemon

39.00 Venison Au Poivre Noir Sauteed flamed with cognac, sour cream and brouilly

36.00 Veal Americaine Escalopes sauteed with lobster, spring asparagus, vermouth and cream

25.00 Artichoke Timbale Layered with boursin and eggplant, rosemary tomato concasse

25.00 Braciolla Antonioni Beef braised with a sausage and portabella farcie, plum tomatoes and polenta, sauce espagnol

Menu for Hungry I

Brunch

Lunch

Varies

Dinner

Starters

Salades

Main Course

Sunday Brunch

Sample Lunch

Sample Dinner

Starters

Salades

Main Course

Best of Citysearch

Partner Sites:

Menu for Hungry I

Brunch

Lunch

Varies​

Dinner

Starters​

Salades​

Main Course​

Sunday Brunch

Sample Lunch

Sample Dinner

Starters​

Salades​

Main Course​

Best of Citysearch

Partner Sites:

Varies

Starters

Salades

Main Course

Starters

Salades

Main Course