H A M E R S L E Y ' S B I S T R O


Seafood and Shellfish
Seared Sea Scallops with Brandade, Beets and Balsamic Vinagigrette ..... 26
Salmon au Poivre with Spring Leeks, Baby Potatoes and Creamy Sorrel ..... 25
Whole Crispy Sole with Greens, Asparagus, Lemon Confit and Tartare Sauce ..... 23
Striped Bass Braised in Red Wine with Pancetta, Pappardelle and Peas ..... 27
Rubbed and Roasted Haddock with Clams, Bacon, Escarole and Toasted Garlic Sauce ..... 24

Meat and Poultry
Roast Chicken with Garlic, Lemon and Parsley ..... 21
Fiery Spiced Duck a l'Orange with Peppers, Onions and Creamy Garlic Toasts ..... 26
Grilled Rack of Lamb with Lemon, Oregano, Baby Onions and Skorthalia ..... 28
Veal Rib-eye and Foie Gras with Fava Beans, Mushrooms and Sage ..... 30
Rory's Favorite Filet and Roquefort Potatoes Cooked in Cream with Port Glaze ..... 28

Side Orders
Garlicky Mashed Potato Cake ..... 6.50
Creamy Wild Mushrooms ..... 8.50
Steamed Broccoli with Gremolata and Beurre Blanc ..... 5.50
Spicy Kim Chee Pancake ..... 6

Desserts
Raspberry Trifle with Raspberry Curd and Caramel ..... 8
Strawberry Profiteroles with Ice Cream and Hot Fudge ..... 8
Warm Rhubarb Hazlenut Tart with Cinnamon-Clove Ice Cream ..... 7
Lemon Sumac, Black Liquorice Tea and Indonesian Vanilla Sorbets ..... 7
Frozen Lemon Souffle with Spring Berry Compote ..... 7
Two Tiers of Taste: Tiny Cookies and Small Treats ..... 7
4 Big Bites of Chocolate on 1 Big Plate ..... 8.50
Cold Appetizers
Marinated Goat Cheese Tartlet with a Dandellon and Caper Salad ... 10
Braised Leeks with Beet Vinaigrette and Fennel Seed Croutons ... 8.50
Spring Vegetable Salad with a Braised Red Onion and Lemon Vinaigrette ... 8.50
Duck Liver Terrine and Smoked Seared Duck Breast with Rhubarb Coulis ... 12
Grilled Asparagus, Pickled Onion and Boston Lettuce with Sauce Gribiche ... 8.50
Mixed Greens with Fennel Vinaigrette ... 8.50

Warm Appetizers
Grilled Mushroom and Garlic Sandwich on Country Bread ... 10
Steamed Saffron Mussels and Artichoke With Chive Cream and Crispy Flatbread ... 11
Duck Confit with Garlic, Fennel and White Bean Napolean ... 13.50
Curried Tripe and Garlic Soup with Mint, Coriander and Lebanese Couscous ... 9
"Fenway Sausages" on a Bun with Onions, Peppers and Mustard ... 10

Spring Vegetarian Degustation
Feuillete of Wild Mushrooms and Chervil
Salad of Fennel, Asparagus and Peas with Mint Vinaigrette (as appetizer only: 8.50)
Hot and Spicy Spring Vegetable Gumbo with Fried polenta Crisps (as entree only: 20)
Grapefruit-Campari, Orange-Mint and Lemon-Sumac Sorbets
36


Gordon's: [ Bio][ Interview ][ Recipes ][ Restaurant ]



Main Menu | Newsgroups |RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback


Copyright © 1997 Boiling Water, Inc. All rights reserved.