Summer Restaurant Week at Locke-Ober
STARTERS
Chilled Peach Gazpacho with Side Salad of Bocconcini Mozzarella…Tabbouleh Dressing
Risi e Bisi… English Pea Risotto with Smoked Baby Back Ribs
Crisped Calamari with Conch & Corn Fritters… Peppadew Dip
ENTREES
Deepfried Tender Shortribs with Citrusy Yuzu & Sesame Vinaigrette…Candied Yam Puree
Boston Schrod Broiled in Parsley Crumbs with Hot Crab .. Fresh Yellow Tomato Risotto
Vanilla & Chili Brined Pork Chop “Orloff” with Mushroom Duxcelles… Soubise Sauce
Sautéed Lemon Sole with Lobster, Corn and Favas Bean Succotash
Roasted Chicken with Ancho Spiced Chantilly Mashed Potato
DESSERTS
Almond Crisp of Tart Orange and Blueberry…Vanilla Ice Cream
Golden Grand Marnier Genoise with Late Summer Fruits and Soft Whipped Cream
Velvet Key Lime Mousse in a Coupe with Raspberries and Crushed Praline
Bitter Chocolate Cake..Peach Ice Cream and Fresh Bilini Peaches
