Summer Restaurant Week at Locke-Ober
STARTERS
Chilled Almond Milk Soup with Lobster & Touch of Romesco
Ripe Heirloom Tomatoes with Whipped Buffalo Ricotta .. Crushed Marcona Almonds & Nasturtium Dressing
White Chowder with Pat Woodbury’s Littlenecks , Cockles & Applewood Smoked Bacon
Caesar Salad with Deviled Eggs
ENTREES
New England’s own “Sugar & Butter” Fresh Corn Ravioli with Pea Tendrils Tossed in a Sweet Garlic Cream
Our updated Nicoise Salad with Seared Rare Tuna , Pole Beans & Fresh Chick Pea Hummus
Scottish Salmon “Ducasse”.. Whipped New Potato, Horseradish & Parsley Pesto
Locke Ober Calf’s Liver with Bacon .. Crisped Onions & Swiss Apple Roesti
Boston Schrod Broiled in Parsley Crumbs with Hot Crab .. Fresh Yellow Tomato Risotto
Breast of Chicken.. Simple Grill with Tandori Style Crisp Roasted Thigh .. Minted Raita
Hanger Steak Charcoaled over Burning Rosemary with Fresh Corn .. Green Onion Hush Puppies
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
