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Dinner Menu

This document appears to be a menu from a restaurant called Wine Bar. It lists various starters, sides, entrees of fish, meat, and vegetarian options. Prices for individual items range from $5 to $36. There is a note at the bottom indicating a 20% gratuity will be added for parties of 8 or more, and a warning about undercooked foods.

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66 views2 pages

Dinner Menu

This document appears to be a menu from a restaurant called Wine Bar. It lists various starters, sides, entrees of fish, meat, and vegetarian options. Prices for individual items range from $5 to $36. There is a note at the bottom indicating a 20% gratuity will be added for parties of 8 or more, and a warning about undercooked foods.

Uploaded by

sthapit
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Starters

House Salad with Walnuts 7

Roasted Beet salad in mustard gastrique and warm goat cheese 8

House-smoked salmon with zuvvhini, dill and watercress 9


1/2 dozen Oysters with Mignonette 12
Duck Confit Salad with herbed vinaigrette seasonal fruit 9
Escargot Bourguignon 9
Grilled Sardines Provencal 8
Steamed Mussels with fennel and coriander 8
Soup du jour 6
House-made pate with mustard and cornichon 9
Baked Camembert 7
Veal Sweetbreads and Bacon Brochettes with sherry vinegar 11

Sides
Grilled Asparagus 5
Potato Gratin 5
Sautéed Greens 5
Frites 5
Parslied Potatoes 5
Mushrooms and Cress 5
Entrees
Fish
Grilled Swordfish with green garlic butter and fava bean ragout 25
Seared scallops with citrus confit, shaved beets and spinach 26
Halibut in papilliote with mushrooms, fennel, couscous and tarragon 26
Grilled Salmon with sorrel, sugar snap peas, radishes, and potatoes 24
Seared Tuna with Green Peppercorn sauce, artichokes and lentils 26

Meat and Game


Grilled smoked Pork Chop with mustard jus and new potato salad 24
Steak Frites with garlic herb sauce and truffled frites
Hangar 23 or Aged Sirloin 36
Navarin of Lamb and Spring turnips with Swiss Chard 25
Roast Chicken stuffed with mushrooms and Foie Gras with asparagus 25
Seared Beef Tournedos with bleu cheese crust and potato gratin 29
Veal Sausage with Escarole, Kalamata olives and cannellini beans 26

Vegetarian
Crepes with béchamel sauce, stuffed with asparagus, mushrooms, and
goat cheese 24

*20% Gratuity Added to Parties of 8 or More*


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.”

129 South Street Boston, MA 02111 TEL 617.542.5108 FAX 617.482.8806 www.winebar.com
American Express,Carte Blanche, Diners Club, Mastercard, Visa accepted Spring 2008

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