'TI-IE. 'BAY'TOWEv ~OOM ~'- Winter

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Kristin Shelton
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2 'TI-IE 'BAY'TOWEv ~OOM ~'- Winter

APPETlZERS Bouquet of Jumbo Shrimp with Tomato Basil Vinaigrette Ten Dollars Baked Oysters with Fresh Oregano and Sun-dried Tomatoes Seven Dollars Snails and Hazelnuts in a Garlic Cream Sauce Ten

3 APPETlZERS Bouquet of Jumbo Shrimp with Tomato Basil Vinaigrette Ten Dollars Baked Oysters with Fresh Oregano and Sun-dried Tomatoes Seven Dollars Snails and Hazelnuts in a Garlic Cream Sauce Ten Dollars Blackened Venison Carpaccio with Lingonberries Nine Dollars Beluga Caviar with Herb Crepes and Vodka Creme Fraiche Thiny-Scvcn Dollars Country Pate with Veal and Apples Six Dollars Vegetable Terrine with Red Bell Pepper Sauce* Four Dollars Gooseliver Cream Puffs with Beach Plum Sauce Eleven Dollars Littleneck Clams with Three-Pepper Herb Sauce Six Dollars Grilled Squab with Balsamic Sauce Twelve Dollars Venison and Wild Mushroom Strudel with Apple Chutney Sc\"en Dollars Oyster Stew with Brie Eight Dollars Duck Consomme with Tortellini Five Dollars Caesar Salad'" - prepared for two - Ten Dollars Lobster Salad with Onion and Basil Vinaigrette Fifteen Dollars SOUPS Butternut Squash Bisque Four Dollars Soup of the Season Three Dollars Seasonal Salad with" Champagne Vinaigrette Three Dollars Fried Oysters with Wilted Spinach Salad Eight Dollars - Patrons are Requested to Refrain from Smoking Pipes and Cigars - PREMIER ENTREES Baked Jumbo Shrimp with Scallop Mousse and Orange Beurre Blanc 1V. enty-four Dollars Grilled Halibut with Red Pepper Sauce and Smoked Mussels Nineteen Dollars Braised Two Pound Lobster with Black Trumpet Mushrooms and Harvest Riesling Chive Sauce Thirty-Eight Dollars Grilled Salmon with a Spicy Pecan Sorrel Sauce 1\\lcnty-Two Dollars Grilled Sole Medallions Filled with Foic Gras Roast Pork Tenderloin with a Green Peppercorn l\iustard Sauce ;'\inclecn Dollars Sauteed Duck with Sage and Proscuitto Twenty-Two Dollars Spirals of Chicken and Smoked Salmon Mousse with Leeks Eighteen Dollars Sauteed Venison Medallions with Porcini ~Iushrooms Twenty-Seven Dollars Grilled Veal Meda11ions Stuffed with Gouda Cheese* and Served with Black Pepper Pasta Filet Mignon with Braised Leeks and Roquefort Sauce* Twenty-Three Dollilrs Medley of Fresh Vegetables with Lemon Butter or Cheese Sauce* Seventeen Dollars Rack of Lamb in a Gorgonzola Crust with Mint Zinfandel Sauce - prepared for two - Fifty-One Dollars Chateaubriand in a Three Peppercorn Crust with Vermouth Herb Sauce -Prepared for two-- Forty-Eight Dollars Entrees may be prepared without sauce and, where appropriate, may be broiled, poached or baked. Asterisk indicates item prepared with garlic. Francisco O. Rey, Maitre d' Hotel Ralph G. Priesing, Chef de Cuisine

$PREMIER ENTREES Baked Jumbo Shrimp with Scallop Mousse and Orange Beurre Blanc Twenty Four Dollars Grilled Halibut with Red Pepper Sauce and Smoked Mussels :\inetecn Dollars Braised 'Two Pound$

4 PREMIER ENTREES Baked Jumbo Shrimp with Scallop Mousse and Orange Beurre Blanc Twenty Four Dollars Grilled Halibut with Red Pepper Sauce and Smoked Mussels :\inetecn Dollars Braised 'Two Pound Lobster with Black Trumpet Mushrooms and Harvest Riesling Chive Sauce Thirty-Eight Dollars Grilled Salmon with a Spicy Pecan Sorrel Sauce~ l'wcllty-1\vo Dollars Grilled Sole Medallions Filled with Foic Gras Roast Pork Tenderloin with a Green Peppercorn Mustard Sauce NinctL'cn Dollars Sauteed Duck with Sage and ProscuillO Twcnty-1\vo Dollars Spirals of Chicken and Smoked Salmon ~loussc with Leeks EighlC<'n Dollars Sauteed Venison ~Iedallions with Porcini ~Iushrooms Twenty-Snell Dollars Grilled Veal l\'ledallions Stuffed with Gouda Cheese" and Served with Black Pepper Pasta Filet Mignon with Braised Leeks and Roquefort Sauce* Twenty-Three Dollars Medley of Fresh Vegetables with Lenton Butter or Cheese Sauce* Se\'cntcen Dollars Rack of Lamb in a Gorgonzola Crust with Mint Zinfandel Sauce - prepared for two - Fifty-One Dollars Chateaubriand in a Three Peppercorn Crust with Vermouth Herb Sauce -I~epared for tw()- Forty-Eight Dollars Entrees may be prepared without sauce and, where appropriate, may be broiled, poached or baked. Asterisk indicates item prepart..-d with garlic. Frandsco D. Rey, Maitre d ' 1i00ei Ralph G. Pril'sing, Chef de Cuisine

5 SDITY STATE STREET BOSTON (617) I~~

COLD APPETIZERS. (Twenty Four Dollars Seventy Five) (Four Dollars Seventy Five MAP or Dine Around Surcharge)

COLD APPETIZERS. (Twenty Four Dollars Seventy Five) (Four Dollars Seventy Five MAP or Dine Around Surcharge) COLD APPETIZERS THE FINEST MALOSSOL PREMIUM CAVIAR Caviars are served with Traditional Garnishes & Russian Blinis Prices & Availability According to Market Please Ask Your Attendant MAINE LOBSTER SALAD