Find out more about what is happening at our restaurant and in our kitchen. Here, we share what is at our table, whether it be a recipe from our menu, a profile on one of our favorite farmers or a feature on a signature libation. There will always be something from our table to learn about and perhaps add to your own.
B&G Oysters will be participating in Restaurant Week March 9th through March 22nd, offering a 3-course prix fixe lunch for $20.08.
Restaurant Week Winter 2008 Menu
Your choice of:
LOBSTER BISQUE
potato pave, lobster oil
or
ROASTED SHRIMP BRUSCHETTA
cannellini beans, arugula, lemon
Your choice of:
SALMON CROQUETTE
pea puree, living watercress, bacon vinaigrette
or
NATIVE OCEAN PERCH
fennel puree, roasted tomato & olive salad
Your choice of:
CREME FRAICHE PANNA COTTA
rhubarb coulis
or
SALTED CARAMEL GELATO
pistachio tuile