255 State Street
Boston, MA 02109
tel. 617.720.1300
map | Reservations
@seldelaterre on TWITTER
Monday through Sunday 4pm to 10pm
Tasting MENU
Ask about our 5- or 7-course chef's whim tasting menus. The menus are $65 and $85 per person, respectively. You can also add wine pairings from our sommelier for $30 or $45.
Small Plates
Wild Blue Point Oysters with accompaniments 3 ea. / 15. half dz / 28. dz*
Roasted Marcona almonds 5.
Roasted eggplant goat cheese puree with toasted walnuts 8.
Balsamic roasted shallots and garlic confit 6.
Selection of imported, marinated French olives 6.
Charcuterie
Rosette de Lyon with kumquat jam
Prosciutto with apple currant chutney and saba
Pork Paté de Campagne with cornichons and grain mustard
Coppa with confit garlic and red onion
6. ea./ 20. sampling of all
Cheese
Manchego, Spain, sheep
Gouda, Holland, goat
Taleggio, Italy, cow
Stilton, England, cow, blue
4. per slice/ 14. sampling of all
First Courses
Roasted butternut squash soup with pears, toasted pumpkin seeds and parsley oil 12
Foraged mushrooms, shallot and roasted garlic on brioche toast with romesco sauce 14
Baked aged goat cheese and baby arugula salad with red onion, almonds and balsamic vinaigrette 12
Mixed green salad with McIntosh apples, candied walnuts, cider vinaigrette and a melted brie crostini 11
Sautéed mussels with white wine, garlic, shallot, grilled bread and watercress 14
fish and vegetables
Barbecued Scottish salmon with French lentils, roasted broccoli and ginger carrot purée 26
Almond crusted rainbow trout with confit lemon risotto, fennel and mulled cider jus 27.
Sel de la Terre bouillabaisse with Acadian redfish, mussels, shrimp, potatoes, tomato, rouille and grilled focaccia 28.
Truffled pappardelle with local mushrooms, spinach, celery root and parmesan 24
Meat and Poultry
Garlic and thyme roasted chicken with stuffing, caramelized broccoli and sweet potato cream 27
Coffee rubbed pork tenderloin with roasted acorn squash, red potatoes, watercress and bourbon jus 26
Provencal braised beef short ribs with celery root sweet potato gratin, Brussels sprouts and parsley 30
Grilled black angus ribeye steak with garlic pommes puree, broccoli rabe, Roquefort butter and red wine shallot reduction 36
Side DisheS
Rosemary pommes frites 7.
Truffled macaroni and cheese 7.
Sautéed spinach with garlic and parmesan 6.
