Chef’s Three-Course Prix Fixe

Blu will be featuring Executive Chef Kathleen Smith’s new 3-Course Tasting Prix Fixe Dinner Menu starting October 26th for $45 Per Person, $75 with wine pairings. Please make your reservations today and treat yourself to an amazing dinner!  Please call 617-375-8550 to reserve now or click here to make a reservation online.

The Menu Includes a Complimentary Glass of Prosecco:

First Course

WATERCRESS, ENDIVE AND APPLE SALAD
Bleu Cheese, Candied Walnuts and Lemon Vinaigrette
2007 Verdicchio Marchetti Dei Castelli di Jesi, Marche, Itaty 87pt

STEAMED MUSSELS
Tomatoes, Basil Pesto Cream and Grilled Garlic Bread
2007 Gamay, Jean-Francois Mérieau, “Bois Jacois”, Touraine, France 86pt

MUSHROOM SOUP
Sautéed Mushrooms and Brioche Crouton
2008 Riesling, Charles Smith ‘Kung Foo Girl’, Washington 89pt

Second Course

THREE CHEESE RAVIOLI
Zucchini Puree, Asparagus, Slow Roasted Tomatoes and Shaved Parmesan
2008 Muscadet Sèvre et Maine, De La Bregeonnette, Loire Valley, France 92pt

ATLANTIC SALMON *
Wild Rice, Arugula and Maple Chipotle Vinaigrette
2006 Pinot Noir, Carmel Road, Monterey, CA 90pt

PAN SEARED TROUT
Warm Fingerling Potato Salad with Bacon and Red Pepper Vinaigrette
2004 Shiraz, Yering Station, Yarra Valley, Australia 95pt

Desert Course

NEW YORK STYLE CHEESECAKE
Almond Graham Cracker Crust
2000 Muscadelle, Chambers Rosewood Vineyards, Rutherglen, Australia 90pt

KAHLÚA TIRAMISU Mascarpone Cheese Mousse, Kahlúa and Coffee Syrup
2000 Lionello Marchesi Lunanuova Vin Santo Del Chianti, Italy 90pt

BELGIUM CHOCOLATE CAKE
Dark Chocolate Mousse, Chocolate Glaze and Dutch Cocoa
2005 Domaine de Fenouillet Muscat de Beaumes de Venise, France 89pt

20% Gratuity will be added on parties of 6 or more

Executive Chef

*Items are either served undercooked or cooked to customer preference. When
making your decision you should keep in mind that consuming raw or undercooked
meats, poultry, seafood or eggs increases your risk of food borne illness.