Monthly Archives: January 2012

Valentine’s Day at Russell House Tavern

Here is the menu for valentines day at RHT…It’s 59 dollars per person and you can call 617.500.3055 to book… or click here

Italian Wedding Soup
Milk Fed Veal & Pistachio Meatballs, Sage Crostini

Parsley & Potato Gnocchi
Braised American Lamb’s Tongue, Capers & Calabrian Pepper Pesto

Creamy Salt Cod & Potato Brandade
Castelvetrano Olive Puree, Radish Pickles

Foie Gras Custard
Dried Plum Preserve, Smoked Walnuts, Amaro Syrup

Tomato Braised American Lamb’s Neck
Crispy Aged Cheddar Grit Cakes, Wild Mushroom Gravy

Seared Gloucester Monkfish Loin
Saffron Stew of White Beans, Clams, & Escarole

Archer Farms Beef Trio
Marrow Bone, Petite Strip, & Tongue Cannelloni
Brioche Toast, Tangy Peppers & Artichoke Ragout

Cider Glazed Heritage Pork Shank
Apple, Celery Root & Guanciale Hash, Vinegar Greens

White Chocolate & Coconut Swirl Cheesecake
Dark Chocolate & Almond Crust, Salted Caramel Sauce

Red Velvet Cake
Vanilla Mascarpone Filling, Torched Meringue Frosting

Carrot Cake Bread Pudding
Cream Cheese Swirl, Toasted Walnuts, Golden Raisins

The New England Cheese Board
Three Local Cheeses, Seasonal Accompaniments
+Supplement add $9


January 18th Nose to Tail Menu

Here is the menu for our latest nose to tail dinner. I’m really excited to be welcoming friends from Brambly Farms, Island Creek Oysters & High West Whiskey for this epic meal. Not only will the great products of these folks be on display, but they will be on hand to discuss there passion, share their products, and enjoy an incredible night of food and drink…

I had a blast writing this menu & I hope it comes through! Join us at Russell House Tavern on January 18th at 6pm for courses of pig, oysters, and whiskey. 90 dollars per person.

Call RHT at 617.500.3055 to book now…

Amuse Plate-
A Picnic Lunch…
Oyster Shot, Smoked Pigs Foot, & Oat Whiskey Migonette
Liverwurst, Whiskey Mustard, Rye & Pickles

The Bits & Pieces. “Fried Chicken Style” on a Biscuit with Honey
Pork Rinds & Celery Ranch Dressing

Course 1-

Fried Oyster Club, Brambly Bacon, Pickled Tomato & Old Bay Hot Mayo

Course 2-

Pig’s Head Pierogis, Soured Cream, Spiked Apple Sauce

Course 3-
Oysters Rockefeller (Kind of), Spinach, Smoked Shoulder, Tarragon & Whiskey

Course 4-
“Manhattan” Brined Pork Loin, Baked Oyster & Pig’s Tongue Pie, & Honey Glace

Course 5-

Crispy Soy & Whiskey Glazed Pork Belly, Spicy Pickles, Yuzu & Oyster Finishing Move

Course 6-
Pig Sundae…
Pork & Peanut Brittle, Candied Pork Ice Cream, Smoked Pork Caramel, Whipped “Cream” & a Whiskey Punched Cherry