Set to delight epicureans with refreshing flavours and enticing creations, Bostonian Seafood & Grill presents new specialties ranging from Cold Oysters to Roasted Lamb Shoulders. Featuring the freshest seasonal produce and sustainable seafood ingredients, the new menu showcases the innovative talents of the culinary team under various international influences.
Cold and hot oysters complemented with alluring garnishes and savoury condiments are always among the top choices of the diners. The new menu introduces the raw “Lanson” Connection oyster, topped with Alaskan crab meat, caviar, crab jelly and a touch of Lanson champagne to amplify the authentic freshness from the ocean. The Mardi Gras baked oyster is equally appetising, stuffed with crispy smoked US back bacon, aged cheddar and Cajun spices with an extraordinarily tempting aroma.
Executive Chef Pedro Samper has meticulously designed a new array of starters captivating both visual and gustatory senses. Stepping into the hot season, the light and artistically presented Roasted Beet Salad with creamy ricotta cheese, house-made cured sustainable salmon, crispy quinoa with preserved lemon and honey dressing is perfect to combat the heat. Another mouth-watering highlight is the sustainable Baked Alaskan Scallops with a rich and creamy gratin of sea urchin, butter, brandy, dill, cayenne pepper and is served with seasonal Brussels sprouts, shrimps and caviar emulsion. The chef demonstrates the transformation of the French classic pigeon pie recipe to a sophisticated Pigeon, Foie Gras and Black Truffle Pie, with premium foie gras, Italian black truffle and the perfectly-cooked pigeon breast from France waiting to be discovered under the golden-brown crust.
Centred upon the restaurant’s communal concept, guests can dive into a selection of sharing delicacies with family and friends. Described as the “Wagyu of Lamb”, the 35 ounces Roasted New Zealand “Te Mana” Lamb Oyster Shoulder is a new breed of lamb that is known for its succulence and tenderness. Marinated with rosemary, thyme and garlic, the lamb shoulder is slow-cooked for 12 hours before being roasted with French beans and mushrooms. The new Portuguese-Style Steamed Mussels in lobster sherry cream with chorizo, tomatoes, smoked paprika, beer and is served with house-made fries.
Meat lovers should not miss the soft and juicy Slow Braised Wagyu Short Rib with black truffle mashed potatoes, glazed pearl onions and garlic French beans. The imported ribs from Australia is slow braised in Merlot jus for three hours, every bite is full of irresistible red wine aroma and flavour.
Other new delicacies include the Provencal Style Sustainable Norwegian Salmon with seafood bouillabaisse, red pepper rouille and saffron; and the Italian-inspired Roasted Black Cod Fish with pancetta, Roma tomatoes, mushroom tortellini and pesto cream sauce.
Regulars will be delighted to find a few all-time favourites that remain on the menu, including the signature Seafood Tower with Boston lobster, oysters, scallops, king prawns, cherry stone, razor clams, Alaskan crab legs, jade whelks, house-made Balik salmon and served with house-made cocktail and mignonette sauce; the one-pound Lobster Thermidor served either grilled or steamed, and the 21 ounces USDA Prime Cowboy Steak.