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About

Boston’s most exciting and comprehensive wine list isn't at a steakhouse or hotel. It’s at Troquet, where cutting-edge cuisine and a spectacular view of the Boston Common act as accompaniments to an evening guaranteed to fulfill all your wine-connoisseur fantasies.

Press

140 Boylston Street, Boston, Massachusetts

Tuesday-Saturday 5-10:30 p.m.

617-695-9463

fresh, seasonal

Appetizers

Today’s Raw Bar Selection* - mkt.

Chef’s accompaniments

Wine inspiration: #10-13

Marinated Beet Salad - $14

Fine herbs, hazelnuts, Boucheron goat cheese

Wine inspiration: #14-16

Spiced Roasted Carrot Salad - $16

Dukkah, lime, fire-roasted harissa vinaigrette

Wine inspiration: #14-16

Braised Spanish Octopus - $19

Fork-crushed potatoes, chorizo, piquillo pepper sauce

Wine inspiration: #22-24

Chilled Maine Lobster Crêpe - $19

Winter citrus, coriander, avocado

Wine inspiration: #22-24

Chickpea and Fideo Soup - $18

Chorizo, Wellfleet clams, pimenton de la Vera

Wine inspiration: #25-27

Duo of Hudson Valley Foie Gras - $23

Seckel pear, golden pineapple chutney

Wine inspiration: #28-31

Duck Confit Salad - $18

Frisée, smoked bacon, soft duck egg, truffle vinaigrette

Wine inspiration: #35-37

Ricotta Cavatelli - $18/$28

Wild mushrooms, parmesan, black truffle

Wine inspiration: #38-41

White Corn Polenta Agnolotti - $18

Braised short rib, fava beans, parmesan broth

Wine inspiration: #49-53

hearty, delicious

Entrées

Seared Maine Diver Scallops - $38

Squid ink chitarra pasta, razor clams, spicy lobster broth

Wine inspiration: #17-21

Rice-Crusted Halibut - $38

Couscous, heirloom carrots, Moroccan spices

Wine inspiration: #17-21

Dover Sole Meunière - mkt.

Acquerello rice with pea tendrils, Meyer lemon, capers, golden raisins

Wine inspiration: #25-27

Roasted Giannone Chicken - $29

Macaroni gratin, salsify, trumpet mushroom Madiera jus

Wine inspiration: #35-37

Roasted Peking Duck - $38

French puy lentils, rainbow Swiss chard, rhubarb aigre-doux

Wine inspiration: #35-38

Duo of Painted Hills Beef* - $40

Aligote potatoes, glazed baby carrots, Bordelaise sauce

Wine inspiration: #45-48

Assiette of Vermont Lamb - $38

Lebanese yogurt, chickpeas, fava bean panisse

Wine inspiration: #49-53

Berkshire Pork Cassoulet - $39

White beans, smoked bacon, boudin blanc

Wine inspiration: #49-53

rich, decadent

Dessert

Rhubarb Orange Tart - $11

Candied ginger ice cream, lemon crumble, blood orange curd, lemon ginger syrup, strawberry pâte de fruit

Valhrona Chocolate Soufflé - $13

Butterscotch pecan ice cream, lemon sauce

Pineapple-Mango Vacherin - $11

Macadamia nut crumble, lime meringue sticks, coconut cream, rum sabayon, mango sorbet

Brown Sugar Cheesecake - $11

Roasted pears, graham crackers, vanilla syrup, macerated sour cherries, pear sorbet

Caramel Coulant - $12

Bittersweet chocolate sauce, chocolate ice cream, Fleur de Sel

Chocolate Peanut Butter Feuilletine - $11

Brûléed bananas, spicy peanuts, bittersweet chocolate sorbet, caramel

Chocolate Mocha Roulade - $12

Coffee ice cream, hazelnut, espresso chocolate sauce, white chocolate cream, lemon curd

A Selection of Cheeses

Three cheeses - $16

Six cheeses - $26

Also

Five or seven course Chef's Tasting menu available

* Foods marked with an asterisk are raw or undercooked. Consuming raw or undercooked meats, fish, shellfish or poultry may increase your risk of food-borne illness.

Before placing your order, please inform your server if a person in your party has a food allergy.

Though sharing is always encouraged, there is a $4 surcharge for splitting appetizers and an $8 surcharge for splitting entrées.

perfect pairings

Wines by the Glass

Troquet is acclaimed for offering rare and hard-to-find wines at reasonable price points. We also offer an award-winning full selection of wines by the bottle. Call ahead if you are looking for that extra-special bottle.

White Wines

All white wines by the glass are served at 45°.

# Year Wine Origin 2oz. 4oz.
10 2010 Schramsberg Blanc de Blancs California $7.25 $14.50
11 MV Veuve Clicquot Brut France $8.75 $17.50
12 MV Ruinart Brut Rosé France $11.25 $22.50
13 MV Krug Grande Cuveé Brut France $19.75 $39.50
14 2011 Blondeau Sauvignon Blanc France $3.75 $7.50
15 2012 Wilson Daniels Sauvignon Blanc California $4.75 $9.50
16 2012 Mount Nelson Sauvignon Blanc New Zealand $5.75 $11.50
17 2011 Laroche Petite Chablis France $5.25 $10.50
18 2011 Chevalière Chardonnay France $4.75 $9.50
19 2012 Domaine Brunet Chardonnay France $4.75 $9.50
20 2011 Perrusset Mâcon-Villages Chardonnay France $5.75 $11.50
21 2011 Grand Cru Chardonnay California $7.25 $14.50
22 2011 Dr. Loosen Ürziger Würzgarten Riesling Kabinett Germany $6.75 $13.50
23 2011 Dr. Loosen Ürziger Würzgarten Riesling Spätlese Germany $8.75 $17.50
24 2010 Dr. Loosen Ürziger Würzgarten Riesling Auslese Germany $9.75 $19.50
25 2009 Baumard Savennières France $6.75 $13.50
26 2012 Astrolabe Pinot Gris New Zealand $5.75 $11.50
27 2008 Testamatta Cicala del Giglio Italy $4.75 $9.50
28 2009 Royal Tokaji Mád Cuvée Hungary $8.75 $17.50
29 2010 Château Bel-Air Sauternes France $7.75 $15.50
30 2003 Château Siglas Rabaud Sauternes France $14.50 $29.00
31 2012 Batasiolo Moscato d’Asti Italy $3.75 $7.50

Red Wines

All red wines by the glass are served at 58°.

# Year Wine Origin 2oz. 4oz.
35 2011 Domaine Brunet Pinot Noir France $4.75 $9.50
36 2012 Belle Glos Pinot Noir California $6.75 $13.50
37 2011 Ponzi Pinot Noir France $7.75 $15.50
38 2011 Cantine Valpane Barbera del Monferrato Italy $4.75 $9.50
39 2011 Toscolo Chianti Italy $4.75 $9.50
40 2010 Citto Super Tuscan Italy $4.75 $9.50
41 2012 Santa Anastasia Nero d'Avola Italy $4.75 $9.50
42 2004 Château Simard Bordeaux France $6.75 $13.50
43 2011 Gainey Merlot California $6.75 $13.50
44 2012 Pascual Toso Malbec Argentina $6.75 $13.50
45 2011 Grand Cru Cabernet Sauvignon California $4.75 $9.50
46 2008 Château Ampelia Cabernet Sauvignon France $5.75 $11.50
47 2011 Hess Cabernet Sauvignon California $6.75 $13.50
48 2010 Route Stock Cabernet Sauvignon California $9.75 $19.50
49 2010 Artezin Zinfandel California $5.25 $10.50
50 2008 Pillar Box Reserve Shiraz Australia $6.75 $13.50
51 2010 Volver Tempranillo Spain $6.75 $13.50
52 2010 Breca Grenache Spain $5.75 $11.50
53 2010 Wallace Creek Vineyards Syrah California $6.75 $13.50
54 2001 Warre’s Port Late Bottled Portugal $7.75 $15.50
55 MV Dow’s 10 year old Tawny Portugal $8.75 $17.50
56 1985 Warre’s Port Portugal $19.75 $39.50
57 1927 Alvear Pedro Ximénez Spain $11.75 $23.50
dreams realized

Private Parties

We offer two different types of private parties: Private Wine Adventures and Wedding Receptions.

Private Wine Adventures

Private parties for up to 50 people are available year round. Call 617-695-9463 to make a reservation.

Wedding Receptions

During the months of June, July, and August we offer weekend wedding receptions. For just $8,000, we include all the following for up to 50 people:

Cocktail Reception with passed hors d’œuvres

Five different selections of hors d’œuvres

Sit-Down Dinner

* We are able to accommodate dietary restrictions including vegetarians and allergies.

Wine and Cocktails

Table Settings

All food, beverages, tax and gratuities are included in the price.

Call us at 617-695-9463 to make your wedding reception dreams come true!

French, welcoming

The Team

Proprietor/General Manager Chris Campbell

Chris Campbell

Proprietor/General Manager Chris Campbell was born into a culinary family who owned and operated a French restaurant called Elizabeth’s just outside of Detroit, Michigan. He began working there, as early as age 12. For the next eight years, he progressed from dishwasher to busboy, and from server to manager to line cook. As an adult, he took a job with a U.S. hospitality company and sent to France. In Burgundy from 1984-85, Chris immersed himself in the region’s language, culture, and wines.

His next move was to Cape Cod, Massachusetts, where he and his family opened a serious dining room named The Nauset Beach Club. Thanks to knowledge gleaned in France, Chris helped build its wine program into one of the best in the area. In 1993, Chris and wife Diane made the move to Boston, where they opened UVA on Commonwealth Avenue. It earned a reputation as a place to learn about wine, while paying affordable prices and enjoying gourmet food in a casual atmosphere. Seeking a more prominent location, Chris closed UVA and moved into a space in Boston’s Theatre District. Troquet opened its doors in 2001 and is acclaimed for offering rare and hard-to-find wines at reasonable prices. With a low-key manner that belies his status as one of Boston’s premiere œnophiles for the past 20+ years, Chris consults on private wine collections in his spare time.

Executive Chef/Partner Scott Hebert

Scott Hebert

Growing up in central Connecticut, Executive Chef/Partner Scott Hebert knew at an early age that he wanted to feel his hands on food, so he got a job at a butcher shop, and later a small French restaurant. The two experiences cemented his resolve, so he attended Newbury College for a culinary degree. Upon graduating, Scott worked at the well respected Seasons at The Bostonian Hotel. Later, he moved to Manhattan to expand his horizons and worked side by side with some of the city’s biggest names, including David Burke and David Bouley. He became Executive Chef of Indigo, and later Chef de Cuisine at the acclaimed Veritas. In 2001, Scott and his wife Natalia moved to Boston to lead the Troquet kitchen team. Thanks to his unwavering dedication, his ability to cook with and for wine, and his pursuit of excellence, he was named co-owner.

Pastry Chef Sue Drabkin

Sue Drabkin

Pastry Chef Sue Drabkin grew up around food and wine. Her parents were featured in Bon Appétit Magazine and her father was Bailli of The Chaîne des Rôtisseurs of the Connecticut chapter for 28 years. It was only natural that with her affinity for baking and desserts she attend The Culinary Institute of America. She earned a job at The Edge Cafe in Providence, Rhode Island, leading to a pastry chef/garde manger role at Pietra Restaurant in Little Compton. Heading north to Cambridge, she became the pastry sous chef at the award-winning Harvest restaurant before moving to Washington, D.C., to become the executive pastry chef at Ris Restaurant. She has a lifelong affection for art and antiques and designs her own jewelry.