Troquet

About

Boston’s most comprehensive wine list is at Troquet, where modern French cuisine and a spectacular Boston Common view accompany an evening guaranteed to fulfill all your wine-connoisseur fantasies.

Press

Map to Troquet

140 Boylston St., Boston, MA 02116
Tuesday-Saturday 5-10:30 p.m.
617-695-9463

fresh, seasonal

Appetizers

Today’s Raw Bar Selection* with chef’s accompaniments - market price
Wine suggestion #10-13

Marinated Beet Salad with fine herbs, hazelnuts, creamy Bucheron goat cheese - 14
Wine suggestion #14-16

Braised Spanish Octopus with crushed potato, fennel, aji amarillo chili - 19
Wine suggestion #22-24

Chilled Maine Lobster Crêpe with citrus, avocado, a touch of coriander - 19
Wine suggestion #22-24

Yellowtail Hamachi Kama with black garlic, soy, togarashi chili - 21
Wine suggestion #22-24

Summer Corn Velouté with Florida shrimp, spicy hoe cake, basil - 19
Wine suggestion #25-27

Hudson Valley Foie Gras Duo with Santa Rosa plum gastrique, Muscat grape gelée - 23
Wine suggestion #28-31

Duck Confit Salad with frisée, smoked bacon, soft duck egg, truffle vinaigrette - 18
Wine suggestion #35-37

Ricotta Cavatelli rolled by hand with wild mushrooms, Parmesan, black truffle - 18/28
Wine suggestion #38-41

White Corn Polenta Agnolotti with braised short rib, oyster mushrooms, Parmesan broth - 18
Wine suggestion #49-53

hearty, delicious

Entrées

Wild Striped Bass with fregula, summer corn, Manila clams, Spanish chorizo - 38
Wine suggestion #17-21

East Coast Halibut with caramelized eggplant, unagi and matsutake broth - 38
Wine suggestion #17-21

Whole-Roasted Dover Sole with capers, Castelvetrano olives, roasted heirloom squash Ratatouille - market price
Wine suggestion #25-27

Roasted Giannone Chicken with ditali pasta, cippolini onions, chanterelle mushroom Madeira jus - 29
Wine suggestion #35-37

Roasted Peking Duck with puy lentils, tender crisp baby bok choy, sour cherry marmalade - 38
Wine suggestion #35-38

Painted Hills Beef Duo* with potato gorgonzola rosti, glazed baby carrots, Bordelaise sauce - 40
Wine suggestion #45-48

Slow-Roasted Vermont Lamb with eggplant, faro with heirloom squash, Lebanese yogurt - 38
Wine suggestion #49-53

Roasted Suckling Pig with Ward’s Farm corn spoon bread, fava beans, glazed baby carrots - 39
Wine suggestion #49-53

rich, decadent

Desserts

Valrhona Chocolate Soufflé with espresso gelato, Grand Marnier anglaise - 13

Strawberry Shortcake with angel food cake, roasted strawberries, vanilla chantilly, sweet basil gelato - 11

Lemon Rhubarb Crisp with lemon chiffon, sous vide rhubarb, blood orange, Greek yogurt ice cream - 11

Braised Pineapple Gâteau with pineapple, salted honey cake, tropical fruit purée, coconut sorbet - 12

Peaches and Cream with fromage blanc mousse, butterscotch chiffon, brown bread ice cream - 12

Cheese Selection
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 food-borne illness risk.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 wines by the bottle full selection. Call ahead if you are looking for that extra-special bottle.

White Wines

All white wines by the glass are served at 45°.
#YearWineOrigin2oz.4oz.
102011Schramsberg Blanc de BlancsCalifornia8.7517.50
11MVVeuve Clicquot Brut Yellow LabelFrance9.7519.50
12MVRuinart Brut RoséFrance14.7529.50
13MVKrug Grande Cuveé BrutFrance22.2544.50
142014Célestin Blondeau Sauvignon BlancFrance3.757.50
152011Grieve Family Sauvignon BlancCalifornia5.7511.50
162013Mount Nelson Sauvignon BlancNew Zealand5.7511.50
2oz. of 14, 15, 1615.25
172013Laroche Petit ChablisFrance5.7511.50
182013Mas De La Chevalière ChardonnayFrance4.759.50
192014Domaine Prieur-Brunet Bourgogne ChardonnayFrance4.759.50
202013Domaine Henri Perrusset Mâcon-Villages ChardonnayFrance5.7511.50
212013Grand Cru ChardonnayCalifornia7.2514.50
2oz. of 17, 18, 19, 20, 2128.25
222013Dr. Loosen Ürziger Würzgarten Riesling KabinettGermany7.2514.50
232013Dr. Loosen Ürziger Würzgarten Riesling SpätleseGermany9.7519.50
242011Dr. Loosen Ürziger Würzgarten Riesling AusleseGermany11.2522.50
2oz. of 22, 23, 2428.25
252014Château les Crostes RoséFrance6.7513.50
262013WillaKenzie Estate Pinot GrisOregon6.2512.50
272013Prelius VermentinoItaly4.759.50
282012Royal Tokaji Mád CuvéeHungary9.2518.50
292013Château Bel-Air SauternesFrance8.7517.50
302004Château Rieussec SauternesFrance16.5033.00
312014Beni di Batasiolo Bosc Dla Rei Moscato d’AstiItaly4.258.50

Red Wines

All red wines by the glass are served at 58°.
#YearWineOrigin2oz.4oz.
352013Domaine Brunet Pinot NoirFrance4.759.50
362013Belle Glos Pinot NoirCalifornia6.7513.50
372011Ponzi Pinot NoirOregon9.7519.50
2oz. of 35, 36, 3721.25
382013Cantine Valpane Barbera del MonferratoItaly5.2510.50
392013Toscolo ChiantiItaly5.2510.50
402013Citto Super TuscanItaly5.2510.50
412013Santa Anastasia Nero d’AvolaItaly5.2510.50
2oz. of 38, 39, 40, 4121.00
421998Château Simard St. Emilion BordeauxFrance9.7519.50
432012Gainey MerlotCalifornia7.2514.50
442013Pascual Toso MalbecArgentina6.7513.50
2oz. of 42, 43, 4423.75
452013Grand Cru Cabernet SauvignonCalifornia6.2512.50
462012Peter Lehmann Portrait Cabernet SauvignonAustralia6.2512.50
472012Hess Cabernet SauvignonCalifornia9.2518.50
482012RouteStock Cabernet SauvignonCalifornia9.7519.50
2oz. of 45, 46, 47, 4831.50
492012Artezin ZinfandelCalifornia5.2510.50
502012Pillar Box Reserve ShirazAustralia6.7513.50
512012Bodegas Volver La Mancha Single Vineyard TempranilloSpain6.7513.50
522012Bodegas Breca GarnachaSpain5.7511.50
532013Tardieu-Laurent Côtes du Rhône Villages Les Becs FinsFrance7.2514.50
542001Warre’s Late-Bottled Vintage PortPortugal7.7515.50
55MVDow’s 10 Year Old Tawny PortPortugal8.7517.50
561985Warre’s PortPortugal19.7539.50
571927Alvear Pedro XiménezSpain11.7523.50
dreams realized

Private Parties

We offer 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 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.

We offer five different hors d’œuvres selections.

Sit-Down Dinner

We offer your choice of appetizers, choice of entrées, dessert, Petit fours with coffee and tea service.

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

Wine and Cocktails

We offer hand-selected wine, spirits, beer, and signature cocktails.

Table Settings

We offer China, stemware, flatware, linens, votive candles, personalized menus, place cards, two floral arrangements, all consultations, setup and breakdown, coat check, staffing.

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

Five-time James Beard award semi-finalist 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, MI. He began working there, at age 12. For the next eight years, he progressed from dishwasher to busboy to server to manager to line cook. As an adult, he took a job with a United States hospitality company in France. In Burgundy from 1984-85, Chris immersed himself in the region’s language, culture, and wines. His next move was to Cape Cod, MA, 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 Ave. 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 Scott Hebert

Scott Hebert

Growing up in central CT, Executive Chef 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.

Pastry Chef Jesse Jackson

Jesse Jackson

Jesse Jackson, III, CPC, a Hyde Park, NY native, is both a graduate of Johnson and Wales University in Providence, RI, and the Culinary Institute of America in Hyde Park. Since graduation he has worked in some of New England’s most renowned kitchens, including Todd English Enterprises, and Eastern Standard Kitchen and Drinks. Most recently he was pastry chef at both Dune Restaurant, as well as Meursault Wine Bar, in Nantucket, MA at the same time. Jackson’s Twitter and Instagram hashtag #jacksonization embodies his vision to combine unusual flavors and textures.