Troquet

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 Boston Common view act as accompaniments to an evening guaranteed to fulfill all your wine-connoisseur fantasies.

Press

Open Table reservations

140 Boylston Street, Boston, Massachusetts

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

617-695-9463

fresh, seasonal

Appetizers

Today’s Raw Bar Selection* with chef’s accompaniments mkt.
Wine inspiration #10-13

Marinated Beet Salad with fine herbs, hazelnuts, and Boucheron goat cheese - 14
Wine inspiration #14-16

Braised Spanish Octopus with fork-crushed potatoes, chorizo, and piquillo pepper sauce - 19
Wine inspiration #22-24

Chilled Maine Lobster Crêpe with winter citrus, coriander, and avocado - 19
Wine inspiration #22-24

Heirloom Tomato Gazpacho with pickled wild strawberries, and burrata cheese - 18
Wine inspiration #25-27

Hudson Valley Foie Gras Duo with poached apricot, and Muscat grape gelée - 23
Wine inspiration #28-31

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

Ricotta Cavatelli with wild mushrooms, parmesan, and black truffle - 18/28
Wine inspiration #38-41

White Corn Polenta Agnolotti with braised short rib, fava beans, and parmesan broth - 18
Wine inspiration #49-53

hearty, delicious

Entrées

Massachusetts Wild Striped Bass with cornmeal hoe cake, Georgia shrimp succotash, and roasted shishito peppers - 38
Wine inspiration #17-21

Rice-Crusted Halibut with forbidden rice, bok choy, and aji amarillo broth - 38
Wine inspiration #17-21

Dover Sole Meunière with acquerello rice with pea tendrils, Meyer lemon, capers, and golden raisins mkt.
Wine inspiration #25-27

Roasted Giannone Chicken with Ward's Farm corn pudding, chantrelle mushrooms, and roasted asparagus - 29
Wine inspiration #35-37

Roasted Peking Duck with puy lentils, rhubarb, and baby bok choy - 38
Wine inspiration #35-38

Painted Hills Beef Duo* with forestier potatoes, cippiline onions, smoked bacon, and Bordelaise sauce - 40
Wine inspiration #45-48

Vermont Lamb Assiette with fava beans, faro, and Black Mission fig caponata - 38
Wine inspiration #49-53

Roasted Suckling Pig with white corn grits, baby carrots, and smoked onion sauce - 39
Wine inspiration #49-53

rich, decadent

Desserts

Vanilla Bean Flan with peaches, raspberry sphere, candied violets, shortbread, and raspberry-lemon sorbet - 11

Valrhona Chocolate Soufflé with vanilla bean stracciatella ice cream, and peppermint anglaise - 13

Pastel de Tres Leches with summer berries, blackberry cream, framboise coulis, lime curd, and blackberry sorbet - 11

Strawberry Shortcake with strawberry mousse, mini shortcakes, lemon verbena cream, basil, rose meringue, and strawberry lemon sorbet - 11

Caramel Coulant with bittersweet chocolate sauce, chocolate ice cream, and toasted almond - 12

Chocolate Peanut Butter Feuilletine with brûléed bananas, spicy peanuts, bittersweet chocolate sorbet, and caramel - 11

Chocolate Malt Torte with Valrhona Manjari ganache, flourless chocolate cake, vanilla malted ice cream, and graham cracker crumble - 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°.

# 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 2010 Peter Lehman Cabernet Sauvignon Australia 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 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 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 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, and beer, 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

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 United States 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.

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