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

Open Table reservations
Map to Troquet

140 Boylston Street, 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 inspiration #10-13

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

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

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

Butternut Squash Soup with chestnuts, bay scallops, sage brown butter - 19
Wine inspiration #25-27

Hudson Valley Foie Gras Duo with poached Seckel pear, caramelized apple with warm spices - 23
Wine inspiration #28-31

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

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

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

hearty, delicious

Entrées

Black Sea Bass with saffron gnocchi, shellfish bouillabaisse - 38
Wine inspiration #17-21

Rice-Crusted Halibut with bok choy, glazed baby eggplant, matsutake mushroom broth - 38
Wine inspiration #17-21

Whole Roasted Dover Sole with spaghetti squash ratatouille, pistou, sauce vierge - market price
Wine inspiration #25-27

Roasted Giannone Chicken with small ditali pasta, cippolini onions, chanterelle mushrooms - 29
Wine inspiration #35-37

Roasted Peking Duck with puy lentils, rosemary apple purée, heirloom cranberries - 38
Wine inspiration #35-38

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

Vermont Lamb Assiette with couscous, eggplant, North African spice blend - 38
Wine inspiration #49-53

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

rich, decadent

Desserts

Valrhona Chocolate Soufflé with raspberry ice cream, Grand Marnier anglaise - 13

Apple Streusel Cake with maple cream, balsamic reduction, delicate brown butter ice cream - 11

Lemon Bavarian with table grapes, rosemary sable, Concord grape sorbert - 11

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

Sticky Toffee Pudding with vanilla bourbon ice cream, spicy date and apple chutney - 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.
102010Schramsberg Blanc de BlancsCalifornia7.2514.50
11MVVeuve Clicquot Brut Yellow LabelFrance8.7517.50
12MVRuinart Brut RoséFrance11.2522.50
13MVKrug Grande Cuveé BrutFrance19.7539.50
142011Célestin Blondeau Sauvignon BlancFrance3.757.50
152013Dourthe La Grande Cuvée Sauvignon BlancFrance4.759.50
162012Mount Nelson Sauvignon BlancNew Zealand5.7511.50
2oz. of 14, 15, 1614.25
172011Laroche Petit ChablisFrance5.2510.50
182011Mas De La Chevalière ChardonnayFrance4.759.50
192012Domaine Prieur-Brunet Bourgogne ChardonnayFrance4.759.50
202011Domaine Henri Perrusset Mâcon-Villages ChardonnayFrance5.7511.50
212011Grand Cru ChardonnayCalifornia7.2514.50
2oz. of 17, 18, 19, 20, 2127.75
222011Dr. Loosen Ürziger Würzgarten Riesling KabinettGermany6.7513.50
232011Dr. Loosen Ürziger Würzgarten Riesling SpätleseGermany8.7517.50
242010Dr. Loosen Ürziger Würzgarten Riesling AusleseGermany9.7519.50
2oz. of 22, 23, 2425.25
252009Domaine des Baumard SavennièresFrance6.7513.50
262012Astrolabe Pinot GrisNew Zealand5.7511.50
272008Testamatta Cicala del GiglioItaly4.759.50
282009Royal Tokaji Mád CuvéeHungary8.7517.50
292010Château Bel-Air SauternesFrance7.7515.50
302004Château Rieussec SauternesFrance14.5029.00
312012Beni di Batasiolo Bosc Dla Rei Moscato d'AstiItaly3.757.50

Red Wines

All red wines by the glass are served at 58°.
#YearWineOrigin2oz.4oz.
352011Domaine Brunet Pinot NoirFrance4.759.50
362012Belle Glos Pinot NoirCalifornia6.7513.50
372011Ponzi Pinot NoirOregon7.7515.50
2oz. of 35, 36, 3719.25
382011Cantine Valpane Barbera del MonferratoItaly4.759.50
392011Toscolo ChiantiItaly4.759.50
402010Citto Super TuscanItaly4.759.50
412012Santa Anastasia Nero d’AvolaItaly4.759.50
2oz. of 38, 39, 40, 4119.00
422004Château Haut Simard St. Emilion BordeauxFrance6.7513.50
432011Gainey MerlotCalifornia6.7513.50
442012Pascual Toso MalbecArgentina6.7513.50
2oz. of 42, 43, 4420.25
452011Grand Cru Cabernet SauvignonCalifornia4.759.50
462010Peter Lehmann Portrait Cabernet SauvignonAustralia5.7511.50
472012Hess Cabernet SauvignonCalifornia6.7513.50
482010RouteStock Cabernet SauvignonCalifornia9.7519.50
2oz. of 45, 46, 47, 4827.00
492010Artezin ZinfandelCalifornia5.2510.50
502008Pillar Box Reserve ShirazAustralia6.7513.50
512010Bodegas Volver La Mancha Single Vineyard TempranilloSpain6.7513.50
522010Bodegas Breca GarnachaSpain5.7511.50
532013Château de Saint Cosme Côtes du Rhône RougeFrance6.7513.50
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 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.

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

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 Scott Hebert

Scott Hebert

Growing up in central Connecticut, 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.