What’s New at Troquet
August 2010
Last two weeks! The wine cellar “sweep out” that began in July to make way for new inventory will end shortly, so reserve a table for dinner today. This is the opportunity of a lifetime to drink a bottle of lovingly-stored vintage wine at a shockingly low price. Think we’re exaggerating? Some 30-year old bottles (mostly bin ends and single bottles) are going for as little as $20 and $25, and some values are up to ten times that amount. Every day in August, proprietor Chris Campbell will dust off a dozen or so aged bottles and carry them upstairs from the wine cellar. These vintage wines must be consumed on the premises with dinner. No holds. No retail sales. No by-the-glass. No takeout. Got it? Get here.
“An oenophile’s delight … with fantastic, creative preparations” is how Troquet is described in the new Boston Zagat, whose editors rated it Top French Bistro for food, and among the city’s highest for service as well. “Staffers anticipate every need without being obtrusive.”
Hard on the heels of that honor, Cheeses of France picked Troquet to be part of its 2010 online promotion. To win a dinner for two at Troquet, simply go to: CheesesOfFrance.com and click on the cheesemonger’s blackboard. Name your three favorite French cheeses on the entry form, and you are entered to win. Troquet was the only Boston restaurant invited to take part in the contest; other cheese-centric restaurants across the country include: Tocqueville (NYC), Zinc (Philadelphia), La Cachette (LA) and Marcel’s (DC).
Yellowtail make you yawn? Try hiromasa, an Australian taste-alike, served with sweet green pea tendrils and sweet shoyu sauce
Escabeche is another chilled dish; ours is made with Spanish octopus and tossed in Arbequina olive oil from Catalonia
Hudson Valley meets Santa Clara, California in our foie gras appetizer topped with aromatic and beautiful Blenheim apricots
Beer lovers! Try our Dark Chocolate Chimay Ice Cream
Beet Salad Fine herbs, hazelnuts and Boucheron goat cheese 
New Zealand Langoustines Cucumber, mango and Thai basil 
Wild Striped Bass lobster stuffed squash blossom, baby squid and romesco broth 
East Coast Halibut Potato gnocchi, braised artichokes and fava bean pistou 
Assiette of Milk Fed Veal Porcini ravioli, cipollini onions and English peas 
Roasted Suckling Pig Asiago grits, chipotles and honey glazed carrots 
Sticky Toffee Pudding Brandied tuile, candied dates and malted vanilla ice cream 
