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 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 crushed potato, fennel, aji amarillo chili - 19
Wine inspiration #22-24

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

Yellowtail Hamachi Kama with pickled ramps, black garlic ponzu sauce - 21
Wine inspiration #22-24

Spring Asparagus Soup with fava pesto, morel mushrooms, pain perdu - 19
Wine inspiration #25-27

Hudson Valley Foie Gras Duo with pickled green strawberries, rhubarb, Muscat grape geleé - 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, fava beans, New England shellfish bouillabaisse - 38
Wine inspiration #17-21

Rice-Crusted Halibut with glazed pork belly, bok choy, hon shimeji broth - 38
Wine inspiration #17-21

Whole-Roasted Dover Sole with morel mushroom ravioli, roasted asparagus, fiddlehead ferns - market price
Wine inspiration #25-27

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

Roasted Jurgielewicz Duck with puy lentils, tender crisp baby bok choy, rhubarb aigre-doux - 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 Tasting with Sardinian couscous, fennel caponata - 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 espresso gelato, Grand Marnier anglaise - 13

Red Velvet with velvet sponge, vanilla cream, chocolate crumble, mascarpone ice cream - 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

Troquet Candy Bar with peanut butter semifreddo, coffee caramel, toasted wafer, peanut dragée - 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 BlancsCalifornia7.2514.50
11MVVeuve Clicquot Brut Yellow LabelFrance8.7517.50
12MVRuinart Brut RoséFrance11.2522.50
13MVKrug Grande Cuveé BrutFrance19.7539.50
142013Célestin Blondeau Sauvignon BlancFrance3.757.50
152011Mas De La Chevalière Sauvignon BlancFrance4.759.50
162012Mount Nelson Sauvignon BlancNew Zealand5.7511.50
2oz. of 14, 15, 1614.25
172013Laroche Petit ChablisFrance5.2510.50
182013Mas De La Chevalière ChardonnayFrance4.759.50
192013Domaine 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, 2127.75
222013Dr. Loosen Ürziger Würzgarten Riesling KabinettGermany6.7513.50
232013Dr. Loosen Ürziger Würzgarten Riesling SpätleseGermany8.7517.50
242010Dr. Loosen Ürziger Würzgarten Riesling AusleseGermany9.7519.50
2oz. of 22, 23, 2425.25
252011Domaine des Baumard SavennièresFrance6.7513.50
262012WillaKenzie Estate Pinot GrisOregon5.7511.50
272013Prelius VermentinoItaly4.759.50
282009Royal Tokaji Mád CuvéeHungary8.7517.50
292010Château Bel-Air SauternesFrance7.7515.50
302004Château Rieussec SauternesFrance14.5029.00
312014Beni di Batasiolo Bosc Dla Rei Moscato d'AstiItaly3.757.50

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
372013Ponzi Pinot NoirOregon7.7515.50
2oz. of 35, 36, 3719.25
382012Cantine Valpane Barbera del MonferratoItaly4.759.50
392013Toscolo ChiantiItaly4.759.50
402013Citto 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
432012Gainey MerlotCalifornia6.7513.50
442013Pascual Toso MalbecArgentina6.7513.50
2oz. of 42, 43, 4420.25
452012Grand Cru Cabernet SauvignonCalifornia4.759.50
462010Peter Lehmann Portrait Cabernet SauvignonAustralia5.7511.50
472012Hess Cabernet SauvignonCalifornia6.7513.50
482012RouteStock Cabernet SauvignonCalifornia9.7519.50
2oz. of 45, 46, 47, 4827.00
492012Artezin ZinfandelCalifornia5.2510.50
502012Pillar Box Reserve ShirazAustralia6.7513.50
512011Bodegas Volver La Mancha Single Vineyard TempranilloSpain6.7513.50
522011Bodegas Breca GarnachaSpain5.7511.50
532013Tardieu-Laurent Côtes du Rhône Villages Les Becs FinsFrance6.7513.50
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 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, 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.