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Boston, MASS, [October 28, 2015] - Artisan Bistro at The Ritz-Carlton, Boston Common is pleased to introduce a new late fall menu that celebrates the restaurant's ongoing relationship with numerous local farms and growers. Partnering with Back Yard Farms, Russell Orchards, Maplebrook Farms, Foley Family Fish Farm and The Chef’s Garden, Executive Chef Frank Kassner and his culinary team have created a dinner menu that includes such highlights as organic Brick Chicken with Fall root vegetables and sauce gribiche, Hanger Steak served with House Poutine, Maplebrook Farms Cheddar Curd, Brussels Sprouts and Peppercorn Gravy, and a Portuguese Seafood Stew with Rock Shrimp, Scallop, Clams, Mussels, Blue Cod and Chorizo. These dishes, says Chef Kassner, are among the most popular with guests who appreciate robust fall flavors. Kassner also has his eyes set on a special dessert and notes that the French Cheesecake is deliciously served in a jar and is a unique sweet treat made from Labne, a Mediterranean strained yogurt.

The complete late fall dinner menu is listed below. Artisan Bistro is open daily for breakfast, lunch and dinner, and serves weekend brunch. All menus and additional details can be found at www.artisanbistroboston.com

APPETIZERS 

SEAFOOD PLATTER 32
Shamrock Oysters, Little Neck Clams, Jumbo Shrimp
Lobster Salad, Monkfish Liver Torchon, Condiments

CHARCUTERIE
21
Coppa di Testa, Artisan Salami, Serrano Ham
Smith’s aged Gouda, Moses Sleeper, Fourme d’ Ambert,
Quince Paste, Mustard, Pickled Onion

NEW ENGLAND CLAM CHOWDER
9/13
Oyster Crackers, Tabasco

KALE CAESAR
11 /19
Candied Walnuts, Parmesan, White Anchovy

ORGANIC GREENS
11 /19
Brie Croutons, Apple Cranberry Granola,
Petite Radish, Apple Cider Vinaigrette

LOBSTER TACOS
15
Kuri Squash, Cauliflower, Vermont Cheddar
Organic Kale Salad

DAY BOAT SCALLOPS
20
Farro Salad, Rock Shrimp, Lemon Butter

MAINE BLUE HILL MUSSELS
17
Samuel Adams Lager, House Hot Sauce, Grilled Sourdough

FEATURE OF THE DAY 

MONDAY
VEGETABLE 28

TUESDAY

DUCK 36

WEDNESDAY

LOCAL SHELLFISH 34

THURSDAY

POULTRY 30

FRIDAY

FRESH CATCH 34

SATURDAY

MARKET SELECTION 35

SUNDAY

PRIME RIB 38


BURGER


ARTISAN SIGNATURE 21
8 oz Wagyu Beef Burger, Onion Brioche
North Country Bacon Onion Jam, Fourme d’ Ambert

ENTREES 

BRICK CHICKEN 28
Half organic Chicken, Fall Root Vegetable
Sauce Gribiche

BRAISED LAMB EGG NOODLES 20
Pickled Pearl Onions, Young Spinach, Beaujolais

CHOUCROUTE
26
Housemade Bratwurst, Kielbasa, Merguez
Spaetzle à l’alsacienne, Maine Mustard

HANGER STEAK
32
House Poutine, Maplebrook farms Cheddar Curd
Brussels Sprouts, Peppercorn Gravy

SIDES

Truffled Mac & Cheese Casserole
Roasted Brussels Sprouts
Root Vegetables
House Poutine

FISH MARKET 

BLOCK ISLAND SWORDFISH 32
Toasted Orzo Risotto
Nicoise Olives, Preserved Lemon

FOLEY FAMILY FARM SALMON
33
Fingerling Potatoes, Smoked Mussels
Saffron Tarragon Nage, Celery, Fennel

PORTUGESE SEAFOOD
34
Rock Shrimp, Scallop, Clams, Mussels
Chorizo, Blue Cod

NEW ENGLAND LOBSTER BOIL
35
½ Native Hard shell Lobster, Littleneck Clams
Grilled Corn, Red Bliss Potato
House Kielbasa

FLATBREADS 

FLAMMKUCHEN 16
Sour Cream, North Country Bacon
Caramelized Onion

MARGHERITA
16
Tomato, Maplebrook Farms Ricotta
Basil, Port Wine Syrup

ARTICHOKE
16
Artichoke, Spinach Cream, Arugula

TRUFFLED MUSHROOM
16
Gruyère, Red Wine Onion, Duxelles


DESSERTS 

“POPSICLES” 8
Orange Creamsicle, Watermelon Mint,
Salted Caramel Peanut

THE RITZ CARLTON CAKE
10
Grand Marnier Ganache, Vanilla Anglaise

CRÈME BRÛLÉE
8
Dehydrated Strawberry Cookies, Raspberries

FRENCH CHEESECAKE
8
Chocolate Cream, Macerated Cherries

STRAWBERRY TRIO
8
French Macaron Gelato Sandwich,
Pistachio Financier, Mascarpone Grapefruit Sphere

WARM CHOCOLATE CAKE
8
Passion Fruit, Vanilla Gelato

ARTISAN SAMPLING
15
Strawberry Cookies, The Ritz-Carlton Cake,
Mascarpone Grapefruit Sphere, Vanilla Crème Brulee, 

French Macaron Gelato Sandwich

SORBET
9
Raspberry, Lemon, Mango

GELATOS
9
Chocolate, Vanilla, Strawberry