A Fresh New Menu At Bostonian Seafood & Grill

Digest

Promotion: April 11 - July 31, 2018 (101 days left)

The seafood and steak restaurant presents new specialties featuring the freshest seasonal produce and sustainable seafood ingredients

Showcasing the innovative talents of the culinary team under various international influences, the new menu introduces the raw “Lanson” Connection oyster, topped with Alaskan crab meat, caviar, crab jelly and a touch of Lanson champagne, as well as the Mardi Gras baked oyster, stuffed with crispy smoked US bacon, aged cheddar and Cajun spices.

The roasted beet salad with creamy ricotta cheese, house-made cured sustainable salmon, crispy quinoa with preserved lemon and honey dressing is perfect to combat the heat. Another mouth-watering highlight is the sustainable Baked Alaskan Scallops with sea urchin, butter, brandy, dill, cayenne pepper.

The French classic pigeon pie recipe is transformed into a pigeon, foie gras and black truffle pie, with premium foie gras, Italian black truffle and pigeon breast from France.

Described as the “wagyu of lamb”, the 35 ounces roasted New Zealand “Te Mana” lamb oyster shoulder is slow-cooked for 12 hours before being roasted with French beans and mushrooms. 

Other new delicacies include slow-braised wagyu short rib, Portuguese-style steamed mussels, Provençal-style sustainable Norwegian salmon, and the Italian-inspired roasted black cod fish. 

Bostonian Seafood & Grill, Lower Lobby, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui, Kowloon, Hong Kong; +852 2132 7898

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