First course in the Boston Dine Out menu ($20) was the Long Island Duck Rillette with Frise´e Salad, Pickled Shallots, Croutons and Mustard Vinaigrette. This was rich and oh so good and the Frise´e cut down the richness a bit. The bread or the croutons was a write off, two slabs of concrete, not edible.
House Made Campanelle Pasta ala Bolognese with Parmesan and Gremolata. Nice home made al dente pasta and sauce but the gremolata was absent.
Pear and Chocolate Terrine with Mint Whipped Cream, Hazelnut Sauce and Vanilla Tuile. This sounded so interesting that I had to try it and it was excellent. Really rich chocolate.