Sel de la Terre

Name: Sel de la Terre
Address: 774 Boylston St., 02199, MA, 02199
Telephone: 617-266-8800

774 Boylston St., Boston, MA 02199, US

• Monday: 11:00AM-11:00PM •Tuesday: 11:00AM-11:00PM •Wednesday: 11:00AM-11:00PM •Thursday: 11:00AM-11:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-11:00PM •

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Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH menu

First Courses

Vermont farmhouse cheeses, toasted nuts, baguette and truffle honey

Macomber turnip soup

with olive oil roasted almonds and cinnamon

House paté

with local preserves, sea salt, pickles and toasted brioche

Petits GoÛters

Chickpea-olive oil emulsion

with toasted Mediterranean spices

Selection of imported French olives

Eggplant-goat cheese purée

with olive oil and toasted black walnuts

Tasting of all three petites goûters

Salads

Niçoise salad

with seared peppered yellowfin tuna

Duck confit tartine

with melted comté, baby arugula and local honeycrisp apple; vinaigrette

Chopped salad

with dried winter fruits, roasted nuts and Old Chatham Farms sheep’s milk yogurt; handcrafted fig burrata

Sandwiches

Za’atar roasted chicken

grilled zucchini, sautéed shallots, field greens, goat cheese and cucumber; sourdough bread

Grilled marinated portabella

whipped feta, sumac scented onions and eggplant caponata; black olive bread

Grilled cheese

Raclette, honeycrisp apple, quince paste and house smoked bacon; figanise bread

SDLT burger

Grilled New England ground beef with Vermont cheddar, house smoked bacon and spicy aïoli; rosemary pommes frites

main courses

Omelet of forest mushrooms, Comte and caramelized shallots; truffled potato

Poached eggs

with butter roasted cornbread, speck and hollandaise

Brioche French toast

with dried fruit confiture, honey roasted almonds and citrus compound butter; Vermont maple syrup

Sautéed golden bass

with mustard-herb spaetzle, forest mushrooms and candy striped beets

Grilled steak frites

with panko fried poached egg, frites and béarnaise

Side Dishes

Applewood smoked bacon

Rosemary pommes frites

Sautéed spinach with parmesan

Croissant

LUNCH menu

First Courses

Macomber turnip soup

with olive oil roasted almonds and cinnamon

Baked aged goat cheese

with arugula salad, pine nuts, red onion, and balsamic

Grilled flatbread

with smoked chicken, roasted forest mushrooms, pickled onions, Comté and fried sage

Housemade charcuterie

with traditional accompaniments and toasted brioche

Chopped salad

with dried winter fruits, roasted nuts and Old Chatham Farms sheep’s milk yogurt; handcrafted honeylavender- chili burrata

Petits GoÛters

Chickpea-olive oil emulsion

with toasted Mediterranean spices

Selection of imported French olives

Eggplant-goat cheese purée

with olive oil and toasted black walnuts

Tasting of all three petites goûters

Salads

Niçoise salad

with peppered yellowfin tuna a la plancha

Duck confit tartine

with melted Comté, baby arugula and apple; vinaigrette

Main Courses

Grilled steak frites

with red wine-shallot reduction

Truffled risotto

with Piave vecchio, winter herbs and preserved lemon; mulled cider

Oven roasted free range chicken breast and bacon

wrapped thigh with white sweet potato purée, haricot verts, toasted almonds and red watercress

Sautéed Maryland striped bass

with mustard-herb spaetzle, forest mushrooms and candy striped beets

Sandwiches

Grilled marinated portabella

whipped feta, sumac scented onions, eggplant caponata; black olive bread

Za’atar roasted chicken

grilled zucchini, sautéed shallots, field greens, goat cheese aioli and cucumber; sourdough bread

Grilled cheese

raclette, honey crisp apple, quince paste and house smoked bacon; fig-anise bread

Italian cured meats

mortadella, hot sopressata, culatello, speck, gruyère, red pepper agro dolce; rosemary foccacia bread

SDLT burger

grilled New England ground beef with Vermont cheddar, house smoked bacon and spicy aïoli; rosemary pommes frites

Side Dishes

Rosemary pommes frites

Sautéed spinach with parmesan

DINNER menu

First Courses

Crispy veal sweetbreads

with apples and olive oil roasted almonds; caramelized ginger-foie gras emulsion

House made charcuterie

with traditional accompaniments and toasted brioche

Roasted white sweet potato soup

with smoked Vermont maple syrup and ginger; crispy braised Kurobuta pork belly

Grilled flatbread

with smoked chicken, roasted forest mushrooms, pickled onions, Comté and fried sage

Chopped salad

with dried winter fruits, roasted nuts and Old Chatham Farms sheep’s milk yogurt; handcrafted honeylavender- chili burrata

Seared Georges Bank diver scallops

with macomber turnip nage, olive oil roasted almonds and dried cranberries with ravioli of foie gras crouton

Baked aged goat cheese salad

with arugula, pine nuts, red onion and balsamic

Petit GoÛter

Chickpea-olive oil emulsion

with toasted Mediterranean spices

Selection of imported French olives

Eggplant-goat cheese purée

with toasted black walnuts

Tasting of all three petite goûters

Main Courses

Long Island duck breast

with Pommes Robuchon, haricot verts, roasted shallot and black trumpet mushrooms

Truffled pecorino risotto

with preserved lemon and toasted pine nuts; grilled asparagus and Za’atar crème frâiche

Tasmanian king salmon

with tartlet of Vidalia onion, pancetta and citrus; Eva’s pea tendrils and sauce gribiche

Maryland striped bass a la plancha

with sautéed French lentils, Chantenay carrots and blood oranges; citrus brown butter emulsion

Grilled aged strip loin steak frites

with red wine-shallot reduction

Oven roasted young chicken

with confit baby Yukon gold potatoes, sunchokes and mushroom nage

Grilled Colorado lamb loin

with smoked bacon-beet gratin, cornbread madelines, curry-carrot purée

Side Dishes

Rosemary pommes frites

Sautéed spinach

with parmesan

Grilled asparagus

with melted shallots

Mustard-herb spaetzle

with Comté

Pommes Robuchon

Smoked bacon-beet-potato gratin

DESSERT menu

Key lime crème brûlée and macadamia biscotti

Citrus-passion fruit meringue tart

with bruléed blood orange; passion fruit coulis

Praline brown butter cake

with chocolate mousse, candied hazelnuts and banana ice cream

Ginger cheesecake

with braised pineapple and pink peppercorn caramel

Assortment of cookies and confections

Selection of ice creams and sorbets

with homemade cookies

Warm molten chocolate fondant

toasted house made marshmallow, graham cracker ice cream

Grand dessert for two

a sampling of our desserts “en miniature”

LATE NIGHT menu

Café and Bar Menu

Garnished Island Creek oysters

Garnished Wellfleet littleneck clams

Grilled flatbread

with smoked chicken, Black Mission figs, comté, roasted pickled onions and fried sage

Plancha grilled spiced yellowfin tuna

Assiette of charcuterie

with whole grain mustard and toasted brioche

Za’tar fried chicken wings

with Old Chatham sheep’s milk yogurt

Steak frites

with red wine-shallot reduction

Fried Island Creek oysters and Eva’s garden herbs; spicy aioli

Arancini

Vermont farmhouse cheeses

with homemade jams, truffle honey and roasted nuts; baguette

SDLT burger

Grilled New England ground beef with Vermont cheddar, house smoked bacon and spicy aïoli; rosemary pommes frites

Rosemary pommes frites

desserts

Crème brulée with fresh berries

Warm cookies and chocolate truffles

CHILDREN'S menu

Pour les enfants

Mixed green salad

with tomatoes and balsamic vinaigrette

Pasta

with butter and parmesan

Beignet de poulet (aka. chicken fingers)

with pommes frites

Tartine au Fromage Fondu (aka. grilled cheese)

with pommes frites

Grilled hamburger

with pommes frites

Grilled chicken breast

with pommes frites

Dessert