Bond

Name: Bond
Address: 250 Franklin St., 02110, MA, 02110
Telephone: 617-451-1900

250 Franklin St., Boston, MA 02110, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: Eclectic / Int'l, Small Plates
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Basket of Warm French Breads

Maine Butter and Sea Salt White Bean Dip and Tapenade

Mixed Mediterranean Olives

Sheep’s Milk Feta and Spanish Almonds

Fresh House Made Potato Chips

Roasted Shallot Dip and Smoked Salt

Westfield Farm Blue Rind Goat’s Cheese

Citrus Roasted Beets, Mache, Hazelnuts and Crisp Grissini

Spicy Clam and Pancetta Pizza

Virgin Olive Oil, Garlic, Oregano and Parmesan

Arugula Salad with Boucher Farm Gorgonzola

Figs, Walnuts and Balsamic Honey Vinaigrette

House Cured Duck Prosciutto

Roasted Red Pear and Buckwheat Honey

Chilled Poached Colossal Shrimp

Horseradish Spiked Cocktail Sauce

Foie Gras “au Torchon”

with Black Cypress Salt, Candy Apple and Cracked Pepper Brioche

House Smoked Applewood Salmon and American Caviar

White Corn Meal Blini, Sour Cream and Chive

Fricassee of Burgundy Escargots and Exotic Mushroom en Croustade

Baked Northeast Oysters

Country Ham, Leek Fondue and Warm Spice

PEI Bouchot Mussels

Cape Ann Fisherman’s Kölsch Ale Rouille Crostini

Exotic Mushroom and Parmesan Arancini Fontina Fonduta

Chinatown Ginger Pork

Shaomai Soy, Green Onion and Honey Dip

Chicken Empanadas Chilean Style Cumin Cream

Wild Florida Shrimp

in Molho de Piri-Piri Portuguese Piõ de Milho

Lamb Kafta Tagine

with Preserved Lemon Spiced Meatballs, Tomato and Cilantro

Corn Flour Crusted Point Judith Calamari

Sweet Chili, Black Sesame and Scallion

Crispy Asian Lobster

Crab and Shrimp Rolls Sweet and Spicy Dipping Sauce

III

Truffle Scented Baked “Mac and Cheese”

Shelburne Cheddar, Taylor Gouda, Woodcock Timberdoodle

Fennel Dusted Yellowfin Tuna

Spicy Canellini Bean Stew, Lardo and Taggiasca Olive Oil

Hook and Line Cod Loin a la Plancha

Espelette Pepper, Potato Piperade and Romesco

New Bedford Sea Scallop and Crispy Smoked Pork Belly

Spiced Turnip and Cider Syrup

Cavendish Quail al Matonne

Cipollini Onions Agro e Dolce

Moroccan Spiced Natural Grazing Lamb Chops

Cinnamon Scented Prunes and Marcona Almonds

Steak Frites

Bordelaise Shallot Butter

Slow Cooked Short Rib of Beef

Great Hill Blue Cheese and Chive Polenta

Nor’ Easter Double Cheeseburger

Vermont Cheddar and Maple Bacon Blue and Red Onion Jam

Vietnamese Chocolate and Coffee Tart

with Condensed Milk Chantilly Van Gogh Double Espresso Vodka

Vanilla Macadamia Nut Semifreddo in a Blackberry Lime Soup

Mango Tres Leche Cake with Raspberry Tea “Caviar”

Roasted Seckle Pear Tart, Gorgonzola Mascarpone Moscato Reduction

Seasonal Brûlées

Dark Chocolate Orange, Pistachio Torrone, Mojito and Caramel

Bond Chocolate Cache

Sampling of Four Chocolate Treasures

Enrobed Chocolate Cheesecake Lollipops

Salty Caramel Cashews and Pop Rocks Valrhona Chocolate and Raspberry Sauces