What to Eat at Raymond Southern's Stanhope Grille

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The Stanhope Grille Photo: Regan Communications

Raymond Southern has taken the helm at The Stanhope Grille, spokesperson Nicole Russo tells us. Southern comes to Boston by way of Vancouver, where he's an alum of restaurants Umberto Menghi, Bruno Marti, and William Tell. His new menu at Stanhope is (shock!) locavore and seasonally influenced and the dishes are pretty elaborate: think duck confit with Concord grape jelly cabbage (!) and foie gras brown butter caramel (!!), or flat iron steak with lobster hash.

Appetizers
Winter Soup of the Day
Lobster Bisque with Cognac Cream
Stanhope Grille Signature Item
*House Cured Whiskey Salmon
K. E. Farms maple syrup-mustard drizzle,
black bread crouton and pickled red onion
Roasted Pumpkin and Rosemary Risotto
Irish bacon, spiced walnuts and
shaved Pecorino, Sangiovese foam
Mussels and Frites
Chorizo, fennel and cherry tomatoes
in Garnacha Tinta broth, crispy sweet potato frites
Brandt Farms Sirloin Cut Steak Tartare
Burgundy jus, anchovy and flat leaf parsley gremolata,
organic brown egg yolk, grilled brioche
Cheese and Charcuterie
Locally procured and family produced

Salads
Brussels Sprouts and Frisee Salad
Meyer lemon and Gorgonzola dressing,
crispy lardons and savory baguette frites
Roasted Beet and Winter Squash Salad
Arugula, radicchio, aged balsamic and toasted pumpkin seeds
Charred Radicchio Salad
Glazed pears, Twig Farms Goat Tomme,
reduced balsamic and carrot greens oil
Romaine Hearts Caesar Salad
House made dressing, soft poached egg with Reggiano
and aged black garlic, crispy focaccia crouton

Main Dishes
and Foie Gras *
Yellow cauliflower purée, sautéed sweetbreads and chanterelle
cream, port macerated cherries
Seared Yellowfin Tuna *
Smoked paprika, chipotle and roasted pimento aioli, yellow turnip
mash, flash fried bitter greens, crispy fried capers
Olive Oil Poached Chatham Day Boat Cod *
Plum tomato and caperberry stew, quick fried winter vegetable slaw,
artichoke purée
Crispy Skin All Natural Duck Breast
and Leg Confit *
Concord grape jelly cabbage, savory stock reduction,
foie gras brown butter caramel
Grilled Brandt Farms Flat Iron Steak *
Lobster hash with root vegetables and Burbank potatoes,
green olive chimichurri
Pan Roasted Misty Knoll Half Chicken
Tomato confit with eggplant, capers, and lentils, broccoli rabe,
Manchego basil pesto, roasted pine nuts
Roasted Bone-In Brandt Farms Fillet Steak *
Red wine and charred marrow pan sauce, lemony garlic
mashed fingerlings
Colorado Lamb Chop and Braised
Vermont Shoulder *
Wilted kale and Swiss chard, sage and garlic cranberry beans,
cherry tomato confit
PT Farms Grilled Pork Chop *
Vermont thick-cut chop with apple and sour cherry compote,
roasted parsnips, mulled cider mayonnaise
Roasted Foraged Mushrooms and Ricotta Ravioli
Toasted hazelnut and brown butter sauce, crisp
fried spinach leaves

Sides
Roasted Brussels Sprouts
Chèvre cream, crispy pancetta, aged balsamic reduction
Fire Grilled Portobello Mushroom
Manchego fondue
Creamy Quinoa
Seasoned winter vegetables, grated Romano
Mashed Fingerling Potatoes
Cabot Creamery's Clothbound Cheddar