Located in an elegant townhouse in Boston’s historic Beacon Hill, No. 9 Park provides an intimate setting in which to enjoy Chef Barbara Lynch’s refined cuisine. The menu showcases an artful blend of regionally-inspired Italian and French dishes with an emphasis on simplicity and flavor. Our wine list includes a number of old world wines from boutique vintners selected by award-winning wine director Cat Silirie. From the thoughtfully selected wines to the warm hospitality, No. 9 Park continues to set the standard for fine dining in Boston, and has received numerous accolades, including but not limited to: a AAA Four Diamond Rating, 2012 James Beard Foundation Award for Outstanding Wine Program, and Boston Magazine’s Best of Boston and 50 Best Restaurants lists.
No. 9 Park Dessert Menu
Menu and prices subject to change
RHUBARB FRAISIER 16
chamomile, date
APRICOT QUATRE-QUARTS 16
pistachio, malted milk
MACADAMIA MARJOLAINE 16
rum, caramel
BLACK FOREST TART 16
cherry, dark chocolate
ESPRESSO SOUFFLÉ 18
coffee, anglaise
SORBET DU JOUR 12
trio of house-made sorbet
GLACE DU JOUR 12
trio of house-made ice cream
No. 9 Park À la carte Menu
Menu and prices subject to change
RAW BAR
EAST COAST OYSTERS 4EA
prosecco mignonette
JUMBO SHRIMP COCKTAIL 4EA
cocktail sauce
SHELLFISH PLATTER 85 (HALF 50)
12 oysters, 6 shrimp, crab cocktail
ROYAL WHITE STURGEON CAVIAR (10G) 60
traditional accompaniments OR supplement to any dish
SMALLER
RED LITTLE GEM LETTUCE* 24
tonnato sauce, roasted beets, cured egg yolk
MAPLEBROOK FARM BURRATA 25
à la grecque, champagne mango, hazelnut
YELLOWFIN TUNA* 27
green garlic, chorizo vinaigrette, muscat grape
GREEN GARLIC CORZETTI 26
fava and garbanzo beans, walnut, wild rapini
ENGLISH PEA TORTELLINI 27
smoked potato purée, lamb polpetti, pecorino
PRUNE-STUFFED GNOCCHI* 29
foie gras, almond, vin santo
TERRINE OF HUDSON VALLEY FOIE GRAS * 30
grains of paradise, rhubarb sorbet, cocoa nib
No. 9 Park Bar Menu
Menu and prices subject to change
The Bar Menu is offered alongside the à la carte and Chef’s Tasting menus in the Bar Room.
MARINATED OLIVES 5
orange, garlic
SPICED NUTS 6
cayenne, rosemary
CHARCUTERIE DU JOUR 21
maple mustard, pickles, brioche
STRACCIATELLA ARANCINI 15
roasted garlic aioli, parsley, parmigiano-reggiano
PRIME STEAK TARTARE* 24
confit potatoes, dijon & chèvre aioli, pickled spring onion
MINT GARGANELLI 26
braised lamb, lemon ricotta, english peas
CONFIT ROHAN DUCK LEG 27
arrowhead cabbage, pickled fennel, caramelized orange
MARINATED LAMB 25
gorgonzola fondue, brioche, mixed greens
GRILLED HANGER STEAK* 28
french feta aioli, spring vegetable ragù, roasted potato