MET Back Bay recently introduced its mid-summer menus featuring fresh, seasonal ingredients from Culinary Director, Chef Justin Winters. During the week, lunch is served 11 a.m.–4 p.m. and those looking for fresh summer flavors can indulge in one of the many enticing appetizer offerings including the classic Niçoise salad with French beans, peewee potatoes, black olives, cherry tomatoes, oil-cured tuna, an eight-minute egg and red wine vinaigrette; or one of the many toasts on its menu, including avocado, burrata, chili flake and parmesan; the pea & mint with English and sugar snap peas, mint ricotta and pecorino; or the seasonal Stracciatella with roasted corn, toy box tomatoes and aged balsamic.
Dinner service starts at 5 p.m. and with appetizers like pan-roasted Manila clams with rosé, Spanish chorizo and tarragon and truffled cauliflower, your meal will be off to a great start. For dinner, the seasonal oreccheiette is served with roasted corn, blistered cherry tomatoes, burrata and basil pesto and, of course, the foodie bucket list must-try: the MET chicken parmesan for two, which is a dining experience like no other featuring a house-made tomato sauce topped with three cheeses and served with cavatelli.
For those who wish to sip on a refreshing summer cocktail, there are the lemongrass gimlet with gin, lemongrass and lime cordial, or the coconut mojito with coconut-washed rum, mint and lime. Diners have the option to sit in the dining room, bar, lounge or on the outdoor deck, weather permitting. Don’t miss out on these seasonal favorites, as the summer will be gone before we know it!