BOS-CDG menu for later this month:

Appetizer: hot smoked salmon, chive cream, red quinoa salad

Mains:
* Fillet of beef in Port sauce, polenta cake and mini beet
* Chicken fillet with herbs, morel mushroom sauce, fava bean and carrot puree
* Shrimp in lobster sauce, baby spinach, oyster mushrooms, red rice
* Mixed vegetables on a tomato cream (asparagus, potatoes, carrots, eggplant)

Usual ex-east coast salad, cheeses, and patisserie (I expect)