B&G Goes Whole Hog with Fins to Gills Menu

This winter B&G Oysters offers its own take on the whole nose-to-tail trend with the introduction of their Fins to Gills Menu. Available every Sunday and Monday evening, the tapas-style menu features an oft-changing array of creative small plates priced from $3-12, each designed to put to good use the whole animal - from the tips of their fins to the bottom of their gills. Chef Stephen Oxaal will be changing things up on a weekly basis but some items on the inaugural menu include bluefish and bass rillette with beets and crème fraîche; and scallop boudin blanc with Brussels sprouts and sauerkraut. For more information or to make a reservation, please call B&G Oysters at 617.423.0550.

 

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Event Date: February 14, 2010

 

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