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The Basics: Meritage restaurant information


70 Rowes Wharf
Boston, MA 02110

Meritage restaurant information
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Overlooking Boston Harbor from Rowes Wharf, Meritage at the Boston Harbor Hotel is a glittering jewel on Boston’s waterfront. The expansive harbor views from the modernly appointed dining room provide the perfect platform for a unique concept in dining. Using local ingredients and imported specialty items, Chef Daniel Bruce offers a seasonally changing menu that features large and small plates of wine-friendly food. Instead of the traditional pairings of grape varietals and cuisine, the menu at Meritage pairs culinary flavors the wine flavors in the restaurant’s 15,000 bottle wine collection.

News and Events at Meritage restaurant

Wine Pop-Up at Meritage
Meritage wants to whisk you away to the Adriatic Coast with an Italian Road Trip wine dinner on Wednesday, May ...

19th Nantucket Wine Festival
Martha isn’t the only vineyard in town anymore when Nantucket Wine Festival returns to the Cape Wednesday, May 13th ...

Great Grapes at Meritage
Wine is the word at Meritage. After three months of renovations, the restaurant re-opens on Tuesday, April 21st with an ...


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70 Rowes Wharf, Boston, MA 02110


by Chef Daniel Bruce

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Asparagus and parmesan cheese risotto with roasted baby peppers and leeks
by Chef Daniel Bruce
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
1. noun Large, stuffed pasta tubes baked in sauce.
1. noun Raw fish and/or shellfish in a citrus marinade.
1. noun A wild and nutty mushroom with a trumpet-shaped head.
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
1. noun Crumbly, spiced pork sausage.
1. noun A spicy, fruity, sometimes marmalade-like Indian condiment.
1. noun Slow-cooked fruit in syrup.
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
1. noun Crunchy mushrooms that look sort of like vermicelli wearing ski hats.
Foie gras
1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.
1. noun A thick, chunky stew of meat (often chicken or veal), vegetables and sometimes wine.
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
1. noun An Italian omelette with a variety of fillings that are mixed with the eggs rather than being folded inside. Like a Spanish omelette, a frittata is cut into wedges and can be eaten either hot or cold.
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Kaffir lime
1. noun A type of tree bearing dark green leaves used in cooking, and small, bright green, wrinkled-looking citrus fruit.
1. noun A lemon-scented herb used liberally in Thai and Cambodian cooking.
1. noun Dark, tangy greens used most often in salads.
1. noun Cured Italian bacon.
Panna cotta
1. noun Egg-less Italian custard.
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
1. noun Smoky, meaty wild mushrooms.
1. noun A small, young chicken.
1. noun A sweet made of almonds and sugar invented for the French Comte du Plessis-Praslin by his cook in the 1600s.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
1. noun Method of cooking foie gras by which it is placed in a towel (torchon in French) and poached.

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