Vox Populi

755 Boylston St.
Boston, MA 02116
617-424-8300

In the heart of the Back Back on bustling Boylston Street, Vox Populi is a new American bistro and martini bar featuring the best in contemporary continental cuisine. The ambitious menu combined with an inventive martini list, create a memorable dining experience whether you're looking for an after work watering hole or an upscale dining destination.

The two level restaurant features lively bars on both floors as well as private dining space that can accommodate groups from 10-250 people whether it's business or pleasure. The seasonal outdoor patio, a perfect spot for people watching when the weather is warm, is a popular destination from Marathon Monday right up through Columbus Day.

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bruschetta

at Vox Populi

Crispy Tuscan bread topped with Mediterranean sauce and fresh mozzarella, finished with basil oil and balsamic glaze

Dinner
Brunch & Lunch
Bar

Soups

Tomato Basil Bisque
With fresh mozzarella and basil oil 6

Soup du Jour
Chef's favorites - changes daily 6

Salads

All salads can be topped with chicken ($6), shrimp ($8) or salmon filet ($8) Served grilled or blackened

Vox Pear Salad
Field greens, crumbled bleu cheese, candied walnuts, bacon & roasted Anjou pears with a light cranberry vinaigrette 10

Classic Caesar
Romaine lettuce, creamy Parmesan dressing and house-made croutons 9

Fried Goat Cheese Salad
Almond encrusted goat cheese, mixed field greens, red onion, fresh raspberries, balsamic vinaigrette 10

Tuscan Bread Salad
Tuscan bread croutons, field of greens, fresh cucumbers, tomatoes, sliced red onions & shaved Parmesan, fresh basil, Champagne vinaigrette 9

Greek Flatbread Salad
Peppers, cucumbers, Beefsteak tomatoes, Kalamata olives, red onions & authentic Greek feta cheese with lemon-herb vinaigrette served on grilled flatbread 11

Starters

Quesadilla
Chorizo, peppers and goat cheese with Pico de Gallo and sour cream 12

Tuna Tartar
Yellow Fin tuna prepared with Dijon-wasabi, cucumber, red onion and capers. Topped with an egg yolk and served with sweet potato chips 14

Flash Fried Calamari
Crisp native calamari tossed with garlic butter and sliced cherry peppers. Served with rouille & lemon 12

Maryland Crab Cakes
Prepared with fresh lump crabmeat, pan seared and served with a jalapeño tartar, red pepper aioli and corn relish 13

Portuguese Mussels
Blue Hill Bay mussels with Chorizo, onion, tomato in a spicy white wine broth. Served with grilled bread 10

Kobe Beef Sliders
Two Kobe ground beef min-burgers served with roasted red pepper aioli, bacon and
sliced red onion 12

Flatbreads

Apple-Scallop
with bacon, sharp cheddar cheese and peanut butter drizzle 14

Spinach-Tomato
Spinach, tomato, peppered goat cheese and balsamic glaze 12

Margherita
Plum tomatoes, fresh mozzarella and basil pesto 10

Onion-Olive
Caramelized onions, Kalamata olives, feta cheese and fresh arugula 12

Entrees

Seared Yellow Fin Tuna
With parsnip puree, roasted shallots, spinach and port wine reduction 24

Steak Frites
8oz skirt steak with herb butter. Served with frites and a spicy mustard-ketchup 19

Pomegranate Glazed Salmon
Pan seared farm raised salmon with sweet potato mash, sautéed spinach and roasted Anjou pears 23

Vox Chicken
Pan-roasted marinated Statler chicken breast with herb risotto, Parmesan spinach and pan jus 17

Pecan Ribeye
14oz pecan encrusted bone-in ribeye served with red wine infused barbeque sauce and steak frites 29

Maine Diver Scallops
Scallops wrapped in bacon and pan roasted with mashed butternut squash, grilled asparagus and orange-honey drizzle 26

New York Sirloin
10oz New York strip steak, topped with lump crab meat, steamed asparagus and house- made Béarnaise sauce with pan roasted Fingerling potatoes 29

Pasta

Orecchiette & Penne Stolichnaya can be topped with chicken ($6), shrimp ($8) or scallops ($8)

Orecchiette Pomodoro
With grilled locally grown seasonal vegetables and Pomodoro sauce 17

Mediterranean Shrimp Linguini
Sautéed Gulf shrimp with roasted red peppers, artichoke hearts, and fresh herbs with a lemon white wine butter sauce 18

Penne Stolichnaya
Creamy vodka infused tomato sauce with peas 16

Lobster Ravioli
With roasted eggplant and tomato-basil butter 19

Sandwiches

Southwest Chicken
with cheddar cheese, bacon, corn relish and Red pepper mayo 13

Black Angus Burger
Angus beef, aged Vermont cheddar, horseradish mayonnaise & crispy haystack onions 15

Sides

Butternut Squash 6

Sweet Potato Mash 6

Sautéed or Steamed Asparagus 7

Sautéed Baby Spinach 6

House Prepared Potato Frites 5

Pan Roasted Fingerling Potatoes 6

Desserts

Chocolate Bread Pudding
Served warm with espresso whipped cream and crème anglaise 7

Fruit Cobbler
Changes daily - Served warm with homemade vanilla bean ice cream 6

Vanilla Crème Brulee
With fresh raspberries 6

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Aïoli: 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.

Champ: 1. noun An Irish favorite of mashed potatoes, green onions and butter.

Chorizo: 1. noun Crumbly, spiced pork sausage.

Consommé: 1. noun Meat or fish stock that has been clarified.

Coulis: 1. noun A thick puree or sauce.

Frisée: 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Frittata: 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.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Pico de gallo: 1. noun A Spanish condiment featuring chopped peppers, cucumbers, onions, jicama, jalapeño and seasonings.

Praline: 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.

Quesadilla: 1. noun A flour tortilla filled, folded and then either toasted or fried. The filling usually consists of cheese, salsa, meat and refried beans.

Quinoa: 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.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Rouille: 1. noun The French word for "rust" describes the color of this spicy sauce made of hot chiles, garlic, breadcrumbs and olive oil and generally diluted with fish stock.

Shank: 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

Tapenade: 1. noun Thick paste - made from olives, anchovies, capers, lemon juice, olive oil and seasonings - that can be a condiment or a spread.

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