BOSTON CONTINUES TO BE A GO TO RESTAURANT SCENE

KO Prime Steakhouse

90 Tremont Street

Boston , MA 02108

617.772.0202

Appetizers

Taunton Bay Oysters, ME 3.5*

Onset Oysters, Buzzards Bay MA 3.5*

Shrimp Cocktail, Ceviche Style 17

Plantains, avocado, jalapeños

Assiette de Charcuterie 14*

House cured meats and pates

Fricassee of Escargot 14

Thumbelina carrots, mushrooms, salsify, brioche

Pan Roasted Sweetbreads of Veal 14

Hedgehog mushrooms, organic egg, roasted garlic

crouton, black truffle jus, cranberry gastrique

Duet of Foie Gras with Lentils Du Puy 19

Braised quince puree, kumquat-bourbon marmalade

Crispy Fried Calamari 12

Shishito peppers, yuzu aioli

Roasted Bone Marrow 14

Citrus parsley salad, beef tongue marmalade

Beef Tartare 14*

Roasted jalapeno aioli, deep fried quail egg

Soup & Salad

Frisee au Lardon Salad 11

House cured bacon, banyuls vinegrette, soft

poached organic egg, marcona almonds

Roasted Sunchoke Soup 10

Meyer Lemon gastrique, brioche croutons, olive oil

powder

Market Green Salad 9

Cabernet vinaigrette

Caesar Salad 9

Brioche croutons, parmesan

KO a la Carte Steaks

Steak Frites, 5oz 20*

Flat Iron, onion marmalade, frites

Meyer Beef Hanger Steak, 10oz 27*

Meyer All Natural Beef, onion marmalade, bordelaise

Skirt Steak, 10oz 26*

Point Reyes blue cheese

Meyer Beef New York Strip Steak, 12oz 38*

Meyer All Natural Beef, cipollini

Rib Eye Chop, 30oz 45*

Onion rings

Filet Mignon, 8oz 39* 10oz 44*

Chimichurri

T-bone, 26oz 44*

Roasted beet and thyme butter

Spicy Dry Rubbed Flat Iron 10oz 32*

Scallions, harissa

Porterhouse for Two, 40oz 42/ person*

Entrees

Cocoa Braised Beef Short Ribs 31

Creamy polenta, baby root vegetables

Bricked Half Chicken with Mushrooms 23

Confit fingerling potatoes, carmalized onions, chard

KO Foie Burger 19*

Foie gras, kobayaki

Pan Seared Jumbo Day Boat Scallops 28*

Tempura oysters with gribiche, winter citrus and

fennel salad, celery root puree

Whole Roasted Branzino, Sauce Vierge 30*

Meyer lemon, capers, basil, tomatoes, olive oil

powder

Sides

Brussels Sprouts with Maple Bacon Butter 8

Broccolini with Ginger/Golden Soy Sauce 8

Baby Carrots with Bourbon/Maple glaze 9

Creamy Spinach, Mascarpone 8

Onion Marmalade 6

Glazed Asparagus with Hollandaise 9

Mixed Mushrooms 11

Starches

Fingerling Potato Purée, Aligote 10

Twice-Baked Idaho 7

Short Rib Mac & Cheese 11

Potato and Roasted Garlic Gratin 8

Hedgehog Mushroom Risotto 9

Frites, Ricotta Salata & Rosemary 8

Spaetzle, Herbs Fines, Parmesan 7

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc