Love Has No Limit at Pier 6

Reignite the flame this Valentine’s Day at Pier 6, Charlestown’s premier waterfront dining destination, as a special Valentine’s Day three-course menu will be offered on Wednesday, February 14th, 2018. In addition to a few a la carte selections from the regular dinner and bar menus, guests have the option of a three-course prix fixe menu to share that will make anyone fall in love.

Guests have the option of a multi-course menu sure to impress. Heat things up at the table by starting with an amuse-bouche of Seared Scallops with beet ravioli, mint and walnut pesto. First course options include Grilled Stuffed Calamari with saffron risotto, chorizo, red pepper coulis and garlic aioli and Steak Tartare with deep fried poached egg, pickled vegetables and harissa chips. Second course options include Butternut Squash Agnolotti with sage and brown butter and Pan-Seared Halibut with pine nut, raisins, Romanesco, celery root puree and lime-Aleppo chili. Finish the evening with an Apple Ragu or Chocolate Cheesecake with fresh berries compote. Full menu available below, or by visiting https://www.pier6boston.com/single-post/Valentines-Dinner-Boston-Waterfront.

Valentine’s Day prix fixe menu at Pier 6 is $60 per person. A few la carte options from the regular dinner and bar menus will also be available. Reservations are strongly recommended, and can be made by calling 617-337-0054 or visiting www.pier6boston.com.

WHEN: Wednesday, February 14th, 2018

WHERE: Pier 6 | One 8th Street | Charlestown, MA | 02129

COST: $60 per person for the special Valentine’s Day three-course menu; A few la carte options from the regular dinner and bar menus also available (tax and gratuity not included).

MENU:
AMUSE-BOUCHE

Seared Scallops
Beet ravioli, mint and walnut pesto

FIRST COURSE

Grilled Stuffed Calamari
Saffron risotto, chorizo, red pepper coulis, garlic aioli

Baby Beet Salad
Burrata cheese, mix greens, balsamic glaze

Steak Tartare
Deep fried poached egg, pickled vegetables, harissa chips

SECOND COURSE

Butternut Squash Agnolotti
Sage, brown butter

Beef Wellington
Foie gras, wild mushrooms, green peppercorn jus

Pan-Seared Halibut
Pine nut, raisins, Romanesco, celery root puree, lime-Aleppo chili

THIRD COURSE

Apple Ragu

Chocolate Cheesecake
Fresh berries compote

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