Miel at the Intercontinental Hotel Boston
510 Atlantic Ave. Boston, MA 02210 • 617-217-5151

Cuisine
French

Neighborhood
Financial District

Cross Street
Congress St and Seaport Bvd

Ambiance
Casual

Dress Code
Business Casual

Features
Private Rooms Available
Bar Dining
Full Bar
Lounge
Chef's Table
Counter Seating
Entertainment
Fireplace
Late Night Menu
Outside Garden / Patio
Weekend Brunch
Wheelchair Access

Reservations
Suggested

Parking
Hotel Parking

Payment Methods
AMEX
Dinners Club
Discover
JCB
Mastercard
Visa

Private Rooms
please call

Hours
Open 24 hours

SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change

SEAFOOD RAW BAR
*Fruits de Mer

Oysters half shell - Half dozen 16, One dozen 25
Clams half shell - Half dozen 14, One dozen 20
Crab Claws - Half dozen 18, One dozen 30

Shrimp Cocktail, on ice with cocktail sauce 18

St. Tropez, half dozen Cape Cod Topneck and Littleneck Clams, half dozen Blue Hill Bay Mussels,
Shrimp and a dozen assorted Oysters (serves 2) 48

Le Grand Monte Carlo, a dozen Cape Cod Topneck and Littleneck Clams,
a dozen Blue Hill Bay Mussels, a dozen assorted Oysters, Lobster, Crab Claw,
Shrimp and Alaskan King Crab Legs (serves 4) 120

Served with cocktail sauce, aioli, shallots in red wine vinegar, horseradish and lemon wedges

PROVENCE SPECIALTIES
Cuisine du Soleil

SOUPS

Chilled Tomato-Melon Soup, with olive oil and basil 6

Pistou Soup, a traditional Provençale vegetable and basil soup 8

COLD STARTERS

Vegetable Provençale, a mix of diced tomatoes, basil, tarragon, chervil, garlic, olive oil
with roquette and rosemary crostini 9

*Tuna Niçoise, Bibb lettuce, French beans, black olives, hard boiled egg, tomato, artichoke hearts,
roasted pepper and basil with olive oil and lemon 16

STARTERS FROM THE STOVE

Pissaladière, an anchovy onion tart with courgette and kalamata olives 12

Crevettes au Fenouil, shrimp with fennel seeds, garlic, tomato and Pernod 19

ENTRÉES

Lemon Honey Free Range Chicken, “à la Mentonnaise,” roasted with onion marmalade 20

*Tuna Niçoise, grilled, with sautéed Mediterranean vegetables, pan-fried potatoes,
garlic and Picholine dressing 29

Roasted Halibut, with aioli and vegetable tian 32

La Bouillabaisse, lobster, sea bream, cod fish, Acadian red fish, Merluza, red mullet
and garlic croûton rouille Bowl 18, Casserole 32

ARTISANAL CHEESE

Five imported cheeses, served with pear-fig chutney, beet chips, pear chips and baguette 14

*Massachusetts Food Code requires disclosure that the consumption of raw or undercooked meat, fish or egg products may increase your risk of food bourne illness

17% gratuity and applicable taxes are added to parties of six and more 20% gratuity and applicable taxes are added to private parties booked within the Olive Oil Pivate Cellar