Located in an elegant townhouse in Boston’s historic Beacon Hill, No. 9 Park provides an intimate setting in which to enjoy Chef Barbara Lynch’s refined cuisine. The menu showcases an artful blend of regionally-inspired Italian and French dishes with an emphasis on simplicity and flavor. Our wine list includes a number of old world wines from boutique vintners selected by award-winning wine director Cat Silirie. From the thoughtfully selected wines to the warm hospitality, No. 9 Park continues to set the standard for fine dining in Boston, and has received numerous accolades, including but not limited to: a AAA Four Diamond Rating, 2012 James Beard Foundation Award for Outstanding Wine Program, and Boston Magazine’s Best of Boston and 50 Best Restaurants lists.
No. 9 Park Bar Menu
Menu and prices subject to changeThe Bar Menu is offered alongside the à la carte and Chef’s Tasting menus in the Bar Room.
MARINATED OLIVES 5
orange, garlicSPICED NUTS 6
cayenne, rosemaryCHARCUTERIE DU JOUR 21
maple mustard, pickles, briocheSTRACCIATELLA ARANCINI 15
roasted garlic aioli, parsley, parmigiano-reggianoPRIME STEAK TARTARE* 24
confit potatoes, dijon & chèvre aioli, pickled spring onionMINT GARGANELLI 26
braised lamb, lemon ricotta, english peasCONFIT ROHAN DUCK LEG 27
arrowhead cabbage, pickled fennel, caramelized orangeMARINATED LAMB 25
gorgonzola fondue, brioche, mixed greensGRILLED HANGER STEAK* 28
french feta aioli, spring vegetable ragù, roasted potatoNo. 9 Park À la carte Menu
Menu and prices subject to changeRAW BAR
EAST COAST OYSTERS 4EA
prosecco mignonetteJUMBO SHRIMP COCKTAIL 4EA
cocktail sauceSHELLFISH PLATTER 85 (HALF 50)
12 oysters, 6 shrimp, crab cocktailROYAL WHITE STURGEON CAVIAR (10G) 60
traditional accompaniments OR supplement to any dishSMALLER
RED LITTLE GEM LETTUCE* 24
tonnato sauce, roasted beets, cured egg yolkMAPLEBROOK FARM BURRATA 25
à la grecque, champagne mango, hazelnutYELLOWFIN TUNA* 27
green garlic, chorizo vinaigrette, muscat grapeGREEN GARLIC CORZETTI 26
fava and garbanzo beans, walnut, wild rapiniENGLISH PEA TORTELLINI 27
smoked potato purée, lamb polpetti, pecorinoPRUNE-STUFFED GNOCCHI* 29
foie gras, almond, vin santoTERRINE OF HUDSON VALLEY FOIE GRAS * 30
grains of paradise, rhubarb sorbet, cocoa nibLARGER
FAROE ISLAND SALMON * 41
dandelion greens, fried ipswich clams, snap peasHALIBUT* 43
ramps, grilled spanish octopus, green asparagusHOKKAIDO SCALLOP* 45
french white asparagus, peekytoe crab, deviled quail eggGIANNONE FARMS CHICKEN 39
english peas, french white asparagus, escargotDUET OF ROHAN DUCK* 45
huckleberry hollandaise, ris de veau, braised radishGRILLED BERKSHIRE PORK CHOP* 43
anson mills polenta, candied kumquats, pickled rampsROASTED BAVETTE ALLA DIAVOLA* 43
fiddlehead ferns, grilled artichoke, parmigiano-reggiano dumpling
No. 9 Park Tasting Menu
Menu and prices subject to changeOur Chef’s Tasting menu changes biweekly and is recommended for the entire table.
six course 125
wine pairing 85, luxury wine pairing 130Beef Carpaccio*
tonnato sauce, fava beans, pickled ramp
10g royal white sturgeon caviar, optional supplement 60
NV Ferrari Brut RoséFluke en Papillote
green garlic dashi, hen of the woods mushroom
2017 Nikolaihof Grüner Veltliner “Hefeabzug”Spring-Dug Parsnip & Duck Doppio Raviolo
green almonds, wild rapini, parmigiano-reggiano
2012 Rainoldi GrumelloPrune-Stuffed Gnocchi*
foie gras, almond, vin santo
optional supplement 21
MV Louis Roederer “Carte Blanche” Demi Sec supplement 15Terrine of Hudson Valley Foie Gras*
rhubarb, green asparagus, bacon jam
optional supplement 22
2017 Huet Vouvray Moelleux “Le Mont” supplement 15Poached Giannone Farms Chicken
roasted garlic & anchovy ricotta, chervil
2017 Chanrion Côtes de Brouilly “Voûte des Crozes”Duet of Colorado Lamb*
morel mushroom, english peas, pistachio
2014 Muga Rioja ReservaSelection of Cheese
Optional Supplement 8 Per PieceKey Lime Pie
coconut, meringue
2015 Trappolini Est! Est!! Est!!! di Montefiascone Amabile
No. 9 Park Cheese Menu
Menu and prices subject to changeMain
Grey Owl Petit, Pasteurized Goat, Québec, Canada
Valençay Belgique, Raw Goat, Lummen, Belgium
Le Lingot, Pasteurized Goat, Wallonia, Belgium
Tomme de Chambrille, Pasteurized Goat, Poitou-Charentes, France
Cabriolait, Pasteurized Goat, Sleidinge, Belgium
Corsu Vecchiu, Raw Sheep, Corsica, France
Calcagno, Pasteurized Sheep, Sardinia, Italy
Pardou Ardi Gasna, Raw Sheep, Pyrenees, France
Bleu des Basques, Raw Sheep, Macaye, France
Cider-Washed Gatekeeper, Pasteurized Sheep & Cow, Chatham, New York
Hinman Settler, Pasteurized Sheep & Cow, Greensboro, Vermont
Rocket's Robiola, Pasteurized Cow, Cedar Grove, North Carolina
Camembert au Calvados, Pasteurized Cow, Normandy, France
Comte le Fort, Raw Cow, Jura, France
Scaglia D'oro 24 Mo, Raw Cow, Emilia-Romagna, Italy
Harbison, Pasteurized Cow, Greensboro, Vermont
Boerenkaas, Raw Cow, Stompetoren, Netherlands
Fourme D'ambert, Pasteurized Cow, Auvergne, France
Epoisses de Bourgogne, Raw Cow, Burgundy, France
No. 9 Park Dessert Menu
Menu and prices subject to changeRHUBARB FRAISIER 16
chamomile, dateAPRICOT QUATRE-QUARTS 16
pistachio, malted milkMACADAMIA MARJOLAINE 16
rum, caramelBLACK FOREST TART 16
cherry, dark chocolateESPRESSO SOUFFLÉ 18
coffee, anglaiseSORBET DU JOUR 12
trio of house-made sorbetGLACE DU JOUR 12
trio of house-made ice cream
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