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Menus


SCROLL DOWN
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À la carte


À la carte


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Chef's Tasting Menu


Chef's Tasting Menu


Our Chef’s Tasting menu changes biweekly and is recommended for the entire table. 
six course 125
wine pairing 82, luxury wine pairing 130

 

Peekytoe Crab
frog hollow farm lady apple, pickled onion, chicharrón
10g royal white sturgeon caviar, optional supplement 60
NV Szigeti Grüner Veltliner Brut

 
Harissa Poached Faroe Island Salmon*
labne farrotto, celery salad, trout roe
2015 Do Ferreiro Albariño


Sunchoke Tortellini
steamed cockles, confit baby fennel, heirloom potato
2015 Il Censo Terre Sicilia “Praruar”  

 

Prune-Stuffed Gnocchi*
foie gras, almond, vin santo
optional supplement 21
MV Louis Roederer “Carte Blanche” Demi Sec

 

Seared Hudson Valley Foie Gras*
fig & sherry vermont butter, toasted brioche, sicilian pistachio
optional supplement 22
NV Bodegas César Florido Amontillado Sherry “Cruz del Mar”

 

Grilled Rabbit Pâté
caramelized onion purée, egg yolk, pecorino
2015 Ogereau Anjou Rouge

 
Roasted Bavette*
endive & foie gras purée, french crosnes, pickled cauliflower
2014 Château d’Or et de Gueules Costières de Nîmes “Qu’es a Quo”

 

Selection of Cheese
optional supplement 8 per piece        

 

Hummingbird Cake
pecan, banana
2016 Maculan Moscato “Dindarello”

*Items may be served raw or undercooked and may be cooked to the guests’ specifications.
Consuming undercooked meats, fish, shellfish, poultry or eggs may increase your risk of food borne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.

 

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Bar Menu


Bar Menu


The Bar Menu is offered alongside the à la carte and Chef’s Tasting menus in the Bar Room.

 

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Dine Out Boston


Dine Out Boston


 

 

Sunday-Friday, March 3-8 & 10-15

three course prix fixe, $38
five course tasting, $69

daily a la carte and tasting menus are also available; the bar menu will not be available during dine out

please note that reservations are available 28 days in advance.


Chilled Soft Boiled Egg
marinated rock shrimp, roasted garlic & parsley aioli, beets, crouton

or

*Cauliflower Crudo*
roasted & chilled cauliflower, fried sunchoke, pistachio pesto, lardo, apple

or

Seared Hudson Valley Foie Gras

brioche crackers, bitter greens, red currant & truffle vinaigrette, chèvre
supplement

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*Roasted Atlantic Hake*
freekeh, burnt red onion puree, braised & shaved radish, sauce bearnaise

or

*Bigoli*
sun-dried tomato butter, swiss chard, roasted mushroom, herb bread crumb

or

*Grilled Pork Sausage*
roasted heirloom potato, white bean puree, pickled fennel & dill salad

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Opera Cake

or

*Orange Tart*


Tasting menu courses are marked with an asterisk.

The menu is subject to change based on availability. Prices are exclusive of tax and gratuity. 

 
 
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Cheese


Cheese


 

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Drinks


Our current menus:

À la carte |  Chef's Tasting Menu | Bar Menu  |  Cheese | Beverages

Drinks


Our current menus:

À la carte |  Chef's Tasting Menu | Bar Menu  |  Cheese | Beverages