new spring menu now at Back Bay Bistro

The weather is starting to warm up and you will soon be able to dine al fresco again. However, at Back Bay Bistro, the massive windows allow for dining with a view no matter what time of year.

We recently went to check out their new spring lunch menu and found the dining room bustling with energy.

To start there is Back Bay Bistro Clams ($12) a bowl of Little Neck clams steamed in a white wine butter sauce.

We also sampled Sage Ravioli Marzano ($12) – little pockets of ravioli in a light marinara sauce, and garnished with Italian sausage and fried sage.

There are many entrées to choose from whether you want a sandwich, or a main course.

NY Reuben Sandwich ($13) starts with an OC Baking Company marbled rye roll which is then stuffed with carved corn beef, Swiss cheese, sauerkraut, and Thousand Island dressing.

If you are looking for a lighter sandwich option, Blackened Swordfish Sandwich ($17) might be what you’re looking for. The ciabatta square is nestled with cilantro lime aioli, Napa cabbage and a piece of lightly blacked swordfish.

Bistro Steak Salad ($18) is big enough to share. It consists of pan seared steak, Romaine lettuce, and feta cheese, all tossed in a Dijon mustard-infused olive oil dressing.

The grilled Calamari Steak ($18) is tender, and accompanied by a Mediterranean salsa.

There is also a Chef Special, which was Slow Cooked Short Rib ($25) a braised chunk of short rib on a bed of mashed potatoes, carrots and spinach.