Julia Hayes, CHC, NS, CPT
1) Metropolis: Green Salad to start (hold the crostinis). Horseradish Crusted Salmon. (Phase 1)
2) Cinquecento: Cavolo Nero E Pecorino (Kale Salad) to start. Pollo al Mattone (Chicken with vinegar peppers and spicy rapini). (Phase 1)
3) Duozo: Seaweed Salad and a Miso soup to start. Naruto Appetizer as dinner (California roll that has no rice but rather wrapped in cucumber). (Phase 1)
Jared Fleurent, BS, CPT, RKC
1) Stephi’s On Tremont: Miso glazed salmon salad (Phase 1)
2) Wholy Grain: Wholy Bowl (no sour cream) Brown rice, 3 bean chili, avocados, salsa cheese. You can add turkey. (Phase 2)
3) Picco: Mesclun salad with Beet, Cauliflower & Carrot. Add chicken.
(Phase 2)
Josh Feinman, CPT
1) Cinquecento: Tuscan Kale salad with Shaved Pecorino, Pignole & Lemon followed by Mediterranean Sea Bass with Escarole and Wild Mushrooms
2) Estragon: Grilled Green Asparagus with Lemon Oil and Sea Salt followed by Baby Lamb Chops with Garlicky Cauliflower Mash
3) Gaslight: Shaved Beet salad (ask for no crème fraiche) followed by Salmon Roti (ask for no aioli)
Julian Cardoos, NS, CPT
1) Myers and Chang: Tigers tears salad and Tea smoked ribs. (phase 1)
2) Hamersleys Bistro: Small plates – Warm Marinated Olives with Garlic, Orange and Rosemary & Deviled Egg with House Smoked Salmon and Caper Aïoli. Main coarse – Roast Chicken with Garlic, Lemon and Parsley (substitute potatoes for vegetables). (Phase 1)
3) Tico: Small plates – Spicy Olives and Marcona Almonds; Tuna Tartare with Lime, Cilantro and Serranos; Brussels Sprouts with Bacon, Kumquats, Mint and Jalapenos. (Phase 1)
Phil Cimino, BS, CPT
1) Met Bar: Back Bay Micro Chopped Salad with tomatoes, beets, broccoli, corn, red onion, egg, cheese, bacon, avocado, Italian vinaigrette (hold the corn to make phase 1).
2) Stella: Braised Short Ribs with pappardelle in parmesan cream and chive oil (substitute pasta for butternut squash. (Phase 2)
3) Abe & Louis: Bone-In aged prime rib eye with asparagus. (Phase 1)
Mark Anderson, CPT, FNS
1) Cinquecento: Cavils Nero E Pecorino- tuscan kale with shaved pecorino, pignoli & lemon. Add chicken or steak. (Phase 1)
2) 570 Market: Cobb Salad with bacon, egg, crumble blue cheese. Add turkey breast. (Phase 1)
3) South End Buttery: Chicken Gonzaca mixed greens, herb roasted chicken breast, cherry tomatoes, shaved parmigiano-reggiano, golden raisins, balsamic vinaigrette. (Phase 2)
Wolfgang Dawson, CPT
1) Stephi’s On Tremont: Seared yellowfin tuna salad with baby greens and romaine lettuce, tossed with honey roasted pears, sesame beets, mandarin oranges, grilled bok choy, sweet soy and orange ginger vinaigrette. (Phase 2)
2) The Wholy Grain: Roasted Chicken Salad with mixed greens, tomato, cucumber, red onion, and sliced chicken breast. (Phase 1)
3) The 570 Market: Five Seventy Club with turkey, bacon, avocado, romaine, tomato, red onion, mayo on toasted country bread. (Phase 2)
Chris Carriero, CSCS, CHC CPT
1) Hammersley’s Bistro: Roasted Chicken with garlic, lemon and parsley. (Phase 2)
2) Stephi’s on Tremont: Black trumpet dusted scallops with french lentils and parsnip smash. (Phase 2)
3) Cinquecento: Roasted trout with roasted cauliflower, capers and grapes. (Phase 2)