Seasonal, Mediterranean-inspired specialties & wine offered in an elegant restaurant in a hotel.
Peregrine is a favorite for Bostonians and travelers alike. The restaurant features a coastal Mediterranean culinary program with a focus on the cuisine and culture from the Italian islands of Sardinia and Sicily as well as the neighboring influences of Corsica and Catalonia.
4.4 – 108 reviews $$ • Restaurant
Menu
| Peregrine at The Whitney Hotel Boston | |
| To Go Cocktails! | |
| negroni gin, Campari, & sweet vermouth. A classic Italian aperitif! **all to go cocktails are portioned for 2** ***State law requires that a maximum of two cocktails can be served per entree ordered. Please order accordingly. If you have any questions please call the restaurant at (617)826-1762***All cocktails will be served ready to pour*** |
$32.00 |
| fall back into fashion cognac, rum, sherry, cassis noir a spin on the classic old fashioned featuring flavors of our favorite New England season! **all to go cocktails are portioned for 2** ***State law requires that a maximum of two cocktails can be served per entree ordered. Please order accordingly. If you have any questions please call the restaurant at (617)826-1762***All cocktails will be served ready to pour*** |
$32.00 |
| cerdo borracho Stirred. Pig’s Nose scotch, walnut liqueur, dry curacao, sherry. Spirit forward, for the Manhattan or Rob Roy drinker. **all to go cocktails are portioned for 2** ***State law requires that a maximum of two cocktails can be served per entree ordered. Please order accordingly. If you have any questions please call the restaurant at (617)826-1762***All cocktails will be served ready to pour*** |
$32.00 |
| Alaska “It dances between spirit-driven and citrus-forward” Plymouth gin, yellow chartreuse, orange bitters **all to go cocktails are portioned for 2** ***State law requires that a maximum of two cocktails can be served per entree ordered. Please order accordingly. If you have any questions please call the restaurant at (617)826-1762***All cocktails will be served ready to pour*** |
$32.00 |
| old fashioned Elijah Craig bourbon, angostura bitters, demerara syrup one of the great classic bourbon cocktails! **all to go cocktails are portioned for 2** ***State law requires that a maximum of two cocktails can be served per entree ordered. Please order accordingly. If you have any questions please call the restaurant at (617)826-1762***All cocktails will be served ready to pour*** |
$32.00 |
| rye Manhattan two portions of the stirred classic which originated at the Manhattan Club in New York City in the mid-1870s! our recipe features Rittenhouse rye, Boissiere sweet vermouth, and angostura bitters **all to go cocktails are portioned for 2** ***State law requires that a maximum of two cocktails can be served per entree ordered. Please order accordingly. If you have any questions please call the restaurant at (617)826-1762***All cocktails will be served ready to pour*** |
$32.00 |
| mint julep the Southern Classic! bourbon, mint, sugar…and ice to crush at home! |
$32.00 |
| large ice cubes No ice at home? We have you covered! |
$5.00 |
| mulled wine kit 4-6 servings our mulled wine recipe using our house made mulled honey syrup, brandy, and a bottle of red wine! Simmer in a pot and serve. ***Mulled honey syrup should be kept refrigerated until use. Separation is natural.*** |
$45.00 |
| hot buttered rum cocktail kit 4-6 servings of our delicious, velvety hot buttered rum! House blend of baking spices and dark rum, perfect for a cold winter night. |
$50.00 |
| Snacks | |
| mixed Italian olives | $9.00 |
| Parmigiano-Reggiano w. local honey a Peregrine favorite combination. deliciously savory and crunchy parmigiano from the House of Cravero, paired w. local honey |
$14.00 |
| antipasti for two Contains boquerones (marinated anchovies), Jamon Serrano, marinated mushrooms, and Parmigiano-Reggiano |
$24.00 |
| “pimento” cheese a Peregrine spin on the classic Southern cheese spread w. crackers |
$8.00 |
| Appetizers | |
| house-baked bread plate 3 selections of house-baked bread |
$7.00 |
| creamy tomato soup herbs, lemon, sourdough |
$10.00 |
| mixed greens fresh greens and herbs w. sherry/olive oil dressing, topped with crunchy puffed rice and seeds |
$11.00 |
| kale caesar salad the Peregrine original. charred cabbage, and finely shredded kale tossed with Grana Padano, house vinaigrette (anchovy, garlic, lemon), lots of herbs, and topped with more cheese, spicy croutons, and marinated anchovies. |
$13.00 |
| Catalan tomato bread Jamon Serrano, pepperoncini, chili flake. A Catalan classic! |
$14.00 |
| Sandwiches | |
| grilled cheese cheddar, provolone, spread with spicy fig jam. served with potato chips or mixed greens |
$15.00 |
| fried chicken sandwich chili honey, aioli, b+b pickles |
$16.00 |
| blackened fish sandwich catfish, celery salad, caper + anchovy vinaigrette |
$16.00 |
| Peregrine burger pimento aioli, b+b pickles |
$18.00 |
| Pasta (available gluten free) | |
| pasta pomodoro Classic pasta and red sauce, served w. grana padano |
$22.00 |
| Entrees | |
| shrimp + grits guanciale (cured pork jowl, better than bacon), trinity (like mirepoix, but heavenly: onion, bell pepper, celery) |
$24.00 |
| blackened fish catfish, green gumbo, charred lemon |
$22.00 |
| Desserts | |
| Sicilian cookie plate 2 of each: pistachio “macaron” (rustic style) chocolate rosemary shortbread chocolate miso chip |
$9.00 |
| pistachio lemon cake | $9.00 |
| Pantry and Grocery Items | |
| freshly ground chili flakes, 1 cup Dried chilies (Calabrian, ancho) are toasted and ground just before packing for an earthy, spicy, fully flavored upgrade on the pantry staple. |
$6.00 |
| garlic chili breadcrumbs, 1 cup housemade crumbs, toasted to crispy, crunchy perfection in garlic and Calabrian chili flavored olive oil. Toss them into salads, or on top of pastas, egg dishes, and more. |
$5.00 |
| mixed Italian olives (1 pint) | $18.00 |
| Wine | |
| Veuve du Vernay Sparkling 187ml One glass of sparkling wine in a little bottle! |
$6.00 |
| Naveran cava cava brut. naveran 2018. Penedes, Spain. |
$23.00 |
| Savignon Blanc. “Arenarie” Stella & Mosca. 2018. Sardinia. |
$25.00 |
| Pinot Noir, Weingut Mayer 2017. Vienna, Austria. |
$26.00 |
| nero d’avola+frappato. “Cerasuolo di Vittoria.” Valle Dell’Acate. 2015. Sicily. |
$26.00 |
| Nuraghe Crabioni Vermentino 2018 from Sardinia Beautiful bright, crisp, and slightly tart vermnentino From the same area of Sardinia that inspired our restaurant! |
$26.00 |
| Beer | |
| Rothaus Pilsner Light, crisp beer from Baden Germany, 5.3% abv This beer has upside down pine cones on the label and it is said that one should drink this beer directly from the bottle to “correct” the pine cones. |
$10.00 |
| Schneider Edel-Weisse Kelheim, Germany 6.2% abv This “Noble Wheat” beer is among the great wheat beers of the world. Typical hefe weissen style, unfiltered and bottle conditioned so expect some delicious sediment at the bottom! |
$13.00 |
| Ipswich Brewing “Celia” Gluten Free Saison Ipswich, MA Gluten Free Legendary Gluten-Free Beer. The creator’s wife developed a gluten allergy late in life and, as a gift, he developed a beer for her to drink. |
$11.00 |
| 3 Floyds Alpha King Pale Ale 6.66% ABV |
$12.00 |
| Maine Beer Co. “Lunch” Freeport, ME 16oz 7% abv Classic NE Double IPA |
$17.00 |
| Stillwater Insetto dry-hopped sour ale with Italian plums. 5% ABV |
$10.00 |
| Retail (gifts and other fun stuff) | |
| Bean Zine: cooking in the time of corona Juliet + Company restaurants are built on simple elegance, a quality that infuses our now two year old self directed publishing efforts, which span a seasonal magazine and their first cookbook(let), “our market season”. In response to the current crisis, the company has doubled down on publishing, working around the clock since March 16 to put in motion a three issue collection of recipes that are anything but elegant…meant to be cooked at home, with the contents of a pantry stocked for quarantine. Bean Zine which goes by the alternate titles of cooking in the time of Corona as well as a message for the Homefront is produced by Prospect Tower Observation (the company created to capture all of the company’s publishing efforts), and is billed as existing in an alternate of Juliet MediaVerse. The first line of the first issue states emphatically “we have entered a parallel universe.” In company style, Bean Zine is freely available in its electronic format, by joining our media email list, and has the option for a print version for the discerning collector of resistance literature, available for $18 Revenue from the sale of Bean Zine, in either format, is directly funding the company’s commitment to carrying staff wages through unbelievable uncertainty. |
$18.00 |
| our market season — the cookbook This cookbook(let) may be the physical embodiment of Josh and Katrina’s fierce and loyal commitment to cooking seasonally, thoughtfully, and most importantly, from the soul. To dine at Juliet is to be welcomed into an enchanting world of deliciousness, and now, fortunately, you are able to bring some of that magic home. – Molly Baz, Bon Appétit “our market season” is specifically focused on the farmers market, a sort of seasonal guide to navigating the market season in New England. Steps away from our favorite market in Union Square, Peregrine sister restaurant, Juliet has always been tuned in to cooking flexibly with the growing season. We are sharing a bit of that experience with you. “our market season” is published here, in house, at Juliet + Company, under the same arm of our little but rapidly growing company that publishes of Juliet, the magazine…Prospect Tower Observation. Wow. That’s a mouthful. This arm of what we do is about producing great work, to entertain and educate you, to get you thinking and cooking…but it is also about empowering ourselves and our team to carve out a creative work life of our own design. We are professional cooks, chefs, servers, and managers, and proud of it…but many of us are writers, artists, photographers…even theater producers (so, stay tuned for something live action someday soon). Part of our work at Juliet (ahem… and company, now…) is taking control of that intersection where our restaurant work, which we love dearly, meets our other creative dreams, and polishing that into something great for you. So, without further ado, “our market season” by Joshua Lewin and special support from Rachael Collins, illustrated by Ariel Knoebel, with special thanks to Sam Mangino and Katie Rosengren for design and editing, is now officially available for order online, and for purchase on the shelves at Juliet (if you’d prefer to just drop by, we’d love that). In company style, “our market season” is produced completely in house, utilizing the skills of our team beyond just cooking and service, revenue from the project is shared with the creative team behind it, in an effort to create new, exciting opportunities for our team, by taking control of the entire publishing process we are learning new things and creating sustainable plans for future projects. We hope you’ll come along for this new adventure. Pick up a few copies, for yourself, as gifts for later this year, or tell a friend 🙂 |
$15.00 |
| N/A Beveragas | |
| sweet tea The Southern classic made its way up the coast. |
$5.00 |
| sparkling seasonal shrub non alcoholic drinking vinegar. Think cranberry kombucha! |
$8.00 |
| iced tea black tea concentrate, water, ice. |
$4.50 |
| lemonade fresh squeezed lemon juice, sugar, and water. |
$4.50 |
| Arnold Palmer the classic half lemonade and half iced tea. Perfectly refreshing. |
$4.50 |
| Abita root beer | $6.00 |
| Brunch Combo | |
| breakfast sandwich + coffee combo bacon w. egg, and cheese on our homemade English muffin and a cup of Speedwell coffee |
$15.00 |
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Order and Reservations
Reservations: peregrineboston.com
Contact Peregrine
Address: 170 Charles St, Boston, MA 02114
Phone: (617) 826-1762
Website: https://www.peregrineboston.com/
Hours
| Friday | 7AM–9PM |
| Saturday | 8AM–9PM |
| Sunday | 8AM–9PM |
| Monday | 7AM–9PM |
| Tuesday | 7AM–9PM |
| Wednesday | 7AM–9PM |
| Thursday | 7AM–9PM |
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