Haru debuts new specialty cocktails and dishes for springtime
Did you know that the translation of Haru in Japanese is "Spring"?
Now through July 20th Haru Boston is celebrating the spring season with specialty menu items from both the kitchen and yes my favorite the bar.
The Haru kitchen has some awesome spring menu additions like Ceviche, Cockles and for you carnivores Charred Beef Tenderloin and Grilled Lamb Sirloin. The Sushi Bar also added a surf and turf roll the Oscar roll made with Beef Tataki and Snow Crab. (See the new menu below.)
Guinea Pepper Ceviche (octopus, shrimp, bay scallops, citrus ginger marinade - $14)
Cockles (saltwater clams, spring garlic dashi broth - $16)
Charred Beef Tenderloin (mizuna, daikon, togarashi vinaigrette - $15).
Haru’s Grilled Lamb Sirloin (pickled cucumber salad - $27)
Oscar Roll (beef tataki, snow crab, asparagus, lemon dressing - $18).
The bar at Haru Boston is shaking things up this spring with two seasonal cocktails, The Haru Strawberry Margarita and the Black Sapphire, both for just $7.50 (See Below)
Strawberry Margarita is a fruit-laced twist on the classic cocktail that marries Avión tequila with agave nectar, fresh strawberries and basil.
Black Sapphire starts with crushed blackberries that are then mixed with yuzu, Domaine de Canton Ginger and Bombay Sapphire.