A Churrascaria, a steakhouse combining the flavors of southern Brazil and Italy, soon will have things sizzling at the AIRMALL® at Boston Logan International (BOS).
Alexandre Alvarenga, executive chef at Chama Grill in North Andover, Mass., is the latest chef to headline the Dine Boston Visiting Chef Program and will create the menu. First courses will include a chef signature salad with Gouda cheese wrapped in phyllo dough and served over mixed greens with berries and balsamic dressing; and Mussels Bianco or Fra Diavolo Sauce (Spicy Pomodoro), which consists of sauteed mussels with garlic and wine white sauce over toasted crostini and herbs. Entrees include Fusilli Ai Frutti di Mare (shrimp, scallops, calamari, mussels, salmon and a light tomato sauce); and N.Y. Sirloin Steak, a 12 oz. N.Y. sirloin steak served with mashed potatoes, asparagus and truffle oil. Dessert is a Brazilian Creme de Papaya, which consists of papaya, vanilla ice cream and cré¨me de cassis.
“Chef Alexandre Alvarenga’s expertise in creating modern twists on southern Brazilian and Italian authentic favorites combined with a unique family-style dining experience and an extensive wine list continues to excite restaurant goers in the Boston area,” says Michael Caro, vice president for AIRMALL USA. “The AIRMALL at BOS and Dine Boston are pleased to offer a taste of his menu to traveling passengers through the Dine Boston Visiting Chef Program.”
Dine Boston can be found pre-security in the AIRMALL in Terminal E. The program brings New England chefs to “moonlight” at the restaurant for three months and create a special menu.
