My appetizer: heirloom tomato salad, chevre panna cotta (savory! nice surprise), and a balsamic reduction
His appetizer: chilled melon soup with shrimp and a dollop of ... foam (obviously, I was not paying too much attention to his selection because I was too thrilled about my tomatoes)
My main course: salmon, polenta, ratatouille, and flower petals that I nibbled on
His main course: roasted pork loin, sweet corn muffin/pudding, red pepper puree
Our dessert #1: strawberry mousse, lychee foam, olive oil and raspberry balsamic vinaigrette (not sure about the foam, and foam in general, on the few occasions I've had foam in my food ...)
Our dessert #2: we preferred this one--mango sachertorte, mango "fluid gel" to quote the menu if I recall correctly, amaretto cream, and some amazing pebbly stuff that looked innocuously like graham cracker crumbs but tasted like heaven
And this was another one of our Boston Restaurant Week meals :) Great opportunity, if you are discerning and pick your restaurants right, for us mere mortals to taste some of the more exquisite stuff we don't often get to taste!