Winter Dine Out Week In Harvard Square - 2017

 

 

 

$28 per person Additional wine pairing $16 per person

First Course
Mushroom Bisque whipped goat cheese, black truffle, chive -Di Lenardo Sauvignon BlancKale Salad butternut squash, toasted almond, blood orange-chili vinaigrette -Dr Loosen Dry RieslingTuna Poke crispy rice, pear, Korean chili mayo, togarashi -Huber Hugo Gruner Veltliner

Main Course
Duck Bolognese poached egg, porcini, nicoise olive, red wine bucatini -Silver Palm Cabernet Sauvignon
Roasted Cod parsnip risotto, pickled grapes, radicchio, verjus reduction -13 Celsius Sauvignon Blanc
Stout-Braised Short Rib brussels sprouts, smoked gouda spaetzle, mustard sauce -The Arsonist petit verdot blend

Grafton Street Pub & Grill, 1230 Massachusetts Avenue, (617) 497-0400, graftonstreetcambridge.com

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Lunch: $25
Dinner: $38

Restaurant Week menu coming soon.

Harvest, 44 Brattle Street, (617) 868-2255, harvestcambridge.com

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Lunch: $25 for 3 course menu:

STARTERS
Maine Rock Crab and Corn Chowder with Smoked Bacon
Spinach Salad, Satsuma Mandarins, Westfield Farm's Chèvre, Spicy Maple Pecan Vinaigrette
Local Mixed Greens and Lemon Herb Vinaigrette
Grilled Balsamic Portobello with Robinson Farm's "A Barndance" and Walnut Vinaigrette
New England Salt Cod Cake with Arugula and Tartar Sauce

ENTRÉES
Maine Small Farm's Rotisserie Roasted Chicken and Romaine Salad with Creamy Garlic and Peppercorn Dressing and Croutons
Henrietta's Chop Salad: Romaine Lettuce, Nueske's Bacon, Hass Avocado, Smokehouse Turkey, Onions, Tomatoes and Blue Cheese Vinaigrette
Henrietta's Chef Salad Selection of Seasonal Fruits
Henrietta's Table BLT with Nueske's Bacon
Rotisserie Roasted Maine Small Farm's Chicken Club
Assorted Grilled Vegetable Sandwich on Seven Grain Bread, Olive Relish, Creamy Cole Slaw
Grilled Harrington's Ham Sandwich, Grafton Village Smoked Cheddar and Bourbon BBQ Sauce
Cornmeal Crusted Monkfish Sandwich, Housemade Tartar Sauce, Lettuce and Tomato
Grilled Giannone Farm Breast of Chicken on an Apple Potato Cake, Fresh Cranberry Sauce and Red Wine Chicken Jus
Seared Salmon Burger, Baby Greens, Lemon Herb Vinaigrette, Spicy Tartar Sauce
Farro, Quinoa, Lentil, Heirloom Bean and Native Vegetable Chili, Housemade Cheddar and Scallion Empanadas, Jalapeno Cilantro Oil
Fried 21st Century Tofu with Sautéed Cabbage, Spring Vegetables, Shiitake and Ginger, South River Miso BBQ Sauce
Chicken Pot Pie
Yankee Pot Roast, Mashed New England Potatoes and Gravy
Baked Scrod, Native Potatoes
New England Salt Cod Cake Entrée with Arugula and Tartar Sauce


DESSERTS
Henrietta's Pie of the Day, Vanilla Bean Ice Cream
Vanilla Bean Cheesecake, Fresh Pear and Cranberry Compote, Whipped Cream and Crispy Pear
Local Apple Upside Down Spiced Cake Served with Vanilla Ice Cream and Candied Pecans
Chocolate Bread Pudding, Caramelized Bananas, Vanilla Bean Ice Cream
Heart Healthy: Low Fat Cinnamon Angel Cake Parfait with Fresh Raspberries, Greek Yogurt and House Made Granola
Chocolate Peanut Butter Mousse Cake Featuring Taza Chocolate Glaze and Mini Taza Brownie Pieces
Warm Oatmeal Cake with Hard Butterscotch Sauce and Vanilla Ice Cream
Selection of House-Made Ice Cream: Vanilla Bean, Taza Chocolate Chunk*, Rum Raisin*, Low Fat Lemon Buttermilk
Selection of House-Made Sorbet

Dinner: $33 for 3 course menu

STARTERS
Maine Rock Crab and Corn Chowder with Smoked Bacon
Spinach Salad, Satsuma Mandarins, Westfield Farm's Chèvre, Spicy Maple Pecan Vinaigrette
House Smoked Pastrami Salmon, Local Field Greens, Chive Oil, Crispy Potato Wafer, Lemon Crème FraîcheIceberg Lettuce with Creamy Massachusetts Blue Cheese Dressing, Tomato and Cucumber
Local Field Greens, Lemon Herb Vinaigrette
Grilled Balsamic Portobello with Robinson Farm's "A Barndance" and Walnut Vinaigrette
New England Salt Cod Cake, Local Arugula, Lemon Herb Vinaigrette, Tartar Sauce

ENTRÉES
Baked Scrod
Maine Small Farm's Rotisserie Roasted Herb Crusted Air Chilled Chicken
Yankee Pot Roast, Mashed Potatoes and Gravy
Ora King Salmon, Native Cranberry Gastrique
Farro, Quinoa, Lentil, Heirloom Bean and Roasted Native Vegetable Chili, Housemade Cheddar and Scallion Empanadas, Jalapeño Cilantro Oil
Fried 21st Century Tofu with Sautéed Cabbage, Seasonal Vegetables, Shiitake and Ginger, South River Miso "BBQ" Sauce
Barbecue Ale Braised Elysian Field Farm's Pulled Lamb Shank, Wilted Greens, Farro, Native Beans, Crispy Nitrite Free Smoked Bacon
ABF Ozark Mountain Farmers Union Smoked and Grilled Pork Chop, Apple Sauce, Applejack Demi
House Maple Smoked and Grilled Free Range Duck Breast, Confit Leg, Cranberry Sauce

DESSERTS
Henrietta's Pie of the Day, Vanilla Bean Ice Cream
Vanilla Bean Cheesecake, Fresh Pear and Cranberry Compote, Whipped Cream and Crispy Pear
Local Apple Upside Down Spiced Cake Served with Vanilla Ice Cream and Candied Pecans
Chocolate Bread Pudding, Caramelized Bananas, Vanilla Bean Ice Cream

Heart Healthy: Low Fat Cinnamon Angel Cake Parfait with Fresh Raspberries, Greek Yogurt and House Made Granola
Chocolate Peanut Butter Mousse Cake Featuring Taza Chocolate Glaze and Mini Taza Brownie Pieces
Warm Oatmeal Cake with Hard Butterscotch Sauce and Vanilla Ice Cream
Selection of House-Made Ice Cream:Vanilla Bean, Taza Chocolate Chunk, Rum Raisin, Low Fat Lemon Buttermilk
Selection of House-Made Sorbet: Lemon, Chocolate, Sorbet of the Day

Henrietta's Table at The Charles Hotel, 1 Bennett Street, (617) 661-5005, henriettastable.com

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$28 per person/Optional $16 wine pairing

STARTERS 
Grilled Pear red endive salad, honey, gorgonzola toast 2015 Wilmm, Gewurztraminer, Reserve, Alsace, FRA
Seabass Carpaccio fennel, cara cara oranges, pollen 2013 Charles Sparr, Pinot Blanc, Tradition, Alsace, FRA
Steamed Mussels and Clams housemade pancetta, sunchoke broth 2015 Bodegas Gerardo Mendea, Godello, Monterrei, SPA
 
ENTREES 
Pain de Mie Crusted Arctic Char baby spinach salad, sauce vierge 2015 Galerie, Sauvignon Blanc, Naissance, Sonoma, CA
Kale and Goat Cheese Ravioli sautéed mushrooms, garlic confit, toasted pinenuts 2014 Wasem, Spatburgunder, Pinot Noir, Rheinhessen, DEU
Herb-Stuffed Lamb Belly buckwheat couscous, eggplant, olives, preserved lemon 2014 La Ferme du Mont, Côtes du Rhône, FRA
 
The Hourly Oyster House, 15 Dunster Street, (617) 765-2342, thehourlycambridge.com

 

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Dinner: $33 for three-course menu

APPETIZERS
French Onion Soup
Baguette, Gruyere - GF (no baguette)
Baby Kale Salad
Pomegranate Seeds, Mandarin Orange, Filberts, Sherry Vinaigrette - GF
Duck Rillets
Toasted Bread, Walnut Puree, Cranberry Syrup - GF (GFcrackers)

ENTREES
Stewed Lentils
Oyster Mushrooms, Roasted Celery Root, Frisee, Pickled Beet Threads, Crispy Leeks - GF
Pan Roasted Arctic Char
Lemon Parsley Risotto, Roasted Icicle Radish, Pea Tendrils, Parmesan Foan - GF
Spicy Lamb Bolognese
Pappardelle, Romano Cheese, Oregano, Olive Oil - GF (rice noodles)

DESSERT
Meyer Lemon Tart
Graham Crust, Vanilla Chantilly Cream
Bittersweet Chocolate Mousse
Marcona Almonds, Espresso, Caramel -GF

Nubar, 16 Garden Street, (617) 234-1365, nubarcambridge.com

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$28 Per Person $16 Optional Wine Pairing 

 
FIRST COURSE
Crispy Calamari Endive, Opal Basil, Caperberries, Preserved Lemon, Pistacio Louis Bouillot Brut Rose
French Onion Soup Beef Cheek, Vidalia Onion, Sherry, Gruyere, Rye Cune Tempranillo
Wild Mushroom “Hot Pocket” Tuscan Kale, Taleggio Cheese, Balsamic Sabayon, Phyllo Maipe Malbec
 
MAIN COURSE
Duck Breast Lightly Smoked, Red Wine Lentils, Peaches, White Turnips, Jus Queen’s Peak Cabernet Sauvignon
Lamb Ragu Saffron Pappardelle, Charred Tomato, Anise, Cherry Peppers, Feta Guigal Cotes du Rhone
Pan-Seared Monkfish Smashed Cauliflower, Crispy Shallot, Romesco, Charred Scallion Oil MacRostie Chardonnay

PARK Restaurant & Bar, 59 JFK Street, (617) 491-9851,  parkcambridge.com

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$28 Per Person Additional $16 Beverage Pairing

FIRST COURSE
Fennel & Apple Salad Quinoa, Grapefruit, Blue Cheese Cannonball Sauvignon Blanc
Roasted Carrots Dates, Vadouvan, Labne, Almonds Sledgehammer Zinfandel
Agnolotti Ricotta, Onion Consommé, Edamame Lagar de Cervera Albarino

MAIN COURSE
Berkshire Pork Loin Swiss Chard, Wild Mushrooms, Black BBQ Tinto Negro Malbec
Scallops Sweet Potato Miso, Chili Jam, Chicory Elk Cove Pinot Gris
Chestnut Tagliatelle Pine Nuts, Ricotta, Lemon Guenoc Pinot Noir

Temple Bar, 1688 Massachusetts Avenue,  (617) 547-5055, templebarcambridge.com

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Lunch: $20 for three-course menu

Primi
Salmone Affumicato
Foley Smoked Salmon - Crostini - Lemon - Caperberries
Polpettini Fiorentina
Veal - Beef - Pork Meatballs Florentine Style
Zuppa Minestrone
Classic Tuscan Style Vegetable Soup
Insalata Cesare
Romaine Hearts - Focaccia Croutons - Classic Dressing
Barbine Rosse
Red Beets - Gorgonzola Dolci - Lemon - Olive Oil

Secondi
Orecchiette Vitello
Ground Veal - Mushrooms - Tomato
Rigatoni Norcina
Homemade Ground Sausage - Black Truffle Cream Purea
Scaloppini Pizzaiola
Veal Scaloppini - Tomato - Fresh Mozzarella - Oregano - Patate al Forno
Pollo Toscano
Sautéed Chicken Breast - Porcini Mushrooms - Tomato - Patate al Forno
Sirloin Tutto Pepe
Pepper Crusted Sirloin of Beef - Brandy Cream - Patate al Forno
Salmone al Forno
Oven Roasted Salmon - Sauteed Spinach - Olive Oil / Garlic

Dolce
Tiramisu
Toscano House Specialty "Budino Style"
Torta di Ricotta
Traditional Tuscan Ricotta Cheese Tort
Cannoli Fiorentina
Sweet Ricotta/Orange Zest - Caramel Mascarpone

Dinner: $38 for three-course menu

Primi
Salmone Affumicato
Foley Smoked Salmon - Crostini - Lemon - Caperberries
Rigatoni Toscano
Double Smoked Bacon - Tomato Cream - Herbs
Tagliatelle Porcini
Sautéed Porcini Mushrooms - Herbs
Pasta e Fagioli
Puree of White Bean Soup - Tubettini Pasta
Insalata Cesare
Romaine Hearts - Focaccia Croutons - Classic Dressing
Caprese
Local Fresh Burrata - Beefsteak Tomatoes - Basil

Secondi
Risotto Granchio
Jumbo Lump Crabmeat - Tomato - Shellfish Stock
Pollo Pizzaiola
Oven Roasted Chicken Breast -Pomodoro Sauce - Fresh Mozzarella - Oregano - Patate al Forno
Scaloppini Limone
Sautéed Veal Scaloppini - White Wine - Lemon - Parsley - Patate al Forno
Bistecca alla Griglia
Wood Grilled Sirloin of Beef - Patate al Forno
Gamberoni al Moscato
Sautéed Shrimp - Leeks - Moscato Wine - Patate al Forno
Salmone Asparagi
Grilled North Atlantic Salmon - Asparagus - Mustard Sauce

Dolce
Tiramisu
Toscano House Specialty "Budino Style"
Torta di Mirtilli
Blueberry - White Chocolate Tart
Cannoli Fiorentina
Sweet Ricotta/Orange Zest - Caramel Mascarpone

Toscano, 52 Brattle Street,  (617) 354-5250, toscanoboston.com

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Lunch and Dinner  $33 which includes 3 course Twin Lobster Special prix fixe menu

Appetizer
Homemade crispy crab cake with spicy remoulade
 
Entree
Steamed twin 1 lb. lobsters with drawn butter & grilled corn on the cob with maple chill butter
 
Dessert
Sorbet of the day

More information could be found at http://www.theredhouse.com/new-page-4/.

Beverages, tax & gratuity are excluded sorry no substitutions, no sharing, or to-go orders available for both lunch & dinner

We also have March Mussels Madness through out the month of march , all our mussels dishes are $ 9.95 between noon & 5 pm. All of our mussels dishes could be found here http://www.theredhouse.com/mussels/

the red house, 98 Winthrop Street,  (617) 576-0605,  theredhouse.com

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$28 Per Person Additional Wine Pairing $16 Per Person

First Course
Spring Pea Soup Torn Croutons, Parsnip, Mint 2015 J Vineyards, Vin Gris, Russian River Valley, CA
Apple “Waldorf” Salad Cheddar, Caramelized Walnuts, Mustard Vinaigrette 2014 FEL, Pinot Gris, Anderson Valley, CA
Crispy Cauliflower Roasted Garlic, Parmesan Cream, Lolla Rossa 2015 Hall, Sauvignon Blanc, Napa Valley, CA
 
Main Course
Tamarind-Roasted Leg of Lamb Cinnamon-Braised Kale, Pickled Fennel, Ramp Pesto 2013 Jackson Family Estates, Cabernet Sauvignon, Alexander Valley, CA
Seared Salmon Beet-Whipped Potatoes, Endive, Ricotta Salata, Pistachio 2013 Deep Sea, Chardonnay, Santa Barbara Cty., CA
Grilled Sirloin Smoked Potatoes, Mushroom, Arugula, Balsamic Fig 2013 Robert Mondavi Winery, Oakville, Cabernet Sauvignon, Napa Valley, CA
 
Russell House Tavern, 14 John F. Kennedy Street, (617) 500-3055, russellhousecambridge.com