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    Winter Restaurant Week in Harvard Square


    Restaurant Week Menu, Winter 2010

     

    OM


    March 1 – March 31


    Lunch Menu: 3 COURSES FOR $22.10/ 2 COURSES FOR $15.10


    FIRST COURSE

    <Parsnip Soup>
    Coconut milk, kafer lime, honey oranges

    <Cobb salad>
    Baby Spinach, heats of palm, cucumber, 
    soft boiled egg, bacon, ginger vinaigrette

    <Oyster Biegneot>
    Candied ginger & salbal aioli


    SECOND COURSE

    <Tofu ban mai>
    Char sui tofu, green papaya slaw,
    sesame aioli, Iggie's brioche

    <Broiled Eel>
    Vegetable pickles, sticky rice, scallions

    <Chicken Chow Mein>
    Grilled Chicken, sesame tamari sauce, stir fried vegetables


    DESSERT

    <Cardamom Kulfi> 
    orange confit, pistachios:

    <Vanilla Crème Brûlée> 
    Lemon shortbread cookie 
     
    Dinner Menu: 3 COURSES FOR $33.10


    FIRST COURSE

    <Parsnip Soup>
    Coconut milk, kaffir lime, honey oranges

    <Salmon sashimi tataki>
    Szechuan peppercorn crust, tamari reduction, 
    mango lime confit

    <Ga lei bao>
    Wolfe's Neck Farm beef curry, 
    crispy pastry dough, asian herbs


    SECOND COURSE

    <Trout in banana leaf>
    Gingered carrot puree, watercress, citrus

    <Om's tofu>
    Red quinoa salad, char sui tofu,
    Baby bok choy, scallion puree

    <Petite lamb shank>
    Star anise, cherry demi glace, braised kale
    Gingered stone ground cornmeal


    DESSERT

    <Yuzu tart>
    House made marshmallow, Anise spiced cherries

    <Cardamom Kulfi> 
    orange confit, pistachios:

    <Vanilla Crème Brûlée> 
    Lemon shortbread cookie


    Om Restaurant/Lounge
    92 Winthrop Street
    617-576-2800
    omrestaurant.com

     

    Sandrine’s Bistro


    Lunch Menu
    : $20.10 for three courses/ $15.10 on two courses on food
    March 15 - March 26, 11:30 to 2:30pm


    Appetizers

    Choice of
    <Soup du Jour>
    Pear & Gorgonzola Salade
    mesclun greens, spicy cashews, port wine vinaigrette


    Entrees
    Choice of
    <Grilled Chicken Breast>
    crispy pommes frites, mushroom sauce
    <Coulibiac of Salmon>
    in feuille de brick with spinach, rice & a seafood mousseline
    topped with a champagne beurre blanc
    <Mushroom & Cheese Ravioli>
    tomato basil sauce