Restaurant Week in Harvard Square begins!

Sunday, March 9, through Friday, March 14
Sunday, March 16, through Friday, March 21.

Participating Restaurants

OM Restaurant is celebrating Restaurant MONTH at OM during March of ’08! Please join us and enjoy OM’s savory three course dinner offering for only $33.08/person (tax and gratuity extra) everyday except Saturday & Sunday this March. For Reservations call 617.576.2800. March, 2008- Everyday except Saturdays & Sundays

Restaurant Week Dinner Menu Winter ’08
First course
Crimson Lentils. Crispy shallots, beet emulsion
Or Venison Carpachio, Black pepper oil, watercress, celery Apples
Or Pearl Cous Cous, Eggplant, saffron, balsamic onions, Feta cheese

Second course
Pan Roasted Salmon, Beluga lentils, tomato Confit Oregano, artichokes
Or Orchiette
Fennel broth, grilled squash, pearl onions, Swiss chard, marjoram, parmesan
Or Pork Shank, Brown rice, Romaine, Chinese sherry
Or Lane Snapper En Papillote, Baby vegetables, snap peas, Fish fummet

Third course
Grilled Banana Split, Butterscotch ice cream, chocolate sauce
Or Sorbet Trio – Apricot, kalamansi lemon, raspberry
Or Orange creamsicle Crème brûlée – Vanilla, orange essence, biscotti

$33.08/person, Exclusive of tax and gratuity
OM Restaurant | Lounge, 92 Winthrop Street,

Sandrine’s Bistro – Winter Restaurant Week Lunch and Dinner Menu

Prix-Fixe Lunch Menu served March 10 – 21 from 11:30 am – 2:30 pm
Appetizers choice of Celeriac Veloute, parmesan crouton
Or Simple Green Salad, mesclun greens, Dijon vinaigrette
• • • • •

Entrees choice of Roasted Orange Roughy, crushed Yukon gold potatoes, lemon & fresh thyme vinaigrette
Or Grilled Lamb T-Bone Chop, couscous salad
Or Seasonal Ravioli, sauce du jour
• • • • •

Dessert – Lemon Tart
Chocolate crust, toasted pistachios, lemon caramel sauce
$20.08 per person on food

Prix-Fixe Dinner Menu – served March 9 – 21, $33.08 per person for food, from 5:30 pm until 10:30 pm
Appetizers choice of Celeriac Veloute parmesan crouton
Or Pate Companion – toasted baguette
• • • • •

Entrees choice of Petite Alsatian Choucroute Garnie au Riesling,
sauerkraut slow cooked in Riesling and juniper berries with bauernwurst, wiener, grilled smoked pork chop, and smoked bacon wrapped potatoes
Or Lobster Risotto, wild mushrooms, brandied lobster reduction
Or Spring Vegetable Lasagna
• • • • •

Desserts choice of Frozen Praline Souffle
warm chocolate sauce
Or Pear Almond Tart – pear sabayon

Wine Specials
$33.08 per bottle Sancerre, Comte Lafond, Loire Valley, 2005
Cabernet Sauvignon Carpe Diem, Napa Valley, 2005

Martini Specials $10.08
Strawberry Blonde – Strawberry vodka, lillet blanc
Mangotini – Three Olive Mango Vodka, cointreau & fresh lime juice

Our Winter Restaurant Week prix-fixe menu is a special menu designed
by the chef and may not be combined with other special offers or discounts.
Our regular a la carte menu is also available. An 18% gratuity will be added to parties of six or more Thank you for conducting cell phone conversations outside.
Sandrine’s, 8 Holyoke Street, 617-497-5300.