The Atrium Dining Room, Harvest, Rialto, Sandrine’s Bistro, Sweet Cupcake, the red house, and UpStairs on the Square welcomes you to Harvard Square with special Easter Menus! Bountiful brunches, luscious lunches and delectable dinners await you, your family and friends.
Atrium Dining Room, The Inn at Harvard, 1201 Massachusetts Avenue, Cambridge, MA
www.theinnatharvard.com
Easter Day Brunch / Buffet Selection
Seasonal Sliced Fruit & Berries
Scrambled Eggs
Bacon & Sausage
Breakfast Potatoes
Homemade Muffins, Danish, Pastries, Breads & Croissants
Bagels with Smoked Salmon, Cream Cheese Spread, Vine Ripened Tomatoes, Onions & Capers
Mixed Seasonal Greens with Assorted Dressings
Mediterranean Grilled Vegetables
Salmon Medallions with Dill Beurre Blanc
Fried Three Cheese Ravioli with Julienne Vegetables in a Pesto Cream Sauce
Steamed Seasonal Vegetables
Carving Stations
Rosemary Roasted Sirloin of Beef
Smoked Turkey Breast
Omelet Station
Made to Order with only the freshest ingredients including...
Julienne of Ham, Cheese, Fresh Herbs, Sautéed Mushroom, Red & Green Peppers,
Diced Tomatoes, Spinach and Onions
Chef’s Dessert Creations
Carrot Cake, Strawberry Short Cake, Chocolate Chip Cookies
Beverages
Orange Juice & Grapefruit Juice
Coffee, Decaffeinated Coffee & Assorted Tea
$38.95 per adult (includes one Mimosa) & $15.95 for children 12 and under
Above pricing excludes 7% tax and 20% gratuity
Our Easter Day Brunch diners will receive Complimentary Valet Parking!
Harvest, 44 Brattle Street, Cambridge, MA
www.harvestcambridge.com
Sunday, April 24, 2011 from 10:30 a.m. to 3:30 p.m.
Three Courses Prix Fixe $49 - Choice of Appetizer, Entrée and Dessert
Half Glass Pairing, $15, Full Glass Pairing $25
Appetizers
Asparagus Soup
Minted Baby Carrots & Lemon Crème Fraiche
Charles Smith Wines, Eve, Chardonnay, Columbia Valley, WA 2008
Braised Vermont Rabbit & Gnocchi
Sugar Snap Peas, Morel Mushrooms, Chives & Lemon
Pinot Project, Pinot Noir, California 2009
Market Greens
Easter Egg Radish, Cucumber, Aged Feta & Mint
Domäne Wachau, Grüner Veltliner, Federspiel, Wachau, Austria 2010
Gulf Shrimp Cocktail
Classic Cocktail With Fresh Horseradish & Lemon
Louis Boillot Sparkling Mimosa
Baby Beet Salad
Pea Tendrils, Toasted Hazelnuts & Buttermilk Dressing
François Cazin, Le Petit Chambord, Sauvignon Blanc Blend, Cheverny, Loire Valley, France 2009
Spring Fruit and Yogurt
Greek Yogurt, Wildflower Honey & Mint
Doña Paula Estate, Torrontés, Valle de Cafayate, Salta, Argentina 2010
Entrées
Dayboat Scallops*
Rhubarb~Celery Compote & Lemonongrass Scented Cous Cous
Spy Valley, Sauvignon Blanc, Marlborough, New Zealand 2009
Poached Farm Eggs Benedict*
Housemade Tasso Ham, Spinach, Chive Hollandaise & Buttermilk Cheddar Biscuits
Buoncristiani, Rosé of Syrah/Malbec, Napa Valley, CA 2009
Lemon Poppy Seed French Toast
Strawberry Rhubarb Compote & Vanilla Whipped Crème
Markus Molitor, Riesling, Spätlese, Mosel-Saar-Ruwer, Germany 2008
Housemade English Pea Agnolotti
Green Garlic, Baby Carrots, Meyer Lemon & Parma Proscuitto
Bibi Graetz, Casamatta, Sangiovese, Tuscany, Italy 2008
Harvest Garden Fritatta*
Herb Goat Cheese, Sugar Snap Peas, Cherry Tomatoes, Dill & Watercress
Anselmi, Ca’Stella, Pinot Grigio, Friuli, Italy 2009
Maple Brined Heritage Ham
Cannellini Beans, Savoy Cabbage, Haricot Verts & Spring Plum Compote
Evodia, Grenache, Calatayud, Spain 2009
Farm Egg & Corned Beef Hash*
Poached Eggs, Asparagus, Red & Yellow Peppers, Yukon Gold Potatoes & Lemon Hollandaise
Les Vins de Vienne, Les Laurelles, Viognier Blend, Côtes du Rhône, France 2009
Desserts
Bittersweet Chocolate Torte
White Chocolate Mousse
Fonseca, Bin 27, Ruby Port, Portugal NV
Paté Sucre, Warm Strawberry-Rhubarb Compote
Saracco, Moscato d’Asti, Piedmont, Italy 2010
Lavender Crème Brûlée
Shortbread Cookies
Château Bel Air, Semillion, Sainte-Croix-Du-Mont, Bordeaux, France 2008
Apricot Panna Cotta
Fresh Raspberries
Domaine des Baumard, Quarts de Chaume, Chenin Blanc, Loire Valley, France 2007
Raspberry Sorbet
Sesame Almond Tuile
Marenco, Pineto, Brachetto d’Acqui, Piedmont, Italy 2009
Rialto, One Bennett Street, Cambridge, MA
http://www.rialto-restaurant.com/menus/dinner.php Reservations from 11am-2pm
This Easter Chef Jody Adams invites you and your family to celebrate the holiday with an elegant brunch at Rialto. We are featuring a three-course fixed price menu guaranteed to please all types of brunchers and create lasting memories.
Easter Brunch: $65.00 and Special kids menu: $25.00
FIRST
Simple lettuces… Trentino cheese, pea shoots, lemon-chardonnay vinaigrette
Asparagus… smoked trout-horseradish aioli, roasted baby beets, chervil
Crab cocktail… hearts of palm, grapefruit, avocado, lemon gelee
Parma prosciutto… straciatella, Parmigiano Reggiano, favas
Spring garlic soup... many herb pesto, ricotta salata, pine nuts
Ricotta ravioli… speck, spring peas, poppy seeds
SECOND
Truffle omelet… pancetta, favas, sunchokes
Gypsy eggs…spiced ham, polenta, spiced poached eggs
Souffled lemon crespelle… slow cooked smoked char, asparagus, rhubarb brown butter
Butter Poached Lobster… guanciale, black trumpet mushrooms, slow cooked egg
Whole smoked baby chicken… farro, leeks, pea, roasted radish
Grilled lamb leg… white beans, artichoke, mint, capers
DESSERT
Honey ricotta cheesecake with rose meringue and strawberries
Lemon olive oil cake with baked lemon pudding and gingered rhubarb
Chocolate glazed Boston cream pie with hot fudge and banana rum ice cream
Almond, carrot, orange cinnamon tart with candied orange, orange custard sauce
FOR THE KIDS...
FIRST
Parma prosciutto and mozzarella
Simple lettuces with parmesan cheese
SECOND
French toast with maple syrup
Cheese omelet with smoked bacon and toast
Penne with tomatoes and parmesan cheese
DESSERT
Chocolate cupcake with lemon buttercream
Strawberry mascarpone crespelle
We welcome you to join us for Easter dinner, with menu items like Asparagus with smoked trout-horseradish aioli, roasted baby beets, chervil, Ricotta ravioli with speck, spring peas, poppy seeds and an Easter lamb special.
Sandrine’s Bistro,8 Holyoke Street, Cambridge, MA
www.sandrines.com
Easter Cocktails
Mimosa, Louis Bouillot Cremant de Bourgogne & Orange juice, $15
Grey Goose Bloody Mary, $10
Appetizers
Fresh Spinach Veloute, $7
Simple Green Salade, Mesclun greens, sheep’s milk feta, black truffle vinaigrette, $10
Smoked Moulard Duck Breast, Marinated long stem artichokes, watercress, balsamic reduction, $14
Roquette Salade, Bacon, shaved Parmesan, Betsy’s organic fried egg, Dijon vinaigrette, $13
Apple and Gorgonzola Salade, mesclun greens, spicy cashews, Port wine vinaigrette, $12
Traditional Baked Alsatian Escargot
1/2 dozen $10 • 1 dozen $16
Moules Marinières
P.E.I. mussels steamed in Riesling wine, garlic, shallots & onions, $14
Assiette de la Forêt- Noire, long stem artichokes, Alsatian black forest ham,
arugula lemon vinaigrette, $13
Foie Gras Farandole, terrine de Foie Gras brulee, Foie Gras mousse pate Perigourdine with truffles, $19
Half Dozen Warm Oysters
Champagne beurre blanc, wasabi tobiko, $16
Terrine de Foie Gras Maison Mi-cuit, sur Brioche, Hudson Valley foie gras with a dried gewürztraminer apricot, $16
Prix Fixe
Choose from any of our appetizers, select entrees and our full dessert menu
$ 47 per person
Select from entrees.
(Excludes upgrades to the filet mignon)
Entrees
Grilled Angus Filet Mignon, crushed Yukon gold potatoes, sautéed haricots verts,
white truffle butter, Port wine reduction, 5oz $28 • 10oz $37
add gorgonzola crust $3 add two pan-seared diver scallops $7
Poisson du Jour, $27
Stuffed Acorn Squash, With sautéed spicy wild rice tempeh & vegetables, basil vinaigrette, $20
Pan-seared Hudson Valley Duck Magret, Harvest southwestern orzo & spinach ragout, sauce Bigarade, $27
Organic Roasted Half Chicken aux Herbes Fraiches, Red bliss potato puree, sautéed haricots verts, au jus, $23
Grilled Veal Porterhouse, Spring pea risotto, mushroom sherry reduction, $28
Roasted Rack of Lamb Provencal, Crushed potatoes, sautéed haricots verts, au jus
$36
Lobster Risotto, Crushed potatoes, sautéed haricots verts, au jus, $30
Asparagus & Cheese Omelet 20
Baby greens, Dijon vinaigrette,$20
Dessert
Crème Brulee, vanilla liqueur custard, burnt sugar crust, $9
Chocolate Kougelhopf, warm dense chocolate cake, caramel coulis, vanilla ice cream and chocolate ganache, $9
Daily Selection of Sorbet, $9
Rum Raisin Bread Pudding served with ginger snap ice cream, $9
Banana Mille-Feuille, layered caramelized bananas & sweet cream, $9
Trio of Cheese daily selections, $12
Coffee & Cappuccino Drinks
Sandrine’s French Coffee, Benedictine, Illy coffee, whipped cream, $10
French Kiss Cappuccino, blend of hazelnut and coffee liqueurs, with espresso,
steamed milk and a zest of orange, $12
Sandrine's Cappuccino, blend of chocolate, Ricard anise and orange liqueurs,
espresso and steamed milk. Inspired by Chef Raymond Ost, $11
18% gratuity add to parties of six or more guests.
Sweet, Zero Brattle Street, Cambridge, MA
www.sweetcupcakes.com
Spring is the perfect time for a sweet celebration! Sweet’s Easter Bonnet cake is sure
to top off any Easter table perfectly! Pair it with a bouquet of Sweet's flower topped
cupcakes--choose one or all of our four different flowers. Sweet is also pleased to offer
pink bunnies, yellow chicks, or lavendar egg toppers, perfect for dressing up any of our
cupcakes for Easter. Finally, for the kid in all of us, we have Peeps--our delightful vanilla or chocolate cake topped with the Easter favorite in a variety of colors!
The Red House, 98 Winthrop Street, Cambridge, MA
www.theredhouse.com
The Red House will be serving new twists on traditional Easter classics all day. We will also have some new spring additions such as fiddleheads sautéed in garlic and white wine served over toasted crostini. Please call for reservations: 617-576-0506.
UpStairs on the Square, 91 Winthrop Street, Cambridge, MA
www.upstairsonthesquare.com
Easter Sunday Brunch, Sunday, April 24, 10am-3pm
$50 per person, Half-price for children
Easter Basket of Homemade Breads & Confections
Fruit Two Ways:
Greek Yogurt, Cranberry Walnut Kashi, Market Fruit & Smoothie Shooter
Smoked Salmon Tartar on Gold Potato Blinis
House Made Crème Fraîche, Shallots, Capers & Chives
Maple Sugar Custard - Giant Asparagus Sauce Gribiche
Cheddar Shortbread Biscuit with Country Ham Gravy
Easter Eggs Benedict Brown Sugar-Glazed Ham & Tarragon Hollandaise
Stuffed & Roasted Saddle of Spring Lamb Baby Carrots, Asparagus
& Red Potatoes Anna
Cast Iron French Toast with Organic Blueberry Compote
Warmed Maple Syrup & House-Made Sausage
Pan-Seared Atlantic Salmon Champagne Beurre Blanc, Sugar Snap Peas
& Rhubarb
Strozzapretti with Green Garlic, Asparagus & Morel Mushrooms
Berry Shortcakes with James Beard Cream Biscuites, Macerated Berries & Creamy Vanilla Whip
Carrot Cake with Cream Cheese Frosting Candied Walnuts & Marzipan
Elderflower Buttermilk Panna Cotta Honey-Poached Apricots & Ginger Crumble
Chocolate Bread Pudding, Coffee Cardamom Ice Cream
Easter Sunday Supper
in the Soirée Room
5:30-8 pm; $65 per person
Amuse Bouche
Citrus Salad, Boston Bibb Lettuce, Pink Navel Oranges & Pistachio Vinaigrette
Roasted Baby Beets Horseradish Panna Cotta, Passionfruit & Arugula
Potato Gnocchetti Spring Peas, Snipped Mint & Pecorino Romana
Spring Time Minestrone, Heirloom Beans, Mushrooms, Slow-Roasted Tomatoes & Fennel Pesto
Wood-Grilled Colorado Lamb Loin Spiced Jus, Succotash of Favas, Black Trumpet Mushrooms, Smoky Bacon & Parsnip Purée
Pan-Seared Arctic Char Sautéed Mustard Greens, Citrus Vinaigrette
& White Asparagus
Roasted Breast of Giannone Chicken Creamy Polenta, Asparagus & Morel Mushrooms
Spring Risotto Spring Garlic, Fiddleheads & Baby Carrots
Selection of Artisan Cheeses
(supplement $12)
Berry Shortcakes with James Beard Cream Biscuits, Macerated Berries & Creamy Vanilla Whip
Carrot Cake with Cream Cheese Frosting, Candied Walnuts & Marzipan
Elderflower Buttermilk Panna Cotta, Honey-Poached Apricots & Ginger Crumble
Chocolate Bread Pudding, Coffee Cardamom Ice Cream