Luscious Lunch, Delicious Dinner and Delectable Desserts! It’s restaurant week in Harvard Square !  

 

Our local restaurants add their unique and extraordinary talents to this exciting winter event.  Here are a few mouth-watering options:  

 

 

Restaurant Week – March 6 – 11, 2011│ March 13 – 18, 2011

 

The Atrium Dining Room at the Inn at Harvard

1201 Massachusetts Avenue, Cambridge 617-491-2222   www.theinnatharvard.com

 

Lunch Menu

 

First Course (choose one):

Crab & Corn Chowder

Mixed Greens Salad

Baked Stuffed Mushrooms

Tuscan Salad with Asiago Cheese Crisp

 

Second Course (choose one):

Grilled Chicken Gumbo & Lemon Rice

Seared Salmon over Lemon Linguini with Roasted Red Peppers & Pop Capers

Grilled Petite Tender, Blue Cheese with French Fries or Field Salad

Trattoria Portobello Grillers, Mozzarella Cheese served on Ciabatta Bread

 

Grand Finale (choose one):

Roasted Pear Tart with Almond Cream
Chocolate Cake Pudding with Vanilla Ice Cream

Fruit Cocktail & Wild Berry Sorbet

 

Available for $15.11 for Two Courses or $20.11 for Three Courses

(above pricing excludes beverages, tax and gratuity)

 

Restaurant Week diners will receive complimentary valet parking

 

Dinner Menu

 

First Course (choose one):

Crab & Corn Chowder

Mixed Green Salad

Spinach, Arugula, Roasted Pears & Goat Cheese, drizzled with Champagne Vinaigrette

Baked Stuffed Mushrooms

 

Second Course (choose one):

Bistro Roasted Chicken with Sweet Potato, Green Apples Hash & Natural Juice

Seared Chipotle Cinnamon Rub Salmon, Lemon Rice & Herb Buerre Blanc

Grilled Petite Tender, Spinach Mashed Potatoes & Red Wine Sauce

Fried Cheese Ravioli with Tomato Basil Sauce

 

Grand Finale (choose one):

Roasted Pear Tart with Almond Ice Cream

Chocolate Cake Pudding with Vanilla Ice Cream

Fruit Cocktail & Wild Berry Sorbet

 

Available for $33.11 per person

(above pricing excludes beverages, tax and gratuity

 

Restaurant Week diners will receive complimentary valet parking
 

Chez Henri
1 Shepard Street, 617-354-8980, http://chezhenri.com

 

 

 

Harvest

44 Brattle Street, Cambridge 617-868-2255   www.harvestcambridge.com

 

Dinner Menu – March 6 – 12

Tasting Menu $33.11

Half Glass Wine Pairing $48.11

Full Glass Wine Pairing $58.11

 

White Bean Veloute
Pancetta, Rosemary Croutons & EVOO

Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

Or

 

Organic Mixed Greens
Great Hill Blue Cheese Terrine, Walnuts & Cider Gastrique

Chateau d’Orschwihr, Bollenberg, Pinot Blanc, Alsace, France  2008

 

*****

 

Coriander & Fennel Crusted Scottish Salmon
Cucumber Raita, Chickpea Purée & Fresh Harissa

Chateau d’Orschwihr, Bollenberg, Pinot Blanc, Alsace, France  2008

 

Or

 

Smoked Chicken Breast
Soft Polenta, Golden Raisins, Almonds, Wilted Chard & Grain Mustard Jus

Chateau d’Orschwihr, Bollenberg, Pinot Blanc, Alsace, France  2008

Or

Wild Mushroom Tart
Quinoa, Parsnips, Spring Onions & Herb Salad

Domaine de Triennes, Rosé, Vin de Pays du Var, France  2009

 

*****

 

Meyer Lemon Curd Tart

Whipped Crème Fraiche & Candied Zest

Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

Or

 

Caramel Panna Cotta

French Brownie & Toasted Walnuts

Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

Harvest (week two)

 

Dinner Menu – March 13 – 18

Tasting Menu $33.11

Half Glass Wine Pairing $48.11

Full Glass Wine Pairing $58.11

 

Beet Carpaccio
Baby Arugula, Hazelnuts, Goat Cheese
Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

Or

 

Zucchini and Spring Onion Soup

Saltcod Fritter, EVOO

Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

*****

 

Braised Pork Cheeks
Smoked Soy, Bok Choy, Pickled Baby Carrots & Kimchi Gremolata 
Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

Or

 

Grilled Swordfish
Fingerling Potatoes, Fennel, Capers & Picholine Olive Beurre Blanc
Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

Or

 

Spring Onion Risotto
Foraged Mushrooms, Crispy Shallots, and Parmesan Regianno

Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

*****

Lemon-Buttermilk Pudding Cake

Raspberry Coulis & Fresh berries

Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

  Or

Butterscotch Custard

   Coconut Cream & Toffee Crunch

   Pierre Gaillard, Le Secret Ivre, Viognier/Roussanne, Rhône Valley, France  2007

 

 

Sandrine’s Bistro

8 Holyoke Street, Cambridge 617-497-5300 www.sandrines.com

 

Dinner Menu

March 6 – 18

5:30pm to close

In addition to our regular menu

 

Appetizers

Choice of

Soup du Jour

Apple and Gorgonzola Salade

Mesclun greens, spicy cashews, Port wine vinaigrette

 

Entrees

Choice of

Pan Seared Duck Magret

Pea risotto, brandied cherry sauce

Pan Seared Sea Scallops

Pommes puree, tomato beurre blanc

Vegetarian Ravioli

tomato basil sauce

 

Desserts

Choice of

Vanilla Bean Cheesecake

Berry sauce

 

Warm Caramelized Apple Cake

Vanilla ice cream

$33.11 on food

 

UpStairs on the Square

91 Winthrop Street, Cambridge,  617-864-1933  www.upstairsonthesquare.com

 

Restaurant Week at UpStairs happens most of March

March 6 – 18, Menu I and SR Menu

March 22-29, MCB Menu II

 

Monday Club Bar Dining Room

Dinner ($33.11)

 

First Course

 

Maple Sugar Custard – Giant Asparagus

Sauce Gribiche

 

Green Garlic Shoot & Sorrel Broth

Dropped Fried Olive Oil Egg – Pancetta Toast

 

Smoked Trout & Green Apple

Anson Mills Buckwheat Crepe w/Potato & Horseradish

 

Main Course

 

BBQ Korean Short Rib

Radish Kimchee, Wilted Tat Soi

 

Charred Artic Char

Eggplant, Deer Isle Seaweed & Burnt Orange/Chili Oil

 

Sweet Pea Button Ravioli

Lourde’s Melting Motzarella, Pea Tendrils & Torn Mint

 

 

Dessert

 

Coconut Caramel Cake

Orange Curd Mousseline & Salted Macadamia Caramel Sauce

 

or

 

Chocolate Truffle Cake

Mocha Chocolate Mousse & Chocolate Sauce

               

Soirée Dining Room ($43.11)

Dinner – (first two weeks  only; Tuesday through Friday only)

 

First Course

 

First of the Season Green Garlic Soup

Hash of Bacon, Potatoes, Caraway & Shrimp

Farm Fresh Poached Egg

 

Bourbon-Glazed Melting Pork Belly

Spicy & Cheesy Anson Mills Grits

 

Fiore di Nonno Burrata (V)

Pickled Apricot Marmalade, Fennel Pesto & Mache

 

Citrus Salad (VGN)

Navel Oranges, Avocado & Pistachio Vinaigrette

 

Main Course

 

Sesame- Szechuan Tofu (VGN)

Purple Sticky Rice – Sweet & Sour Bok Choy

 

Oven Roasted Whole Bronzini

Meyer Lemon & Leek Fondue & Olive Oil-Crushed Potatoes

 

UpStairs Duck a l'Orange

 

Pappardelle Bolognese

Rosemary-Scented Ragout of Veal, Pork & Beef

 

Gewürztraminer-Braised Short Ribs

King Oyster Mushroom Agnolotti, Roasted Chantenay Carrots & Dill

 

(V-Vegetarian)

(VGN-Vegan)

 

Dessert

 

Coconut Caramel Cake

Orange Curd Mousseline & Salted Macadamia Caramel Sauce

 

or

 

Chocolate Truffle Cake

Mocha Chocolate Mousse & Chocolate Sauce

                                           

 

Monday Club Bar Dining Room

Lunch ($15.11 & $20.11)

 

First Course

 

Salad of Grilled Romaine & Halloumi Cheese

 Honey Roasted Sundrop Tomatoes & Torn Mint 

 

Toasted Barley & Mushroom Soup

Green Garlic Toast

 

Main Course

 

MCD's Meatloaf Sandwich on Potato Bread

Spiced Pepper Dressing & Sweet Potato Chips

 

Upstairs' Fish Taco

Smoked Chili,Yogurt & Red Cabbage Salsa

 

 

Dessert

 

Coconut Caramel Cake

Orange Curd Mousseline & Salted Macadamia Caramel Sauce

 

or

 

Chocolate Truffle Cake

Mocha Chocolate Mousse & Chocolate Sauce