UpStairs on the Square
March 1 – March 31
Lunch/Sunday Brunch: $20.10 for 3 courses/ $15.10 for 2 courses
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 Milk Sorbet Sandwich>
Toasted Macadamia Nut Cookie, Chocolate Caramel & Pineapple Compote
<Warm Apricot Amaretti Crumble>
Meyer Lemon Mousse Quenelle
Dinner in the Monday Club: $33.10
First Course
choice of:
<Maple Sugar Custard—Giant Asparagus>
Sauce Gribiche
<Green Garlic Shoot & Sorrel Chicken Broth>
Dropped Fried Egg—Pancetta Toast
<Fiore de Nonno Stracciatella>
Apricot & Hot Bacon Vinaigrette
Main Course
choice of:
<Local Black Bass on Forbidden Black Rice>
Pistachio & Blood Orange
<Sirloin of Beef —Pepper Verde>
Fava Bean Purée, Pea Tendrils, Mint & Parmesan Toss
<Spring Green Rolled Pasta>
Sheep's Milk Ricotta, Artichoke & Vin Santo Plumped Sultanas
Dessert
choice of:
<Coconut Milk Sorbet Sandwich>
Toasted Macadamia Nut Cookie, Chocolate Caramel & Pineapple Compote
<Warm Apricot Amaretti Crumble>
Meyer Lemon Mousse Quenelle
Dinner in the Soirée Room (vegan & vegetarian also available ): $43.10
First Course
choice of:
<Rhode Island Calamari>
Battered & Fried, Fire-Roasted Cherry Pepper Aioli
<Salad of Lourdes' Fresh Locally-Made Bufala Mozzarella (VGT)>
Champagne Mangoes, Chili-Lime Vinaigrette & Torn Basil
(note, tofu can substitute for cheese for VGN)
<Our Famous French Onion Soup (VGT)>
Fragrant Mushroom Broth, Melting Gruyere and Gruyere Croquettes
<Citrus Salad (VGN, VGT)>
Navel Oranges, Sumac & Pistachio Vinaigrette
Main Course
choice of:
<Cherry & Sassafras-Lacquered Duck Breast>
Crispy Leg Salad & Wild Rice Pancake
<Iron Skillet Herb-Roasted Chicken>
Lemon Poppy Seed Spaetzle, Grilled Cippolinis & Lemon-Thyme Jus
<Green Garlic Strozzapreti (VGN)>
Stout Heirloom Carrots & Eva's Greens
<Caramelized Early Spring Galette (VGT)>
Roasted Root Vegetables, Local Goat Cheese & Peppercress
<Sole "Veronique">
Brown Butter & Muscat Grapes
<Miso-Braised Tender Pork Belly>
Sweet Onion & Kumquat Marmalade, Sour Potato Salad
Dessert
choice of:
<"Floating" Creamsicle>
Creme Fraiche & Orange Sherbet Semifreddo,
Winter Citrus Salad & Candied Pistachios
<Coconut Milk Sorbet Sandwich (VGN)>
Toasted Macadamia Nut Cookie, Chocolate Caramel & Pineapple Compote
<Warm Apricot Amaretti Crumble>
Meyer Lemon Mousse Quenelle
UpStairs on the Square
91 Winthrop Street
617-864-1933
www.upstairsonthesquare.com
Rialto
March 14 - March 26
Dinner 3 course fixed price menu: $33.10
FIRST
Lettuces…gorgonzola, sunchokes, crostini
Radicchio-artichoke salad…dates, almonds, celery
Quercia cured ham…mozzarella, pickled beets, candied walnuts
Asparagus risotto…aged gouda, chervil
Heirloom bean soup…carrots, fennel, spring onions
SECOND
3-cheese ravioli…roasted tomatoes, green herb sauce
Arctic char…mint, peas, pine nuts
Pacific halibut…caper mash, eggplant, olives
Roasted lemon-thyme chicken…pancetta, radicchio, cardoons
Herb stuffed pork loin…asparagus, polenta, mushrooms
DESSERTS
Chocolate espresso torta…strawberries, cream
Citrus sorbet…crisp almond wafer
Coconut semifreddo…roasted pineapple, lime-rum syrup
Rialto
20 University Road
617-661-5050
http://www.rialto-restaurant.com/
Casablanca
March 14 - March 26
Lunch Menu: 2 Courses $15.10
choose an appetizer and an entree or an entree and a dessert
APPETIZERS
(Choice of one)
<Lobster Bisque>
Grilled corn salsa, micro greens
<Quinoa Salad>
Poached, pears, quince, candied walnuts, goat cheese,
mâche, champagne vinaigrette
ENTREES
(Choice of one)
<Grilled Bluefish>
Eggplant and red pepper muhammara, couscous,
sautéed spinach, tzatziki yogurt
<Grilled Hanger Steak>
Warm red bliss potato salad, grilled radicchio,
marinated portabella mushrooms, salsa verde
DESSERTS
(Choice of one)
<Profiterole>
Vanilla cream puff, vanilla bean ice cream,
chocolate and caramel sauce
<Crème Brûlée>
Shortbread cookie
Dinner Menu: 3 Courses $33.10
APPETIZERS
(Choice of one)
<Lobster Bisque>
Corn fritters, micro greens
<Citrus Salad>
Fried goat cheese, mâche, red onions, macadamia nuts,
cardamom vinaigrette
<Lamb Kafta>
Eggplant caviar, tzatziki yogurt, pomegranate glaze
ENTREES
(Choice of one)
<Grilled Rib Eye Steak>
Scallion and blue cheese mashed potatoes,
sautéed black kale, garlic herb butter
<Seared Bluefish>
Eggplant and red pepper muhammara, couscous,
grilled escarole, tzatziki yogurt
<Grilled Vermont Quail>
Stuffed with quinoa, goat cheese, caramelized pears, quince
and candy pecans, maple parsnip puree, wilted greens
DESSERTS
(Choice of one)
<Chocolate Cherry Bread Pudding>
Chantilly cream
<Crème Brûlée>
Shortbread cookie
Casablanca Restaurant
40 Brattle Street
617-876-0999
www.casablanca-restaurant.com
GRAFTON STREET
March 14 - March 26
Dinner Menu: 3 Courses $33.10
FIRST COURSE
<Butternut Squash and Caramelized Onion Tart>
Fontina, Goat and Parmesan Cheeses, Endive Salad
<Curried Crab Cake>
Pineapple-Orange Relish, Smoked Chili Aioli
<Grilled Pork Belly>
Slow Roasted Pork Shoulder, Cippolini Onions, Little Neck Clams
SECOND COURSE
<Toasted Almond Crusted Gloucester Cod>
Grilled Vegetable Couscous, Orange–Fennel Salad, Orange Vinaigrette
<Slow Braised Beef Short Ribs>
Parsnip-celery root puree, warm frisee, fresh grated horseradish root
<Baked Rigatoni and Forged Mushrooms>
fontina, ricotta, caramelized shallots, roasted tomatoes
THIRD COURSE
<Warm Chocolate Gran Marnier Cake>
raspberry coulis, whipped cream
<Sweet Potato –Pecan Pie>
Grafton Street
1230 Massachusetts Avenue
617-497-0400
www.graftonstreetcambridge.com
Temple Bar
March 14 - March 26
Dinner Menu: 3 Courses $33.10
$18.00 additional with wine pairing
FIRST
<CRISPY JONAH CRAB CAKES>
Pickled fennel, Caper Tartar, “Spicy Shoestring Potatoes”
*Manifesto Sauvignon Blanc
<FIRE ROASTED TOMATO & GREEN HERB TARTLET>
Black Serrano Ham Vinaigrette, Crunchy Red Cress
*Murphy Goode Fume Blanc
<ALDER SMOKED TROUT SALAD>
Peppery Mizuna, Buttermilk Dressing, House Cured Pancetta, Warm Apple Fritters
*Rudy Mueller Riesling
SECOND
<SEARED ARCTIC CHAR>
Garlicky Parsnip Puree, Sweet Pear & Tarragon “Cole Slaw”, Leek “Hay”
*The Crusher Chardonnay
<GRILLED “MAPLE BRINED” PORK LOIN>
Smoked Cheddar Biscuits, Creamy Fennel & Tart Apple Gravy, Country Greens
*Five Rivers Pinot Noir
<BRAISED LAMB OSSO BUCCO “FRITES”>
Zucchini Frites, Braise Reduction & Roasted Tomato Aioli
*Prunotto Dolcetto D’Alba
THIRD
<DARK CHOCOLATE CHEESECAKE>
Marzipan Crust, Coconut Anglaise
*Grahms Six Grapes Port
<BUTTER TOFFEE CRÈME BRULEE>
Almond Shortbreads
*Cinzano Asti Spumante’
Temple Bar
1688 Massachusetts Avenue
617-547-5055
www.templebarcambridge.com
Harvest
Lunch Menu: 2Courses- $15.10 / 3-Courses- $20.10
(No Substitutions)
Appetizers
<Roasted Fennel & Apple Soup>
Pickled Shallots & Crostini
<Little Gem Lettuce>
Fennel, Radish, Mint & Olive Lemon Vinaigrette
Entrees
<Local Cod & Shellfish Bouillabaisse>
Fennel, Tomato & Saffron Rouille
<New Zealand Lamb Meatloaf>
Roasted Pepper Orzo, Cumin Yogurt & Mint Olive Oil Sauce
<Forbidden Black Rice Tart>
Baby Carrots & Turnips, Bok Choy, Wild Mushrooms & Harissa
Desserts
<Strawberry Sorbet>
Sesame Almond Tuile
<Cappuccino Crème Caramel>
Cinnamon Shortbread
Dinner Menu: 3-Courses- $33.10
Half Glass Wine Pairing- $48.10/ Full Glass Pairing- $58.10
(No Substitutions)
Appetizers
<Spring Vidalia Onion Soup>
Gruyere Coutons & Fines Herbs
Three Families Winery, Chardonnay, Mendocino County, California 2007
<Little Gem Lettuce Salad>
Fennel, Radish, Mint, Aged Feta & a Lemon-Olive Vinaigrette
Château Mourgues du Grès, Fleur d’Eglantine, Rosé, Costières de Nîmes, France 2008
Entrees
<Seared Scottish Salmon>
Toasted Pearl Pasta, Cucumber, Lemon Confit, Ginger & Dill Yogurt
Novellum, Chardonnay, Vin de Pays des Côtes Catalanes, France 2008
<Braised Berkshire Pork Osso Bucco>
Rainbow Chard, Cannelini Beans & Apricot Mostarda
Evodia, Grenache, Calatayud, Spain 2007
<Forbidden Black Rice Tart>
Baby Carrots & Turnips, Bok Choy, Wild Mushrooms & Harissa
Michael Pozzan Winery, Annabella, Pinot Noir, Carneros, California 2007
Desserts
<Navel Orange & Almond Torte>
Honey Caramel & Crème Fraiche
Château Bel Air, Semillion, Sainte-Croix-Du-Mont, Bordeaux, France 2005
<Cappuccino Crème Caramel>
Cinnamon Shortbread
Warre’s, Otima, 10 Year Tawny Port, Portugal
<Strawberry Sorbet>
Sesame Almond Tuile
Saracco, Moscato d’Asti, Piedmont, Italy 2008
Harvest Restaurant
44 Brattle Street
617-868-2255
www.harvestcambridge.com