Winter Dine Out Weeks in Harvard Square

Sunday, March 18, 2018 - Friday, March 23, 2018 all-day
Sunday, March 25, 2018 - Friday, March 30, 2018 all-day

$28 Dinner Per Person - $16 Optional Wine Pairing
 
FIRST COURSE
Butternut Squash Arugula Salad
roasted squash, goat cheese feta, golden raisins, cipollini vinaigrette
-Lini 910 Lambrusco-
Coconut Curry Mussels
lemongrass, coconut milk, scallions, toasted ciabatta
-Talmard Chardonnay-
 
MAIN COURSE
Lemon-Poached Cod
potato gratin, asparagus, tomato-saffron cream
-13 Celsius Sauvignon Blanc-
Port-Braised Lamb
grilled cipollini, gorgonzola cake, port wine reduction
-Diaz Bayo Tempranillo-
 
Grafton Street Pub & Grill, 1230 Massachusetts Avenue, graftonstreetcambridge.com, (617) 497-0400
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$25 Three Courses

LUNCH
Rohan Duck Soup
Roasted Root Vegetables & Fresh Herbs
OR
Broccoli Rabe Salad
Blue Cheese, Frisée, Walnuts & Shallots
••••
Spicy Chicken Tacos
Flour Tortilla, Local Bean Salsa & Cotija
Or
Bay of Fundy Salmon
Roasted Winter Vegetables, Pickled Shallots & Pepper Purée
••••
Banana Cream Pie
Caramel, Speculos Ice Cream, Rum Custard & Blond Chocolate
Or
Vanilla Rhubarb Sorbet
Orange Blossom Marshmallows
Sesame & Mascarpone Crème

$38 Three-Course Dinner | Wine Pairing $25

DINNER
Rohan Duck Soup
Root Vegetables, Roasted Broth & Fresh Herbs
Jean Marc Brocard, Sainte Claire Chablis, France 2015
Or
Grilled Radicchio Salad
Arugula, Blue Cheese, Pomegranate & Sage
Mayer Landhaus Grüner Veltliner, Austria 2016
••••
Red Beet Cavatelli
Roasted Beets, Olives & Parsley Pesto
Badia A Coltibuono, Chianti Classico, Riserva, Italy 2014
Or
Seafood Paella
Shrimp, Calamari, Mussels, Carnaroli Rice, Fennel & Saffron
Villa des Anges Pays d'Oc Rosé Old Vine Rosé, France 2016
••••
Banana Cream Pie
Caramel, Speculos Ice Cream, Rum Custard & Blond Chocolate
Graham’s 10 year Tawny Port
Or
Vanilla Rhubarb Sorbet
Orange Blossom Marshmallows
Sesame & Mascarpone Crème
Saracco, Moscato d’Asti

Harvest, 44 Brattle Street, (617) 868-2255, harvestcambridge.com
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Lunch $25 for 3 course menu: ALL MENU ITEMS ARE SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY

 

STARTERS
Maine Rock Crab and Corn Chowder with Smoked Bacon
Spinach Salad, Mandarin Oranges, Westfield Farm’s Chèvre, Spicy Maple Pecan Vinaigrette
Local Mixed Greens and Lemon Herb Vinaigrette
Grilled Balsamic Portobello with Robinson Farm’s “A Barndance” and Walnut Vinaigrette
New England Salt Cod Cake with Arugula and Tartar Sauce
 
ENTRÉES
Maine Small Farm’s Rotisserie Roasted Chicken and Romaine Salad with
Creamy Garlic and Peppercorn Dressing and Croutons
Henrietta’s Chop Salad: Romaine Lettuce, Nueske’s Bacon, Hass Avocado,
Smokehouse Turkey, Onions, Tomatoes and Blue Cheese Vinaigrette
Henrietta’s Chef Salad
Selection of Seasonal Fruits
Henrietta’s Table BLT with Nueske’s Bacon
Rotisserie Roasted Maine Small Farm’s Chicken Club
Assorted Grilled Vegetable Sandwich on Seven Grain Bread, Olive Relish, Creamy Cole Slaw
Grilled Harrington's Ham Sandwich, Grafton Village Smoked Cheddar and Bourbon BBQ Sauce
Cornmeal Crusted Monkfish Sandwich, Housemade Tartar Sauce, Lettuce and Tomato
Grilled Breast of Giannone Chicken, Butternut Squash Mashed Potato and Cranberry Apple Gastrique
Seared Salmon Burger, Baby Greens, Lemon Herb Vinaigrette, Spicy Tartar Sauce
Chicken Pot Pie
Farro, Quinoa, Lentil, Heirloom Bean and Native Vegetable Chili,
Housemade Cheddar and Scallion Empanadas, Jalapeno Cilantro Oil
Fried 21st Century Tofu with Sautéed Cabbage, Fall Vegetables, Shiitake and Ginger,
South River Miso BBQ Sauce
Yankee Pot Roast, Mashed New England Potatoes and Gravy
Baked Scrod, Native Potatoes
New England Salt Cod Cake Entrée with Arugula and Tartar Sauce
*Pineland Farm’s Sirloin on Spinach, Great Hill Blue Cheese, Tomatoes,
Roasted Garlic and Cumin Vinaigrette
 
DESSERTS
Warm Apple Oatmeal Cake, Caramel Lace Cookie and Vanilla Bean Ice Cream*
Heart Healthy: Upside-Down Maple Pear Cake, Cranberry Compote,
Cinnamon Greek Frozen Yogurt and Candy Walnuts*
Chocolate Peanut Butter Mousse Cake, Roasted Peanut Crumble and Chocolate Shavings*
Henrietta’s Chocolate Bread Pudding: Rum Caramelized Bananas and Vanilla Bean Ice Cream*
Vanilla Bean Cheesecake, Fresh Raspberry Compote,
Fresh Whipped Cream and Graham Cracker Tuile Cookie*
Henrietta’s Pie of the Day with Vanilla Bean Ice Cream
Selection of House-Made Ice Cream:
Vanilla, Taza Chocolate Chunk, Cinnamon Greek Yogurt, Mocha Brownie
Selection of House-Made Sorbet: Lemon, Chocolate, Sorbet of the Day
 
Dinner $33 for 3 course menu: ALL MENU ITEMS ARE SUBJECT TO CHANGE BASED ON SEASONAL AVAILABILITY
 
STARTERS
Maine Rock Crab and Corn Chowder with Smoked Bacon
Iceberg Lettuce with Creamy Massachusetts Blue Cheese Dressing, Tomato and Cucumber
Grilled Balsamic Portobello with Robinson Farm’s “A Barndance” and Walnut Vinaigrette
Local Field Greens, Lemon Herb Vinaigrette
Native Spinach Salad, Mandarin Oranges, Westfield Farm’s Chèvre, Spicy Maple Pecan Vinaigrette
House Smoked Pastrami Salmon, Local Field Greens, Chive Oil, Crispy Potato Wafer, Lemon Crème Fraîche
New England Salt Cod Cake, Arugula, Lemon Herb Vinaigrette, Tartar Sauce
 
ENTRÉES
Baked Scrod
Maine Small Farm’s Slow Roasted Herb Crusted Air Chilled Chicken
Yankee Pot Roast, Mashed Potatoes and Gravy
Loch Duart Scottish Salmon, Native Cranberry and Apple Gastrique
Farro, Quinoa, Lentil, Heirloom Bean and Roasted Native Vegetable Chili, House-made Cheddar and Scallion Empanadas, Jalapeño Cilantro Oil
Fried 21st Century Tofu with Sautéed Cabbage, Fall Vegetables, Shiitake and Ginger, South River Miso “BBQ” Sauce
Barbecue Ale Braised Elysian Field Farm’s Pulled Lamb Shank, Wilted Greens, Farro, Native Beans, Crispy Nitrite Free Smoked Bacon
*ABF Ozark Mountain Farmers Union Smoked and Grilled Pork Chop, Apple Sauce, Applejack Demi *House Maple Smoked and Grilled Free Range Duck Breast, Confit Leg, Cranberry Preserves, Port Wine Reduction
 
DESSERTS
Warm Apple Oatmeal Cake, Caramel Lace Cookie and Vanilla Bean Ice Cream*
Heart Healthy: Upside-Down Maple Pear Cake, Cranberry Compote, Cinnamon Greek Frozen Yogurt and Candy Walnuts*
Chocolate Peanut Butter Mousse Cake, Roasted Peanut Crumble and Chocolate Shavings*
Henrietta’s Chocolate Bread Pudding: Rum Caramelized Bananas and Vanilla Bean Ice Cream*
Vanilla Bean Cheesecake, Fresh Raspberry Compote, Fresh Whipped Cream and Graham Cracker Tuile Cookie*
Henrietta’s Pie of the Day with Vanilla Bean Ice Cream
Selection of House-Made Ice Cream: Vanilla, Taza Chocolate Chunk, Cinnamon Greek Yogurt, Mocha Brownie
Selection of House-Made Sorbet: Lemon, Chocolate, Sorbet of the Day
 
Henrietta's Table at The Charles Hotel, 1 Bennett Street, (617) 661-5005, henriettastable.com
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Dinner: $33 for three-course menu | GF = Gluten Free | Wine Pairing – Any 3 Wines Listed for only $25

APPETIZERS
French Onion Soup(A la Carte $9)
Thyme,Baguette, Gruyere – GF (no baguette)
Suggested Wine Pairing: Reata Chardonnay, Carneros 11

Organic Mixed Greens (A la Carte $11)
Dried Pomegranate Seeds, Toasted Hazelnuts,Goat Cheese Lemon Vinaigrette – GF
Suggested Wine Pairing: Chateau Campuget Rose, Nimes 8

Semolina Fried Rhode Island Calamari (A la Carte $11)
Pickled Peppers, Parmesan, Spicy Tomato Puree
Suggested Wine Pairing: Ergo Rioja, Spain 9

ENTREES
Root Vegetable and Corn Risotto (A la Carte $20)
Grana Padano, Fresh Herbs – GF
Suggested Wine Pairing: Altos Del Plato Malbec, Mendoza 8

Pancetta Wrapped Monkfish (A la Carte $24)
Spring Pea and White Bean Ragout, Parsnips, Parsley Gremoulata - GF
Suggested Wine Pairing: Martin Codax Albarino, Spain 8

Grilled Harissa Lamb Top Round (A la Carte $24)
Almond and Golden Raisin Couscous, Grilled Squash, Lemon, Yogurt Sauce – GF
Suggested Wine Pairing: 7 Deadly Zins Zinfandel, CA 10

DESSERT
Grand Marnier Bread Pudding (A la Carte $8)
Bittersweet Chocolate, Vanilla Bean Ice Cream, Citrus Reduction
Suggested Wine Pairing: Apfel Eis Apple Ice Wine 10

Espresso Creme Brulee (A la Carte $8)
Almond Biscotti, Fresh Berries –GF(no biscotti)
Suggested Wine Pairing: Graham’s LBV Ruby Port 9

Nubar, 16 Garden Street, (617) 234-1365, nubarcambridge.com
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$28 Dinner Per Person - $16 Optional Wine Pairing

APPETIIZER
Confi t Swordfi sh Nicoise Salad 13
Green Beans, Cherry Tomatoes, Olives, Egg
Chardonnay. Steelbird, Santa Barbara, CA
Tomato & Farro Soup 11
Fresh Mozzarella, Herbs
Vermentino, Villa Solais, Sardegna, Italy
 
ENTREE
Roasted Hake 24
Roasted Tomato Sauce, Herb Oil, Zucchini, Mushroom & Pepper Fricassee
Sauvignon Blanc, Saint Bris, Burgundy, France
Roasted Vaudovan Half Chicken 21
Japanese Eggplant, Sautéed Kale, Spiced Yogurt
Cotes du Rhone, E. Guigal, France
 
PARK Restaurant & Bar, 59 JFK Street, (617) 491-9851, parkcambridge.com
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$28 Dinner Per Person $16 Beer And Wine Pairing

FIRST COURSE
Mimolette Salad
Boston Lettuce, Mimolette Cheese, Sherry Vin aigrette
2014 Elouan Pinot Noir OR
Crispy Calamari
Cherry Pepper, Red Pepper Jelly, Garlic Aioli
2014 The Prisoner Wine Co., Blindfold, Chardonnay/Viognier, N apa, CA

MAIN COURSE
Grilled Pork Chop
Sweet and Spicy Peppers, Roasted Fingerlings, Bacon Jus
NV Hope Family Winery, Troublemaker, Syrah/Grenache, Paso Robles, CA
Pan Seared Rainbow Trout
Ratatouille, Kalamata Olive Tapenade, Lemon Vinaigrette
2014 St. Supery, Virtu, Semillon/Sauvignon Blanc, Napa, CA

Russell House Tavern, 14 John F. Kennedy Street, (617) 500-3055, russellhousecambridge.com
$28 Dinner Per Person - $16 Optional Wine Pairing
 
FIRST COURSE
Fennel and Apple Salad
Quinoa, Grapefruit, Blue Cheese
Nautilus Sauvignon Blanc, New Zealand
Roman Gnocchi
Parmesan, Kale, Onion Soubise
San Felice Vermentino, Italy
 
MAIN COURSE
Berkshire Pork Loin
Swiss Chard, Wild Mushrooms, Black BBQ
Tinto Negro Malbec, Argentina
Sea Scallops
Roasted Cauliflower, Parisan Gnocchi,
Brown Butter Emulsion
Erath Pinot Noir, Oregon
 
Temple Bar, 1688 Massachusetts Avenue, templebarcambridge.com, (617) 547-5055
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FIRST COURSE
Fried Oysters
fingerling potato salad, old bay aïoli
2015 Domaine de la Quilla, Muscadet, Loire, FRA
Roasted Beet and Buratta Salad
espelette-citrus-orange vinaigrette, mâche
NV Marquis de la Tour, Brut Rosé of Cabernet Franc, Loire, FRA
 
SECOND COURSE
Jonah Crab Stuffed Lemon Sole
swiss chard, brown butter velouté
2015 Podere Castorani, Amorino Pecorino Superior, Abruzzo, ITA
Grilled Calamari and Spinach Tagliatelle
soft poached egg, spring vegetable
2016 Pascal Jolivet, Rosé of Pinot Noir, Sancerre, Loire, FRA
 
The Hourly Oyser House, 15 Dunster Street, thehourlycambridge.com, (617) 765-2342
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Lunch: Three Course Menu $25  Per Person Excluding Tax and Gratuity - 20% Service/Gratuity Added to Parties of Five or More

PRIMI
Salmone Affumicato
Foley Smoked Salmon - Crostini - Lemon - Caperberries
Polpettini Fiorentina
Veal - Beef - Pork Meatballs Florentine Style
Zuppa Minestrone
Classic Tuscan Style Vegetable Soup
Insalata Cesare
Romaine Hearts - Focaccia Croutons - Classic Dressing
Barbine Rosse
Red Beets - Gorgonzola Dolci - Lemon - Olive Oil
 
SECONDI
Orecchiette Vitello
Ground Veal - Mushrooms - Tomato
Rigatoni Norcina
Homemade Ground Sausage - Black Truffle Cream Purea
Scaloppini Pizzaiola
Veal Scaloppini - Tomato - Fresh Mozzarella - Oregano - Patate al Forno
Pollo Toscano
Sautéed Chicken Breast - Porcini Mushrooms - Tomato - Patate al Forno
Sirloin Tutto Pepe
Pepper Crusted Sirloin of Beef - Brandy Cream - Patate al Forno
Salmone al Forno
Oven Roasted Salmon - Sauteed Spinach - Olive Oil / Garlic
 
DOLCE
Tiramisu Toscano House Specialty “Budino Style”
Torta di Ricotta Traditional Tuscan Ricotta Cheese Tort
Cannoli Fiorentina Sweet Ricotta/Orange Zest – Caramel Mascarpone
 
Dinner: Three Course Menu $38 Per Person Excluding Tax and Gratuity - 20% Service/Gratuity Added to Parties of Five or More
 
PRIMI
Salmone Affumicato
Foley Smoked Salmon - Crostini - Lemon - Caperberries
Rigatoni Toscano
Double Smoked Bacon - Tomato Cream - Herbs
Tagliatelle Porcini
Tagliatelle Pasta - Sautéed Porcini Mushrooms - Herbs
Pasta e Fagioli
Puree of White Bean Soup - Tubettini Pasta
Insalata Cesare
Romaine Hearts - Focaccia Croutons - Classic Dressing
Caprese
Local Fresh Burrata - Beefsteak Tomatoes - Basil
 
SECONDI
Risotto Granchio
Jumbo Lump Crabmeat - Tomato - Shellfish Stock
Pollo Pizzaiola
Oven Roasted Chicken Breast -Pomodoro Sauce - Fresh Mozzarella - Oregano - Patate al Forno
Scaloppini Limone
Sautéed Veal Scaloppini - White Wine - Lemon - Parsley - Patate al Forno
Bistecca alla Griglia
Wood Grilled Sirloin of Beef - Patate al Forno
Gamberoni al Moscato
Sautéed Shrimp - Leeks - Moscato Wine - Patate al Forno
Salmone Asparagi
Grilled North Atlantic Salmon - Asparagus - Mustard Sauce
 
DOLCE
Tiramisu Toscano House Specialty “Budino Style”
Torta di Mirtilli Blueberry - White Chocolate Tart
Cannoli Fiorentina Sweet Ricotta/Orange Zest – Caramel Mascarpone
 
Toscano, 52 Brattle Street, (617) 354-5250, toscanoboston.com
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Phone:
(617) 491-3434
Location:
Harvard Square Business Association
Harvard Square Cambridge, MA 02138