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Cuisine
French
Fusion
Eclectic
Neighborhood
Cambridge
Cross Street
Concord Ave and Brattle Street
Ambiance
Up-Scale Casual
Dress Code
Business Casual
Features
Chef's Table
Chef's Tasting Menu
Prix Fix Menu
Wheelchair Access
Beer & Wine Only
Vegetarian Menu
Reservations
Suggested
Parking
Street
Private Lot
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Tuesday, Wednesday, Thursday, Sunday*
5:30pm - 10:00pm,
Friday, Saturday
5:30pm - 10:30pm
Closed Monday
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SAMPLE DINNER MENU
Menu is subject to change
Sample Winter Selections
At Craigie Street Bistrot, we offer a select nightly menu of five appetizers, five entrées, and five desserts — plus specials on most evenings. The dishes below represent some typical seasonal offerings.
HOUSE-MADE TERRINES
Cinq Foies 14
with traditional accompaniments
Organic Pork Rillettes 14
prune and Maury compote, pickled cinnamon cap mushrooms
Foie Gras au Torchon 14
spicy green tomato chutney
APPETIZERS
Crispy Confit of Vermont Organic Cabri 16
Brussels sprouts, wild mushrooms, quail egg, Banyuls reduction, butternut squash jus
Potage of Macomber Turnips 16
CSB rqabbit sausage, farm-fresh egg, Brussels sprout leaves, honshimeiji mushrooms,
Spanish Octopus à la Poêle 16
cipollini onions, fresh hearts of palm, chorizo sauce, basil
Assiette of Nantucket Bay Scallops au Cru 16
avocado, oroblanco, Asian pear, yuzu-pine nut vinaigrette, salmon roe
Salad of Endive, Watercress, and Frise 12
crispy guanciale, red onion, Banyuls vinaigrette
Fresh Wellfleet and Razor Clams 16
spaghetti squash aigre doux, African basil, pickled purple long beans, crab-sea urchin emulsion
ENTRÉES
Organic Smoked Hangar Steak à la Poêle 36
bone marrow, beef tongue and Burgundy snail ragout, shiitake mushrooms, foie gras onions, parsnip purée
Fermented Black Bean-Marinated Arctic Char 30
Wellfleet clams, matsutake mushrooms, stir-fried fall greens, sweet potato purée, crispy ginger and ham salad
Vermont Organic Pork Two Ways: Suckling Confit, CSB Boudin Noir 36
black quinoa, roasted shallot purée, fall farm vegetables, purple mustard jus
Braised Organic Veal Sweetbreads 36
CSB veal sausage, roasted vegetables, apples, wild rice, autumn olive coulis
Ancho Chile- and Spice-Crusted Sika Venison Leg 36
smoked farro, black trumpet purée, fall farm vegetables
Slow-Roasted Breast of Organic Chicken 25
confit thigh, kale, two-bean ragoût, Jerusalem artichoke purée
Fall Vegetable Glacée 21
crispy pumpkin-polenta cake, mousserons mushrooms, walnut-Reggiano broth
DESSERTS*
Our Selection of Artisanal Cheeses 11
sheep, goat, and cow milk cheese – each chosen daily
selection of cheeses for the table – per person 9
Ocumare Chocolate Mousse Terrine 10
peanut butter ice cream
Market Fruits Crisp 10
walnut topping, old fashioned ice cream
Gingerbread Pain Perdu 10
quince purée, young ginger ice cream
Three Fruit Sorbets 10
with candied rhubarb, candied fennel
*all desserts and ice creams are homemade at Craigie Street Bistrot
PRIX FIXE MENUS
CHEF'S 7-COURSE TASTING MENU
Inquire about our 7-Course Chef's Tasting Menu available after 8:30 on Tuesday, Thursday, Friday, and Saturday
FOUR-COURSE CHEF’S MARKET MENU
(Prix Fixe $75)
AMUSE BOUCHE
Squid and Potato Noodles
squid ink-dashi sauce, sea trout roe
~or~
Two Cured Meats: Banyuls-Cured Duck Breast, Fennel-and Pepper-Cured Lardo
Banyuls vinegar reduction
~or~
Crispy Pork Jowl Croutons
pickled peanuts, Matsutake mushroom, spicy greens
APPETIZER
Potage of Macomber Turnips
CSB rqabbit sausage, farm-fresh egg, Brussels sprout leaves, honshimeiji mushrooms,
~or~
Spanish Octopus à la Poêle 16
cipollini onions, fresh hearts of palm, chorizo sauce, basil
~or~
Assiette of Nantucket Bay Scallops au Cru 16
avocado, oroblanco, Asian pear, yuzu-pine nut vinaigrette, salmon roe
ENTRÉE
Fermented Black Bean-Marinated California Sturgeon or Arctic Char 30
Wellfleet clams, matsutake mushrooms, stir-fried fall greens, sweet potato purée, crispy ginger and ham salad
~or~
Vermont Organic Pig Three Ways: Suckling Confit, Crispy Fromage de Tête, CSB Boudin Noir
roasted vegetables, apples, wild rice, autumn olive coulis
DESSERT
Your Choice from Our Menu Paired with a Dessert Wine
FOUR-COURSE VEGETARIAN MARKET MENU
(Prix Fixe $61)
AMUSE BOUCHE
Fresh Ricotta Gnocchi
savory beet jus, mustard oil
APPETIZER
Fricasée of Forked Potatoes and Local Forest Mushrooms
farm fresh egg, garden herb jus, herbs
ENTRÉE
Fall Vegetable Glacée
crispy pumpkin-polenta cake, mousserons mushrooms, walnut-Reggiano broth
DESSERT
Your Choice from Our Menu Paired with a Dessert Wine
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