| 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 | 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 |
