| Cuisine
American
Fusion
Eclectic Neighborhood
Harvard Square Cross Street
FK St and Winthrop St Ambiance
Up-Scale Casual Dress Code
Business Casual Features
Bar Dining
Full Bar
Lounge
Entertainment
Late Night Menu
Chef's Tasting Menu
Outside Garden / Patio
Private Rooms Available
Weekend Brunch
Wheelchair Access
Views Reservations
Suggested Parking
Valet (charge) Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa Private Rooms
please call Hours
Monday - Saturday
5:00PM - 10:00PM | SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change FIRST COURSE Young Greens
sherry & honey vinaigrette, sweet 100’s,
shallot, radish, picked herbs 11 Marinated Beet Salad
baby beets, maitake mushrooms,
baby arugula, bailey hazen blue cheese,
honey truffle vinaigrette 13 Deconstructed Caesar Salad
hearts of romaine, crispy white anchovies,
soft poached egg, parmesan emulsion, asparagus,
fingerling potato, lemon confit 12 Hawaiian Blue Prawns
grilled prawns, leek farrotto,
lobster mushrooms, shao xing wine,
tarragon, pink grapefruit 18 Okinawa sweet yam ravioli
Chinese longbeans, wood grilled black olives,
thai-chili broth, lime, micro cilantro 14
Duck Confit
queso azul de Valdeon, pear mostarda,
arugula, urfa pepper aioli, pine nut brittle 16 Steak Tartar*
wolfe’s neck farm organic beef, asian pear,
wasabi, adzuki bean, quail egg, taro chips 16 SECOND COURSE General OM’s Tofu
General OM’s sauce, Chinese broccoli,
Black rice, green onion 24 Black Cod
Acacia honey, rutabaga puree,
smoked bacon, shallot confit, watercress 28 Red Snapper
Littleneck clams, creamy white beans,
escarole, Chinese sausage, basil, chive 31 Wild Striped Bass
Buttercup squash, madras curry,
straw mushroom, yellow raisins, pine nut, celery 30 Lamb Confit
Boneless Loin of Lamb, Duck Fat Frites,
Black Olive Puree, Spinach, Citrus, Parsley, Cocoa Nibs 34 Steak and Eggs
grilled Black Angus filet mignon, yukon gold potato purée,
asparagus, fried truffle egg, bordelaise 38
All-Natural Chicken
roasted ½ chicken, rainbow chard, oregano,
white wine braised fingerling potato, bay leaf cream, 26 Duet of Berkshire Pork
grilled pork loin, sorrel, apple mostarda
braised pork belly, sweet & sour cabbage,
fingerling frites, chinese hot mustard 28
Moulard Duck
Roasted Duck breast, Chanterelles, Turnip, Duck Jus
Confit Leg, Pineapple, Hazelnut Brittle, Arugula 34 CHEF’S TASTING MENU
5 course 75 with wine 105
7 course 100 with wine 130 DESSERTS Caramel apple Ice cream
oatmeal Cookie, caramel 6
Creme Brulee
chai latte & pistachio biscotti 6 Buttermilk Pie
apple butter, Carmelized apple tartare,
dried cranberry streusel ice cream 9 PB & J
hazelnut ice cream mille feuille,
pickled red grapes, moscato gastrique, concord jelly 9 Chocolate Tart
fresh raspberries, raspberry Ricky
bergamot crème fraiche, 10 Indian Studies
fennel cake with curried mango puree, mango carpaccio,
honey frozen yogurt, mango-mint lassi 10
Artisan Cheese Plate 4 selections of artisanal cheeses
W/ seasonal accompaniments
Choice of paired wine flights 18/28 - Pastry Chef: Clarissa Lee Madden -
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