it offers both the perfect selection of hors d'oeuvres as well as a great bonus host gift.Read More
Monday nights all oysters are only $1 each. The ice cold local waters mean that the oysters have plumped up for the winter and are sweeter than in the warmer months of summer; making right now the perfect time to enjoy local oysters, and also the best deal for you with our buck-a-shuck nights on Mondays.Read More
Spring in New England Means A New Season for in the Kitchen. As early spring approaches our menu slowly changes along with the available of a few select local produce (our excitement changes even faster).
Asparagus, fava beans, peas, and green tomatoes are among the first to come along with incredible local oysters and plenty of local fresh fish from our still cold local waters.
In addition our raw bar, with house made charcuterie and local cheese has the perfect start to your meal or just a bite to accompany drinks in the wine bar.
Chef Brendan Pelley has a modern and thoughtful approach to cooking; utilizing not only the best products New England has to offer but also ingredients from around the globe. Along with his refined classic French technique, restraint and finesse, and his close relationships with local fishermen and farmers Chef Pelley has learned to truly cook with the seasons.
Chef Pelley invites you to dine at Zebra’s Bistro where his seasonal menu is a reflection of his passion for all things delicious. Enjoy!