It is well known that this is the best time of the year to dine out: and it is fast approaching.
This year Dine Out Boston runs from March 16th – 28th, a full 3-Course menu for only $38
Make your reservations early, reservations fill up during this time.
Winter Restaurant Week 2014 $38 Prix Fixe Menu
In keeping with our standards of top quality and freshness, our menus often have daily changes due to market availability
4 East Coast Oysters on the Half Shell, cocktail sauce, chipotle mignonette, horseradish, lemon
Frisee Aux Lardon Salad, 60 degree Chip-in Farm egg, house bacon vinaigrette, fine herbs
Endive & Radicchio Salad, Roquefort mousse, walnut, orange, d’anjou pear, sherry Dijon vinaigrette
Hanger Steak Tar Tar, “yellow snow”, potato chips, quail egg yolk
Skillet Roasted Bar Harbor Mussels, uni butter, chives, lemon, grilled bread
Lentil & White Bean Chili, cilantro, cumin scented crème fraiche
Chickpea & Coriander Falafel, beet yogurt, tahini-sumac vinaigrette, spinach, za’atar spice
Pan Roasted Rosemary Chicken, rosemary garlic marinade, Yukon gold potato puree, sautéed spinach, mushroom, thyme & shallot jus
Braised Lamb Ragu, white wine braised lamb with olives, rosemary, San Marzano tomatoes, Aleppo chili & house made pasta rags
Grilled Atlantic Swordfish, with roasted beet risotto, horseradish cream, granny smith apple, shaved fennel & apple cider vinaigrette
Ricotta Agnolotti, house made pasta filled with ricotta cheese served with mushroom ragout, 60 degree Chip In Farm egg & shaved Pecorino cheese
Grilled Hanger Steak Frites, served with house made truffle fries, petite frisee salad, red wine reduction & foie gras butter
Spiced Chocolate Pots de Crème, cinnamon and chili spiced chocolate custard, whipped cream, cinnamon tuile
Profiteroles, hazelnut ice cream, warm chocolate fudge sauce, hazelnut brittle
D’Anjou Pear Crisp, cardamom ice cream, medjool dates, reisling poached cranberries & golden raisins
No-Work St. Patrick’s Day Dinner at Home
…fully prepared dinner for a few or a crowd
Enjoy a classic Irish dinner on St. Patrick’s Day — only better.
Our “sister” company, Perfect Pear Catering will do all the work, you simply warm in the oven and enjoy a taste of Ireland.
St. Patrick’s Day “to go” Menu
• House Brined Corned Beef
• Root Vegetables (cabbage, turnips, onions)
• House Made Pork Sausage “Bangers” Simmered in Stout
• Mashed Potatoes
• Dinner Rolls
All included ready to heat and serve, $25.00 per person
Orders must be placed in advance. Call Judy at Perfect Pear Catering (508)359-4406 to reserve your Irish dinner and to set a pick-up time. Orders can be picked up here at Zebra’s Bistro on March 16th or 17th.
The last day to order will be Friday, March 14th, (unless we sell out earlier).
Chef Brendan Pelley’s James Beard Dinner
Chef Brendan Pelley will be the featured chef at the James Beard House in NYC on Tuesday, April 8th. This is one of the top honors in the culinary world; but we can’t imagine it without sharing the experience with you, even if you cannot make it to New York for this dinner.
Before heading out to NYC Chef Brendan Pelley will host a James Beard preview dinner here at Zebra’s Bistro on Wednesday, April 2nd at 6:30pm Reserve your table
For information and reservations for the dinner at the James Beard House in Greenwich Village visit the James Beard Foundation website we would love to have you join us.
Preview Dinner Menu
$85 per person with optional wine pairings for $35
Monkfish Liver Torchon, brioche, kumquat marmalade
Blue Mussel Escabeche, pimenton, garlic, olive oil,
Softshell Clam Agnolotti, Aleppo pepper, chive buerre blanc
1st Course:Acadian Redfish Tempura, pickled cilantro root, spruce tip aioli, malt vinegar & shoyu
2nd Course:Grilled Swordfish Belly, fava beans, duckfat kabayaki, wild mint, seeds & flowers
3th Course:Stinging Nettle Tagliatelle, Gloucester periwinkles, Point Judith squid, Atlantic sea urchin, Berkshire hog gaunciale, 60 degree Chip-In Farm egg
4th Course: Pan Seared Diver Scallops, spring dug parsnip puree, morels, fiddleheads, asparagus, ramp pesto
Dessert: Lime Semifreddo, rhubarb consomme, domain de canton granite
Bon Appétit magazine convinces Chef Brendan Pelley to share his signature recipe for Pan-Roasted Chicken for you to make at home
It is your celebration, we make it “Perfect”.
Specializing in the planning and careful execution of full service and fully staffed events such as weddings, corporate events, non-profit galas, and private in-home parties for any occasion, you as a Perfect Pear client are assured that every detail and nuance will be addressed.
We work closely with you to create a thoughtful menu reflective of your personality and preferences and perfectly suited for your special event. On the day of your celebration you can relax, and enjoy your party, you deserve to savor every shining moment. That luxury is yours, because Perfect Pear Catering has heard your wishes down to the last detail and executed your celebration flawlessly.
Whether it is a new year’s eve party, wedding, or an elegant affair at a country estate—call (508) 359-4406 to schedule a complimentary consultation.
“On Board” your next party – we do all the work, you get all of the praise and credit.
Bring a charcuterie board to your next party, it offers both the perfect selection of hors d’oeuvres as well as a great bonus host gift.
Our Charcuterie and Cheese Party Board includes a variety of five charcuterie items and five cheeses; accompanied by port fig jam, local honey, spiced seeds, spiced nuts, honey-dijon, pickled vegetables, grain mustard, sea salt and toasted baguette. Presented on a beautiful thick beech-wood cutting board which is yours to keep, the entire piece makes for a wonderful hostess gift to bring to any party. $75 and no pre-ordering or planning needed! Its that easy.
Simply call us about half-hour before you need it, and then stop by on your way to the party to pick up your charcuterie and cheese board.
Woodland Theatre Company and Zebra’s Bistro have teamed up to offer you a special weekend night! This weekend Friday, October 4th, Saturday, October 5th, and Sunday October 6th enjoy a wonderful meal and a show – Les Miserables.
Prix fixe dinner for $30 before or after the performance. Simply purchase your tickets to the show, and then make your dinner reservations for a time between 5:00 and 6:00 p.m. seating for the night of the show.
Woodland Theatre Co. is a professional theatre dedicated to bringing affordable, high-quality musical theatre productions to the metro-west area of Boston.
“Bringing Broadway Home”
The show will be at The Lowell Mason Auditorium on the campus of Medfield High School 88R South Street here in Medfield.
Our autumn harvest dinner is a celebration of the apple – a cornerstone of New England’s bounty. This dinner will be co-hosted by Chef Brendan Pelley and Amy Traverso, the author of The Apple Lover’s Cookbook. http://appleloverscookbook.com/
Chef Brendan Pelley’s four-course menu for this dinner will be inspired by Amy Traverso’s cookbook.
Each guest will enjoy some amazing food, receive a copy of The Apple Lover’s Cookbook (a $29.95 value), dine with author Amy Traverso, and have her sign your book.
Space is extremely limited so we recommend reserving your table early.
Tuesday, October 15th at 6:30pm, one seating only
$60 per person with optional drink pairings for $25 per person.
For reservations call us (508)359-4100
About Amy Traverso – Amy is the senior lifestyle editor at Yankee magazine. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Salon.com, and Travel & Leisure, and she has appeared on The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. The Apple Lover’s Cookbook was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
The Apple Lovers Dinner Menu
Amuse Bouche: Seared Foie Gras, Apple, Peanut Butter & Concord Grape Jam
Warm Bread with Apple Butter for the Table
1st Course: Nantucket Bay Scallop Crudo, Apple, Celery, Radish, Apple Vin
2nd Course: Apple & Carnaroli Rice Risotto, Pecorino Toscano
3rd Course: Cider Brined Pork Tenderloin, Steel Cut Oats with Apple Sauce, Brussels Sprouts, Kuri Squash & Cider Reduction
Intermezzo: Granny Smith Apple Wasabi Sorbet, Domain de Canton Gelee
Dessert: Mulled Apple Cider & Warm Apple Cider Doughnuts
Mignardeses Mini Candy Apples with Walnuts
Enjoy our Duck Leg Confit Rillete, Shallot, Garlic, Parsley and purple chips (purple for the color of Alzheimer’s awareness) this week and we will donate 100% of the proceeds from the sales to the Alzheimer’s Association From September 21st -29th
This event is now sold out!
Join Chef Brendan Pelley on the patio for some grilling action at our “Summer Grilling Dinner”.
Four course dinner (plus some extras) with each course directly from the grill on the patio. Get some new ideas of what to grill at home, chat it up with Chef Brendan Pelley, relax and enjoy a great meal on the patio with us.
Wednesday night, August 14th at 6:30pm, space is limited (the patio is small) and reservations are required: call us to reserve your seats (508)359-4100
$40 a person – (add on recommended drink pairing for $25 a person)
Menu - In keeping with our standards of top quality and freshness, our menus often have daily changes due to market availability
Amuse Bouche: Lightly Grilled Scallop, Shiso, Shoyu, Yuzu
Drink Pairing: Grapefruit Kombucha, Grapefruit Vodka, Kombucha, Ginger, Lime
First Course: Grilled CapeAnne Lobster, Grilled Corn, Scallion, Lime, Charred Peppers
Drink Pairing: 2011 Raphael Sallet, “Les Maranches”, Chardonnay (Burgundy, FR)
Second Course: Lamb Kebob, Tsatziki, Pickled Red Onion, Pita
Drink Pairing: 2008 Chateau Greysac, Merlot/Cabernet/Cabernet Franc/Petit Verdot (Medoc, FR)
Third Course: Grilled Local Striped Bass, Basil Buerre Blanc, Charred Tomatoes, Preserved Lemon Puree
Drink Pairing: 2011 Domaine Jacourette, Rose (Cotes de Provence, FR)
Fourth Course: Grilled Pound Cake, Chantilly Cream, Local Peaches
Drink Pairing: NV Muscat St. Jean de Minervois (Narbonne, FR)