Events

Monday, Tuesday and Wednesday nights at Zebra’s

Posted by on Apr 14, 2015 in News | 0 comments

Monday nights – all oysters are only $1 each.

Fresh picked from the local waters, shucked to order, and served on the ½ shell, with house cocktail sauce, champagne mignonette, horseradish and lemon.  The cold waters of New England give us some amazing oysters, and also the best deal for you with our buck-a-shuck nights on Mondays.

Offered in the dining room and bar (sorry; buck-a-shuck is not available for take-out)

 

Tuesday nights - in addition to our full menu we also offer the option of choosing 2-Courses (an appetizer and an entrée) for $29

Tuesday Night Prix Fixe choice for Tuesday, April 28th

1st Course

Organic Baby Greens Salad, carrot, cucumber, radish, fennel, soy vinaigrette  

Molten Kasseri Cheese, Greek sheep’s milk cheese, black pepper, crostini 

Yellowfin Tuna Tacos, pickled jicama, pineapple pico de gallo  

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2nd Course

Pan Seared Rainbow Trout, red quinoa, pine nuts, piquillo, citrus fennel, salsa verde

Bistro Cheesesteak, braised short rib, melted Swiss cheese, spicy remoulade, watercress, griddled baguette, hand cut fries 

Asparagus Risotto, mascarpone, parmiggiano-reggianno, squash blossom tempura  

 

Wednesday nights – Fried Chicken and Cheap Beer night $12

Our famous Sweet Tea Brined Fried Chicken, with smoked blueberry jam; served with a “cheap beer” of the week

 

  

The Hell’s Kitchen Experience Dinner Party – a 5-Course Dinner (June 3rd)

Posted by on Mar 18, 2015 in News | 0 comments

You may have seen Zebra’s Chef Brendan Pelley competing on Chef Gordon Ramsay’s hit show Hell’s Kitchen on FOX TV now get a “taste” of what it was like for Chef Pelley to be on the show by joining us for The Hells Kitchen Experience Dinner Party here at Zebra’s Bistro.

One Night Only, June 3rd, 2015

The Hells Kitchen Experience Dinner Party, a 5-Course Hell’s Kitchen Dinner

Featuring dishes from the show, and ask Chef Pelley about his experience being on the show.

 

Menu

Amuse Bouche:
“WHERES THE WELLINGTON!!!”
Mini Beef Wellington, parma ham, mushroom duxelles

1st Course:
“THE SCALLOP IS RAW!!!”
Lightly Torched Scallop on the ½ Shell, roasted fennel puree, loukaniko vinaigrette

2nd Course:
“THE CRAB IS BURNT, YOU DONKEY”
Tempura Soft Shell Crab, yuzu aioli, quick pickles, ginger garlic sauce

3rd Course:
“THIS RISOTTO IS &#*%@*!!”
Lobster & Corn Risotto, saffron tomato broth, butter poached tail

4th Course:
“THE LAMB IS DRY, YOU MUPPET!!”
Herb Crusted Rack of Lamb, spinach orzo, cracked green olive jus

5th Course:
“NOW #@&* OFF OUT OF HERE!!”
Sticky Toffee Pudding, date puree, cardamom ice cream

 

Wednesday, June 3rd, 2015 at 6:30pm, $85pp, reservations for this event are required, for reservation please call (508)359-4100

Chef Brendan Pelley said that competing on Hell’s Kitchen was the “weirdest and hardest thing I’ve ever done in the kitchen.  It was even stranger watching myself on television.  It is all rather surreal.”

His goal was to challenge himself and have the opportunity to learn from Chef Gordon Ramsay.

 

 

 

 

 

Buck-a-Shuck Oysters on Monday Nights

Posted by on Feb 10, 2015 in News | 0 comments

Monday nights – all oysters are only $1 each.

Fresh picked from the local waters, shucked to order, and served on the ½ shell, with house cocktail sauce, champagne mignonette, horseradish and lemon.  The cold waters of New England give us some amazing oysters, and also the best deal for you with our buck-a-shuck nights on Mondays.

Offered in the dining room and bar (sorry; buck-a-shuck is not available for take-out)

Best of Boston 2014

Posted by on Aug 1, 2014 in News | 0 comments

Best Restaurant, 2014

General Excellence, West

Awarded by Boston Magazine

“…beautifully crafted bistro fare from Brendan Pelley, an alum of Clio and Tryst who was recently a featured chef at New York’s famed James Beard House. The toque has a knack for coaxing intense flavor out of seemingly simple ingredients (see: the restaurant’s pan-roasted rosemary chicken with shatteringly crisp skin, and the unctuous ramp fried rice with a slow-poached farm egg), some of which come for the kitchen’s own garden.”

Bon Appétit

Posted by on Dec 20, 2013 in News | 0 comments

December 2013

R.S.V.P.

Bon Appétit magazine convinces Chef Brendan Pelley to share his signature recipe for Pan-Roasted Chicken for you to make at home

 

 

Perfect Pear Catering

Posted by on Oct 15, 2013 in News | 0 comments

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.

Bring a Charcuterie & Cheese Board to Your Next Party

Posted by on Oct 15, 2013 in News | 0 comments

“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.

(508)359-4100

Dinner and a Show

Posted by on Sep 29, 2013 in News | 0 comments

 

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.

Tickets and show info

Reservations

 

Apple Harvest Dinner – Sold Out

Posted by on Sep 24, 2013 in News | 0 comments

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.

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The Apple Lovers Dinner Menu

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 Amuse Bouche: Seared Foie Gras, Apple, Peanut Butter & Concord Grape Jam

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 Warm Bread with Apple Butter for the Table

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 1st Course: Nantucket Bay Scallop Crudo, Apple, Celery, Radish, Apple Vin

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 2nd Course: Apple & Carnaroli Rice Risotto, Pecorino Toscano

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3rd Course: Cider Brined Pork Tenderloin, Steel Cut Oats with Apple Sauce, Brussels Sprouts, Kuri Squash & Cider Reduction

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 Intermezzo: Granny Smith Apple Wasabi Sorbet, Domain de Canton Gelee

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Dessert: Mulled Apple Cider & Warm Apple Cider Doughnuts

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Mignardeses Mini Candy Apples with Walnuts

Raising Awareness for the Alzheimer’s Cause

Posted by on Sep 19, 2013 in News | 0 comments

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