Events

Easter Sunday Brunch and Dinner

Posted by on Apr 10, 2014 in News | 0 comments

This year celebrate Easter with your family and with a wonderful meal.  We have two dining choices for Easter Sunday – brunch and dinner.

Dinner: 3-Course Easter prix fixe dinner, reservation times from 3pm to 8pm   $38

Brunch: Our 2-course prix fixe brunch with reservation times from 10am to 3pm $28  (kids menu $14)

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Easter Brunch Menu
April 20, 2014
2 Courses $28.00

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Starters - (choose one)

Steel Cut Oatmeal, apple sauce, bourbon caramel

Smoked Salmon, shaved red onion, capers, crème fraiche, dill

4 East Coast Oysters on the Half Shell, cocktail sauce, chipotle mignonette, horseradish, lemon

Frisee aux Lardon Salad, house made bacon, 60 degree Chip-In Farm egg, croutons, bacon vin

Chickpea & Coriander Falafel, beet yogurt, tahini vinaigrette, spinach, za’atar spice

Granola Parfait, fresh berries, Greek yogurt, honey

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Mains - (choose one)

Grilled Salmon, arugula & fennel salad, lemon vinaigrette

Spaghetti Carbonara, bacon, English peas, 60 degree egg, thyme, parmesan

South Western Frittata, chorizo, peppers, caramelized onion, cilantro, home fries & fruit

Eggs Benedict, poached eggs, Canadian bacon, English muffin, hollandaise, home fries, fresh fruit

All Natural Burger, aged Vermont cheddar, smoked bacon, miso aioli, pickled red onion, truffle fries

Grilled Steak & Eggs, hanger steak, 2 Fried eggs, chimichurri sauce, home fries

House Corned Beef Hash, two poached eggs, hollandaise, fresh fruit

Challah French Toast, maple syrup, butter, fresh fruit, home fries

 

Easter Dinner Menu
3 Courses $38.00

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Starters- (choose one)
3 Poached & Chilled Gulf Shrimp, cocktail sauce, lemon

Skillet Roasted Bar Harbor Mussels, uni butter, chives, lemon, grilled baguette

Mediterranean Arugula Salad, chickpeas, cucumber, tomato, pickled red onion, olives, dukkah, feta

4 East Coast Oysters on the Half Shell, cocktail sauce, chipotle mignonette, horseradish, lemon

Lightly Seared Tuna Tacos, wonton taco shells, pickled jicama, mango salsa, daikon & nori

Chickpea & Coriander Falafel, beet yogurt, tahini vinaigrette, spinach, za’atar spice

English Pea Risotto, tarragon pea puree, parmesan, mascarpone, pea tendrils

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Mains - (choose one)

Hanger Steak Frites, truffle fries, maitre ‘d hotel butter, red wine gastrique

Braised Rabbit Ragu, white wine, mire poix, house made tagliatelle, English peas, arugula, ricotta cheese

Pan Roasted Rosemary Chicken, rosemary garlic marinade, Yukon gold potato puree, sautéed spinach, oyster mushroom, thyme & shallot jus

Grilled Rainbow Trout, red quinoa, pine nuts, red onion, roasted red peppers, citrus braised & grilled fennel & ramp salsa verde

Pan Seared Atlantic Pollack, Spring dug parsnip puree, sautéed English peas, asparagus & oyster mushroom, pickled fiddleheads, beurre blanc

All Natural Beef Burger, aged Vermont cheddar, crispy smoked bacon, miso aioli, pickled red onions, challah bun & hand cut parmesan truffle fries, petite salad

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Dessert - (choose one)

Artisanal Cheese Board, 2 cheeses, spiced seeds and nuts, port fig jam, local honey, crostini

Golden Raisin Carrot Cake, walnuts, cream cheese frosting, passion fruit caramel, vanilla ice cream

Vanilla Bean Panna Cotta, strawberry rhubarb compote, sugar cookie crumble

James Beard Dinner

Posted by on Feb 15, 2014 in News | 0 comments

On April 8th Chef Brendan Pelley was the featured chef at the James Beard House in Greenwich Village – one of the top culinary honors in America. 

We closed the restaurant for two days so our culinary team, and management team could all go and help.  It was an amazing experience.  Here are a few photos from the trip.

 

Chef Brendan Pelley and his team packed and ready to drive to the James Beard House in NYC

 

Phil Marshall chilling the wine at the James Beard House before the dinner

James Beard himself in his home kitchen circa 1970′s (see how little has changed since he lived there)

Pre-Meal meeting with the service staff before dinner

The main dining room (the 2nd Floor of James Beard’s home)

The kitchen was also on live video feed on the internet for dinner service.

 

After dinner Jeremy Meyers introduced Chef Brendan Pelley and his team to the dining guests

Zebra’s manager Phil Marshall and his wife Elise, Chef Brendan Pelley and his wife Megan, owners Janet and Craig Neubecker on cloud-nine after the James Beard Dinner

 

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

Summer Grilling Dinner – Sold Out

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

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)

Local Beer Dinner – Sold Out

Posted by on Jul 3, 2013 in News | 0 comments

Beer and summer are a perfect match and so many great local beers to choose from.  Join us for this five-course dinner with each course paired with a different beer from the North East.  Wednesday, July 24th at 6:30.  Because our space is limited reservations are required.

$60 a person includes the five course menu, paired with five beers.  To reserve your seats call us (508)359-4100

Menu

First Course:

Southern Tier Brewing Company, “Hop Sun, Summer Wheat” (Lakewood, NY)

 Grilled Littleneck Clams, Roasted Tomato Sauce, Oregano, Jalapeno, Lemon

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Second Course:

Maine Beer Company, “Peeper Ale” (Portland, ME)

 “Leftover Chinese”, Crab Rangoon, Chicken Wing, Spring Roll, Beef Teriyaki

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Third Course:

 Cody Brewing Company, “Wheeler’s Brown Ale” (Amesbury, MA)

Beer Braised & Grilled Pork Ribs, Hoisin BBQ Sauce, Pickled Watermelon Rind

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 Fourth Course:

Brewery Ommegang, “Abbey Ale” (Cooperstown, NY)

 Roast Duck Breast, Blackberries, Bok Choy, Quinoa

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 Fifth Course:

Gritty McDuff’s “Black Fly Stout” (Portland, ME)

 Profiteroles, Vanilla Ice Cream, Salted Peanut Butter Ganache