Hell’s Kitchen Viewing Party

Posted by on Feb 13, 2015 in News | 0 comments

Join us for the Viewing Party here at Zebra’s Tuesday, March 3rd from 7-10 pm

Gordon Ramsay’s Hell’s Kitchen, a FOX show, premieres its 14th season on March 3, 2015. There will be a familiar face among the 18 chefs competing: Zebra’s Chef Brendan Pelley. “It is something I have wanted to do ever since I watched the first season of Hell’s Kitchen” shares Pelley. “At this point in my career I wanted to grab the opportunity to learn as much as I could from Chef Ramsay. It was without question the hardest thing I have done in my career. And yes, I’m glad I did it.”

Pelley is sworn to secrecy until each episode airs. He is happy to be back with us in the kitchen here at Zebra’s Bistro. “I returned inspired, reinvigorated and eager to share what I learned with new energy and vision.”

Join us for the Viewing Party (free bar bites and cash bar) here at Zebra’s Tuesday, March 3rd from 7-10 pm, please RSVP by calling 508-359-4100


Dine Out Boston Week

Posted by on Feb 11, 2015 in News | 0 comments

Boston Restaurant Week has a new name – “Dine Out Boston”.

Dine Out Boston runs from now until Friday March 13th.

It is well known that this is the best time of the year to dine out.

This year at Zebra’s Bistro, your choice of a 2-Course for only $33 or, a full 3-Course menu for only $38

We recommend making your reservations early.


Dine Out Boston 2015

In keeping with our standards of top quality and freshness, our menus often have daily changes due to market availability


Amuse Bouche

Farro Islands Salmon Ceviche, coconut milk, chili, lime



Yellowfin Tuna Tacos, pickled jicama, pineapple salsa   

Endive & Watercress Salad, citrus, fine herbs, great hill blue, candied nuts, cider vin   

Organic Baby Greens Salad, shaved vegetables, soy vinaigrette, daikon cress   

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

Lentil & White Bean Chili, trinity, scallion, cilantro, cumin sour cream   



Braised American Lamb Orzo, roasted tomato, feta cheese, kalamata olives, dill   

Roasted Beet Risotto, mascarpone, parmiggiano-reggianno, squash blossom tempura   

Pan Roasted Rosemary Chicken, evoo smashed potato, sautéed spinach, thyme jus   

Hanger Steak Frites, house fries, red cress salad, red wine gastrique, horseradish cream  

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



Warm Apple Crisp, nut & oats topping, vanilla ice cream

Peanut Butter Bread Pudding, grape jam, peanut brittle, caramel

Artisnal Cheese Plate, grape jam, spiced trail mix, local honey, toasted baguette


House Made Chocolates


Executive Chef: Brendan Pelley          Sous Chef: Chelven Randolph


We make everything in house from scratch and source organic & sustainable ingredients from local farms whenever possible.

Before placing your order, please infor your server if a person in your party has a food allergy. Not all ingredients are listed.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.


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)

Valentines Day – We are now fully booked with reservations

Posted by on Jan 2, 2015 in News | 0 comments

3-Course prix fixe menu here at Zebra’s

Savor your love together with a romantic dinner at Zebra’s Bistro And Wine Bar.  Chef Brendan Pelley has created a memorable 3-course prix fixe menu to help you celebrate your love $85 per person


This will be the only menu offered on the 14th.  Keeping with our standards of quality and freshness, our menus often have daily changes due to market availability.


Valentines Day 2015 Prix Fix Menu


Amuse Bouche

Beet Cured Salmon Gravlax, compressed cucumber, pickled pearl onion, dill



~ choice of ~

Oysters Rockefeller, pernod, spinach, bacon

French Onion Soup, truffle infused cheese, crispy fried shallot

Winter Salad, radicchio, endive, candied walnut, grapefruit, great hill blue

Beef Tar Tare, caper, shallot, truffle oil, potato chips



~ choice of ~

Pan Roasted Scallops, farrotto, roasted carrots, blackberry beurre blanc

Beetroot Risotto, pickled yellow beet, squash blossom tempura, parmiggiano-reggiano

Ricotta Love Letters, house made pasta, butter poached rock shrimp, peas, meyer lemon

NY Strip Loin, matrie’d hotel butter, red cress, potato gallette, bordelaise sauce



~ choice of ~

Molten Chocolate Cake, saffron crème anglaise, hazelnut crumble

Passionfruit Mousse, vanilla and spice tapioca pearls

New England Cheese Plate, trail mix, grape jam, honey


Executive Chef: Brendan Pelley    Sous Chef: Nicolas Swogger


We make everything we can in house from scratch and

source organic & sustainable ingredients from local farms whenever possible.

Before placing your order, please inform your server if a person in your party has a food allergy. Not all ingredients are listed.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illnesses.

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


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.


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



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.

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,, 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