Fall Harvest Farm-to-Table

Posted by on Sep 30, 2015 in News | 0 comments


The fall brings us a bounty of produce and meats from our neighborhood farms combined with cheeses from New England artisans and amazing seafood from local fishermen.  There are may reasons we love New England in the autumn, many of which are on our fall menu

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 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, on the patio or in the bar (sorry; buck-a-shuck is not available for take-out)

Get Rewarded

Posted by on Jun 26, 2014 in News | 0 comments

Get Rewarded!

You are important to us and we want to say thank you by giving something back to you.

Guests who dine with with us can quickly earn award credits towards future visits of their choice.  In addition, we also keep you informed about upcoming events and  member’s only special offers.

It’s so simple

When you visit us at Zebra’s Bistro simply ask for a Zebra’s Rewards membership card.  Every time you use your membership card at Zebra’s Bistro, we will automatically track your purchases and assign points to your account.  For each dollar you spend at Zebra’s for meals, drinks and even when buying gift certificates you earn one point.   For every 200 points you accumulate, you earn another $10 credit to use just like cash on any visit. There is no limit! The more you spend, the more you earn.

Bon Appétit

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



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

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)