Dine Out Boston Week

Posted by on Aug 17, 2014 in News | 0 comments

This is “Dine Out Boston” week

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

Dine Out Boston runs from Sunday August 17th to Friday 29th.

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

New this year at Zebra’s Bistro, your choice of a 2-Course menu (your choice appetizer and entrée or entrée and dessert) for only $33 or, a full 3-Course menu for only $38

We recommend making your reservations early.


Summer Dine Out Boston Week 2014 

Your choice of a 2-course prix fixe menu $33, or a 3-course prix fixe menu $38

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



Watermelon Salad, arugula, feta, simple vinaigrette, mint, pomegranate molasses

Caesar Salad, parmesan vinaigrette, croutons, white anchovy, aged parmesan

Roasted Bone Marrow, parsley, pickled red onion, grilled bread, maldon salt

Summer Squash Carpaccio, warm zucchini, pine nuts, cherry tomato, olive oil, parmesan, balsamic

Skillet Smoked Bar Harbor Mussels, uni butter, lemon, scallion *

Poutine, house made French fries, VT cheddar cheese curd, giblet gravy



Grilled Herb Marinated Coulotte Steak, corn polenta, green beans, cherry tomato, chimichurri  *

Grilled Atlantic Swordfish, fennel puree, potato confit, artichoke, dehydrated olive, tomato vinaigrette

Pan Roasted Rosemary Chicken, potato puree, sautéed spinach, pickled chanterelles, Madeira demi

Farmers Market Risotto, white wine, corn, tomato, green bean, parmesan, mascarpone, herbs

All Natural Beef Burger, VT cheddar, smoked bacon, miso aioli, pickled red onions, challah bun, truffle fries, petite salad



Aerated Chocolate Coffee Mousse, smoked berries, whipped cream, chocolate covered espresso beans

Wild Maine Blueberries & Cream, brown sugar, mint

James Beard House

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.  Photo credit Lena Shamoun 






























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

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


First Course:

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

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


Second Course:

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

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


Third Course:

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

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


 Fourth Course:

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

 Roast Duck Breast, Blackberries, Bok Choy, Quinoa


 Fifth Course:

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

 Profiteroles, Vanilla Ice Cream, Salted Peanut Butter Ganache