15 Course Dinner Celebration
Zebra’s Bistro is turning 15!! The celebration runs until February 3rd when we cap it off by hosting a single seating over-the-top, total blow-out 15 course celebration dinner. The first several courses will be passed hors d’oeuvre style during a reception hosted by Chef Brendan Pelley. The seated courses will be served in our dining room.
Tuesday, February 3rd
Reception in the bar 6:00-6:30
Dinner in the dining room 6:30
$115pp – reservations are required for this dinner event, for reservations please call (508)359-4100
15 Course 15th Anniversary Celebration Menu!!!
Hors d’oeuvres in the Lounge:
Wellfleet Oyster, kimchi granita
Crispy Boudin Blanc, remoulade
Wasabi Deviled Egg, caviar, miso, nori
Falafel, beet yogurt, tahini vin
Hanger tartare, chip, fat
Torched Bay Scallop Crudo, kumquat, umeboshi, radish
Smoked Gravlax, compressed cucumber, beet, creme fraiche
Bar Harbor Mussels Toast, uni-tamarind butter
Brussels Sprouts, brown butter, cured egg yolk, pickled cranberry
Garganelli, mushroom ragu, house ricotta
Crispy Skin Chicken Thigh, spinach, mash, demi
Braised Lamb Neck, orzo, feta, chili, olive
New England Cheeseplate, Bedford honey
Wasabi Apple Sorbet, ginger granita, white chocolate
Aerated Chocolate Mousse, panna cotta, luxardo cherry, hazelnut
In the kitchen tonight are current and former Zebra’s Chefs…Executive Chef Brendan Pelley,
Nicolas Swogger, Chelven Randolph, Alex Blacker, Madison Ruff, Dylan M, Kendall Vanderslice, Nicolas Katavola, Tavish Moncure and other friends!!
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.
Valentine’s Day 2015 Prix Fix Menu
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 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.”
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
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)
Bon Appétit magazine convinces Chef Brendan Pelley to share his signature recipe for Pan-Roasted Chicken for you to make at home
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.
“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.
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.
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.
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