Craigie Street Bistrot 5 Craigie Circle Cambridge, MA 02138 • 617-497-5511

Cuisine
French
Fusion
Eclectic

Neighborhood
Cambridge

Cross Street
Concord Ave and Brattle Street

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Chef's Table
Chef's Tasting Menu
Prix Fix Menu
Wheelchair Access
Beer & Wine Only
Vegetarian Menu

Reservations
Suggested

Parking
Street
Private Lot

Payment Methods
AMEX
Mastercard
Visa

Private Rooms
please call

Hours
Dinner
Tuesday, Wednesday, Thursday, Sunday*
5:30pm - 10:00pm,

Friday, Saturday
5:30pm - 10:30pm

Closed Monday

 

SAMPLE DINNER MENU
Menu is subject to change

Sample Winter Selections

At Craigie Street Bistrot, we offer a select nightly menu of five appetizers, five entrées, and five desserts — plus specials on most evenings. The dishes below represent some typical seasonal offerings.

HOUSE-MADE TERRINES

Cinq Foies 14
with traditional accompaniments

Organic Pork Rillettes 14
prune and Maury compote, pickled cinnamon cap mushrooms

Foie Gras au Torchon 14
spicy green tomato chutney

APPETIZERS

Crispy Confit of Vermont Organic Cabri 16
Brussels sprouts, wild mushrooms, quail egg, Banyuls reduction, butternut squash jus

Potage of Macomber Turnips 16
CSB rqabbit sausage, farm-fresh egg, Brussels sprout leaves, honshimeiji mushrooms,

Spanish Octopus à la Poêle 16
cipollini onions, fresh hearts of palm, chorizo sauce, basil

Assiette of Nantucket Bay Scallops au Cru 16
avocado, oroblanco, Asian pear, yuzu-pine nut vinaigrette, salmon roe

Salad of Endive, Watercress, and Frise 12
crispy guanciale, red onion, Banyuls vinaigrette

Fresh Wellfleet and Razor Clams 16
spaghetti squash aigre doux, African basil, pickled purple long beans, crab-sea urchin emulsion

ENTRÉES

Organic Smoked Hangar Steak à la Poêle 36
bone marrow, beef tongue and Burgundy snail ragout, shiitake mushrooms, foie gras onions, parsnip purée

Fermented Black Bean-Marinated Arctic Char 30
Wellfleet clams, matsutake mushrooms, stir-fried fall greens, sweet potato purée, crispy ginger and ham salad

Vermont Organic Pork Two Ways: Suckling Confit, CSB Boudin Noir 36
black quinoa, roasted shallot purée, fall farm vegetables, purple mustard jus

Braised Organic Veal Sweetbreads 36
CSB veal sausage, roasted vegetables, apples, wild rice, autumn olive coulis

Ancho Chile- and Spice-Crusted Sika Venison Leg 36
smoked farro, black trumpet purée, fall farm vegetables

Slow-Roasted Breast of Organic Chicken 25
confit thigh, kale, two-bean ragoût, Jerusalem artichoke purée

Fall Vegetable Glacée 21
crispy pumpkin-polenta cake, mousserons mushrooms, walnut-Reggiano broth

DESSERTS*

Our Selection of Artisanal Cheeses 11
sheep, goat, and cow milk cheese – each chosen daily
selection of cheeses for the table – per person 9

Ocumare Chocolate Mousse Terrine 10
peanut butter ice cream

Market Fruits Crisp 10
walnut topping, old fashioned ice cream

Gingerbread Pain Perdu 10
quince purée, young ginger ice cream

Three Fruit Sorbets 10
with candied rhubarb, candied fennel
*all desserts and ice creams are homemade at Craigie Street Bistrot

PRIX FIXE MENUS

CHEF'S 7-COURSE TASTING MENU
Inquire about our 7-Course Chef's Tasting Menu available after 8:30 on Tuesday, Thursday, Friday, and Saturday

FOUR-COURSE CHEF’S MARKET MENU
(Prix Fixe $75)

AMUSE BOUCHE

Squid and Potato Noodles
squid ink-dashi sauce, sea trout roe

~or~

Two Cured Meats: Banyuls-Cured Duck Breast, Fennel-and Pepper-Cured Lardo
Banyuls vinegar reduction

~or~

Crispy Pork Jowl Croutons
pickled peanuts, Matsutake mushroom, spicy greens

APPETIZER

Potage of Macomber Turnips
CSB rqabbit sausage, farm-fresh egg, Brussels sprout leaves, honshimeiji mushrooms,

~or~

Spanish Octopus à la Poêle 16
cipollini onions, fresh hearts of palm, chorizo sauce, basil

~or~

Assiette of Nantucket Bay Scallops au Cru 16
avocado, oroblanco, Asian pear, yuzu-pine nut vinaigrette, salmon roe

ENTRÉE

Fermented Black Bean-Marinated California Sturgeon or Arctic Char 30
Wellfleet clams, matsutake mushrooms, stir-fried fall greens, sweet potato purée, crispy ginger and ham salad

~or~

Vermont Organic Pig Three Ways: Suckling Confit, Crispy Fromage de Tête, CSB Boudin Noir
roasted vegetables, apples, wild rice, autumn olive coulis

DESSERT

Your Choice from Our Menu Paired with a Dessert Wine

FOUR-COURSE VEGETARIAN MARKET MENU
(Prix Fixe $61)

AMUSE BOUCHE

Fresh Ricotta Gnocchi
savory beet jus, mustard oil

APPETIZER

Fricasée of Forked Potatoes and Local Forest Mushrooms
farm fresh egg, garden herb jus, herbs

ENTRÉE

Fall Vegetable Glacée
crispy pumpkin-polenta cake, mousserons mushrooms, walnut-Reggiano broth

DESSERT

Your Choice from Our Menu Paired with a Dessert Wine