OM Restaurant and Lounge 57 JFK St Cambridge, MA 02138 • 617-576-2800

Cuisine
American
Fusion
Eclectic

Neighborhood
Harvard Square

Cross Street
FK St and Winthrop St

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Bar Dining
Full Bar
Lounge
Entertainment
Late Night Menu
Chef's Tasting Menu
Outside Garden / Patio
Private Rooms Available
Weekend Brunch
Wheelchair Access
Views

Reservations
Suggested

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Monday - Saturday
5:00PM - 10:00PM

SAMPLE DINNER MENU rev 12/30/2007
Menu is subject to change

FIRST COURSE

Young Greens
sherry & honey vinaigrette, sweet 100’s,
shallot, radish, picked herbs 11

Marinated Beet Salad
baby beets, maitake mushrooms,
baby arugula, bailey hazen blue cheese,
honey truffle vinaigrette 13

Deconstructed Caesar Salad
hearts of romaine, crispy white anchovies,
soft poached egg, parmesan emulsion, asparagus,
fingerling potato, lemon confit 12

Hawaiian Blue Prawns
grilled prawns, leek farrotto,
lobster mushrooms, shao xing wine,
tarragon, pink grapefruit 18

Okinawa sweet yam ravioli
Chinese longbeans, wood grilled black olives,
thai-chili broth, lime, micro cilantro 14

Duck Confit
queso azul de Valdeon, pear mostarda,
arugula, urfa pepper aioli, pine nut brittle 16

Steak Tartar*
wolfe’s neck farm organic beef, asian pear,
wasabi, adzuki bean, quail egg, taro chips 16

SECOND COURSE

General OM’s Tofu
General OM’s sauce, Chinese broccoli,
Black rice, green onion 24

Black Cod
Acacia honey, rutabaga puree,
smoked bacon, shallot confit, watercress 28

Red Snapper
Littleneck clams, creamy white beans,
escarole, Chinese sausage, basil, chive 31

Wild Striped Bass
Buttercup squash, madras curry,
straw mushroom, yellow raisins, pine nut, celery 30

Lamb Confit
Boneless Loin of Lamb, Duck Fat Frites,
Black Olive Puree, Spinach, Citrus, Parsley, Cocoa Nibs 34

Steak and Eggs
grilled Black Angus filet mignon, yukon gold potato purée,
asparagus, fried truffle egg, bordelaise 38

All-Natural Chicken
roasted ½ chicken, rainbow chard, oregano,
white wine braised fingerling potato, bay leaf cream, 26

Duet of Berkshire Pork
grilled pork loin, sorrel, apple mostarda
braised pork belly, sweet & sour cabbage,
fingerling frites, chinese hot mustard 28

Moulard Duck
Roasted Duck breast, Chanterelles, Turnip, Duck Jus
Confit Leg, Pineapple, Hazelnut Brittle, Arugula 34

CHEF’S TASTING MENU
5 course 75 with wine 105
7 course 100 with wine 130

DESSERTS

Caramel apple Ice cream
oatmeal Cookie, caramel 6

Creme Brulee
chai latte & pistachio biscotti 6

Buttermilk Pie
apple butter, Carmelized apple tartare,
dried cranberry streusel ice cream 9

PB & J
hazelnut ice cream mille feuille,
pickled red grapes, moscato gastrique, concord jelly 9

Chocolate Tart
fresh raspberries, raspberry Ricky
bergamot crème fraiche, 10

Indian Studies
fennel cake with curried mango puree, mango carpaccio,
honey frozen yogurt, mango-mint lassi 10

Artisan Cheese Plate

4 selections of artisanal cheeses
W/ seasonal accompaniments
Choice of paired wine flights 18/28

- Pastry Chef: Clarissa Lee Madden -