The Blue Room Hampshire and Portland streets Cambridge, MA 02139 • 617-494-9034



Cross Street
Hampshire & Portland

Up-Scale Casual

Dress Code

Bar Dining
Full Bar
Counter Seating
Outside Garden / Patio
Takeout Available
Weekend Brunch
Wheelchair Access


Pay Lot Nearby

Payment Methods
Carte Blanche
Dinners Club

Private Rooms
The private dining room is reserved for groups of 20-50 people.

Sunday - Thursday
5:30pm - 10:00pm

Friday & Saturday
5:30pm - 11:00pm

Brunch Sunday
11:00am - 2:30pm

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


pat’s clams
steamed in white wine with roasted garlic toast, spinach and chili flake 10

lobster spring roll
in rice paper with avocado, thai basil, carrot and vermicelli 12

grilled with marinated peppers, pickled fennel and spicy evoo 9

grilled with maras pepper, olive caper sauce and
smashed potatoes 9

pumpkin soup
curried nesenkeag farm’s cheese pumpkin, spinach and wild rice 7

duck confit
with tsatsuma, kumquat and mizuna salad and port reduction 13

braised in coffee and ancho peppers with hominy 11

chicken liver pate
“faux gras” with parsley gelee, cornichons toasts 9

wood~grilled pizza 9

simple pasta 8

one perfect cheese 7


local mesclun lettuces with lavender-honey-banyuls vinaigrette 8

with endive, roasted pear, stilton and toasted hazelnuts 10

with warm goat cheese, nesenkeag red and gold beets and ginger vinaigrette 9

local farm vegetables with crispy flatbread 9
with artisanal cured meats 12

fish and vegetarian

pan seared with giant lima beans, endive, and
chanterelles with a tarragon buerre 24

wrapped in bacon and roasted with
braised radicchio, roasted apple cider glaze 23

shrimp and chorizo
scotch bonnet marinated and grilled with crispy
yucca and garlic-ponzu sauce 25

whole branzino
wood~grilled with green olives, grapefruit,
parsley and watercress salad and pomegranate syrup 26

roasted exotic mushrooms
with parmigiano-truffled polenta cake and tuscan kale 21

meat and poultry
lamb shank
braised with sautéed spiced chick peas, cous cous, garlic, spinach and parsley with honey-mint yogurt 24

skirt steak
wood~grilled with sauteed mushrooms, rosemary sea salt local potatoes and gorgonzola butter 23

giannone farm chicken
roasted with moroccan spices, rosemary, fried capers, swiss chard and garlic mashed potatoes 21

muscovy duck
star anise and clove scented grilled breast with
parsnip puree and quince chutney 26

desserts & suggested pairings

pumpkin creme brulee
with ginger~maple snap cookies 8
saussignac, chateau le payral, 2001 (bergerac) 11

callebaut chocolate cupcake
with dark chocolate buttercream 7
barolo chinato, erbaluna (piedmont) 12

comice pear tart tatin
with creme fraiche 8
vin santo, solatione, 1997 (tuscany) 15

apple crisp
with rum-raisin creme anglaise 8
madeira, gordons , 5 yr bual, (madeira) 6

cream cheese flan
with graham cookies and orange caramel 9
oloroso, alvear, “asuncion” (montilla) 8

one perfect cheese
with crispy flatbread and seasonal fruit 7


We serve our acclaimed buffet brunch every Sunday from 11am to 2:30pm. We take reservations for our two seatings at 11am and 1pm. Brunch is $23 per person ($12 for kids 12 years and younger). This includes all buffet items and coffee or our selection of organic loose teas.

The following items represent a typical brunch menu. The menu fluctuates seasonally to incorporate locally grown produce from our friends on the farm.

Buttermilk Pancakes
Bananas & Brown Sugar
Scrambled Eggs with Spinach & Feta Cheese
Fried Pork Chicharrones with Tamarind BBQ
Enrique's Famous Home Fries
Blue Room Pork Sausage
Veal & Peppers
Roasted Vermont Lamb with Garlic~Basil Sauce
Grilled Lamb with Pepper Oil
Grilled Cumin-Rubbed Flank Steak
Moroccan Spiced Chicken
Fregola Sarda with Chickpeas & Kale
Plum Tomato & Feta Salad
Chinese Noodle Salad
Mesclun Greens with Mango Vinaigrette
Octopus Salad with Fresh Tortillas Chips
Scallop & Halibut Ceviche
Smoked Salmon
Fresh Corn Grits
Sweet Plantains with Chipotle Ketchup
Hot Salted Shrimp
Grilled Salmon with Chunky Fennel Vinaigrette
Avocado Quesadillas
Cucumber & Green Apple Salad
Lemon Buttermilk Pudding
Roasted Squash & Turnip Soup
Saffron Rice
Enrique’s Tropical Fruit Crisp
Persian Rice Pudding
Pineapple Upside-Down Cake
Apple Tart Tatin
Dark Rum~Orange Cheesecake
Mango Muffins
Banana~Walnut Bread Pudding
Raisin Scones
Chocolate Nut Brownies
Hazelnut Biscotti
Coconut Macaroons

We take reservations for parties of up to 18 in the dining room at both 11 am and 1 pm. Larger parties, from 20 to 50, can be booked in our Private Dining Room.

Brunch Beverages

Freshly Squeezed Orange or Grapefruit Juice 2.50
Tropical Fruit Smoothie 3.50
Espresso 3.00
Cappucino 3.50

A Classic Mimosa 6.
Spicy Bloody Mary 6.
Nick's Sangria "22" 6.

By working directly with local, organic farmers and "mom and pop" purveyors whenever we can, we're able to put the best and freshest ingredients on every plate. Our menus change seasonally of course, but we also take advantage of many micro-seasonal changes that come with living in New England. Here are some of our favorite "mom and pops" . . . Bay End Farm, Nesenkeag Farms, Verrill Farm, Pat Woodbury's Wellfleet Littlenecks, Vermont Quality Meats, River Rock Farm Beef, and Iggy's Breads of the World.

updated December 5, 2007