Wednesday, August 4th
With Restaurant Week right around the corner we've been working hard to come up with a selection of the best wines we could find to offer during Restaurant Week at an extreme value.
On Wednesday, August 4th, Matt Carroll (of the Medfield Wine Shoppe) will be here with me pouring these great wines... We haven't finished the selections yet, but we're up to 3 whites and 3 reds so far, so this tasting will have something for everyone.
We hope to see you there...
please RSVP to Dan@chiarabistro.com
or
781.461.8118
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August 15th - 31st
(please note: We will be closed Mondays!)
With so many great restaurants joining in on Restaurant Week these days we try to offer something a little different and a little more special each year at Chiara.
This year we've come up with a grand scheme... offer a much bigger menu!
We've doubled our Restaurant Week offerings and will offer our entire dinner menu as well. Take a look below; all of the items with a Restaurant Week logo are part of our $33 prix fixe Restaurant Week Menu.
Oysters on the Half Shell*
Mignonette, Cocktail Sauce, Cucumber Relish 2.25 ea
Baked French Onion Soup Gratinée
Muenster & Swiss Cheese 8
Spinach & Frisée Salad
Sunny Side Egg, Bacon Lardons, Pommery Mustard Vinaigrette 8/5
Hand Chopped Steak Tartare*
Traditional Accompaniments, Grilled Baguette 10
Chilled Yellow Tomato Gazpacho
Avocado, Poblano Cream, Smoked Paprika Oil 8
Duck Confit & Foie Gras Terrine
Fresh Poached Cherry Tart, Plum~Black Pepper Coulis, Lavender Honey 10
Hand Crafted Basil~Ricotta Gnocchi
Ward’s Farm Tomatoes, Windsor Farms Organic Basil,
Sopressata, Fresh Mozzarella 10/22
Grilled Romaine Hearts Salad
Goat’s Milk Feta Cheese, Red Wine Vinaigrette, Windsor Farms Oregano 8
Semolina Crusted Calamari, Cherry Peppers, Brown Butter 8
Roasted Eggplant & Goat Cheese Hummus, Olive Oil Baked Pita Chips 5
Grilled Lamb “Lollichop”, Grain Mustard, Black Olive Tapenade 8 ea
Warm Brie Cheese, Dried Fruit Compote and Grilled Baguettes 6
Sliced Imported Prosciutto, Parmesan Cheese, Truffle Honey 6
Pan~Seared Sea Scallop, Lump Crab Creamed Corn 7
Pan~Roasted, Porcini Dusted Cod Filet
Ward’s Farm Escarole, White Bean and Olive Oil Poached Baby Tomato Stew 23
Pan~Seared Sea Scallops
Lump Crab Creamed Corn, Sea Salt & Butter Poached Fingerling Potatoes Heirloom Tomato and Arugula Salad 28
Blackberry BBQ Duck Breast
Confit Duck Leg, Honey Butter Corn Bread, Sweet Potato Gratin 25
Grilled BBQ Breton Farms Boneless Pork Loin
Smokey Peach BBQ, Sweet Potato Salad
Roasted Ward’s Farm Native Corn with Chipotle Butter 24
Black Angus NY Sirloin Steak Frites
Red Wine~Shallot Butter, Sea Salt & Horseradish Fries
Watercress & Shaved Red Onion Salad, Caramelized Onion~Balsamic Catsup 32
Pan~Roasted Breast of Free Range Chicken
Creamy Mascarpone Orzo, Fennel
Sun Dried Tomato & Black Olive Relish,
Garlicky Broccoli Rabe 23
Seared Organic Salmon Filet
Saffron & Green Olive Risotto, Shucked PEI Mussel
Caper & Piquillo Pepper Salsa,
Micro Cilantro 26
Grilled Black Angus Burger*
Smoked Cheddar, Caramelized Onions, Sea Salt & Horseradish Fries 14
Fresh Maine Lobster Roll, Napa Cabbage & Jicama Slaw, Hand Cut Fries 20
Caesar Salad, Free Range Chicken Breast 15
(All desserts are available as part of our Restaurant Week Menu)
Chocolate Profiterole
Chocolate~Orange Mascarpone Crème Filling, Dark Chocolate Sauce
Candied Orange Dust
Peach~Blueberry Spice Cake
Spice Cake Topped with Fresh Peach and
Ward’s Berry Farm Blueberry Compote
Macadamia~Coconut Blondie
Caramel Swirl Ice Cream, Coconut Sauce
Pineapple Relish
Ice Cream
Ghirardelli Chocolate or Vanilla Bean
Sorbet
Seasonal Sorbet
Cookies & Truffle Plate
Assorted Cookies & Truffles
For Reservations: 781.461.8118
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No, really... you can!
Chef LaCount will be teaching his craft on board the luxurious Oceania Cruise lines newest ship while sailing Western Europe.
Stopping in London, Amsterdam, Bruge, Paris, St. PeterPort, Saint-Malo, L'orient, Bordeaux, Biarritz and Santandar during a 10 day trip.
For more information check out the link below:
http://www.colpittswt.com/cmo/oceania/chiara.pdf
