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Craigie Street Bistrot

5 Craigie Cir, Cambridge, MA 02138

(617) 497-5511

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6174975511

Avg Price: $$ ($10-$20)
Cuisine: French
Hours: Tue-Thu 6pm-10pm, Fri-Sat 5:30pm-10:30pm, Su..

Tue-Thu 6pm-10pm, Fri-Sat 5:30pm-10:30pm, Sun 5:30pm-10pm

Payments: AMEX, Visa, MasterCard
Services: Prix Fixe

Craigie Street Bistrot Menu

Menu listing on FoodieBytes.com does not necessarily reflect any affiliation or endorsement of the listed restaurant. Menu information may not be up-to-date. Check with this restaurant for the most current and accurate menu.

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Sample Summer Dinner Selections
Appetizers
	1 2 3 4 5 Salad of Early Summer Greens and Hand- Picked Herbs crispy house-cured pork belly, Banyuls-walnut vinaigrette
	1 2 3 4 5 Farm- Fresh Eggs En Cocotte local forest mushrooms, sorrel, red miso
	1 2 3 4 5 Warm Salad of Vermont Organic Lamb Tongue pickled mushrooms, pickled squash, Argan vinaigrette
	1 2 3 4 5 Potage of Local Butter and Sugar Corn duck tongue confit, baby turnips, Provenùal olive oil
	1 2 3 4 5 Fresh Wellfleet Clams squid, zucchini noodles, Marcona almonds, brandade sauce
	1 2 3 4 5 Chilled Confit of Yellow Fin Tuna pickled peppers, lemon confit, sylvetta, ajwan-cucumber sauce
	1 2 3 4 5 Salad of House-Cured Anchovies, Mizuna, and Sylvetta fingerling potatoes, currants, capers, U Pecorinu, ancho¥ade dressing
	1 2 3 4 5 Ajwan Oil- Poached Dayboat Sea Scallops potage of young celery and basmati, preserved lemon
	1 2 3 4 5 Ragoþt of Fresh Rock Shrimp, Baby Leeks and Baby Turnips slow-cooked farm-fresh egg, garden herb purée, lavender blossoms
	1 2 3 4 5 Boudin Noir Stuffed and Roasted Vermont Organic Quail forest mushrooms, lambs quarters, Vidalia onion jus
Terrines Maison
	1 2 3 4 5 Terrine of Quatre Foies traditional and non-traditional accompaniments
	1 2 3 4 5 Vermont Organic Rabbit Rillettes pickled chanterelle mushrooms, golden raisin compote
Entrées
	1 2 3 4 5 Ancho Chile and Chicory- Rubbed Hangar Steak roasted bone marrow, guanciale-braised mushrooms, wild rapini, buckwheat purée
	1 2 3 4 5 Vermont Organic Yorkshire Pig Two Ways: Chop, Boudin Noir navarin vegetables, ramp purée, Argan oil
	1 2 3 4 5 Slow- Cooked Wagyu Short Ribs braised oxtail, bone marrow, black trumpet mushrooms, grilled vidalia purée
	1 2 3 4 5 Line- Caught Bluefish La Pole Serrano ham-fennel salad, creamy potato purée, garden herb sauce
	1 2 3 4 5 Vermont Organic Muscovy Duck Two Ways: Tea-smoked Breast and Confit summer farm vegetables, pearl barley, black trumpet purée
	1 2 3 4 5 Yogurt- marinated Crispy Breast of Organic Chicken confit thigh, radishes, honshi meji and maitake mushrooms, green curry
	1 2 3 4 5 Early Summer Vegetables Glacées chanterelle mushrooms, ricotta gnocchi, apricot-saffron purée
	1 2 3 4 5 White Soy and Olive Oil- Poached Artic Char Seranno ham-fennel salad, creamy potato purée, sauce anisette
Desserts
	1 2 3 4 5 Our Selection of Artisanal Cheeses sheep, goat, and cow milk cheese - each chosen daily selection of cheeses for the table
	1 2 3 4 5 Classic Bistrot Profiteroles white espresso ice cream, espresso-chocolate sauce
	1 2 3 4 5 Sour Milk Panna Cotta blueberry compote, lavender syrup
	1 2 3 4 5 Bitter Ocumare Chocolate Brownie peanut butter ice cream, peanut brittle
	1 2 3 4 5 Warm Sweet White Corn Grits Demerera brulée, fresh local strawberries, ginger ice cream
	1 2 3 4 5 Market Fruits Crisp port-soaked dried fruit, walnut topping, anise hyssop ice cream
	1 2 3 4 5 Three Fruit Sorbets candied fennel and grapefruit
	1 2 3 4 5 Cornbread Pain Perdu nectarine purée, blueberries, Grand Marnier ice cream

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