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Blog :: ArtBar Cambridge, MA

Easter at ArtBar

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It's hard to believe with the weather still so cold, but Easter is just around the corner. Hop on over to ArtBar for a leisurely Easter lunch, available 11:30 a.m. - 4:30 p.m. on Easter Sunday.

Wine pairings are optional, and a special menu is available just for the little ones.

Easter 3 Course Prix Fixe Menu $39

Wine Pairings: $18

1st Course

Spring Pea Soup, Crème Fraiche, Crouton  (v)

Roasted Beets, Fresh Mozzarella, Pea Greens, White Balsamic (V)

Pork Belly, Polenta, Crispy Poached Egg, Chimi Churri

Pastrami Cured Salmon, Rye Toast, Potato Cakes, Whole Grain Crème fraiche

Lamb Rillette, Pickled Vegetables, House Mustard, Grilled Bread

Wine Pairing: Choice of
POEMA BRUT, Cava-Penedes, Spain

PINOT NOIR, OMAKA SPRINGS, Marlborough, New Zealand

2nd Course

Fried Oysters, Smoked Bacon, Spring Onion and Potato Hash, Blue Cheese Hollandaise

Veal Tortellacchi, Seared Sea Scallops, Sugar Snap Peas, Tomato Butter sauce, Pancetta

Duck and Waffles, Crispy Duck Confit Leg, Belgian Waffle,
Sunny Side Farm Egg, Spiced Maple Syrup

Roasted ½ Rack of Lamb, Potato Mousse, Baby Artichokes,
Rosemary Butter, Mustard Demi

Seared Herb Tofu, Beluga Lentils, Roasted Beets, Pea Greens, Pan Sauce (v)

Wine Pairing: Choice of
VIOGNIER, STAGS’ LEAP WINERY, Napa Valley, California

MALBEC, TAMARI, Mendoza, Argentina

3rd Course

Cheese Plate, Trio of New England Cheeses, Gooseberry Jam, Spiced Almonds, Crostini

French Toast, Chocolate Cherry Pound Cake, Mascarpone Cream Cheese, Cherry Syrup

Lavender Blueberry Honey Cheese Cake, Phyllo Nest, Blueberry Coulis

Trio of Sorbet, Fresh Berries, Tuille Basket

Wine Pairing: Choice of
RIESLING, WENTE, Livermore California

MOSCATO D’ ASI, Ruffino, California

Kids 3 Course $12

1st Course

Fruit Cup with Fresh Berries

2nd Course

Brioche French Toast Sticks with Powdered Sugar and Maple Syrup

Pancakes, Buttermilk Pancakes (Plain, Blueberry, Banana or Chocolate chip), Maple Syrup

Eggs any style, Bacon, Breakfast potatoes and Toast

Grilled Cheese with French Fries


Chocolate mousse cup with whipped cream and chocolate shavings

Ice Cream Sundae, Scoop of vanilla or chocolate ice cream, whipped cream, sprinkles, cherry

Boston Marathon 2014 Pasta Dinner

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Marathon Special

All You Can Eat Pasta & Salad $19

The Boston Marathon is a major accomplishment for the thousands of runners who come to Boston from around the world, and we always look forward to having runners stay with us. Join us the night before Marathon Monday for an all-you-can-eat pasta special.


Please inform server if you or anyone in your party has a food allergy.


Mixed Greens, Cherry Tomatoes, English Cucumber, Shaved Red Onion, Black Olives Balsamic Dressing

Choice of the following: Linguine, Gemelli, Whole Grain Penne or Gluten Free Pasta

Choice of the following:
Tomato Basil Sauce with grilled Chicken and Asiago Cheese

Bolognese, Ground Sirloin, Parmesan Cheese

Pesto Cream, Grilled Chicken, Roasted Tomatoes, Baby Arugula

Garlic Oil, Artichoke Hearts, Cherry tomatoes, fresh Basil

Above served with Ciabatta & Kalamata olive dinner rolls

Dine Out 2014 Menus

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ArtBar is proud to be participating in the Greater Boston Convention & Visitors Bureau Dine Out event this March! We will be offering the following Dine Out menus Monday - Friday during the event. For reservations, call 617.806.4122 or visit OpenTable.


Three Course-$33


Local Beets and Fresh Mozzarella

Pea Greens, White Balsamic syrup

Crispy Oysters

Chipotle, Great Hill Blue, Arugula

Deviled Egg Trio

Crispy Pancetta/Smoked Salmon/Greek Olive



Fregola, Sea Urchin Toast, Shrimp Broth, Radish

All Natural Sirloin

Pink Peppercorn, Garlic Whipped Potatoes, Marrow Butter, Asparagus

Bell and Evans Chicken

Soft Polenta, Collards, Crispy Pancetta

Herb Marinated Tofu

Roasted Beets, Brown Rice, Pea Greens, Pan Sauce


Chocolate cake with brandied cherries

Lavender Honey Cheesecake with candied lemon peel

Trio of Sorbet



Two Course-$20


Clam Chowder

New England-Style, Applewood Smoked Bacon

Boston Bibb Salad

Fresh Strawberries, Goat Cheese, Sugared Pecans, Maple Chive Dressing


Romaine, Shaved Parmesan, Crostini, Spanish Boquerónes,

Creamy Lemon Dressing


Preserved lemon, toasted flatbread


ArtBar Burger,

Grass Fed Beef, Clothbound Cheddar, Applewood Bacon

A-1 Aioli, Buttermilk Onion Strings, Toasted Challah Bun

Falafel Style Lentil Portobello Cake

Tzatziki, Pickled Red Onions, Butter Lettuce, Pita Bread

Grass Fed Flank Steak

Sea Salt Fries, Rocket Salad, Great Hill Blue Cheese Butter

Grilled Salmon

Fregola, Asparagus, Shrimp Broth

Chicken Picatta

White Cheddar Polenta, Lemon-Caper Butter Sauce


Chocolate Cake with Brandied Cherries

Lavender Honey Cheesecake with Candied Lemon Peel

Trio of Sorbet

Winter Squash Risotto

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Winter Squash Risotto

2 Medium sized winter squash like acorn

1 ½ cups Arborio rice

½ cup sherry wine

4 cups hot vegetable stock

2 cloves minced garlic.

1 shallot minced or ½ a small white onion

1 bay leaf

1 TBL each minced thyme and rosemary

¼ cup diced unsalted butter

½ cup grated parmesan

Olive oil as needed


Salt and pepper

Pre-heat oven to 400 degrees

Split acorn squash, coat with olive oil and season with salt and pepper.

Place cut side down on sheet pan and bake about15-20 minutes until tender.

Remove and let cook.

Remove flesh from skin and dice into 1 inch pieces.

In a large saucepan heat 2 tbl of oil and add onion. Sauté 2 minutes until translucent.

Add garlic and cook 1 more minute.

Add Arborio rice and sauté 1 minute, this will help to open the rice and let it start releasing its starch.

Deglaze pan with sherry wine and reduce heat to medium

Add bay leaf

Slowly add vegetable stock 1 cup at a time, making sure to stir the rice with a wooden spoon. Waiting until all the liquid absorbs before adding the next cup

Stirring will also help release the starch which will make the dish creamy.

When you have gotten down to your last cup of stock, stir in the acorn squash.

Once all the liquid is added, check to make sure the rice is done but still has some bite.

Add more liquid if needed.

Finish by mixing in the butter, cheese, minced herbs.

Season with salt and pepper.

Top with a little shaved parmesan for garnish, and some dried cranberries for some sweet and tartness.



Mussels with Fennel and Tomato

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Mussels with Fennel and Tomato

Mussels with Fennel and tomato

1 pound of Maine mussels

¼ head of fennel

1 large tomato seeded and peeled (recipe to follow)

1 clove of garlic smashed

½ cup of white wine

1 ½ cup of heavy cream (has to be heavy or it will separate in the pan)

French bread that has been cut into thick crostini’s rubbed with oil and lightly grilled.

1 Tbl Chopped parsley

Olive oil- as needed

Salt and pepper- as needed


Bring to a boil 4 cups of water and 2 TBl of salt

Create an ice bath in something that can hold the tomato.

Cut an X in the bottom and top of the tomato and submerge it in the boiling water for approx. 30 seconds.

Remove from water and immediately put into ice bath.

Once cooled you will be able to remove the skin and cut in half and remove the seeds.

Dice tomatoes

Using cold water, clean and de-beard your mussels

In a large skillet, heat 2 Tbl of oil and sauté fennel until tender.

Once tender add garlic and cook 1 minute.

Add mussels and cook another minute

Deglaze pan with white wine and let reduce by ½

Add heavy cream and cover with another pan or tinfoil until the mussels have opened

Finish by tossing in diced tomato and parsley.

Season with salt and pepper and serve with crostini.


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