spring brunch 2013
Scones, Muffins and Pastries 8.50
Homemade Granola with Berries and Fruit 7.50 … with Greek Yogurt 10
Buttermilk Waffle with Vanilla Scented Berries, Rhubarb, Toasted Oat Crumble
and Vermont Maple Syrup 13
* Simple Skillet Breakfast with Scrambled Eggs, Home Fries,
Smoked Bacon and Sourdough Toast 14.50
* Poached Eggs with Morbier Cheese and Shaved Country Ham on a
Toasted English Muffin with Herb Sauce 15.50
Asparagus, Red Peppers and Peas with Spring Lettuces and Tarragon Vinaigrette 12.50
Grilled Arctic Char with Spring Vegetable and Quinoa Salad … Herb Aïoli 17
Spiced Pork Tenderloin with Cippolini Onions, Sautéed Greens and Rhubarb Chutney 16
Burke's "Bistro" Burger with Avocado, Smoky Bacon, Monteray Jack and
Chipotle Mayonnaise … Spiced Steak Fries 15.50
Prix Fixe
$17.00
also available à la carte
Fresh Cut Fruit and Berries with Sunday's Muffin
**
Three Egg Omelette with Chopped Tomatoes,
Basil and Feta Cheese
**
Juice or Coffee
Sides
Sourdough Toast 2.50
Apple Smoked Bacon 5
House Made Spicy Sausage 5
Desserts
Lemon Pound Cake with Strawberry-Rhubarb Compote 8
Warm Chocolate Brownie with Vanilla Ice Cream 8
Cookies and Biscotti 6
* Starred items are served raw, undercooked, or may be cooked to order.
Please note that dishes served undercooked or raw may increase your risk of food borne illness. Please inform your server of any food allergies.
Our menu changes seasonally. Whenever possible the kitchen tries to source
food locally and source food that is raised, grown or caught in sustainable ways.
For more information about where a specific item on the menu please call
617-423-2700 and ask to speak with chef Gordon Hamersley or email him at
Gordon@hamersleysbistro.com
