Winter Restaurant Week 2012 in Brookline and Chestnut Hill

Winter Restaurant Week is here again! Twice a year, local restaurants offer special menus at greatly reduced prices. While their regular menus are also available, from March 18 – 23 and March 25 – 30 several Brookline and Chestnut Hill locales will offer a three-course lunch for $20.12 and a three- (or more) course dinner for $33.12. Some restaurants even offer wine pairings at an additional cost.

Reservations can either be made through Open Table or by calling the individual restaurants. Please remember to tip your servers on the full, rather than discounted, cost of the meal.

Lunch –

A choice of two-course lunch and brunch:
First Course

• Narragansett Beer Battered Fish Sandwich with Green Apple Slaw & Hand-Cut Fries
• Chicken Salad with Apples, Grapes, Dried Cranberries, Toasted Walnuts & Baby Greens
• On Saturday & Sunday add a Fresh Mozzarella Scramble with Roasted Red Peppers, Onions and Chives served with Turkey Bacon & 7 Grain Toast

Second Course

• Apple Brown Bettie with Low Fat Organic Yogurt
• Indian Pudding with Vanilla Bean Ice Cream & Candied Ginger

Their three-course lunch consists of:
First Course

• New England (no bacon) Fish Chowder with Crispy Leeks & Toasted Croutons
• Arugula, Parsnip Chip, Red & Green Apple Salad with Tangy Pomegranate Dressing

Second Course

• Narragansett Beer Battered Fish Sandwich with Green Apple Slaw & Hand-Cut Fries
• Chicken Salad with Apples, Grapes, Dried Cranberries, Toasted Walnuts & Baby Greens
• Hot-Pressed Grilled Vegetable Sandwich on Brookline Pita with Gruyere Cheese, House-Brined Pickles
• & Garlic Mayo Served with Hand-Cut Fries

Third Course

• Apple Brown Bettie with Low Fat Organic Yogurt
• Indian Pudding with Vanilla Bean Ice Cream & Candied Ginger

Dinner –

For your first course:

• New England (no bacon) Fish Chowder with Crispy Leeks & Toasted Croutons
• Arugula, Parsnip Chip, Red & Green Apple Salad with Tangy Pomegranate Dressing

The second course:

• Pork Tender Loin w/ a Caramelized Red Onion Glaze, Sweet Potato Risotto & Radicchio-Frisée Mustard Vinaigrette Salad
• Pan Roasted Trout with Smashed Golden Fingerling Potatoes & Wilted Garlicky Kale
• Roasted Cauliflower & Vt. Cheddar Ravioli with Creamy Parsnip Sauce, Smokey Tomato Puree & Sautéed Broccolini

Third Course:

• Apple Brown Bettie with Low Fat Organic Yogurt
• Indian Pudding with Vanilla Bean Ice Cream & Candied Ginger

Gluten Free Dinner Menu
The first course

• New England (no bacon) Fish Chowder with Crispy Leeks & Toasted Croutons NO CROUTONS
• Arugula, Parsnip Chip, Red & Green Apple Salad with Tangy Pomegranate Dressing

A second course 

• Pork Tender Loin w/ a Caramelized Red Onion Glaze, Sweet Potato Risotto & Radicchio-Frisée Mustard Vinaigrette Salad
• Pan Roasted Trout with Smashed Golden Fingerling Potatoes & Wilted Garlicky Kale

Your third course 

• Indian Pudding with Vanilla Bean Ice Cream & Candied Ginger
• Mini Assorted Cup Cakes
• Assorted Ice Cream & Sorbet

Fugakyu Japanese Cuisine

Dinner –

Appetizers

• Avocado Seafood Cup - Spicy Salmon, Tobikko, Tempura Crumb, Torched Crayfish Tempura with Spicy Mayo, Lemon Sauce and Unagi Sauce
• Seafood Kimchi Wrap - Shrimp, Scallop, Izumidai, Cucumber, Daikon and Kimchi Sauce

Entrees

• RW Flavoured Sushi Set - Chef's Choice Flavoured Sushi and Sashimi Set
• RW Omakase - Chef's Choice Sushi, Sashimi, Maki and Handroll Set
• Pan Seared Wasabi Sirloin - Sauteed Cherry Tomato, Asparagus and Onion, Fried Oyster Mushroom, Wasabi Tomato Sauce

Desserts

• Mochi Ice Cream
• Green Tea, Lychee, Guava or Choco Coco
• Green Tea Crème Brulee

Lunch – 

Appetizers

• Pan-seared Chicken Salad - Yellow Pepper, Red Pepper, Cucumber, Celery and Fried Sweet Potato Strings.
• Citrus Spicy Garlic Sauce- Seafood Eryngen (Oyster Mushroom) Soba
• Shrimp, Scallop, Shitake Mushroom, Snow Pea, Red Pepper, Dashi and Olive Oil

Entrees

• RW Maki Set - Chef's Special Maki Set
• RW Omakase Set - Chef's Choice Sushi, Sashimi and Maki Set
• Broiled Salmon Steak - Yamaimo, Renkon Chips and Spinach Sauce

Desserts

• Tempura Ice Cream
• Green tea, Red Bean, Mango or Vanilla
• Green Tea Crème Brulee

Antipasti:

• Shaved cremini mushrooms with celery root and parmigiano reggiano
• Greens and reds with a red wine vinaigrette
• Celery with pistachio and gorgonzola
• Chicory with toasted walnuts and lemon zest

Primi (Con Formaggio):

• Orecchiette with spicy chickpeas and broccoli rabe
• Free form mushroom lasagna with thyme gremolata and mushroom brodo

Secondi 

• Wood grilled cornish hen "under a brick" with farro ragu and braised cavolo nero
• Skate wing with potato puree, grilled leeks, and blood orange brown butter sauce
• Porchetta with Brussels sprouts and salsa verde
• Wood grilled hanger steak with a potato, soppressata, and smoked mozzarella gatto, arugula, and a chianti reduction
• Cornmeal crusted hake with spinach and creamy polenta
• Boar ragu with ginger, juniper berries, and creamy polenta
• Vegetarian Entree Available Upon Request

Dulce (dessert)

• Espresso panna cotta with cocoa whipped cream and amaretti cookie crumbs
• Pistachio semifreddo with candied pistachios
• Chocolate caramel hazelnut tart with white chocolate sauce
• Trio of fruit sorbets with berries and biscotti

Appetizer

• Steamed Jonesport Mussels, red curry, white rice
• Local Baby Field Greens, pickled rhubarb, black pepper almonds, balsamic
• Parsnip Soup, brioche croutons

Entrees

• Baked Ricotta Gnocchi, goat cheese, fresh herbs
• Seared Scottish Salmon, chantenay carrots, fingerling potato, black trumpets, tarragon
• Crispy Duck Confit, cannellini beans, shallot, lemon

Dessert

• Dark Chocolate Mousse, coconut biscuit, toasted almonds
• Pineapple Upside Down Cake, diced pineapple, tarragon ice cream

Menu coming soon.

Lunch or Dinner –

For your appetizer, choose from:

• Mussel soup
• Chicken liver terrine

Your entrée can be:

• Slow-roasted pork belly
• Pan-friend golden trout
• Maine lobster ravioli

Dessert gives you a choice of:

• Dark chocolate and salty caramel tart 
• Aquitaine’s famous orange vanilla crème caramel

Dinner –

Start with:

• A field greens salad with spring vegetables and a shallot champagne vinaigrette
• Clam chowder

Move onto your entrée choice of:

(You get an extra choice of mashed potatoes or creamed spinach as a side)

• Filet mignon 
• Parmesan and herb marinated beef tournedos 
• Kona-crusted bone-in sirloin with shallot butter 
• A citrus-glazed salmon 

Finally, finish your meal with:

• Crème brulee
• Chocolate espresso cake
• Handcrafted ice cream
• Seasonal fruit sorbet

(Wine pairings available at lunch and dinner) 

Lunch –

Your appetizer can be either:

• A cup of Legal’s award-winning clam chowder
• A house salad

For your entrée, select a:

• Classic Caesar salad with grilled salmon
• A tuna burger
• The “Jasmine Special” (steamed broccoli over jasmine rice with melted jack cheese)

End your meal on a sweet note with:

• Bon bons
• Cheesecake.

Dinner –

As with lunch, start with:

• Clam chowder 
• A salad (for dinner, a wedge salad with bacon, tomatoes and blue cheese) 

Entrees include:

(each of these comes with selected side dishes)

• Wood-grilled mahi mahi
• Lemon caper grey sole
• Baked stuffed shrimp

Your dessert options are:

• Cheesecake
• Boston Cream Pie

Lunch-

Begin your meal with:

• A shaved iceberg salad (dressed with bacon, veggies, spicy shrimp, crispy tostada and a lime ranch dressing) 
• Duck spring rolls

For your entrée, select:

• Spare rib bites with coconut sticky rice
• A fried fish po’ boy with fries and slaw
• Sirloin steak frites

End your meal with:

• A strawberry panna cotta
• A black-and-white whoopie pie

Dinner –

Appetizers include:

• The iceberg salad 
• Prosciutto and comte “grilled cheese fingers"
• The “Chop Chop” spare rib bites offered as an entrée at lunch migrate into the appetizer course for dinner

Your entrée can be:

• Peking-style half chicken
• Steak frites
• Seafood cacciatore 

Similar to lunch, dessert offerings include:

• The panna cotta
• Whoopie pie