Bistro 5 MenuItalian | Medford Boston Restaurant Week
semolina-coated fried squid with sweet and spicy tomato chutney.
truffled pork sausage, boar and berkshire pork loin prosciuttos, foie gras mousse, poached anjou pear and green apple sorbet.
assorted greens, cucumbers and radish with red wine vinaigrette & basil vinaigrette
breaded eggplant layared with goat cheese and tomato sauce
wrapped with wright locke farm greens and prosciutto di parma, drizzled with rubio balsamic vinegar
avocado and cilantro salad, pickled onions and wasabi infused tobiko
herbed goat cheese, black truffle coulis and honey
celery root puree, spinach, pickled spicy pepper and pickled horseradish
baby carrots, english pea risotto and pea tendrils
pearl onions, farro, vt bacon, robiola and baby kale
pistachio-panko bread crumbs, sage-garlic mashed potatoes, porcini demi and zucchini
fingerling potato chips, asparagus, smoked sea salt and cabernet-rosemary sauce
herbed breast and boneless leg, grilled radicchio, frisee and cerignola olive sauce
trofie pasta and broccoli rabe
clams, calamari, baby octopus, capers, green olives and plum tomatoes
wild mushrooms, truffled panko and parmigiano
homemade with almonds & chocolate
chocolate ganache and vanilla ice cream
meyer lemon yogurt gelato and white chocolate mousse
chocolate mousse, candied orange amd caramel ginger ice cream
a variety of 3 fine cheeses
almond cookie with traditional dessert wine
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