l ARA - Chiara Bistro

l ARA A
MEDITERRANEAN
BISTRO
Welcome to Chiara, a Medij:erranean Bistro
I n our warm and sophisticated ambience, we can accommodate private
parties as small as ten in our Chef's Room or parties as large as one hundred
in our main dining room.
Make Chiara the location of your next family or business gathering.
r=or further inquires, you may contact Gabriela Rivera at 781.461.8ll8. ext. 13 [email protected] TABLI; OJ: CONTI;NTS Luncheons
Luncheons............................................................................................................................ pgs. 1-3 • i=amily Style I_uncheons (Ideal for birthdays. religious celebrations. post­
funeral receptions, showers,
& budget conscious diners)
• Spring/Summer Seated 3-Course Luncheons (ideal for business
gatherings/meetings, birthdays, religious celebrations, post-funeral receptions,
showers)
• Autumn/Winter Seated 3-Course Luncheons (ideal for business
gatherings/meetings, birthdays, religious celebrations, post-funeral receptions,
showers)
Dinners
Dinners.. .. .................. .................. ...... .................................................... ........................ .. .. ...... pgs.4-S • Spring/Summer Seated 3-Course Dinner
• Autumn/\!\/inter Seated 3-Course Dinner
Chef's Tasting Menus........................................... ........................................................ pgs. 6-7 • S-Course Chef's Tasting Menu
• 7-Course Chef's Tasting Menu
Cockta iI Parties... .. .. .......................................................................... ....... .......... ................pgs.8-11 • Spring/Summer Sample Menu
•
Autumn/ Win ter Sample Menu
i=undraisers............ .. ............ ......................................................................................................pg. 12
Additional Informalion Other Intormation
& Contact
Information ............................................................. pg. 13 c
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Sample ~amily Style Luncheon Menu
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Cocktail Period Snacks
Assorted Cheeses, Dried i=ruits, & Nuts 2.95 pp. baguettes & crackers Roasted [ggplant & Goat Cheese Hummus 2.50 pp. house ba ked pita Assortment of Sandwiches & Wraps 17.00 pp.
Tuscan Chicken Salad basil mayo, parmesan cheese, baby arugula, sun dried tomatoes and olives Roast Beef boursin cheese spread, baby spinach, carrots Ba ked Honey G lazed Ham apricot, brie, pecan spread Vegetarian Wraps
Caesar Salad 3.95 pp
herb crouton, parmesan cheese
"'This is a sample menu,
we would be more than
Sliced I=ruil & Berry PlaUers 4.25 pp
honey-vanilla yogurt
happy to personalize the
menu for seasonality &
personal taste.
Cake Brought by Group 1.25 pp. Celebratory Cake 4 .00 pp. Seasona l Dessert 6.00 pp. J:ood prices do not include lax & gratuity
All beverages are charged upon consumption and are also subject to fax & gratuity
1.
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Spring/ S ummer Seated
3-Course Luncheon Sample Menu
Cocklail Period Snacks
Assol-ted Cheeses, Dried ~ ruits,
baguettes
Roasted ~ggplant
& N uts
2.95 pp.
& crackers
& Goat C
heese ~ummu s
2.50 pp.
house baked pita
Appetizer 7.00 pp.
Asparagus Soup
lemon creme fraiche
I;:ni:rt~e 19.00 pp.
~erb Crusted ~ ree Range Chi cken Breast
baby carrots, thyme roasted fingerling potatoes,
truHled ~ ngl i sh pea sauce
Desserl 6.00 pp.
~ resh Peach Mousse
blueberry coulis, lemon ginger biscotti
+This is a sample menu,
we would be more than
happy to personalize the
menu for seasonality &
personal tasle.
Coffee 2.50 pp.
~ood prices do not include tax & gratuity
All beverages are charged upon consumplion and are also subjed to lax & g ratuity
2.
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~all/ Winter Seated 3 ~Cou rse
Luncheon Sample Menu Cocktail Period Snacks
Assorted Cheeses, Dried !=ruits,
& Nu ts
2.95 pp. baguettes & crackers Roasted ~ggplant
& Goat Cheese
Hummus 2.50 pp.
house baked pita
Appetizer 7.00 pp.
Spiced Butternut Squash Bisque spiced nuts, maple W2ma I;:nlree 19.00 pp
Herb Cr-usted != ree Range Chicken Breast prosciutto
& fontina cheese , marsa la sauce, garlicky broccoli rabe, mascarpone po lenta Dessert
6.00
!=resh P lum Mousse
ginger raspberry cou lis, hazelnut bi scoHi
*This is a sample menu,
we would be more than
happy to personalize lhe
menu Jor seasonality &
personal taste.
Coffee
2.50
~ood prices do nol include tax & graluity
All beverages are charged upon consumption and are also subject 10 lax & graluily
3.
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Spring/Summer 3~Course Sample Dinner Menu ~.
Small Plates for Sharing [;ggplant
& Goat Cheese ~ummus
house baked piias Semolina Crusted Ca lamari
7.00 per order 10.0 0 per order
cherry peppers, brown butter
~
Appetizer 10.00 pp.
Heirloom Tomato Gazpach o
silky avocado mousse
.~
t;:ntree 24.00 pp.
f=" ree Range Chicken Breast
white b eans, broccoli rabe, radicchio,
preserved lemon, chicken jus
~.,
Dessert 8.00 pp.
*This is a sample menu,
we would be more lhan
C reme Brulee
house baked cookie
happy to personalize the
menu for seasonality &
personal taste.
Coffee 3.50 pp.
!=ood prices do not include lax & gratuity
All be verages are charged upon consumption and are also subject to tax & gratuity
4.
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~all/ Winter 3~Course Dinner Sample iv1enu Small Plates for Sharing
[;ggplant
& Goat C heese Hummus
7.00 per order house baked pitas Semo li na C rusted Ca lamal-i 10.00 per order cherry peppers, brown butter AppeHzer
Spinach
& f=risee Sa lad
10.00 pp. bacon lard oons, pommery mustard vinaigrette Or f=ren ch Onion Soup 8.00 pp.
muenster
& swiss cheese
I;:nl:n!e 24.00 pp.
H erb Crusted f=ree Range Chicken Breas t
soft mascarpone pol enta, marsala wine plumbed figs, walnut green bea ns
Dessert
8.00 pp.
*This is a sample menu,
we would be more than
Class ic Chevre Ch eesecake
happy to personalize the
red wine poached pears, po rt redud ion
menu for seasonalily &
personal taste.
Coffee 3.50 pp.
I=ood prices do not include lax & graluily
All be verages are charge d upon consumption and are also subject to tax & gratuity
5.
5 -Course Chefs crasting Menu
HI'HIS l\tffiNU IS A SAMPLE; ,VE WOULD BE HAPPY TO CUSTOMIZE
THE MENU FOR SEASONALYL'Y & TASTE PREFER]i;NCE
s -Course Chef's Tasling
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Pan~ Seared
ThYlne Crusted Salmon Filet
romesco sauce, black olive tapenade
chick pea & grilled zucchini salad
2010
~ooJ :$6 5
Wine: $~~
$100/ pp
* excludes lax &18% gratuity
DOMAINE BERNARD MOREAU BOURGOGNE BLANC, BURGUNDY, ~RANCE
Seared Maine Sea Scallop
artichoke risotto, saffron crema,
fennel & blood orange salad, harissa
2009
ARGIOLAS VERMENTINO, COSTAMOLlNO, SARDINIA, ITALY
Hand Crafted Herb~ Ricotta Gnocchi
asparagus, baby tomatoes, truffle porcini cream
20 0 8 VIE TT I NEBBI O LO , PER BACCO, PI [D M O NT, ITALY
Grilled du Breton Farm Center Cut Pork
anson mills white grits, braised swiss chard,
spiced pear & date chutney
2008 D O MAIN !;: C HARVI N C HATEAUNEUi=- DU- P AD E, R I-l ONE, ~RANCE
Strawberry Profiterole
lemon creme anglaise, macerated strawberries
2009 CHATEAU BEL AIR, VIEILLES VIGNES, STE CROIX DU MONT, ~RANCE
6. 7",COURSE SAMPLE CHEF'S TASTING tv1ENU
*This menu is a sample,"
we could be happy to customize the menufor seasonality & taste preference
~,..J
7-Course Chefs Tasting
r
i=ood:$75
Cape Oyster
mignonette, (thY-Imber reiiJ"h
Wine: 145
$120/ pp
~ excludes tax & 18% gratuity
NV DUVAL LEROY BRUT, CHAMPAGNE, i=RANCE
Rosemary & Garlic Seared V ellowfin Tuna
ratatouille, orange~ sajJron aioli
2008 I-lESKETf..l DRY RIESLING, CLARE VALLEY, AUSTRALIA
Maine D ive r Scallo p
citrus "bbq" saute, masted allandale/arm com veloute
2010 GR AN BAZAN ALBARI NO, RIAS B AIXA s, S PAIN
~eirloom Tomato Ice
basilpesto
Pan Roasted Long Island
Duck Breast
ria: cake
plum~gil1ger glaze, jasmine
2007 DOM AINE CHAU ME- A RNAUD COTES·Du-RHONE, R HONE, i= RAN CE
Peppered Beef Tenderloin Mignonette
truJlledpotato puree, flie gras-cognm" sauce
2006 CHATEAU PICQUE CAILLOU PESSAC-LEOGNAN, BORDEAUX, i=RANCE
Kaffir lime-Vanilla Panna C otta
summer (antaloupe .ryrttp
2010 PACIJ=IC RI t-1 iCE WINE, G RAN DVI EW, WA
7.
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Spring! Summer Cocktail Parties Stationary Items
Oysters 2 .50 ea
Pizette Margarita 2.50 ea
fre sh mozzarella & sweet basil
Petite New ~ngland Lobster Sa lad Rolls 12.00 e a.
~resh Vietnamese Summer Roll 3.00 e a.
sweet & spicy dipping sauce
Mini Black Angus Bu rge rs 3.95 ea.
aged cheddar. caramelized onions
S outhern r=ried Chicken Brochette 2.95 ea.
spicy pepper jelly
Assorted C heeses. Dried ~r uits. & Nuts 2.95 pp.
baguettes & crackers
Roasted ~ggplant
& G oat Cheese ~ummus
2.50 pp.
house baked pitas
Shrimp Cocktail 2.50 ea.
thai coc ktail sauce. lemon caper mayonnaise
Grilled Lamb Lollichops 9.00 e a.
ka lamata olive tapenade. whole gra in mustard
~ood prices do nol include lax &gratuily
A ll beverages are charge d upon consumption and are also subject to tax & gratuity
8.
Passed ~ors d'Oeuvres $3.50 per piece
Sample selection of
Sample selections of
hot hors d'oeuvres
cold hors d oeuvres
Peppered Pork Tenderloin on Cornbread wi rhubarb jam Smoked Duck Canapes wi candied kumquat Cippolini Onion & Aged Goat Cheese T arteleHes Autumn Wi ld Mushroom & Gouda Toasts t
Smoked Chicke n & Ricotta PuHs wl tresh cherry compote Beet Carpaccio & T rutfled Asparagus Canapes wi pecorino cheese Shiitake Mushroom Caps wi gingered shrimp mousse Caramelized Vadalia Onion & Peach Relish on Brioche Toast Asparagus. Prosciutto. & Muenster Phyllo Rolls Peppered Beet Tenderloin Carpaccio on ~ocaccia wi truffle oil. & reggiano cheese Twice Baked T ruffled Potato asiago cheese. truHle oil apple smoked bacon Tuna Tartar wasabi aioli. sesame tuile cone Heirloom Tomato Gazpacho Shots Articho ke & Goat Cheese ~ ritter * Minimum of 2 hot and 2 cold selections required
~ood prices do not include lax
& graluily
All beverages are charged upon consumplion and are also subject lo lax & graluily
9.
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~all/ Winter
Cocktail Parties
Siaiionary Ilems Oysters 2 .50 e a. Assorted C heeses, Dried ~ruits, & Nuts 2.95 pp. baguettes &crackers Roasted l;.ggplant & Goat Cheese ~ummus 2.50 pp.
house baked pit as
Pizette Margarita 2.5 0 ea.
tresh mozzarella
& swee t basil
S hrimp Cocklai l 2.50 ea.
thai cocktai l sau ce, lemon ca per mayo nnaise
Mini Black Angus Burgers 3.95 ea.
aged cheddar, caramelized onion s
Southern ~ried Chicken Brochette 2.95 ea.
hal pepper Jelly
Gril led Lamb Lollichops 9.00 ea.
ka lamata olive ta pena de, whole grai n mu stard
I=ood prices do nol include lax & graluily
All beverages are charged upon consumption and are aJso subject to tax &gratuity
10.
Passed I-Iors d'Oeuvres $3.50 per person/ per seleciion Sample hot Sample cold hors d'oeuvres selection hors d'oeuvres selection Smoked Turkey Spanish Meatbal ls served
w/maple cream cheese
w/Pomesco Sauce
sundried cranberry Gri lled Chicken Satay
f=enne l Cured Salmo n w/ lemon caper sauce
Autumn Wild Mushroo m &
Gouda Toa sts &
Gra vla x Canapes, Light Rye Spi cy Tuna Tartare on Gingered W o nton crisp w/wasabi cream Warm Brie Bouchees w/ dried apricots
& spiced Duck Liver
& Truffle
Pate nuts Canapes Lobster Arancini, Peppered Beef Tenderloin saffron aioli Carpacci o o n f= o caccia w/ truffle oil,
& reggiano cheese * Minimum ot 2 hot and 2 cold selections required
J=ood prices do not include tax &gratuity All beverages are charged upon consumption and are also subject to tax &gratuity 11 . C
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r=undrai sing Cocktai l Parties
Have your next fundraiser at Chia ra Bistro
H elp a grea t cause while di ningl t:njoy delectable drinks, passed hors d'o euvres, & food sta tion s Stalionary I-Iors d'oeuvres
Assorted C heese Ta ble 2.95 pp.
spiced roasted mixed nuts, Figs, assorted crackers & baguette
Provencal Mustard Crusted Baby Lamb Chops 9.00 pp
black olive tapenade
Passed C old I-Iors d' oeuvre s
Ducktrap River S moked Sa lmon 3.50 pp.
fennel & cucumber relish
Beef Tenderloin Carpaccio 3 .50 pp.
micro arugula, white truffle oi/, parmigiano-reggiano
"'This is a sample menu,
we would be more than
happy !o personalize the
menu for seasonality &
personal taste.
Smoked Turkey Canapes 3.50 pp.
maple cream cheese, cranberry-red onion marmalade, toasted walnuts
P assed I-I ot I-Iors d' oeuvres
Mushroom T artelettes 3.50 pp. wild autumn mushrooms, leeks, swiss cheese M ini Cra b Cakes 3.50 pp.
roasted red pepper aioli
J:ood & beverage prices do not include tax
& gratuity
All beverages are charged upon consumption and are also subject to lax &gratuity
12.
Other Information
Other ~ees That May Apply:
18% Gratuity applies to all events
Taxes are not included
Room rental tee may apply to meet minimum
Additional se rver labor tees may apply
Some rental fees may app ly
Guarantee Policy guarantee is due 72 hours prior to event (guarantee number wil l be the minimum
number bil led)
Cancellation Policy shou ld your event have to be cancelled less than one week prior to your event
you wil l be subject to a charge of 33% of latest estimate received'
* may
vary with certain cont racted events or in the event extenuating circumstances
M inimums:
Luncheons (Tuesday - Sunday) must meet $800 minimum (includes all rood
- excludes lax
& beverage charges
& gratuity)
M onday ~vening r=undions must meet the rollowing criteria:
r=or events or under 24 people a minimum ot $1500
r=or events or 25-50 people a minimum or $2000
r=or events or 50+ a min imum or $3,000
To close the re sta urant during
regular business evenings:
Minimum
Tuesda y
$5,000
Wednesday
$6,000
'Minimums are exclusive
gratuity
Thursday
r=r iday
Sat urday
Sunday
of 16%
& 6.25% tax.
$7.000
$10,000
$15.000
$5.000
13.