Bistro 5

Name: Bistro 5
Address: 5 Playstead Rd., 02155, MA, 02155
Telephone: 781-395-7464

5 Playstead Rd., West Medford, MA 02155, US

• Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •

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Deals & Coupons

Details

Cuisine: Italian Northern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Ala Cart Sample Menu

Appetizers

Calamari

Semolina-coated fried squid with sweet and spicy chutney of cherry tomatoes, ginger, champagne vinegar and a touch of honey

Lemongrass-Carrot Bisque

Sauteed shrimp, corn and apples, drizzled with curry oil

Grilled Eggplant

Stuffed with goat cheese and pine nuts, served with crispy olives and tomato "Agrodolce"

House-Cured Duck Prosciutto

Red wine poached Seckel pear, foie gras creme brulee, vincotto and brioche

Endive and Apple Salad

Gorgonzola cheese and caramelized hazelnuts

Organic Mixed Baby Greens

Assorted baby field greens with aged red wine vinaigrette

Extras...

Homemade pastas are available in appetizer portions

Homemade Pasta

Lobster and Black Tagliolini

Half a Maine lobster, shittake mushrooms, ginger and snow peas

Boar Confit Ravioli

Chestnut pasta, oyster mushrooms and scallions

Gnocchi

Farmer's market heirloom tomatoes and goat cheese

Pumpkin Agnolotti

Browned butter-sage sauce, walnuts and cabrales fonduta

Fish

Sea Scallops

House-cured pancetta and mushroom risotto, drizzled with white truffle oil

Red Snapper

Red pepper reduction, saffron basmati rice, chorizo and cilantro-horseradish Gremolata

Meats

Braised Vermont Rabbit

Valrhona chocolate risotto and roasted baby carrots

Veal Milanese

Veal cutlet breaded with pistachio crumbs and parmigiano served over sage-garlic mashed potatoes, escarole, shallots and porcini demi-glace

Grilled All Natural Bone-in Sirloin Steak

Fingerling fries, asparagus, smoked sea salt and balsamic jus

Roasted Free Range Chicken

Seasoned with rosemary and lemon zest, served with roasted salsify, braising greens and foie gras-black truffle jus

Desserts

Vanilla Bean Creme Brulee

Valhrona Chocolate Pot De Creme

Hazelnut ice cream cone and vanilla chantilly

Summer Sorbet Trilogy

Sorbets of the day and pineapple brulee

Black Mission Fig Crepe

Vanilla bean ice cream and white chocolate ganache

Cheese Selection

A variety of 3 or 5 fine cheeses with grilled bread and condiments

Biscotti

Homemade with almonds and chocolate

Sample Menu

Chef's Tasting Menu

Meyer Lemon Scallop Ceviche

| Ginger, avocado and cilantro salad with daicon radish greens | wine: 2005 Huber Hugo, Gruner Veltliner, Austria

Mushroom & Black TruffleRisotto

| Hedgehogs and Bluefoot mushrooms | wine: 2003 Jaboulet Isnard, Cote du Ventoux

Grilled Duck Breast

| Baby eggplant and kumquat-brandy sauce | wine: 2005 Edna Valley Vineyards, Pinot Noir

Wild Boar Loin

| Roasted butternut squash gnocchi and fig-port wine demiglace | wine: 2002 Luddite Vineyards, Carignane, Mendocino County

Creme Brulee

| Blood orange and vanilla bean | wine: II Moscato, Mionetto, sparkling dessert wine

The Details...

| Tasting Menu | Wine Pairing