Craigie on Main

Name: Craigie on Main
Address: 853 Main St., 02139, MA, 02139
Telephone: 617-497-5511

853 Main St., Cambridge, MA 02139, US

• Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:30PM-10:00PM •

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Deals & Coupons

Details

Cuisine: French (Bistro)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

BRUNCH MENU

BRUNCH

House-Cured Wild King Salmon and Smoked Sablefish

bagel & traditional accompaniments

Four Country Style Organic Buttermilk Pancakes

Creamy Anson Mills Organic White Corn Grits

bacon braised greens, smoked rock shrimp, sauce d’homard

This Sunday’s Omelette

house-cured lardons, forest mushrooms, fine herbes

Craigie “Dimanche” Sausages, Buttermilk Biscuit, Gravy

with farm fresh egg

Grass-Fed and House-Brined Corned Beef Hash

slow-poached egg, crispy onion rings

Local Grass-Fed Beef Burger

Shelburne Farm cheddar, mace ketchup, house-made bun, crispy shoestring sweet potatoes sorry, no tomatoes until August!

Red Chile and Spice-Crusted Skirt Steak with Farm-Fresh Eggs

potato galette, hollandaise

Salad of Frisée, Endive and Watercress

red onion, walnut-Banyuls vinaigrette

SIDES

potato galette

organic Anson Mills oatmeal

grilled pork belly

bagel

grilled pineapple

toast and marmalade

coriander and cashew granola

croissant

egg any style

chocolate croissant

DESSERTS

Cornbread Pain Perdu

candied fennel, red plum purée, anise hyssop ice cream*

Market Fruits Crisp

macadamia nut topping, tarragon ice cream

SAMPLE MENU

APPETIZERS

Grilled Spanish Octopus

cipollini onions, fresh hearts of palm, chorizo sauce

Salad of House-Cured Greek Sardines

farmers market vegetables, thyme vinaigrette, spicy greens

Potage of Parsnip and Foie Gras

house-made pork belly tortellini, almond oil

Assiette of Three Terrines: Rillettes of Vermont Organic Cabri, Quatre Foie

traditional accompaniments

Nantucket Bay Scallops a la Plancha (or Crispy Tempura of Dayboat Cod Cheek

salsa verde, golden raisin-verjus sauce, curry oil

Ragoût of Local Forest Mushrooms, House-Made Rabbit Sausage, Cock’s Comb

farm-fresh egg, Macomber turnip purée, herbs

Salad of Yellowfin Tuna Sashimi

red onion-shiso salsa, avocado, harissa-rose vinaigrette

Salad of Local Mesclun, Watercress, Endive

red onion, walnut-Banyuls vinaigrette

ENTRÉES

Grass-Fed Hangar Steak à la Poêle

roasted bone marrow, corned beef cheek, traditional creamed spinach, steakhouse sweet potato fries

Slow-Roasted and Pine Nut-Crusted Tasmanian Sea Trout Mi-Cuit

mussel, leek and butter bean ragout, cubanelle pepper purée, vinaigrette d’homard

Vermont Organic Chicken Two Ways: Roasted Breast, Crispy Thigh

stewed dried plums, arugula, creamy yellow corn polenta

Vermont Organic Pork Three Ways: Crispy Suckling Confit, Spice-Crusted Rib,

red quinoa, chestnuts, quince purée, matsutake mushrooms, fall farm vegetables

Guanciale-Wrapped Line-Caught Swordfish

Wellfleet and razor clams, whelks, Jerusalem artichokes, ramp kimchee, fermented black bean sauce

All Natural Veal Two Ways: Roasted Sweetbreads, Braised Cheeks

local bolete mushrooms, fall farm vegetables, roasted eggplant purée

Fall Root Vegetable Gratin

Tomme Géante cheese, local oyster mushrooms, fall farm vegetables, savory beet jus

DESSERTS*

Our Selection of Artisanal Cheeses

sheep, goat, and cow milk cheese - each chosen daily

House-Made Profiteroles with Valrhona Chocolate Sauce

calaminthe ice cream*

Market Fruits Crisp

walnut topping, anise hyssop ice cream*

Gingerbread Pain Perdu

purée of pineapple, cranberrie, young ginger ice cream*

Three Fruit Sorbets

with candied kumquat, limequat, mandarinquat

Olive Oil and Taza Chocolate Mousse

walnut coulis

Long Island Cheese Pumpkin Parfait

house-made hobnob cookie, pepitas nougatine, espresso coulis

Sour Milk Panna Cotta

concord grape coulis, coriander and cashew granola

TASTING MENU

SAMPLE 10-COURSE TASTING MENU

Three Chilled Seafood Preparations

| chilled lobster salad, lime pickle vinaigrette, rice cracker | squid noodles, nuoc cham, crispy garlic | crispy brandade de morue, squid ink anchoiade

Salad of Hirmasa Sashimi

red onion-shiso salsa, avocado, harissa-rose vinaigrette

Grilled Dayboat Monkfish Cheeks

Jersusalem artichoke, ramp kimchee, fermented black bean sauce

Tortellini of Braised Pork Belly

squash blossom, squash jus

Ragoût of Local Forest Mushrooms, House-Made Rabbit Sausage, Hakurei Turni

farm-fresh egg, Macomber turnip purée, herbs

Spice-Crusted and Smoked Pork Rib

crispy garlic and shallots, huitlacoche jus

Tea-Smoked and Roasted Vermont Organic Squab

local bolete mushrooms, fall vegetables, roasted eggplant purée

Panna Cotta

rooibus tea-infused with candied citrus zest

Olive Oil and Taza Chocolate Mousse

walnut coulis

Rhubarb-Hibiscus Mousse, Yogurt Foam

BAR FOOD MENU

Three Dodge Cove Oysters on the Half Shell

candied lemon mignonette

Maine Mussels

toasted garlic, chile caribe, miso, herbs

Salad of Local Mesclun and Endive

red onion, walnut-Banyuls vinaigrette

Grilled Seafood Sausage

herb salad

Crispy Potato Galette

salmon roe, bacon bits, horseradish cream

Assiette of House-Made Charcuterie: Duck Rillettes, Pate de Campagne, Foie

traditional accompaniments

Crispy-Fried Pigs’ Tails

pickled peanuts, nuoc cham, cilantro

Local Grass-Fed Beef Burger

| Shelburne Farm cheddar, mace ketchup | house-made sesame seed bun, crispy shoestring sweet potatoes

Craigie on Main

Reviews 0

Deals & Coupons

Details

House-Cured Wild King Salmon and Smoked Sablefish

Four Country Style Organic Buttermilk Pancakes

Creamy Anson Mills Organic White Corn Grits

This Sunday’s Omelette

Craigie “Dimanche” Sausages, Buttermilk Biscuit, Gravy

Grass-Fed and House-Brined Corned Beef Hash

Local Grass-Fed Beef Burger

Red Chile and Spice-Crusted Skirt Steak with Farm-Fresh Eggs

Salad of Frisée, Endive and Watercress

potato galette

organic Anson Mills oatmeal

grilled pork belly

bagel

grilled pineapple

toast and marmalade

coriander and cashew granola

croissant

egg any style

chocolate croissant

Cornbread Pain Perdu

Market Fruits Crisp

Grilled Spanish Octopus

Salad of House-Cured Greek Sardines

Potage of Parsnip and Foie Gras

Assiette of Three Terrines: Rillettes of Vermont Organic Cabri, Quatre Foie

Nantucket Bay Scallops a la Plancha (or Crispy Tempura of Dayboat Cod Cheek

Ragoût of Local Forest Mushrooms, House-Made Rabbit Sausage, Cock’s Comb

Salad of Yellowfin Tuna Sashimi

Salad of Local Mesclun, Watercress, Endive

Grass-Fed Hangar Steak à la Poêle

Slow-Roasted and Pine Nut-Crusted Tasmanian Sea Trout Mi-Cuit

Vermont Organic Chicken Two Ways: Roasted Breast, Crispy Thigh

Vermont Organic Pork Three Ways: Crispy Suckling Confit, Spice-Crusted Rib,

Guanciale-Wrapped Line-Caught Swordfish

All Natural Veal Two Ways: Roasted Sweetbreads, Braised Cheeks

Fall Root Vegetable Gratin

Our Selection of Artisanal Cheeses

House-Made Profiteroles with Valrhona Chocolate Sauce

Market Fruits Crisp

Gingerbread Pain Perdu

Three Fruit Sorbets

Olive Oil and Taza Chocolate Mousse

Long Island Cheese Pumpkin Parfait

Sour Milk Panna Cotta

Three Chilled Seafood Preparations

Salad of Hirmasa Sashimi

Grilled Dayboat Monkfish Cheeks

Tortellini of Braised Pork Belly

Ragoût of Local Forest Mushrooms, House-Made Rabbit Sausage, Hakurei Turni

Spice-Crusted and Smoked Pork Rib

Tea-Smoked and Roasted Vermont Organic Squab

Panna Cotta

Olive Oil and Taza Chocolate Mousse

Rhubarb-Hibiscus Mousse, Yogurt Foam

Three Dodge Cove Oysters on the Half Shell

Maine Mussels

Salad of Local Mesclun and Endive

Grilled Seafood Sausage

Crispy Potato Galette

Assiette of House-Made Charcuterie: Duck Rillettes, Pate de Campagne, Foie

Crispy-Fried Pigs’ Tails

Local Grass-Fed Beef Burger

The following menu selections are also added to our Late-Night Menu: