Restaurant Week Returns to Brookline

Try some local favorites at reduced prices. 

Twice a year, local restaurants offer special prix fixe menus at greatly reduced prices. From August 19 - 24 and 26 - 31, 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, as well as their usual menus. 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.

Brunch - 

Main Course

• Tomato, Fresh Basil & Avocado Scramble with Asiago Cheese on Garlic Rubbed Bruschetta With Home Fries
• Artisanal Salami, Egg & Onion Scramble with Roasted Red Pepper, Allandale Farm Scallions, Hashed Brown Potatoes & Whole Wheat Toast
• Smoked Turkey Club & Cranberry Mayo Rolled in a Rhode Island Johnnycake with Baby Greens

Dessert Course

• Massachusetts Peach & Blueberry Crisp with Blueberry Vanilla Bean Ice Cream
• New Hampshire Fried Pies with Apple Blackberry Filling, Sour Cream & Raspberry Sauce
  Favorite of President Franklin Pierce #14 (NH)

Lunch –

First Course

• Summer Vegetable Soup with Fresh Herbed Croutons
• Vermont Endive Salad with Goat Cheese, Apples, Watercress, Candied Cashews & Raspberry Vinaigrette
  Favorite of President John F. Kennedy#35 (Brookline, MA)

Second Course

• Hot-Pressed Grilled Vegetable Sandwich with Gruyere Cheese, Chopped Pickles, Onions & Spicy Mayonnaise with Baby Green Salad
• Penne Pasta with Basil Pesto, Allandale Farm Squash, Tear Drop Tomatoes, Fresh Corn, Pickled Garlic Scapes Asiago & Arugula
• Whole Grain Roast Beef Wrap with Blue Cheese Horseradish Mayo, Lettuce, Tomato & Avocado, Crispy Onion Rings, Mixed Green Salad & Homemade Pickle

Third Course

• Massachusetts Peach & Blueberry Crisp with Blueberry Vanilla Bean Ice Cream
• New Hampshire Fried Pies with Apple Blackberry Filling, Sour Cream & Raspberry Sauce
  Favorite of President Franklin Pierce #14 (NH)

Dinner –

First Course

• Summer Vegetable Soup with Fresh Herbed Croutons
• Vermont Endive Salad with Goat Cheese, Apples, Watercress, Candied Cashews & Raspberry Vinaigrette
  Favorite of President John F. Kennedy#35 (Brookline, MA)

Second Course

• Grandma Gladys's Grilled Flank Steak with Boston Baked Beans & Garlicky Broccoli
• Penne Pasta with Basil Pesto, Allandale Farm Squash, Tear Drop Tomatoes, Fresh Corn, Pickled Garlic Scapes Asiago & Arugula
• Haddock with Julienned Farmer's Market Vegetables Baked in Parchment & Foil

Third Course

• Massachusetts Peach & Blueberry Crisp with Blueberry Vanilla Bean Ice Cream
• New Hampshire Fried Pies with Apple Blackberry Filling, Sour Cream & Raspberry Sauce
  Favorite of President Franklin Pierce #14 (NH)

Fugakyu Japanese Cuisine

Lunch – 

Appetizer

• Lump Crab Salad, Kanikama, Cherry Tomato, Cucumber, Avocado, Daikon and Lettuce, Wasabi Yuzu Dressing
• House-made Gyoza with Truffle Butter, Beef, Button Mushroom, Shimeji Mushroom, Onion and Sautéed Vegetables

Entrees

• RW Chirashi and Handroll Set, Chef's Choice Sashimi over Sushi Rice
• RW Brown Rice Sushi and Maki Set, Chef's Choice Sushi and Maki Set with Brown Sushi Rice
• Lobster Tempura Trio with Zaru Udon, Baked Mushroom, Tamago, Cucumber, Carrot and Seaweed, Sesame Mustard Salad Dressing

Desserts

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

Dinner –

Appetizers

• RW Salmon Kinuta, Mango, Orange, Cucumber wrapped with Pickled Daikon, Blood Orange Yuzu Honey Sauce
• Dashi Marinated Tomato, Grilled Shrimp, Grilled Scallop, String Bean and Mountain Burdock Root

Entrees

• RW Dashi Sushi Set, Chef's Choice Dashi Flavored Sushi and Sashimi Set
• RW Omakase, Chef's Choice Sushi, Sashimi, Maki and Handroll Set
• Pan-seared King Crab Cake with Mushroom Risotto, Shimeji Mushroom, Button Mushroom, Onion and Baked Vegetables Spicy Pumpkin Sauce

Desserts

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

Dinner - 

Antipasti

• Wood-grilled corn salad with local tomatoes and basil
• Local farm salad with red wine vinaigrette
• Arugula with basil, shaved zucchini and parmigiano
• bread and tomato salad with cucumber, black olive and red onion
• Wood-grilled bruschetta with basil pesto and beefsteak tomatoes.
• Roasted local beet and purslane salad with toasted wlanuts and goat cheese vinaigrette.

Primi (Con Formaggio)

• Risotto with housemade sausage and local kale
• Linguine with cherry tomatoes and fesh herbs
• Orrechiette Amatriciana, guanciale, tomatoes, chili and pecorino

Gluten Free Pasta Available Upon Request (add $1/add $2).

Secondi

• Wood-grilled 1/2 cornish hen "under a brick." Chickpea ragu with pancetta, and sauteed zucchini with tomato, garlic and oregano.
• Wood-grilled 5 oz. hanger steak with roasted yukon gold potatoes, mushrooms, and porcini butter with red wine and thyme. 
• Fried eggplant with cherry tomato confit and housemade mozzarella
• Pan-seared wild sockeye salmon with polenta fries, sauteed summer vegetables and a lemon, basil aioli. 
• Wood-grilled blue fish with corn ragu, fresh herb sauce and garden beans. 
• Wood-grilled pork tenderloin with braised local greens and roasted potatoes. 

Vegetarian Entree Available Upon Request.

Dolce

• Cherry peach upside-down cake with lemon berry gelato
• Sesame panna cotta with orange caramel sauce and a sesame florentine 
• Espresso budino vellutato with chocolate ganache and assortment of chocolate cookies
• Trio of fruit sorbets with berries and biscotti

Appetizers

• Early Girl Tomato Gazpacho sweet corn, basil oil
• Steamed PEI Mussels red rice, curry, scallions
• Local Baby Field Greens breakfast radish, shaved cucumber, balsamic vinaigrette

Entrees

• House-made Pasta eggplant, tomato, zucchini
• Roasted Salmon quinoa, fennel, bok choy, preserved lemon
• Grilled Pork Loin heirloom bean salad, spinach, red bell pepper

Desserts

• Chocolate Pôt de Crème
• Peach & Blueberry Cobbler

• Menu coming soon.

Lunch - 

Appetizers

• Rock Shrimp, Crispy shrimp with sweet and mild spicy sauce 
• Chicken Lettuce Wrap, Chicken, long bean and bell paper topped with spicy jicama sauce
• Sashimi, Chef's choice flavored 6 pcs of assorted raw fish
• Yellowtail on Fire, Spiraled yellowtail with jalapeno salsa on top and yuzu soy mixed with jalapeno dressing

Entrees

• Hibachi NY Strip Steak
• Hibachi Salmon
• Tomo Roll, Spicy crunchy salmon, mango, topped with seared salmon, white tuna, avocado, and crispy rice powder and honey wasabi sauce
• Foxy Lady, Spicy tuna, avocado topped with seared tuna and red wine pear served with onion sauce

Desserts

• Mochi Ice Cream
• Green tea, mango, vanilla, red bean
• Fried Banana

Light Lunch - 

Appetizers

• Enoki Beef, Beef wrapped with Japanese mushroom and served with special sauce
• Money Bag, Cheese, crab meat, and vegetable wrapped in wonton skin. Deep fried with sweet chili sauce
• Sushi, 5 pieces assorted fresh raw fish over rice

Entrees

• Hibachi Shrimp
• Hibachi NY Strip Steak
• Nobu Roll, Seared tuna, asparagus inside, tuna, salmon, eel, yellowtail, crunchy three colors tobiko on top with chef special sauce
• Hot Lover Roll, Spicy tuna, shrimp tempura, avocado wrapped in soybean paper

Dinner - 

Appetizers

• Money Bag, Cheese, crab meat, and vegetable wrapped in wonton skin. Deep fried with sweet chili sauce
• Rock Shrimp, Crispy shrimp with sweet and mild spicy sauce
• Tuna Dumpling, King crab, avocado wrapped in thin sliced tuna. Served with chef's special sauce 
• Garlic White Tuna, Pan seared hot pepper white tuna with crispy garlic and spicy yuzu sauce

Entrees

• Hibachi R.W. Combination, Fillet mignon, lobster tail, shrimp, and scallop
• Char-Grilled Chilean Sea Bass, Filleted and marinated in house special sake sauce for over 24 hours charcoal grilled and served with sautéed mixed green
• R.W. Special Roll Set, Tomo Roll- Spicy crunchy salmon, mango, topped with seared salmon, white tuna, avocado, and crispy rice powder, and honey wasabi sauce
• Hot Lover Roll- Spicy Tuna, shrimp tempura, avocado wrapped in soybean paper. Served with chef's special sauce
• R.W. Sushi and Sashimi Set, Chef choice 6 pcs sushi, 10 pcs sashimi and one foxy lady roll

Desserts

• Mochi Ice Cream, Green tea, mango, vanilla, red bean
• Tempura Ice Cream, Green tea, mango, vanilla, red bean
• Chocolate Marquise, Chocolate genoise-chocolate ganache and a velvety chocolate mousse and dusted with gold dust.
• Divine Turtle Cheesecake, Classic fudge filled cheesecake with caramel and pecans

Lunch or Dinner –

Appetizers

• Chilled Tomato Soup with Cucumber & Green Apple Sorbet
• Salmon Gravlax with Orange Segments, Mache and Citrus Vinaigrette
• Watermelon & Arugula Salad with Feta, Cucumber, Shaved Fennel & Lemon Vinaigrette

Entrees

• Pan Seared Hake with Tasso Ham, Rainbow Chard with Sauce Bouillabaisse
• Slow Roasted Berkshire Pork with Fava- Piquillo Pepper Succotash & Smoked Bacon Jus
• House Made Fettuccini with Truffle Poached Egg, English Peas, Asparagus & Shaved Pecorino

Desserts

• Chocolate & Salty Caramel Tart, Nutella Powder, Espresso Ice Cream
• Blueberry Bread Pudding Crème Angaise, Cinnamon Dulce de Leche Ice Cream

Dinner -

Appetizer

• Field Greens, Seasonal Vegetables with Shallot Champagne Vinaigrette
• Caesar Salad
• Chef's Seasonal Soup

Entrée

• Breast of Chicken Confit
• Parmesan and Herb Marinated Tournedos
• Bone-In Kona Crusted Dry Aged Sirloin with Shallot Butter
• Seared Citrus Glazed Salmon

Accompaniments: Sam's Mashed Potatoes or Grilled Vegetables

Dessert

• Classic Crème Brulée
• Flourless Chocolate Espresso Cake
• The Capital Grille Handcrafted Ice Cream
• Chef's Seasonal Fruit Sorbet

Complements To Your Meal

• Lunetta Sparkling Rose, Trentino, MV $7/glass
• Gary Farrell Chardonnay, Carneros, 2009 $10/glass
• Villa Mt. Eden Pinot Noir, Russian River, 2007 $10/glass
• Ferrari-Carano "Mountain Reserve" Cabernet Sauvignon, Alexander Valley, 2008 $15/glass
• Lobster Tail $10

(Wine pairings available at lunch and dinner) 

Lunch - 

Appetizer

• Chilled Gazpacho chopped tomatoes, cucumbers, onions and peppers
• House Salad creamy romano peppercorn dressing, cherry tomato, shaved carrot and sunflower seeds
  Borgo M Pinot Grigio, delle Venezie IGT, Italy, 2011, $8.75 per glass, $28.00 per bottle

Entrée

• Tortilla, Apple and Goat Cheese Salad avocado, roasted red peppers and chipotle dressing topped with grilled shrimp
  Mastroberardino "Sannio" Falanghina, Campania, Italy, 2010, $10.50 per glass, $35.00 per bottle
• Grilled Salmon Melt light rye, chipotle mayo, swiss cheese, red onion jam
  Manawa Sauvignon Blanc, Marlborough, New Zealand, 2011, $9.50 per glass, $31.00 per bottle
• Anna's Baked Boston Scrod topped with crumbs and tomatoes served with rice pilaf
  Santa Margherita Pinot Grigio, Valdadige, Italy, 2011, $12.50 per glass, $21.00 per half bottle, $39.00 per bottle

Dessert

• Chocolate Layer Cake
  Taylor Fladgate Late Bottled Vintage Port, 2007, $8.50 per glass
• Cheesecake
  Brinley's Gold Coconut Rum, $7.50 per glass

Dinner –

Appetizer

• New England Clam Chowder
  Hook & Ladder Chardonnay, Russian River Valley, Sonoma, 2010, $9.50 per glass, $31.00 per bottle
• Classic Caesar Salad, romaine hearts, garlic croutons, shaved romano, creamy dressing
  Borgo M Pinot Grigio, delle Venezie IGT, Italy, 2011, $8.75 per glass, $28.00 per bottle

Entrée

• Crab Cake Dinner two jumbo lump crab cakes, mustard sauce, seasonal salad
  Sonoma-Cutrer "Russian River Ranches" Chardonnay, Sonoma Coast, 2010, $11.75 per glass, $21.00 per half bottle, $39.00 per bottle
• Wood Grilled Assortment variety is the spice of life... try our chef's selection of three fish (can be cooked medium rare) shrimp and scallops, choice of two sides
  Nicolas Emereau "Cuvee Signee" Sancerre, France, 2011, $11.50 per glass, $39.00 per bottle
• Ciopinno lobster, scallops, shrimp, calamari, littlenecks, mussels and scrod in a light tomato broth 
  Bonny Doon "Fish Out of Water" Rhone Varietal Blend, Monterey, CA, 2010, $8.00 per glass, $25.00 per bottle

Dessert

• Key Lime Pie
  Jorge Ordonez Malaga #2, $8.50 per glass
• Boston Cream Pie
  Fonseca 10 Yr. Tawney Port, $10.95 per glass

Lunch-

Appetizers

• Shrimp & Lobster Cake corn grits, avocado salad, sour lemon chive mayo
• Heirloom Tomato Salad house made mozzarella & pesto "roll-up"

Entrées

• Creamy Corn & Chanterelle Orecchiette fontina funduta, fennel sausage, flowering rapini 
• Pan Roasted Chicken Breast fattoush salad, cilantro yogurt
• Slow Roasted Salmon chilled Italian green bean salad

Dessert

• Peach Exploitation house spun peach ice cream, peach & cinnamon bread pudding, half peach "canned in syrup" & vanilla chantilly
• S'more Crunch Bar chocolate graham crust, semi-sweet fudge, toasted marshmallow

Dinner –

Appetizers

• Shrimp & Lobster Cake corn grits, avocado salad, lemon chive mayo
• Heirloom Tomato Salad house made mozzarella & pesto "roll-up"
• Fried Clams Two Ways crispy belly clam, little neck clams in the shell, chorizo oil & creamy corn

Entrées

• Center Cut Swordfish fattoush salad
• Grilled Petit Tenderloin "Carpetbagger" spinach salad, fried oyster, steak sauce hollandaise
• Creamy Corn & Chanterelle Orecchiette fontina funduta, fennel sausage, flowering rapini

Dessert

• Peach Exploitation house spun peach ice cream, peach & cinnamon bread pudding, half peach "canned in syrup" & vanilla chantilly
• S'more Crunch Bar chocolate graham crust, semi-sweet fudge, toasted marshmallow