Garden at the Cellar

991 Massachusetts ave.
Cambridge, MA 02138
617-230-5880

From its unassuming spot on Massachusetts Avenue, Garden at the Cellar, the quintessential gastropub, offers upscale comfort food from within a casual pub atmosphere. The dining room and bar are lush with fragrant herbs and plants from local farms and gardens, including sister restaurant and farm, the Herb Lyceum in Groton.

With a reasonably-priced, accessible menu that pays homage to the bounty of the garden and the seasons of New England, Garden at the Cellar is a neighborhood restaurant worth going out of your way for.

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charcuterie

at Garden at the Cellar

Housemade charcuterie and duck liver mousse with traditional accompaniments

Dinner
Lunch
Bar
Brunch

SMALL PLATES

Warmed Olives herbs, citrus and spices 5-

Hummus fried chickpeas, olive oil, pita 5-

Smoked Arctic Char sunchoke rostï, crème fraîche 7-

Polenta Fries Great Hill blue dressing 6-

Bacon Wrapped Dates goat cheese, curried apple hash 6-

Small Plate of The Day 7-

CHARCUTERIE

Chef's Selection of Artisanal and House Made Meats & Pâtés
Traditional Accompaniments 15 -

APPETIZERS

Chicken and Thyme Croquettes smoked paprika aïoli 8-

Cod Fritters chives, citrus infused rémoulade 9-

Seared Foie Gras & Doughnuts cranberry and orange 12-

Cassoulet house made sausage, duck confit, crispy pork belly 11-

Glazed Short Rib quinoa, Brussels sprouts, parsley salad 11-

SOUPS

Classic Tomato grilled Vermont cheddar sandwich 8-

Smoked Chicken orzo, chives, Parmesan 8-

Soupe au Pistou country ham, white beans, arugula pesto 9-

Potato Leek black truffle 8-

add a grilled cheddar sandwich to any soup 3-

SALADS

Caesar rustic croutons, homemade dressing 9-

Mixed Winter Greens lemon-Dijon vinaigrette 8-

Roasted Beet Salad pistachios, tarragon and goat cheese 9-

Skillet Salad salt roasted pears, blue cheese, walnuts 10-

add olive oil poached chicken to any salad 3-

GRILLED FLATBREAD PIZZA

Roasted Mushroom thyme and herbed ricotta 13-

Margarita fresh mozzarella, roasted tomatoes, basil 12-

Olive Oil-Poached Chicken rosemary-roasted tomato sauce 13-

Duck and Fig goat cheese, scallions, arugula 13-

ENTREES

Pan Roasted Salmon
celery root purée, edamame ragout, charmoula 23-

Roasted Portabella Bolognese
saffron, marjoram, Parmesan 17-

"Chicken & Waffles"
organic chicken, pumpkin seed waffle, braised greens, maple jus 22-

Grilled Pork Sirloin
potato tortilla, grilled scallions, piquillo pepper and saffron emulsion 23-

Herb Marinated Duck Breast
lentils, roasted grapes, curried carrots 24-

Grilled Meyer Ranch Hanger Steak
garlic spinach, parsnip purée, rosemary-truffle fries 25-

SIMPLE SIDES

Roasted Beets with chives 5-

Puréed Parsnips 5-

Homemade "Tater Tots" 5-

Rosemary-Truffle Fries 5-

Roasted Sweet-Garlic Spinach 5-

Crispy Potatoes with Dijon aïoli 5-

Tasting of any 4 sides 17-

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Cassoulet: 1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.

Champ: 1. noun An Irish favorite of mashed potatoes, green onions and butter.

Chanterelle: 1. noun A wild and nutty mushroom with a trumpet-shaped head.

Chorizo: 1. noun Crumbly, spiced pork sausage.

Confit: 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.

Emulsion: 1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Enophile: 1. noun A person who is knowledgeable about and enjoys wine.

Foie gras: 1. noun Expensive, silk-textured goose or duck liver that has been enlarged by a process you don't want to read about if you're going to eat this dish.

Gratin: 1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.

Hummus: 1. noun Mashed chickpeas flavored with lemon juice, garlic and oil.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Limoncello: 1. noun Lemon liqueur.

Panna cotta: 1. noun Italian egg custard.

Pesto: 1. noun An Italian sauce traditionally made with basil, olive oil, garlic, pine nuts and Romano and Parmesan cheeses.

Pistou: 1. noun The French version of pesto, a mixture of basil, garlic and olive oil.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Quinoa: 1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.

Ragoût: 1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Romesco: 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.

Shank: 1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.

Tartare: 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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