London and Paris come together in Harvard Square with the opening of Les Sablons. The sister restaurant to Row 34, Island Creek Oyster Bar and Eastern Standard (among others) takes up residence in the Square’s Conductor’s Building (a historic relic of the Cambridge subway construction), making the most of the quirky space with a downstairs bar and upstairs dining room. Chefs Jeremy Sewall and Brian Rae take their culinary cues from European classics, offering plates like foie gras, English pea soup and filet mignon with Bordelaise. Spirits star Jackson Cannon will handle the cocktails at the first floor bar and wine director Lauren Daddona has curated a list of bottles from Burgundy, Beaujolais, Loire and more to complement the kitchen offerings. Open now, Les Sablons is serving dinner Sunday through Thursday from 5:00-10:00pm and Friday and Saturday nights until 11:00pm. Call 617.268.6800 to book one of the first tables and welcome the Cambridge restaurant.
À L’ÉTAT BRUT
AUNT DOTTY’S Saquish, MA 3.5
PETIT BELON Duxbury, MA 3.5
MOON SHOAL Barnstable, MA 3.5
SHIGOKU Willapa Bay, WA 4
COLUMBIA RIVER SALMON mint, cucumber water, baby snap peas 15
KING CRAB COCKTAIL horseradish, crème fraîche 24
SMOKED MAINE UNI leek vinaigrette 11
BEEF TARTARE oyster aïoli, gaufrette 16
SPRING VEGETABLE SALAD artichoke hummus, Meyer lemon 18
YOUNG GREEN AND HERB SALAD champagne vinaigrette 14
PETITE ASSIETTE
SEARED WHITE ASPARAGUS anchovy, green garlic 16
RYE SPAGHETTI pesto, black trumpet mushrooms, Parmesan 15
CRISPY POTATO white sturgeon caviar, crème fraîche 19
ENGLISH PEA SOUP gougère, bacon, orchid 14
FOIE GRAS rhubarb, Dijon, brioche 21
PLAT PRINCIPAL
BEETS AND RADISHES red quinoa, roasted greens, truffle vinaigrette 26
ROASTED MONKFISH bok choy, cockles, green curry 32
WILD ALASKAN SALMON leeks, apple, sorrel cream 38
RAGOÛT DE POULET fennel ravioli, lemon broth 30
GRILLED LAMB LOIN barley and oat porridge, fava beans, sunchoke 37
FILET MIGNON potato purée, asparagus, Bordelaise 44
D’ ACCOMPAGNEMENT
ASPARAGUS hollandaise 16
MUSHROOM STRUDEL black garlic sauce 14
PARISIAN GNOCCHI goat and herb butter 17
POTATO PURÉE chives 10
