Dine in Newton During Summer 2012 Boston Restaurant Week

It's that time of year again -- the Boston Summer Restaurant Week is upon us. 

Twice a year (summer and winter), local eateries participating in Restaurant Week offer lunches and dinners at greatly reduced prices. This year, the Summer Boston Restaurant Week features more than 200 area restaurants.

But just because it has "Boston" in the title doesn't mean you have to head into the big city to take advantage of the discounted meals. 

Six Newton and Chestnut Hill restaurants will be participating in the event, which will run Aug. 19-24 and Aug. 26-31. 

The Restaurant Week menus feature a two-course lunch for $15.12, a three-course lunch for $20.12 or a three-course dinner for $33.12. Each menu is fixed with a set of two or three options for each course. 

Check out and see what the Newton and Chestnut Hill restaurants will be offering:

Dinner, Aug. 20-24 & Aug. 27-31

 Appetizer:

• Heirloom tomato soup with fried basil and shaved parmesan
• Pear and mascarpone Sacchetti with fruit moustarda and chive fondue

Entrée:

• Petite filet with tomato Carpaccio, confit yukons, maitake mushroom and bordelaise
• Brick chicken with raison and shallot agro dolce, shitake cups and robuchon potatoes
• Seared diver scallop with lobster and pea risotto, creamed corn pudding and pea greens

Dessert:

• Caramel panna cotta with dolce de leche, tuille cookie and caramel cream
• Bokx brownie sundae with ice cream, candied corn and chocolate sauce

Dinner 

• Restaurant Week menu not available online. Call 617-630-3521 for more details.

 
Lunch, Aug. 20-24 & Aug. 27-31

Appetizer:

• Chilled tomato soup with cucumber and green apple sorbet
• Salmon gravlax with orange segments, mache and a citrus vinaigrette
• Watermelon and arugula salad with feta, cucumber, shaved fennel and lemon vinaigrette

Entrée:

• Pan-seared hake with Tasso ham, rainbow chard and sauce bouillabaisse
• Slow-roasted Berkshire pork with fava-piquillo pepper succotash and smoked bacon jus
• House made fettuccini with truffle poached egg, English peas, asparagus and shaved pecorino

Dessert:

• Chocolate and salty caramel tart with Nutella powder and espresso ice cream
• Blueberry bread pudding crème Anglaise with cinnamon dulce de leche ice cream

Dinner, Aug. 19-24 & Aug. 26-31

• Same options as lunch

Dinner, Aug. 19-24 & Aug. 26-31

Appetizer:

• Field greens with seasonal vegetables and a 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
• Grilled vegetables

Dessert:

• Classic crème brulée
• Flourless chocolate espresso cake
• The Capital Grille handcrafted ice cream
• Chef's seasonal fruit sorbet

Wine pairings/compliments: 

• 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

Lunch, Aug. 19-24 & Aug. 27-31

Appetizer:

• Chilled gazpacho with chopped tomatoes, cucumbers, onions and peppers
• House salad with creamy peppercorn dressing, cherry tomatoes, shaved carrots and sunflower seeds (pair with Borgo M Pinot Grigio, delle Venezie IGT, Italy, 2011, for $8.75/glass or $28/bottle)

Entrée:

• Tortilla, apple and goat cheese salad with avocado, roasted red peppers, chipotle dressing and grilled shrimp (pair with Mastroberardino "Sannio" Falanghina, Campania, Italy, 2010, for $10.50/glass, $35/bottle)
• Grilled salmon melt on light rye with chipotle mayo, Swiss cheese and red onion jam (pair with Manawa Sauvignon Blanc, Marlborough, New Zealand, 2011, for $9.50/glass, $31/bottle)
• Anna's baked Boston scrod topped with crumbs and tomatoes served with rice pilaf (pair with Santa Margherita Pinot Grigio, Valdadige, Italy, 2011, for $12.50/glass, $21/half bottle, $39/bottle)

Dessert:

• Chocolate layer cake (pair with Taylor Fladgate Late Bottled Vintage Port, 2007, for $8.50/glass)
• Cheesecake (pair with Brinley's Gold Coconut Rum for $7.50/glass)

Dinner, Aug. 19-24 & Aug. 27-31

Appetizer:

• New England clam chowder (pair with Hook & Ladder Chardonnay, Russian River Valley, Sonoma, 2010, for $9.50/glass, $31.00/bottle)
• Classic Caesar salad with romaine hearts, garlic croutons, shaved romano cheese and creamy dressing (pair with Borgo M Pinot Grigio, delle Venezie IGT, Italy, 2011, for $8.75/glass, $28/bottle)

Entrée:

• Crab cake dinner with two jumbo lump crab cakes, mustard sauce and a seasonal salad (pair with Sonoma-Cutrer "Russian River Ranches" Chardonnay, Sonoma Coast, 2010, for $11.75/glass, $21/half bottle, $39/bottle)
• Wood grilled assortment with the chef's selection of three fish, shrimp and scallops and two sides (pair with Nicolas Emereau "Cuvee Signee" Sancerre, France, 2011, for $11.50/glass, $39/bottle)
• Cioppino with lobster, scallops, shrimp, littlenecks, mussels, scrod and calamari in a light tomato broth (pair with Bonny Doon "Fish Out of Water" Rhone Varietal Blend, Monterey, CA, 2010, for $8.00/glass, $25/ bottle)

Dessert:

• Key Lime Pie (pair with Jorge Ordonez Malaga #2 for $8.50/glass)
• Boston Cream Pie (pair with Fonseca 10 Yr. Tawney Port for $10.95/glass)

Lunch, Aug. 21-25 & Aug. 28-24

Appetizer: 

• Shrimp and lobster cake with corn grits, avocado salad and lemon chive mayo
• Heirloom tomato salad with house made mozzarella and pesto "roll-up"

Entrée:

• Creamy corn and chanterelle orecchiette with fontina fonduta, fennel sausage and flowering rapini
• Pan-roasted chicken breast with fattoush salad and cilantro yogurt
• Slow-roasted salmon with chilled Italian green bean salad

Dessert:

• Peach exploitation with house spun peach ice cream, peach and cinnamon bread pudding, half peach "canned in syrup" and vanilla Chantilly cream
• S'more crunch bar with chocolate graham crust, semi-sweet fudge and toasted marshmallow

Dinner Aug. 19-24 

Appetizer:

• Shrimp and lobster cake with corn grits, avocado salad and lemon chive mayo
• Heirloom tomato salad with house made mozzarella and pesto "roll-up"
• Fried clams two ways with crispy belly clam, little neck clams in the shell, chorizo oil and creamy corn

Entrée:

• Center cut swordfish with fattoush salad
• Grilled petit tenderloin "carpetbagger" with spinach salad, fried oyster and steak sauce hollandaise
• Creamy corn and chanterelle orecchiette with fontina fonduta, fennel sausage and flowering rapini

Dessert:

• Peach exploitation with house spun peach ice cream, peach and cinnamon bread pudding, half peach "canned in syrup" and vanilla Chantilly cream
• S'more crunch bar with chocolate graham crust, semi-sweet fudge and toasted marshmallow