New Year’s Eve at Bondir Concord: Chef Jason Bond Celebrates New Year at His New Restaurant with Multi-Course Dinner

Celebrate New Year’s Eve at one of the most highly anticipated new restaurants of the year, Bondir Concord. On Tuesday, December 31st, 2013 award-winning chef Jason Bond will celebrate the New Year and his new restaurant with a multi-course culinary experience featuring carefully curated dishes such as Roasted Black Futsu Squash, Red Wine Poached Foie Gras, Satsuma Tangerine, Spiced Brown Butter, Petit Greens; White Alba Truffle, Durum Flour Spaghetti, L'escala Breadcrumbs, Braised Kale, Prairie Fire Chili, English Thyme; and Roasted Goose Magret, Triticale Berries with Lardon, Corn Flour Crumpet,Georgia Candy Roaster Squash, Black Walnuts. Each course will be paired with a selection from Bondir’s exquisite wine menu. Seating is limited and reservations are required by calling 978-610-6554.

WHERE: Bondir (Concord, MA) | 24 Walden St. Concord, MA 01742 | 978-610-6554 | www.bondirconcord.com/

WHEN: Tuesday, December 31st, 2013; Dinner: 5PM to 10PM, Bar to 12:30AM

COST: Four courses, $85 per person, $135 per person with wine pairings. Tax and gratuity not included.

RSVP: Reservations are necessary and can be made by calling 978-610-6554

MENU:           

Bread

Warthog Wheat Sourdough with Bran

Cascade Hops and Currants

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New England Bouillabaisse

Smoked & Brined Oysters, Smelts

Dartmouth Cider Apple Normande

Radicchio, Chevre de Bethmale,

Tarragon, Liquorice and Almond Vinaigrette

Roasted Black Futsu Squash

Red Wine Poached Foie Gras, Satsuma Tangerine,

Spiced Brown Butter, Petit Greens

Paired with NV Chidaine Mountlouis Brut, France

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White Alba Truffle

Durum Flour Spaghetti, L'escala Breadcrumbs, Braised Kale,

Prairie Fire Chili, English Thyme

Bitter Cocoa Casarecce

South Texas Antelope Ragu, Parmigiano Reggiano, Cocoa Nibs

Walnut Ricotta Agnolotti

Butternut Squash, Chanterelle Mushrooms,

Mint & Walnut Pesto, Shaved Crucolo

Paired with 2012 Rainoldi Nebbiolo, Italy Rosé

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Sweet Potato Custard Tartine

Seared Teff Polenta, American Chestnuts

Autumn Vegetable Mignardises, Mustard Oil

Olive Oil Poached Cod

Creamed Watercress, Brown Bread, Roasted Fennel,

Waldoboro Green Neck Turnip

Roasted Goose Magret

Triticale Berries with Lardon, Corn Flour Crumpet,

 Georgia Candy Roaster Squash, Black Walnuts

New York Beef Striploin

Gingerbread Beets, Honeyed Carrots, Butter-Confit Shallot,

Roasting Jus

Paired with a choice of:

2012 Riffault Boucard, France, Sancerre

2010 Domaine La Garrigue, France, Vacqueyras

Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meat, poultry, seafood, shellfish and eggs may increase the risk of food borne related illness

Bondir Restaurants (Cambridge, MA /Concord, MA)

Bondir Restaurant has two locations in Cambridge, MA and Concord, MA.

The Cambridge, Massachusetts location is a cozy, farm-house style restaurant with 28 seats and a small fireplace salon, while Bondir in Concord, MA hosts a 100-seat dining room a wood-fired pizza oven, fireplace and rich oak furniture with a colonial tavern feel. The menus showcase the pastoral and marine bounty of the New England region. Both restaurants offer a finely curated selection of American and European wines and beers and Bondir Concord boasts spirits and a bar. Chef Jason Bond has spent 20 years in restaurants refining his technique and style, and has developed a simple philosophy of quality and care. Bondir’s offerings–vegetables picked the same day, fish hours out of the ocean, pasture-raised meats–change daily, and will always be tasteful in preparation and presentation. For more information: www.bondircambridge.com. 

Chef Jason Bond:

Jason Bond is a visionary chef, whose restaurant Bondir, with two locations in Cambridge and Concord, MA has won wide acclaim since opening in November 2010. Chef Bond has been an active presence in Harvard’s Science and Cooking series, devising menus for courses and serving food to celebrated visiting chefs including Harold McGee, Grant Achatz, Nathan Myhrvold, and Ferran Adrià. At Bondir, everything is made in-house, and Chef Bond composes a new menu daily, which allows him to incorporate the freshest ingredients from the highest quality local providers, combining traditional and modern techniques to present honest, flavorful food.