SAVOR THE FRESHEST LOCAL FLAVORS OF SUMMER IN NEW ENGLAND, PREPARED BY CHEF JASON BOND.

Six-Course Vegan Dinner  Thursday, June 14th, With produce from Sweet Autumn Farm. Details

Strawberry Moon & Solstice  Thursday, June 28th, The first harvest of summer. Details

Bastille Day  Sunday, July 15th, With sparkling wine pairings. Details

Frozen Menu  Wednesday, August 8th, A menu for the heat of summer. Details

JT's Herbs & Produce Pop-Up  Sunday, August 19th, With Chef & Farmer Jade Elan Taylor.

Sturgeon Moon  Sunday, August 26th, Caviar and the bounty from the sea.

Hutchins Farm Dinner  Sunday, September 23rd, Celebrate the end of the harvest.


JT's Herbs & Produce Pop-Up

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Sunday, August 19th
With Chef & Farmer Jade Elan Taylor
$68/person. Reserve online or call 617-661-0009

We are so excited to welcome back, for one night only, one of Bondir's very first Sous Chefs, Jade Elan Taylor. After two years cooking at Bondir, and with training from the Tufts New Entry Sustainable Farming Project, Chef Taylor pursued her lifelong passion for growing her own herbs and vegetables. She started JT's Herbs & Produce in Newburyport, MA on one acre of farmland where she focuses on growing organic heirloom vegetables, herbs, and edible flowers for CSA shares and restaurant deliveries. 

Jade also continues working as an active chef, dividing time between pop-ups on the North Shore and restaurants in Boston. According to Chef Taylor, her menus are very ”ingredient driven, product driven”, and “extremely seasonal."

Join us at Bondir for a special five-course menu prepared by Chef Taylor that celebrates the harvest season and the bounty of her farm.

Menu

Buckwheat Sourdough
Purple Corn Sourdough
 
Cantaloupe and Heirloom Tomato Salad
Chanterelle Cream, Begonias, Wild Mint
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Octopus Confit in Wagyu Fat
Sour Uncured Onions, Charred Padron Peppers, Nasturtium
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Chicken Cured in Sake Lees
Corn, Umeboshi, Brown Butter, Lemon Basil
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Parmesan Custard
Fig Oil, Candied Green Tomato, Hazelnut
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Honey and Cashew Ice Cream
White Chocolate, Husk Cherries, Bee Pollen

Enjoy a Wine Pairing 42

Images from JT's Herbs & Produce

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Past Summer Series Events

The Frozen Menu

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Wednesday, August 8th

$68 per person / $42 beverage pairing
Reservations available from 5PM to 10PM
279A Broadway, Cambridge Directions

Call 617-661-0009 or Reserve Online


Please join us at Bondir for a cool menu on a hot summer night. Sparkling wines, rosés, and homemade sodas will accompany a five-course menu prepared by Chef Jason Bond, where each course will have a cool take on the freshest ingredients from local farms. Take a break from the heat, and join us for a cool dinner!

 

The Frozen Menu


Red Fife Whole Wheat Sourdough
Purple Corn Sourdough

Pineapple Weed Mead


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Chilled Tomato Dashi
Purslane, Tomato Ice, Clams in Truffle Vinaigrette


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Frozen Mango
Shaved Foie Gras, Kohlrabi, Puffed Amaranth

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Roasted Bluefish
 Hyssop Salsa Verde Popsicle, Chanterelles, Eggplant


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Elotes Kakigori
Buttermilk, Lime, Lovage

 

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Chilled Young Coconut
Ices and Creams

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Bastille Day Menu!

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Sunday, July 15th
$72 Menu / $42 Pairings
Reservations from 5pm to 10pm

Directions

Please call 617-661-0009 or reserve with OpenTable

Join us at Bondir for a special Bastille Day Dinner featuring a five-course menu with Chef Bond's take on traditional French classics, with Champagne pairings. We hope you will join us to honor France, its history and its wonderful cuisine. For an idea of what Chef Bond will be preparing, please have a look at the menu from last year's Bastille Day celebration below.

❧~ la Fête nationale ~❧

Pain de Porc

Eclade de Moules

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Tartare de Boeuf
12 Herbes, Caviar d’Escargot, Sirop de Tomate

Paul Mas, Cremant Rosé

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Coquille St. Jacques
Fricassée de Girolles, Foie Gras, et Escargots

Gosset Brut, Excellance

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Poulet en Vessie
Champignons, Chou, Écrevisse

Philip Gonet, Blanc de Blanc

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Le Comté
 
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Tarte Soufflé au Chocolate et Sucre Noir

Gosset, Grand Rosé Brut

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Strawberry Moon Dinner

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Thursday, June 28, 2018
Reservations from 5 PM to 10 PM
$68 per Person / $42 Beverage Pairing

Reserve your table Online or call 617-661-0009

This year, the Strawberry Moon is on June 28th, and we invite you to join us for a special dinner celebrating the first harvest of summer and the solstice. The Strawberry Moon gets its name from the Native American tribes who used the appearance of the full moon in June as a sign that wild strawberries were ready for harvesting.

The early summer harvest from local farms means strawberries, all the courgettes, young roots, the freshest greens, and early black currants. We will write the menu just before the dinner as we see what's coming up best.  

We hope you can join us for this second
special dinner of the Bondir Summer Series !


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A Six-Course Vegan Dinner At Bondir

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Thursday, June 14th, Between 5PM and 10PM
$68 per Person / $42 Beverage Pairing
Reserve Your Table Online or Call 617-661-0009

On most nights the menu at Bondir is largely vegan, displaying Chef Bond's affinity for the full range of pure vegetable flavors. On Thursday, June 14th, however, our menu will be entirely vegan. Many of our regular dinner guests at Bondir are vegan, and we think this will be a fun way to showcase the first harvests of the season.  

The dinner will be sourced locally from area farmers' markets in Cambridge and from Sweet Autumn Farm in Carlisle, Massachusetts. Sweet Autumn is a certified organic, solar-powered farm that utilizes an holistic approach to growing nutritious food and offers heirloom vegetables, edible flowers, and herbs.

The menu will be available as the date gets closer and we see what's growing. Beverage pairings will likely include wine & beer as well as non-alcoholic infusions, herbal teas, and vegetable juices from our own garden. We invite all diners, vegan and non-vegan, to join us for this first dinner of our Summer Series.


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Stay Tuned For More information about the rest of the series!

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