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Bambara Restaurant Reservations
Breakfast
Monday - Friday:
6:30a.m. - 10a.m
Brunch
Saturday and Sunday:
8a.m. - 2p.m
Lunch
Monday - Friday:
11:30a.m. - 2p.m
Dinner
Sunday - Thursday:
5:30p.m. - 10p.m.
Friday - Saturday
5:30p.m. - 11p.m.
Mailing List
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| Appetizers |
3 LOCAL OYSTERS
Cocktail sauce, horseradish, mignonette |
3.25 ea. |
SPICY TUNA TARTARE
Avocado puree, waffled potato crisps |
15 |
WARM LOBSTER SLIDERS
Butter poached lobster, chives, herb salad, toasted brioche |
17 |
NEW ENGLAND CLAM CHOWDER
Local clams, Maine Family Farms smoked bacon, potatoes, cream, parsley |
10 |
LOBSTER BISQUE
Snappy’s Maine lobster, chives |
10 |
PUREE OF ENGLISH PEA SOUP
Smoky Maine Family Farms bacon, creme fraiche, leeks |
9 |
ARANCINI
Crispy risotto balls, short rib, parmesan, fontina, herbs with tomato & aioli sauces |
10 |
HOUSEMADE SAUSAGE PLATE
Grilled sausage of the day, house made pickled vegetables, mustard, sourdough toast, frisee |
14 |
GRILLED FLATBREAD
Roasted garlic, goat cheese, arugula, oven-dried cherry tomatoes, aged fig vinegar |
11 |
CHORIZO FLATBREAD
House made chorizo, fontina, provolone, smoked tomatoes, scallions |
15 |
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| Salads |
BOSTON FETA SALAD
Boston lettuce, feta, English cucumbers, roasted sweet and hot peppers,kalamata olives, cherry tomatoes, toasted pita bread, lemon vinaigrette |
11 |
TRADITIONAL CAESAR SALAD
Romaine leaves, house made herbed foccacia, white anchovies |
9 |
BABY ARUGULA SALAD
Goat cheese croquette, spicy walnuts, honey dressing |
9 |
CHOPPED SALAD
Baby greens, cucumbers, avocado, tomato, dried cherries, candied pecans, onion jam, goat cheese, sherry vinaigrette |
11 |
ROASTED BEET SALAD
Red and gold beets, Vermont creamy goat cheese, black pepper crisps, aged sherry vinegar, micro greens |
12 |
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| Entrees |
FAVA BEAN RAVIOLI
Ricotta cheese, asparagus & leek puree, shaved parmesan |
26 |
PORK & CLAMS
Crispy pork tenderloin, garlic spinach, local clams, creamy potato |
27 |
BOLOGNESE FETTUCINI
Traditional slow cooked meat sauce, parmesan, house-made pasta |
25 |
PAN SEARED SEA SCALLOPS
U10 scallops, English pea risotto, house made pancetta, sherry gastrique |
27 |
CRISPY ORGANIC HALF CHICKEN
Semi boneless Giannone Farms chicken, potato gratin, roasted asparagus |
22 |
SIGNATURE STEAK FRITES
Hanger steak, arugula, smoked tomato vinaigrette, herbed fries, chimichurri |
27 |
SEARED YELLOW FIN TUNA
Sesame crusted, soy glaze, lemon butter, coconut rice, green mango salad |
31 |
PAN ROASTED COD
Crispy polenta cakes, kalamata olives, smoked tomatoes, thyme brown butter |
27 |
CATCH OF THE WEEK
The freshest fish available with Chef’s choice of sides |
29 |
HELEN’S POT ROAST
My mother’s recipe. Braised chuck, pearl onions, herbed potato dumplings, Chantenay carrots |
26 |
BAMBARA CUT OF THE WEEK
Chef’s choice of sides |
34 |
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