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Art Verdure Launch Event

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We're pleased to announce a partnership between the Royal Sonesta Hotel Boston and the Arts & Business Council.  Each quarter we will be featuring a new exhibit prepared by the Arts & Business Council, and to launch each new exhibit, we will host a reception. We welcome you to join us for our first event, the launch of Art Verdure.

When: May 1, 2014, 6:00 p.m. - 8:00 p.m.
Where: ArtBar at the Royal Sonesta Hotel Boston

Join us for light refreshments while you enjoy our newest art installation and have an opportunity to meet the artists. Please RSVP to This e-mail address is being protected from spambots. You need JavaScript enabled to view it by April 27.


Fresh art at the ArtBar

The verdure of spring expressed through art.

Just as spring reawakens the earth and brings fresh perspective after a long winter, we hope these art selections will enliven your senses and experience at the ArtBar.


The Royal Sonesta Hotel Boston has partnered with The Arts & Business Council of Greater Boston to bring fresh new art by up-and-coming artists to the ArtBar. This program builds on the Hotel's legacy of deep commitment to engaging the arts community beginning in the 20th century and continuing to artists of today.

The Arts & Business Council supports artists in their effort to create sustainable business practices. Through educational programming, we help creative professionals achieve their own definitions of success, giving them the tools and resources focused on the “business side” of art. Artists whose work you see are fellows of the Artist’s Professional Toolbox, a program to cultivate business skills artists need to build a thriving artistic career.  

Thaw, bloom, awaken...spring in Boston is a saving grace. Join us to celebrate spring and its glorious return with a group show curated by Lia O’Donnell, including work by Emily Passman, Anne Johnstone, Robin Seeran, Will Alderfel, Barbara Tractenberg, Heidy Chuang, Pascale Queval, Kimberlee Alemian and Nancy Marks. The dreamy, half-abstract works announce the longer days of spring, the changing colors of the sky, the landscapes turning green.

Will Alderfel’s Rebirth series' copper, silver and natural patina borrows forms from nature, reborn into art, almost like a young shoot preparing to unfold its leaves. Nancy Mark’s blended abstractions dip into a vernal color palette, perfecting intermixtures with almost scientific results. Anne Johnstone’s canvases ring with texture and vitality, hinting at animal forms and skipping back into abstraction, recalling the work of Chagall. Emily Passman’s floral still life is steeped in complex setting, and colors that guide the eye to each corner of the work. In Robin Seeran’s Woman Turned, there is a jubilant breeze, flowing – almost tangibly though the figures' skirt. Pascale Queval studies the life cycle of flora and fauna in her lyrical creation. Barbara Tractenberg captures verdant flowers from all corners of the globe in her photographs, bringing their lush color for us to view locally. Heidy Chuang's vibrant colors glorify the exuberance of spring. Kimberlee Alemian’s floral still life buzzes with the energy of growth from both the man-made and natural environment. Each artist uses vibrancy and pure chroma to pull at daydreams of summer, but dwell in vernal and refreshing qualities of spring.

About the Arts & Business Council

The Arts & Business Council of Greater Boston (A&BC) is a non-profit organization committed to strengthening the creative economy and the artistic community throughout New England. A&BC empowers individual artists and arts organizations and helps to foster the entrepreneurial spirit of the region’s cultural community by providing the professional services, tools, advocacy and business education that artists and arts organizations need to sustain their independence and success.  Accordingly, the Council connects business, legal, and arts communities in a variety of settings, creating long-term partnerships and networks that help the cultural ecosystem to thrive and prosper. For more information, please visit www.artsandbusinesscouncil.org


 

Easter at ArtBar

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It's hard to believe with the weather still so cold, but Easter is just around the corner. Hop on over to ArtBar for a leisurely Easter lunch, available 11:30 a.m. - 4:30 p.m. on Easter Sunday.

Wine pairings are optional, and a special menu is available just for the little ones.

Easter 3 Course Prix Fixe Menu $39


Wine Pairings: $18


1st Course

Spring Pea Soup, Crème Fraiche, Crouton  (v)

Roasted Beets, Fresh Mozzarella, Pea Greens, White Balsamic (V)

Pork Belly, Polenta, Crispy Poached Egg, Chimi Churri

Pastrami Cured Salmon, Rye Toast, Potato Cakes, Whole Grain Crème fraiche

Lamb Rillette, Pickled Vegetables, House Mustard, Grilled Bread

Wine Pairing: Choice of
POEMA BRUT, Cava-Penedes, Spain

PINOT NOIR, OMAKA SPRINGS, Marlborough, New Zealand

2nd Course

Fried Oysters, Smoked Bacon, Spring Onion and Potato Hash, Blue Cheese Hollandaise

Veal Tortellacchi, Seared Sea Scallops, Sugar Snap Peas, Tomato Butter sauce, Pancetta

Duck and Waffles, Crispy Duck Confit Leg, Belgian Waffle,
Sunny Side Farm Egg, Spiced Maple Syrup

Roasted ½ Rack of Lamb, Potato Mousse, Baby Artichokes,
Rosemary Butter, Mustard Demi

Seared Herb Tofu, Beluga Lentils, Roasted Beets, Pea Greens, Pan Sauce (v)

Wine Pairing: Choice of
VIOGNIER, STAGS’ LEAP WINERY, Napa Valley, California

MALBEC, TAMARI, Mendoza, Argentina

3rd Course

Cheese Plate, Trio of New England Cheeses, Gooseberry Jam, Spiced Almonds, Crostini

French Toast, Chocolate Cherry Pound Cake, Mascarpone Cream Cheese, Cherry Syrup

Lavender Blueberry Honey Cheese Cake, Phyllo Nest, Blueberry Coulis

Trio of Sorbet, Fresh Berries, Tuille Basket

Wine Pairing: Choice of
RIESLING, WENTE, Livermore California

MOSCATO D’ ASI, Ruffino, California

Kids 3 Course $12


1st Course

Fruit Cup with Fresh Berries


2nd Course

Brioche French Toast Sticks with Powdered Sugar and Maple Syrup

Pancakes, Buttermilk Pancakes (Plain, Blueberry, Banana or Chocolate chip), Maple Syrup

Eggs any style, Bacon, Breakfast potatoes and Toast

Grilled Cheese with French Fries

Dessert

Chocolate mousse cup with whipped cream and chocolate shavings

Ice Cream Sundae, Scoop of vanilla or chocolate ice cream, whipped cream, sprinkles, cherry
 

Boston Marathon 2014 Pasta Dinner

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Marathon Special

All You Can Eat Pasta & Salad $19



The Boston Marathon is a major accomplishment for the thousands of runners who come to Boston from around the world, and we always look forward to having runners stay with us. Join us the night before Marathon Monday for an all-you-can-eat pasta special.


6PM-8:30PM

Please inform server if you or anyone in your party has a food allergy.

Salad

Mixed Greens, Cherry Tomatoes, English Cucumber, Shaved Red Onion, Black Olives Balsamic Dressing

Pasta
Choice of the following: Linguine, Gemelli, Whole Grain Penne or Gluten Free Pasta

Choice of the following:
Tomato Basil Sauce with grilled Chicken and Asiago Cheese

Bolognese, Ground Sirloin, Parmesan Cheese

Pesto Cream, Grilled Chicken, Roasted Tomatoes, Baby Arugula

Garlic Oil, Artichoke Hearts, Cherry tomatoes, fresh Basil

Above served with Ciabatta & Kalamata olive dinner rolls
 

Dine Out 2014 Menus

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ArtBar is proud to be participating in the Greater Boston Convention & Visitors Bureau Dine Out event this March! We will be offering the following Dine Out menus Monday - Friday during the event. For reservations, call 617.806.4122 or visit OpenTable.

Dinner


Three Course-$33

Starter

Local Beets and Fresh Mozzarella

Pea Greens, White Balsamic syrup

Crispy Oysters

Chipotle, Great Hill Blue, Arugula

Deviled Egg Trio

Crispy Pancetta/Smoked Salmon/Greek Olive

Entrees

Salmon

Fregola, Sea Urchin Toast, Shrimp Broth, Radish

All Natural Sirloin

Pink Peppercorn, Garlic Whipped Potatoes, Marrow Butter, Asparagus

Bell and Evans Chicken

Soft Polenta, Collards, Crispy Pancetta

Herb Marinated Tofu

Roasted Beets, Brown Rice, Pea Greens, Pan Sauce

Dessert

Chocolate cake with brandied cherries

Lavender Honey Cheesecake with candied lemon peel

Trio of Sorbet

~~~~~~~~~~~~~~~~~~~~~~~

Lunch

Two Course-$20

Starter

Clam Chowder

New England-Style, Applewood Smoked Bacon

Boston Bibb Salad

Fresh Strawberries, Goat Cheese, Sugared Pecans, Maple Chive Dressing

Caesar

Romaine, Shaved Parmesan, Crostini, Spanish Boquerónes,

Creamy Lemon Dressing


Hummus

Preserved lemon, toasted flatbread

Entrée

ArtBar Burger,

Grass Fed Beef, Clothbound Cheddar, Applewood Bacon

A-1 Aioli, Buttermilk Onion Strings, Toasted Challah Bun

Falafel Style Lentil Portobello Cake

Tzatziki, Pickled Red Onions, Butter Lettuce, Pita Bread

Grass Fed Flank Steak

Sea Salt Fries, Rocket Salad, Great Hill Blue Cheese Butter

Grilled Salmon

Fregola, Asparagus, Shrimp Broth

Chicken Picatta

White Cheddar Polenta, Lemon-Caper Butter Sauce

Dessert

Chocolate Cake with Brandied Cherries

Lavender Honey Cheesecake with Candied Lemon Peel

Trio of Sorbet
 

Mussels with Fennel and Tomato

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Mussels with Fennel and Tomato


Mussels with Fennel and tomato

1 pound of Maine mussels

¼ head of fennel

1 large tomato seeded and peeled (recipe to follow)

1 clove of garlic smashed

½ cup of white wine

1 ½ cup of heavy cream (has to be heavy or it will separate in the pan)

French bread that has been cut into thick crostini’s rubbed with oil and lightly grilled.

1 Tbl Chopped parsley

Olive oil- as needed

Salt and pepper- as needed

 

Bring to a boil 4 cups of water and 2 TBl of salt

Create an ice bath in something that can hold the tomato.

Cut an X in the bottom and top of the tomato and submerge it in the boiling water for approx. 30 seconds.

Remove from water and immediately put into ice bath.

Once cooled you will be able to remove the skin and cut in half and remove the seeds.

Dice tomatoes

Using cold water, clean and de-beard your mussels

In a large skillet, heat 2 Tbl of oil and sauté fennel until tender.

Once tender add garlic and cook 1 minute.

Add mussels and cook another minute

Deglaze pan with white wine and let reduce by ½

Add heavy cream and cover with another pan or tinfoil until the mussels have opened

Finish by tossing in diced tomato and parsley.

Season with salt and pepper and serve with crostini.

 

 
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