Select Meals
Here’s what we’ve got on the menu this week. I hope your hungry!
The Bountiful Cheese Burger $18
You’re not going to want to miss out on this classic! Our 8 oz Wagyu Beef Burger is served with Lettuce, Tomato, and our house special sauce. Crispy Potatoes served on the side for optimal deliciousness.
Contains Dairy
Beet and Arugula Salad – Thursday $14
Salad of Arugula and Roasted Beets with Goat Cheese, Toasted Nuts and a Honey Vinaigrette.
Contains Dairy
Contains Nuts
Vegetarian
chef
Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville.
Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better.
Miso & Tahini Cauliflower – Thursday $7
Cauliflower florets rubbed with a mix of Red Miso Paste and Tahini then roasted.
Contains Sesame
Contains Soy
Vegetarian
chef
Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville.
Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better.
Mushroom Ragout – Thursday $10
Mix of Mushrooms braised with Garlic, Red Wine, Sage and Parsley and finished with Butter
Contains Dairy
chef
Keenan is the executive chef here at Bountiful. Keenan started cooking at 15 while attending his local Vocational/Technical High School for Culinary. At 16 he had his first restaurant job at The Cafe Escadrille in Burlington, where he learned a little bit of everything. After graduating high school he went on to finish his Associates in Culinary Arts & Bachelors in Culinary Management at the CIA in Hyde Park, NY. Upon returning home he has worked in restaurants in Watertown, to Kenmore Square in Boston, to right up the street here in Somerville.
Throughout his career, Keenan has had the opportunity to travel to food destinations in New York City, Napa County CA, Spain, Italy and France. Keenan tries to work with as little waste as possible while focusing on local and in-season ingredients. If he can help introduce you to something new and exciting while doing so, then even better.
Seafood Ravioli – Thursday $20
Fresh Raviolis from Deano’s Pasta stuffed with a mix of Lobster, Scallop and Shrimp. Served in a Sherry Cream Sauce with Fresh Dill
Contains Dairy
Contains Gluten
Contains Shellfish
