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Here’s what we’ve got on the menu this week. I hope your hungry!

Chicken Caesar Salad – $18

Classic Salad of Romaine and Little Gem Lettuce with Garlic Croutons, Parmesan Cheese and a Grilled Chicken Breast. Caesar Dressing on the side.

chef
BOUNTIFUL_CHEF
Keenan Goodwin

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. 

butcher
Mayflower Poultry

Since 1932 Mayflower Poultry has been widely known in the Boston area for our reputation for unsurpassed customer service, and fresh, high quality meats and poultry at terrific every day low prices.

Grilled Haricots Vert – Tuesday $6

Haricot Verts seasoned with warm Fall spices and Char Grilled

Vegetarian
chef
BOUNTIFUL_CHEF
Keenan Goodwin

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. 

Honey and Zataar Roasted Squash – Tuesday $12

Honeynut Squash rubbed with Honey and Zataar and slow roasted

Vegetarian
chef
BOUNTIFUL_CHEF
Keenan Goodwin

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 Agnolotti – Tuesday $16

Fresh Agnolotti from Deano’s Pasta in Somerville stuffed with a mix of Mushrooms. Served in a Mushroom Ragout with Parmesan Cheese.

Vegetarian
chef
BOUNTIFUL_CHEF
Keenan Goodwin

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. 

farm
Deano’s Pasta

We are fourth generation local pasta makers in Somerville, MA and happen to be one of the oldest fresh pasta companies in the country as we have been making artisan noodles, raviolis, and sauces since 1947.

Our pastas and sauces are all natural, non-gmo, locally handcrafted and hand packed to assure the highest quality.

To this day, Deano’s Pasta uses our signature 100% semolina dough and we work in small batches daily at our FDA approved factory in Somerville.

We currently participate in over 20 local farmers markets weekly, sell to several specialty grocers including Whole Foods, and many restaurants in MA.

You can also visit us at our Pasta Shop in Somerville and pick up some pastas and sauces which are being made fresh daily.

Roasted Brussel Sprouts – Tuesday $6

Brussel Sprouts seasoned with Sesame and Chili Flakes, roasted and served with Pickled Radish

Contains Sesame
chef
BOUNTIFUL_CHEF
Keenan Goodwin

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.