Curries are exotic, enigmatic and yet often misunderstood array of dishes that represent the smorgasbord of sauces or gravies that Indian cuisine offers to the world. They essentially mean any sauce or gravy. In the same way, “Spicy” is confused with the pungent heat of chilies but actually, it is what makes dishes aromatic and flavorful.
Mantra Masala only uses the freshest natural ingredients to prepare our dishes. We make our own yogurt and cottage cheese (paneer) to provide our guests the healthiest cuisine available. Our dishes are preservative free and we never use processed foods. – Swagatam
Harvest Brunch Menu
Menu and prices subject to change
Lunch served 11:30am–2:00pm, Monday–Friday
New England Oysters* 3.50 ea
Island Creek, Duxbury, MA
firm, clean, sweet & mossy finish
Mookie Blues, Damariscotta River, ME
plump, briny & sweet
Wianno, Cape Cod, MA
firm, plump & briny
Appetizers
Brown Butter Parsnip Soup 8.00
spiced crème fraîche & brioche croutons
New England Clam Chowder 10.00
bacon, potatoes & house made crackers
Burrata & Apples 14.00
roasted beets & honey roasted nuts
Arugula & Speck 14.00
blood orange, vincotto & parmesan
Simple Green Salad 10.00
radishes, fennel, feta & red wine vinaigrette
Romaine Heart Caesar Salad 14.00
parmesan biscotti, caesar dressing & balsamic
Classic Shrimp Cocktail 18.00
cocktail sauce, horseradish & lemon
Charcuterie & Cheese
served with seasonal mostarda, cornichons, whole grain mustard & sourdough toast
Chicken Liver Pâté 12.00
brandy & thyme
Pork Pâté en Croute 12.00
pistachios, cherries, sea salt
Prosciutto de Parma 12.00
aged 13 months, parma, italy
Westfield Farm Classic Blue ~ Hubbardston, MA 12.00
goat's milk – external blue chèvre; creamy with hints of mushroom & truffle
Organic Triple Cream ~ Champlain Valley Creamery, VT 12.00
cow's milk – soft ripened; rich & creamy with earthy notes
Invierno ~ Shepherd, VT 12.00
raw sheep & cow's milk*; firm with spicy notes & slightly tangy
Entrées
Lentil, Black Bean & Red Quinoa Chili 14.00
crispy tortilla, avocado, lime crème fraîche & cilantro
Bay of Fundy Salmon* 22.00
red quinoa, cucumber, oranges, lemon vinaigrette & carrot ginger purée
Brandt Beef Flat Iron Steak* 25.00
baby kale, greek yogurt ranch, cherry tomatoes & red onion
Whole Wheat Rigatoni 14.00
tuscan kale pesto, maitake mushrooms, butternut squash & goat cheese
Sandwiches
The Harvest Burger* 16.00
savenor's beef, cabot cheddar, mustard aioli & french fries
Smoked Turkey & Bacon 15.00
chipotle aioli, lettuce, tomato, onion & french fries
Garlic Roasted Steak Sandwich* 16.00
salsa verde, roasted red peppers, pickled onions, horseradish aioli & potato chips
Harvest Business Lunch Menu
Menu and prices subject to change
Two-Courses $26
Three-Courses $32
Course #1
Broccoli Cheddar Soup
Gougère & Espelette Pepper
Red Endive & Escarole Salad
Crispy Prosciutto, Walnuts, Red OnionBlue Cheese Dressing & Parsley
Course #2
Whole Wheat Rigatoni
Spicy Pork Sausage, Broccoli Rabe, Arugula Pesto & Parmigiano Reggiano
Warm Quinoa & Wheat Berry Bowl
Kale, Squash, Tomato, Poached Egg, Roasted Onion Dressing
Course #3
Milk & Cookies
Salted Butter Chocolate Chip Shortbread Cookies & Vanilla Milk
Cranberry Sweet Potato Sorbet
Honey Tuile
Harvest Dinner Menu
Menu and prices subject to change
Dinner served from 5:30pm to close
Spring Salads
Spring Salads Smoked & Roasted Baby Carrots 14.00
coriander yogurt, mandarin orange & candied pecans
Asparagus & Red Quinoa 15.00
asparagus panna cotta, pickled white asparagus, bacon & salmon roe
Baby Beets & Stracciatella 14.00
kumquat, arugula vinaigrette, pistachio & mint
Strawberries & Nasturtium 15.00
lemon ricotta, seeded honey tuile, breakfast radishes & strawberry jam
Small Plates
Scituate Lobster Bisque 18.00
lobster roe dumplings, pearl onion & chervil
Massachusetts Beef Carpaccio 15.00
garlic mustard aioli, parmesan crisp, tatzoi, scallion & cured egg yolk
Spring Rabbit Gnocchi 17.00
braised rabbit, rabbit roulade, mustard jus, bok choy & thyme
Jonah Crab Tortellini 22.00
mushroom broth, cordiceps, black radish & chive
Maple Glazed Pork Belly 16.00
quince butter, salsify, king oyster mushroom & jalapeño
Raw Bar*
New England Oysters* 3.50 ea
juniper mignonette, cocktail sauce & lemon
Island Creek, Duxbury, MA
firm, clean, sweet & mossy finish
Mookie Blues, Damariscotta River, ME
plump, briny & sweet
Wianno, Cape Cod, MA
firm, plump & briny
Katama Bay, East End, Martha's Vineyard
salty, briny & sweet finish
Shellfish & Crudo*
Scituate Scallop Crudo* 14.00
pine granita, meyer lemon, celery root & brioche
Acadian Redfish Crudo 12.00
yuzu, avocado, capers, horseradish & plantain
Classic Shrimp Cocktail 18.00
cocktail sauce & lemon
Seafood Towers*
Grand Banks 75.00
12 oysters, 8 shrimp, redfish & scallop crudo
Half Banks 40.00
6 oysters, 4 shrimp, half redfish & scallop crudo
Charcuterie & Cheese
served with mostarda, cornichons, pickled mustard seeds & sourdough toast
Chicken Liver Pâté 12.00
brandy & thyme
Pork Pâté en Croute 12.00
pistachios & cherries
Prosciutto di Parma 12.00
aged 13 months, parma, Italy
Westfield Farm Classic Blue ~ Hubbardston, MA 12.00
goat's milk – external blue chèvrecreamy with hints of mushroom & truffle
Invierno ~ Shepherd, VT 12.00
raw sheep & cow's milk* firm with spicy notes & slightly tangy
Organic Triple Cream ~ Champlain Valley Creamery, VT 12.00
cow's milk – soft ripened rich & creamy with earthy notes
Main Courses
12 Oz. Massachusetts Ribeye 54.00
gruyère bruléed potatoes & asparagus with calabrian chili "piri piri," red watercress
Striploin 42.00
Garlic & Fennel Roasted Porchetta 34.00
cast iron corn bread with grapefruit marmalade, taza chocolate mole, coraline chicory & shiso
Roasted Long Island Duck Breast 36.00
strawberries, rhubarb, pistachio mole & lavender bordelaise
Giannone Farms Chicken 36.00
seared breast & veal sweetbread roulade, asparagus & morels
Acadian Redfish & Scituate Scallops 38.00
sorrel potato purée, red endive, alliums & bergamot beurre blanc
Georges Bank Haddock 34.00
calendar island mussels, fennel, butterball potatoes, artichokes sugar snap peas & lemon
Whole Wheat Pappardelle 26.00
spicy veal sausage, fava bean pesto, english peas & mint
Mushroom & Nettle Pesto Ravioli 24.00
spring garlic, fiddleheads, radishes, pickled shimeji & feta cheese
Sunday Roast 38.00
rosemary roasted prime rib, beef fat popover, garlic bone marrow butter & candy cap jus; available on sundays only
Share Plates
Roasted Baby Carrots
harissa, goat cheese & cilantro
Charred Cauliflower
romesco & parsley
Caramelized Broccoli
arugula pine nut pesto & pecorino
Seared Asparagus
calabrian chili "piri piri" & feta cheese
Hand Cut French Fries
rosemary & parmesan
Dinner Tasting Menu
3 Courses $60; Wine Pairing $22
Course #1
Smoked Mozzarella Caprese
Heirloom tomatoes, basil, balsamic, pine nuts & brioche. Wine Pairing: Chalk Hill, Chardonnay, Sonoma Coast, CA 2015
Course #2
Striped Bass
Minestrone Broth, Red Pepper Campanelle, Fava Beans, Corn & Trout Lilly. Wine Pairing: Badia a Coltibuono, RS, Chianti Classico, Tuscany, Italy 2014
Course #3
Roasted Plums
White Chocolate Mousse, Balsamic & Cardamom. Wine Pairing: Marenco, Pineto, Brachetto d'Acqui - Piedmont, Italy 2015