News & Events

 

Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. 

Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, the Bard of Ayrshire, Ploughman Poet and various other names was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. 

Robert Burns Night

Monday, January 23, 2017 At 6 PM

 

Join us for our annual celebration of the legendary poet Robert Burns and his birthday. The five-course dinner menu highlights traditional Scottish fare paired with a selection of Scottish and Scottish-style libations. Throughout the evening Burns devotees will enjoy poetry readings and live music. Scottish attire encouraged! 

$95 Per Person Including Beverage Pairings. (tax & gratuity additional)

For Reservations Please Call 978-610-6554

 

MENU

Seaweed Sourdough
Black Tea Soda Bread

Cock-a-leekie Soup
Chicken and Fermented Cabbage Stuffed Dumpling
Scotch Quail Egg

Talisker 10 yr, Skye


Chilled Arbroath Smokie
Hot Smoked Scottish Salmon, Buttermilk Dressing, 
Chips, Trout Roe

Mystic Brewery, Old Powderhouse Wheat Wine ‘16

 


Wild Game Haggis
New Neeps with Greens, Tatties, Bacon Cream

Speyburn 10 yr, Moray    


Roasted Venison
Charred Leek, Periwinkles, Celeriac Purée,
Parsley-Garlic Mousseline 

Ardbeg 10 yr, Islay


Selkirk Bannock Pudding
Ginger Ice Cream, Quince, Meringue Brûlée

Bobby Burns Cocktail

Flights of Rare and Aged Scotch:
Caol Ila Flight, 1984,1996, 1998     $81
Ardbeg Flight 1991, Auriverdes     $ 48



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Past News & Events

                                                    From the film "So Long at the Fair" Photo by Picture Post/Hulton Archive/Getty Images

New Year's Eve, Saturday, December 31st

Featuring a celebratory 4-course prix fixe menu, plus suggested wine pairings. Reservations available between 5 PM and 10 PM.  Bar remains open a little later for champagne toast!! 

Please Call 978-610-6554 or reserve online via  Open Table  (credit card required.)

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Menu

Marquis de Loiselle Pompe aux Grattons

Herb & Vegetable Crisps

Daikon Cannoli- Lemon Labne, Lemon Gelée

Chickpea Chorizo Tart- Summer Tomato Jam

Butter Lettuce

Poached Scallop, Oyster, Trout Roe, Kafir Lime

Butter Lettuce

Bee’s Wax-Poached and Roasted Yellow Beet, Olive Oil & Thyme Croutons, Honey Chocolate, Vegetable Juices

Quilla Muscadet 2015

 

Skate Wing de Cabo a Rabo

Smoked Chili Oxtail Marmalade, Naples Long Squash Preserve

Roasted Stuffed Red Cabbage

Wild Mushrooms, Spruce Ricotta, Porcini Vinaigrette

Schramsberg Blanc de Blanc 2013

Roasted Texas Venison

Crème Fraiche Agnolotti, Sauerkraut, Quince Purée

Sweet Potato Mille Feuille

Whey-Basted Apple, Calvados Sabayon, Rye, Sauerkraut

Barbera D'asti 2014

Vacherin Mont d’Or

Candied Nuts, Carrot Mostarda, Wildflower Honey, Toasted Pain d’Epices

Religieuse au Noyer Noir

Black Walnut Pastry Crème, Honeycomb, Buddha’s Hand Confit

Mexican Pavlova

Caramelized Cinnamon Daquoise, Delche de Leche, Three Chocolate Mousses

Dios Baco Elite Amontillado

 

$75 Per Person (Not including tax & gratuity)

Optional $55 Wine Pairing Also Available

*Menu subject to change

Past News & Events

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Chef Jason Bond and Bondir are very pleased to continue our annual participation in this special event. Please click this link for more details. We hope to see you there!

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Click to see our New Summer Bistro Menu

 

PRESS RELEASE: Summer Bistro Menu at Bondir; Bondir Concord Brings Seasonal Flavors to the Forefront

(BOSTON, MA)— Summer in the suburbs just got a taste of seasonal flavor at Bondir Concord, located in Concord, MA. Embracing the honest sensibilities of a bistro and the clean, pure flavors of a neighborhood brasserie, Bondir is introducing local and out-of-town guests to a seasonal, farm-to-table Summer Bistro Menu using produce from Bondir Gardens, and meat and fresh fish from local farms and fishing fleets.  Chef/Owner Jason Bond is combining the classic Bondir dishes with summertime ingredients for a neighborhood dining experience meant to enjoy.  
 
Launching the Summer Bistro Menu, patrons will be introduced to delicious fare, featuring shareable dishes that include Bass Ceviche with shishito harissa, charred eggplant and pita ($12), Crisp Duck Confit with lentils, farm fresh greens and red wine vinaigrette ($14) and Boston Bluefish Escabeche with pot bean and shaved vegetable salad ($12).  Entrée options include Escarole Ravioli with roasted vegetable broth and parmigiana ($14/$26), Bavette Steak Frites with hand-cut fries, Bondir Garden’s greens and jus ($35), and the Bondir Burger topped with cheese, caramelized onions and bacon ($32).

To compliment the experience, Bondir’s expert bar staff will be stirring, shaking and pouring their classic craft cocktails, like Just Beet It made with Beet Cachaça, Tarragon syrup, mint, lime and soda water ($13), Strawberry Sol with strawberry-basil vodka, ginger-lemon syrup, Aperol and cava ($13) or the spicy Second Spring with hibiscus tequila, rose geranium, lime, habanero, smoked sugar ($12).  The evolving craft and rare beer list is another great alternative to break the summertime heat. 
 
Bondir Concord is also bringing the seasonal offerings to the dining room, including a changing 5-course tasting menu each night featuring that day's best produce, prepared in a creative and exploratory style. Along with the tasting menu, Bondir will be offering a nightly feature, made with locally sourced and always fresh ingredients, and a summer inspired bar menu perfect for a light evening snack. 
 
Bondir Concord is located at 24 Walden Street in Concord, MA 01742. Bondir is open for dinner Sunday-Thursday from 5PM-9PM, Bar until 10PM; Friday & Saturday from 5PM-10PM, Bar until 11PM. For more information call 978.610.6554 or visit www.bondirconcord.com.

 

Bondir Summer Bistro Menu
 
Starters
House-made Sourdough Bread

Japanese Onion Soup - Goat Crème, Walnut Bagna Cauda, Kale Crisp $9

Oysters, Hot or Cold – Rockefeller or Rhubarb Mignonette $3

Tuna Carpaccio – Avocado, Grapefruit, Sesame $12

Bass Ceviche – Shishito Harissa, Charred Eggplant, Pita $12

Boston Bluefish Escabeche – Pot Bean and Shaved Vegetable Salad $12

Baby Lettuces – Fines Herbes, Breakfast Radish, Sourdough Crisps $11

Fresh Burrata – Olive Oil Toast, Roasted Stone Fruits, Radish and Olive $12

Crisp Duck Confit – Lentils, Farm Fresh Greens, Red Wine Vinaigrette $14

Selection of House-Made Charcuterie from Local Pork- 1, 3, or 5pc $9, $15, $21

Selection of Farmhouse Cheeses- 1, 3, or 5 pc $9, $15, $21

 

Entrees

Canoe de Courgette with Summer Vegetables Barigoule $19

Escarole Raviolo – Roasted Vegetable Broth, Parmigiano $14/$26

Lemon-Spelt Cavatelli – Roasted Chicken and Brassicas $14/$26

Buckwheat Tagliatelle – NH Veal Ragu $16/$29

Chatham Hake – Fingerling Potatoes, Artichokes, Castelvetrano Olives $30

RI Bass – Summer Tomato Bouillabaisse, Ratatouille Vegetables $32

House-Made Sausage – Red Cabbage, Fingerling Potatoes $32

Bondir Burger – Robinson Farms Cheese, Bacon, Caramelized Onions $21

Roasted Pasture-Raised ½ Chicken – Lemon and Farm Vegetables $28

Braised Sherborn Lamb – Fennel, Roasted Onion, Berbere Spices $32

Bavette Steak Frites – Hand-Cut Fries, Bondir Garden’s Greens, Jus $35

 

 

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Craft Beer Dinner at Verrill Farm

Thursday, July 21st 6pm-8pm at Verrill Farm
11 Wheeler Road, Concord, MA 01742

Verrill Farm is hosting a summer craft beer dinner to benefit Chefs Table Foundation, a non-profit whose mission is to provide culinary scholarships to homeless U.S veterans and underprivileged youths. The evening will feature restaurants of Concord whose dishes will be paired with Jack's Abby Craft Lagers. Come enjoy some of the finest local food and craft beer in this historic farm setting.

Participating Restaurants:
Verrill Farm, Bondir Restaurant, Haute Coffee, The Concord Cheese Shop, Concord's Colonial Inn, Saltbox Farm

Live Latin Jazz will be provided by Los Tres Amigos

Tickets Available Here: http://chefstablefoundation.org/2016/06/craft-beer-dinner-at-verrill-farm/

 


 

Past News & Events


MOTHER'S DAY 2016

 

Join us for Mother's Day Brunch

Sunday May 8, 2016
10:30 AM - 2:00 PM
3-Course Prix Fixe
$48 Per Person
Children under 10 years, $25 per person
Reservations Highly Recommended
Please call 978-610-6554


MENU*

Cinnamon-Currant Rolls
Focaccia

Lobster Bisque
Asian Pear Chiboust, Mousseline

Soft Boiled Farm Egg
Steelhead Caviar, Sourdough Crisps, Dill Cream

Green Monster Smoothie
Fresh Fruit, Kale & House-Made Yogurt

Greek Yogurt
Craked Oat Mueslix, Rhubarb Confiture, Bee Pollen

Silver Dollar Johnny Cake
Puffed Amaranth, Quail Egg, Carlisle Honey Butter



Smoked Country Ham
Sausage Gravy, Soft Poached Egg, Buttermilk Scone, 
Onions & Collard Greens, Roasted Potatoes

Caramelized Onion Frittata
Grilled Endive, Chèvre, Spring Radish and Pea Green Salad

Almond Butter & Muscat Grape Jelly Pain Perdu
Caramelized Banana, Maple Glazed Pancetta

Farm Eggs Benedict
Buttermilk Scone, Herbed Gravlax, Sauce Béarnaise with Crab Meat, Roasted Endive & Fingerling Potatoes

Bavette Steak & Poached Farm Egg
Roasted Asparagus and Potatoes, 
Charred Blood Orange Sauce



Marmalade-Chocolate Panna Cotta
Hazelnut Génoise, Roasted Blood Orange Sorbet, Salted Caramel Sauce

Rhubarb Tart
Black Walnut Frangipane, Tarragon-Olive Oil Ice Cream
Rhubarb-Ginger Jam

Robinson Farm's A Barndance
Grass-Fed, Organic, and Raw Cow's Milk Cheese, Hardwick, MA ,Candied Nuts, Carrot Mostarda, Honey, Toasted Pain d'Epices


Sides for One $5 each

Two Soft Boiled Eggs      Sausage Gravy

Sliced Ham      Focaccia Toast

Roasted Potatoes      Roasted Asparagus
 

*Menu subject to change


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2016 New Entry Dinner

May 2, 2016
6:00 - 10:00 pm

Bondir Concord
24 Walden St, Concord, MA 01742

From the New Entry Sustainable Farming Project:

"Food accessibility affects millions of people across the nation including thousands in our local community. New Entry is partnering with Chef Jason Bond, a Boston Magazine Chef of the Year, to host a private dinner benefiting New Entry’s low-income food access program. Reserve your seat to support New Entry's work and help us put food on every table!  Last year, our earnings from the dinner helped us leverage over $80,000 in fresh, local food for vulnerable families and support our new and beginning producers by purchasing their produce.  Help us exceed this goal in 2016.  Enjoy Chef Bond’s delicious culinary creations with wine pairings. $500 per ticket or $1,000 per ticket for upgraded wines selected by the event host committee and Chef Bond. If you have any questions about the event, contact Jennifer Hashley or Holly Cariddi.  If you are not able to attend, but would like to help us reach our fundraising goal, please contribute here, we thank you!"

 


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February 14, 2016, Valentine's Day

Valentine's Day Prix Fixe

$75 per person

$48 for optional beverage pairings

Tax & Gratuity not included

 

Marquis de Loiselle Red Wheat Sourdough

Seeded Buttermilk Rye

Fava Falafel, Lemon Yogurt, Sumac, Sour Gherkin

Rock Shrimp Dumpling, Dulse and Daikon Salad, Nori

Teamaker Hop Cured Fluke

Caviar, Pickled Cipollini, Salt Wort, Bergamot-Vanilla Vinaigrette

 

Waldorf Salad

Cauliflower-Chestnut Panna Cotta, Celery Ribbons, Golden Russet Apple, Daikon   

 

2014 Riffault Les Boucaud, Sancerre, Sauvignon Blanc

 

Kohlrabi “Risotto”

Brussels Sprouts Salad, Crisp Duck Confit, Madeira-Foie Gras Butter Sauce

*(Seared Foie Gras Supplement $25)

 

2011 Cal Batllet ‘D’Iatra,’ Priorat, Carignan Blend


 

Pasta Inamorata

Five Flavors of Root Cellar Vegetables, Parmigiano Crisp

*(Shaved Black Perigord Truffle Supplement $25)

 

2012 Les Brugueres, Priorat, Grenache Blanc

 

Sweet Potato & Perigord Truffle Pithivier

Black Eyed Peas Vinaigrette, Winter Collard Greens

 

Wagyu Beef Sauerbraten

Suet Roasted Butterball Potatoes, Hominy, Chili Crème

 

 NV 11, Cain Cuvée, Napa Valley, CA, Merlot Blend     

                                 

Époisses Bertaud

Candied Nuts, Carrot Mostarda, Wildflower Honey, Toasted Pain d’Epices
 

Wisdom & Warter, Extra Amontillado Sherry

 

Dark Chocolate-Marmalade Panna Cotta

Hazelnut Génoise, Roasted Quince Sherbet, Salted Caramel Sauce

 

Aleatico, Savana Superiore

 

Caramel Apple Tart

Black Walnut Frangipane, Black Walnut Praline Ice Cream


Eden, Vermont, Honeycrisp Ice Cider

 


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January 24, 2016, Robert Burns Supper

Please join us at Bondir Concord for our annual Burns Night Supper in celebration of the legendary poet Robert Burns and his birthday. The menu will feature a multi-course dinner prepared by Chef/Owner Jason Bond and will highlight traditional Scottish fare. Menu selections will be paired with a selection of Scottish and Scottish-style libations. Burns devotees will enjoy poetry readings and live music. Scottish attire encouraged!

WHEN: Sunday, January 24,  2016 at 6:00 PM (Guests are encouraged to arrive at 5:30)
 
COST: $85 per person, including beverage pairings (tax and gratuity not included.)

RESERVATIONS: Please call us at 978-610-6554.  Seating is limited and reservations are required.

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Sample Menu From Last Year's Dinner

 
Sultana Brown Bread
Sea Salted Soda Bread
Peat Smoked Butter  
 
Oyster Stew
Smoked Salt Pork, Caviar, Cabbage Chips

Finnan Haddie
Cockles, Whelks, Mussels, Salt-water Poached  Potatoes and Chervil Emulsion

Haggis
Waldoboro Turnip Puree, Mustard Oil, Watercress Mousseline

Suffolk Lamb
Saddle Roasted in the Hearth and Braised Shoulder, Oysters with Black Radish and Tomato Pickles, Chicory Leaves

Spice Cake Trifle
Ginger Ice Cream, Red Wine Fruits, 
Meringue Brûlée

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Entertainment

Will Woodson ~Border Pipes
Eric MacDonald ~ Guitar
Jennifer Funk~ Our Poet for the Evening
Abbie MacQuarrie, Scottish Dancing & Fiddle
 

Guest who would like to join in on the fun can recite a poem or sing a song!

 


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December 31, 2015, New Year's Eve

Celebrate the New Year!

Thursday, December 31st 2015,  5PM to 10PM

Five Course Menu, $75 per person, $48 Optional Beverage Pairing.

Join us at Bondir Concord for a New Year's Eve celebration, our third since opening! Chef Jason Bond and the Bondir family will usher in the New Year with a four-course seasonal celebratory menu and carefully-curated beverage pairing.

Reservations Required ~ 978-610-6554 or OpenTable

 

MENU

Warthog Red Whole Wheat

Falafel, Lemon Yogurt, Sumac
Rock Shrimp Dumpling, Nori, Horseradish Crème Fraiche

 Hop Cured Fluke 
Caviar Marmalade, Barley Wort Pickled Onion Petals

Rose Apple & Daikon Salad
Walnut Panna Cotta, Swiss Chard, Celery

2014 Riffault Les Boucaud, Sancerre, Sauvignon Blanc

Kohlrabi “Risotto”
Brussels Sprouts Salad, Duck Confit, Madeira-Foie Gras Butter

*Seared Foie Gras Supplement $25

2011 Cal Batllet ‘D’Iatra,’ Priorat, Carignan Blend


Pasta Vista
Three Flavor Beets, Salsify, Rutabaga, Bora King Radish, Parmesan

*Black Perigord Truffle Supplement $25

2012 Les Brugueres, Priorat, Grenache Blanc

Sweet Potato & Truffle Pithivier
Black Eyed Pea Vinaigrette, Winter Collard Greens

Wood Fire Roasted Prime Rib of Beef
Potato Farci, Hominy, Chili Bavarian

  NV 11, Cain Cuvée, Napa Valley, CA, Merlot Blend

                      

Vacherine Mont d’Or*
Candied Nuts, Parsnip Mostarda, Carlisle Wildflower Honey
Toasted Pain d’Epices
*(Supplement $18)

Dark Chocolate Lemongrass Panna Cotta
Hazelnut Génoise, Roasted Quince Sherbet, Salted Caramel Sauce


Caramel Apple Tart
Black Walnut Frangipane, Black Walnut Praline Ice Cream  

*Menu subject to change based on availability of best ingredients

 


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December 20, 2015, Holiday Tea

holiday tea 2015 collage.jpg

Bondir Concord cordially invites you to a Holiday Tea!

Sunday, December 20th from 11:30 AM to 2PM ~ $35 per person. 

A fine selection of teas will be served with scones, tea sandwiches as well as treats both savory and sweet. For an idea of the selections please see last year's holiday tea menu.

Reservations are required.  Please call 978-610-6554