South Street's Cambridge Revamped Their Dining Room, Menu, and Bar Program! - Wooder Ice
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South Street’s Cambridge Revamped Their Dining Room, Menu, and Bar Program!

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South Street’s Cambridge Revamped Their Dining Room, Menu, and Bar Program!

South Street’s Cambridge Revamped Their Dining Room, Menu, and Bar Program!

South Street’s Cambridge Revamped Their Dining Room, Menu, and Bar Program!

 

After several weeks of renovations, Heather Annechiarico and Chris Fetfatzes announce the grand opening of the new Cambridge this weekend. The Cambridge, located on South Street West at 1508 South Street, will debut a brand new dining room and lounge, an upgraded outdoor garden and patio, a brand new food direction and menu, all new cocktails and wines – and a brand new door in the middle of it all – leading directly to the red, white and rose’ riches at the yet-to-open Wine Dive. The Cambridge unveils its new dining room and menus this weekend – where the weather also promises to be picture perfect around the fire pit of the Cambridge’s beautiful outdoor garden and patio. Hours are Monday through Thursday, 4:00pm to 1:00am, Friday 3:00pm to 2:00am, and Saturday and Sunday 10:00am to 2:00am. Later this fall, look for a brand-new brunch menu to be unveiled. Look for hours updates as Wine Dive goes live.

south street cambridge 2The Cambridge’s exciting changes go into effect this weekend. In the kitchen, Executive Chef Derek Cantwell unveils an entirely new menu for The Cambridge. The new menu focus will adapt to the changing population around the neighborhood – and help The Cambridge prepare for the opening of the connected, companion bar Wine Dive later this year. The Cambridge‘s former menu featured larger individual entree plates, heartier meat and potatoes dishes, comfort food favorites, and more typical American pub-inspired fare. For the new direction, Cantwell has modernized the menu to feature all-scratch food with worldly flare found inside today’s London neighborhoods – with dishes finding inspiration from all four corners of the globe. Look for new sections of small plates and starters, expended vegetables and vegetarian offerings, larger-format boards for sharing, handhelds and sandwiches, brand new entrees, whole fried bird, and a starter selection of decadent desserts.

Chef Cantwell has brought together a new menu that showcases some of the best dishes from around the globe – like you would find in restaurants, pubs and bars of modern day London. From the Americas, look for Chef to showcase his passion for Southern and Southwestern cooking with Hot Green Tomatoes, Nashville Fried Chicken, Steak Salad, Mexican Street Corn Nachoes, Churros and more. For flavors inspired from across the pond, look for a Bahn Mi Salad, Chicken Tikka Masala Pot Pie, Bombay Chicken Cheesesteak, English Pub Meatless Burger, and the new share boards.

The new menu is as follows:

Starters and Small Plates

Hot Green Tomatoes – fried green tomatoes, nashville hot sauce, candied pecan cornbread, buttermilk chive vinaigrette 8

Loaded Guacamole – pomegranate-pineapple pico, chili oil, corn tortilla chips 10
add house wiz 2

Mexican Street Corn Nachos – ranchero, house wiz, roasted corn, sour cream, lime, cilantro, feta 10, add chicken 3

Eggplant Fries – Italian breadcrumbs, chipotle aioli 8

Wings – choice of garlic hot with blue cheese, dry rub with ranch, mongolian bbq with ranch13

Fries Royale – house wiz, bacon, buttermilk fried onions, jalapeños 9

House Cut Fries – salt, peper, malt vin aioli 6

Bread Basket – buttermilk biscuit, candied pecan cornbread, brioche 6

Mushroom Bisque – wild mushrooms, port wine, cream, parmesan 8

B. Shareable Boards – serious boards meant for sharing with friends

Israeli – bosc pears, champagne grapes, seasonal pickled vegetables, spicy feta, kalamata olives, fresh herbs, chickpeas, cucumbers, pita, hummus 25

Roman – ricotta stuffed meatball with marinara, roasted red peppers, prosciutto, goat cheese, eggplant fries, broccoli rabe, parmesan, pesto, baguette, olive oil & crushed red peppers 25

Tavern – dry rub & garlic hot wings, fried green tomatoes, nashville hot chicken bites, amish slaw, pickles, buttermilk onions, ranch, blue cheese, honey mustard 25

Whole Fried Chicken – whole fried bird feeds 2 to 3 hungry people, whole fried chicken, house-made biscuits, candied pecan cornbread, brioche, assorted pickles and condiments 40

C. Fresh Greens – add grilled -or- crispy chicken 5, falafel 5, salmon 5, steak 6, avocado 2

Bahn Mi Salad – romaine, spring mix, pickled daikon & carrots, cashews, cucumbers, jalapeños, cilantro, red onion, croutons, chili vinaigrette 13

Arugula & Pear – goat cheese, pickled shallots, toasted walnuts, fresh herbs, sage vinaigrette 13

Cambridge Cobb – romaine, avocado, apple-wood bacon, danish blue cheese, dried cranberries, candied pecans, white balsamic vinaigrette 13

Chopped Greek – romaine, cucumber, kalamata olive, onion, tomato, chickpeas, pepperoncini, bulgarian feta, oregano vinaigrette, herb pita 13

House Salad – mixed greens, cucumber, red onion, tomato, carrot, sherry vinaigrette 10

D. Mains

Steak Salad  – arugula, avocado crème, pickled jalapeños, red onions, cucumbers, danish blue cheese, fresh herbs, balsamic vinegar, olive oil 19

Chicken Tikka Masala Pot Pie – curried chicken, peppers, onions, carrots, coconut milk, chickpeas, biscuit crust 16

Cast Iron Eggplant Parm – fried eggplant, marinara, mozzarella & provolone 15, add ricotta-stuffed meatball 5

Meatball and Tonnarelli – beef, veal & pork meatball stuffed with crushed red pepper ricotta, tonnarelli & marinara 17

Fries – grilled salmon with tartar -OR- grilled steak tenderloin with herb butter 18

Fish and Chips – slaw, english mustard tartar, malt vinegar aioli 17

E. Vegetables

Cucumbers olive oil, lemon juice, garlic, fresh herbs 5

Roasted carrots pesto, pistachios, honey, mint, horseradish yogurt 8

Cauliflower roasted corn, red chili, fresh herbs, garlic oil 8

Pickled Green Tomatoes with amish slaw 7

Brussels Sprouts walnuts, sultanas, bacon, maple-cider whole grain mustard, pecorino 9

F. Handhelds – add sunny egg, caramelized onions, avocado, bacon, blue cheese 1.25 each

Marinated Chicken – herb boursin, apple-wood bacon, apricot marmalade, arugula, sourdough 12

Fried Green Tomato Grilled Cheese – sourdough & tomato bacon jam 10

Bombay Chicken Cheesesteak – curry chicken breast, onions, bell peppers, cheese sauce, cilantro 12

“Meatball” Sub – house-made falafel, roasted red pepper marinara, aged provolone, baguette 11

buttermilk fried chicken, cajun remoulade,nashville hot sauce, slaw, pickles, ranch 12 add fried green tomato 2

Lamb Burger – tzatziki, feta, pickled cabbage, hummus, brioche 13

Before the Butcher Burger – plant based vegetarian patty, lto, irish cheddar, cambridge sauce, brioche 11 (available without the cheese)

Double Patty – beef, lto, aged irish cheddar, cambridge sauce, brioche 10

G. Desserts – more to be added

Churros – with fruit puree & Chocolate ganache 4

Smores Shortcake – chocolate chip biscuit, toasted marshmallow, chocolate ganache, graham 6

Behind the bar, look for an entirely new cocktail and wine program – paired with an always stellar selection of craft beers on draft (20 in total), and by the can and bottle.

Fetfatzes said, “Our goal at the bar is to offer new fun and crushable cocktails. Most cocktails on the menu are our interpretation of the classics. Our list will be more compact and more focused on those classic combinations and flavors. We wanted a more focused and polished wine list that is sexy, smart and approachable – something balanced and well driven.”

He added that with the opening of Wine Dive they will also be opening themselves up to many new importers and distributers – and some of those new selections will start to appear early at The Cambridge.

Cocktails for the new menu were designed by collective of the whole staff – Fetfatzes said it was a strong team effort and “one that we took advice input from all of our staff members who really have perfected their craft and who also know our customers inside and out.”

On the beer side of the bar program, he said, “The beer program is a strong as ever but at the same time we decide to round it adding some hard seltzers, more everyday favorites, plus of course the great curated craft list we have been known for. “

The new bar program features the following:

Cocktails

Sazerac
Old Overholt Rye,
Peychaud’s Bitters,
Sugar, Absinthe $13

Aviation
Gin, Luxardo, Crene de
Violette, Lemon $12

Bluecoat Black
Manhattan
Barrel Age Bluecoat Gin,
Averna, Angostura Bitter
$15

Smokey the Bandito
Vida Mezcal, Aperol,
Averna, Lime $14

Mule of the Week
Stateside Vodka, Ginger
Beer, Ask Your Server
For This Week’s
Ingredients $13

Hawthorne In Your Side
Laphroaig, Drambuie,
Cinnamon Simple,
Angostura & Orange
Bitters $15

Paper Plane
Bulley Bourbon, Aperol,
Amero Nonino
Quintessentia $14

Wine List:

White Wine
House White – Collier Creek Chardonnay, 9
Louis Guntrum Riesling – Dry, Rich, & Medium Body, 11/44
Planeta La Segreta Bianco – Citrus & Floral, 12/48
50% grecanico, 30% chardonnay, 10% viognier, 10% fiano

Chateau Magneau Bordeaux Blanc – Light & Crisp 13/52
45% semillon, 45% sauvignon blanc, 10% muscadelle

Red Wine

House Red – Toschi Cabernet Sauvignon, 9

Domaine Martinolles Pinot Noir – Fruity & Spicy, 12/48

Altosur Malbec – Berry, Spicy, & Floral, 12/48

Cespas Antiguas Tempranillo – Black Fruit & Velvety, 13/52

Domaine de Beranes Cotes de Rhône, 14/56

Rose´& Bubbly

House Rose, 9

House Bubbly, 9

Purato Rose Terra Siciliane – Organic, Bold & Juicy, 11/44

Bovale Rosado – Dry w/ Blood Orange & Rhubarb, 12/48

Marquis de la Tour Champagne (Btl Only), 50

Dessert Wines

Graham’s Ruby Port Wine – Sweet and Full Bodied, 13

Harvey’s Bristol Cream Sherry Wine – Light & Sweet, 13

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