Brutole

65 Newbury Street
Danvers, MA 01923
978-777-6633

Combining contemporary American fare with chef-owner Ilias Kakouris's particular brand of Mediterranean fusion, Brutole on Route 1 serves urbane fare in a suburban setting. Just 20 minutes outside the city in Danvers, the restaurant attracts a steady flow of both corporate and casual diners with a menu that pulls from French, Italian and Greek culinary traditions and styles.

Kakouris, who keeps an eye on all the goings-on in the open kitchen, has made sure the menu has something for everyone with an extensive kids menu and elaborate pizza offerings. He'll even cater your corporate event through their full service catering company, Exclusive Chefs.

Brutole, with its award-winning interior design and relaxing atmosphere, also boasts one of the longest martini bars north of Boston. The bar program also includes a fine selection of domestic and imported beers, wines and champagnes to complete any dining experience.

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beets

by Chef Ilias Kakouris

Layered terrine of slow-roasted beets, whipped goat cheese, balsamic reduction and julienned Bartlett pear

Dinner
Lunch

SOUPS

Tuscan White Bean Soup 7

New England Clam Chowder 9

Creamy Lobster Bisque 12

PRE DINNER COURSE

Brutole Greek Salad, Field Greens, Red Onion, Tiny Tomato, Cucumber, Pepperoncini, Calamata Olives, Feta Cheese 11

Caesar Salad, Sun Dried Tomato, Parmesan Crisp 11

Walnut Encrusted Warm Goat Cheese, Field Greens, Julienne Pear, Strawberries, Raspberry Vinaigrette 13

Wedged Iceberg Lettuce, Gorgonzola Crumble, Tomato, Bacon Bits 10

New Zealand Green Shell Mussels on Half Shell, Tomato Basil White Wine Garlic Broth, Toasted Olive Oil Ciabetta 14

Jumbo Shrimp, Zesty Cocktail Sauce, Fresh Lemon 14

Tender Fried Calamari, Herbed Marinara 12

Truffled Pan Seared Scallops, Julienne of Cucumber, Crème Fraiche, Aged Balsamic 15

Fresh Mozzarella, Tomato, Basil, Olive Oil, Aged balsamic 10

Butternut Squash Filled Raviolis, Browned Butter Sage Sauce, Baby Leaf Spinach, Shaved Asiago 12

Mediterranean Spinach and Artichoke Dip, Brutole Tortilla Chips 10

Layered Terrine of Slow Roasted Beets, Whipped Chevre Goat Cheese, Balsamic Reduction, Julienned Bartlet Pear, 12

Lobster Meat, Elbow Macaroni, Mascarpone Cheese Lobster Velute, Truffle Oil 15

Organic Arugula Salad, Shaved Pecorino, Lemon Vinegarette 11

ENTREE

Atlantic Grilled Swordfish, Holland Dover Sole, White Bean Mirepoix 29

Pan Roasted Chilean Salmon, Sweet Pea, Artichokes 29

Potato Chip Encrusted Haddock, Asparagus Risotto 27

Pan Roasted Chicken, Miso Sweet Potato Puree, Port Wine Reduction 28

Lobster Filled Ravioli, Simmered in a Tomato Sherry Bisque, Lobster Garnish 29

Sauteed Provimi Veal or Chicken Breast, Marsala Portobello Mushroom Cream Sauce, Fresh Penne Pasta Veal 29 Chicken Breast 27

Baked Panko Encrusted Chicken Breast or Provimi Veal, Basil Marinara Mozzarella, Cappallini Veal 27 Chicken Breast 25

Panko Encrusted Pork Loin, Braised Beef Shortribs, Creamy Polenta, Hoisin Glaze 31

Roast Rack of Colorado Lamb, Lentils, Roasted Baby Eggplant, Greek Yogurt 47

Grilled Tenderloin of Beef, Portobello Mushroom, Red Wine Reduction 38

Pan Roasted Prime Sirloin, Gorgonzola Polenta Cake, Micro Watercress 39

Sauteed Gulf Shrimp, Tiny Tomato, Basil, Baby Spinach, Fresh Fettucini Pasta 29

GRILLED PIZZA

(Individual Size)
Roasted Beets, Caramelized Onion, Aged Balsamic, Figs, Julienned Pear 19

Margharita, Crushed Tomato, Basil, Fresh Mozzarella 15

Portobello Mushroom, Chevre Goat Cheese, Baby Spinach 16

Brutole Original Brick Oven Pizza
Cheese Single 15

Create Your Own
Portobello Mushroom, Caramalized Onions, Chevre Goat Cheese, Marinated Chicken Breast, Fire Roasted Peppers, Pepperoni, Impastata Ricotta, Proscuitto, Anchovies 3 each

SIDES

Sautéed Mushrooms 9

Fresh Asparagus 9

Sautéed Vegetables 7

Baked Sweet Potato 6

Horseradish Whipped Potato 6

DESSERTS

Falling Chocolate Cake
Raspberry-lemon sauce, vanilla bean ice cream 10

Creme Brulee
Traditional custard topped with a caramelized sugar glaze 9

Berries and Cream
Whipped Mascarpone, Fresh Berries 9

Strawberry Rhubarb Crumble
with vanilla bean ice cream 10

Vanilla Ice Cream 6

PLEASE NOTE: The items, ingredients and prices on all menus are subject to change. It is recommended that if you are interested in a particular dish you contact the restaurant directly to determine its availability.

Dictionary

Asiago: 1. noun Semi-firm Italian cheese made from cow's milk.

Chèvre: 1. noun French for "goat," as in cheese.

Frisée: 1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.

Hoisin: 1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.

Jus: 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.

Mascarpone: 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.

Mirepoix: 1. noun A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.

Panko: 1. noun Coarse breadcrumbs used in Japanese cooking.

Polenta: 1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.

Ponzu sauce: 1. noun A Japanese mix of soy sauce, lemon juice or rice vinegar, sake or other liquor, seaweed and dried bonito flakes.

Prix fixe: 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.

Risotto: 1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.

Terrine: 1. noun An earthenware container, or the dish cooked therein.

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