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The Cottage Wellesley has its origin in two different lifestyles. John grew up surfing the beaches of Southern California. Laura grew up in Wellesley and is the third generation in her family to have a business in town.

Our decor, service and food reflect the casualness and familiarity of So Calif and the sophistication and warmth of New England. Please take a moment to say hello on your next visit. Welcome to the Cottage!



Let's see some directions! The Map

Friday, May 1, 2015

OUR NEW SPRING MENU IS HERE!

We have some all new delicious spring menu items!
Take a peek at what we have available now on our menu:

Pesto Flatbread
basil pesto, heirloom tomatoes, fresh mozzarella, parmesan, chili flakes

Grilled Honey Glazed Organic Salmon 
 cracked wheat salad, hazelnuts, dried cherries, pinot noir reduction

Crispy Buttermilk Boneless Fried Chicken
 
whipped potatoes, farm salad, herb marinated queso fresco +
pink peppercorn honey

The Falafel Tacos 
crisp falafel, tahini, vine-ripe tomato, tabouli, sunflower seeds,
toum + flour tortillas
 
Seared Sea Scallops
sweet potato farro risotto, roasted oyster mushrooms, crispy leeks

Mediterranean Chopped Salad 
iceberg, red pepper, olives, chickpeas, feta, red onion, tomatoes,
cucumber, pita, olive oil

Baby Kale + Cara Cara Orange Salad
roasted yellow beets, avocado, roma tomatoes,
shaved fennel, tangerine vinaigrette
 
Seared Ahi Lettuce Wraps
cucumber, pickled carrots + daikon, cilantro, sweet soy chili sauce,
toasted peanuts, wonton sticks

Crispy Veggie Eggrolls 
tat soi salad, pickled carrots, ginger teriyaki sauce

We hope to see everyone in soon to try out all of our new items!

Thursday, April 9, 2015

RECIPE FROM CHEF PETER

Earlier this winter, Chef Peter led a fabulous cooking class for Boston Center for Adult Education and whipped up a delicious + Hearty, mid-winter meal!  

We have the scoop from Chef Peter on how to make these dishes at home! 

MORROCAN SPICED LAMB SHANK 


Ingredients
  • 1/4 cup canola oil 
    [Chef Peter Hansen]
  • 4 meaty lamb shanks (about 1 1/4 pounds each) 
  • Salt and freshly ground pepper 
  • 1 large onion, finely chopped 
  • 2 carrots, finely chopped 
  • 2 large garlic cloves, minced 
  • 2 tablespoons tomato paste 
  • 1 teaspoon harissa or other chile paste 
  •  1 cup dry red wine 
  • One 28-ounce can whole peeled tomatoes, drained and coarsely chopped 
  • 2 cups chicken stock or canned low-sodium broth 
  • 1/4 cup slivered almonds, chopped (optional)
  •  2 tablespoons finely chopped mint 
  • 2 tablespoons chopped cilantro 
  • 2 tablespoons unsalted butter 
  • 1 large shallot, minced 
  • One 10-ounce box instant couscous 
  • 1 cup water 
  • 1/4 cup dried currants 
  • Ras el hanout (sub recipe)


Method

1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the shanks with salt and pepper. Add them to the casserole, 2 at a time, and cook over moderately high heat until browned all over, about 12 minutes. Transfer to a plate and wipe out the casserole. 

2. Heat the remaining 2 tablespoons of oil in the casserole. Add the onion, carrots and garlic and cook over moderate heat, stirring, until lightly browned, about 5 minutes. Add the ras el hanout and cook, stirring until lightly toasted, about 1 minute. Add the tomato paste and harissa and cook over moderately high heat, stirring, until lightly browned, about 2 minutes. Stir in the wine and boil until reduced to a thick syrup, about 4 minutes. 

3. Add the tomatoes and 1 cup of the chicken stock to the casserole. Season with salt and pepper and bring to a boil. Nestle the lamb shanks in the liquid. Cover tightly and braise in the oven for about 3 hours, basting occasionally, until the meat is almost falling off the bone. Transfer the shanks to a platter and cover with foil. Leave the oven on. 

4. Spread the almonds in a pie pan in an even layer and toast for about 10 minutes, or until golden. 

5. Strain the sauce into a bowl, pressing on the vegetables; skim any fat. Return the sauce to the casserole and boil over high heat until reduced to 1 cup, about 10 minutes. Return the vegetables and lamb to the sauce and keep warm. 

6. In a small bowl, mix the mint with the cilantro and almonds and season lightly with salt and pepper. 

7. Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes. Add the remaining 1 cup of chicken stock, the water and 1/4 teaspoon of salt and bring to a boil. Remove from the heat and add the currants. Cover and let stand for 10 minutes. Fluff with a fork and stir in half of the herb-almond mixture. 

8. Mound the couscous in the center of a large platter. Arrange the lamb shanks around the couscous and spoon the sauce on top. Sprinkle with the remaining herb-almond mixture and serve.

Monday, April 6, 2015

EASTER BUNNY BREAKFAST: RECAP



Happy Easter from The Cottage Wellesley!




Our  team members and guests had a wonderful time at The Easter Bunny Brunch this past Saturday!  We served up a special buffet brunch menu, lemonade stand, arts & crafts, a photo booth, and a great time with the Easter Bunny!
All children's meal proceeds directly benefitted Family Promise MetroWest, a wonderful local organization committed to providing shelter and healthy food to homeless families as they work to get back on their feet.  

We proudly raised $700 to benefit Family Promise MetroWest!






Thank you to everyone who came out to see us on Saturday to celebrate and support a great cause! We appreciated your support and loved seeing some familiar faces!

 Be on the look out for more fun events at The Cottage Wellesley!



Also, a very special Thank You to our friends at Wellesley Bank for their sponsorship!  We appreciate your help, and the kids loved their goody bags filled with fun Easter treats!

Friday, March 27, 2015

EASTER BUNNY BREAKFAST










On Saturday April 4th, The Easter Bunny is making a special stop at The Cottage Wellesley!

We will be serving up a special Easter Brunch Buffet and guests will enjoy  fun arts + crafts, games, photos with the Easter Bunny and more! 

100% of Children's breakfast proceeds will benefit Family Promise Metrowest, a local organization that helps to provide homeless families with safe shelter, healthy food options, and more.

Adults: $20  |  Children $10

Seating #1: 8:00am
Seating #2: 9:45am (sold out)


Reservations Only - Please call to reserve
(781) 239-1100

Thursday, March 26, 2015

WELCOME TO OUR NEW WEBSITE!

THE COTTAGE WELLESLEY


Thank you for visiting The Cottage Wellesley website! 

We are so excited about our brand new website and think that you will be too.   Explore our pages for helpful information about our location including all of our menus, contact information, maps + directions, and make a reservation with the click of a button! Be sure to check out our newest feature on our PARTIES page.  You can now inquire about holding a private event at The Cottage by filling out the inquiry form online and our Private Dining Coordinator will be in touch!


COMING SOON: The Cottage Blog and Sign Up for our E-Club online!


Let us know what you think of our new look!  We hope to see you soon!

|  The Cottage Wellesley Team  |