What You'll Get
The French have given the United States many tremendous gifts, such as the Statue of Liberty and the current Statue of Liberty, which subdued the first one after lightning made it evil. Celebrate tamer French fare with today’s Groupon to Sandrine's Bistro in Cambridge. Choose between the following options:
• For $10, you get $20 worth of French cuisine for lunch.
• For $20, you get $40 worth of French cuisine for dinner.
Sandrine's Bistro offers hungry denizens contemporary and classic French cuisine by the plateful, with gourmet menus filled with artfully prepared and presented dishes. Launch your lunch with a duck foie gras terrine ($16) or an apple and gorgonzola salad drizzled with aged port-wine dressing ($10). Astronomers can take a break from naming constellations after ex-flames and partake in a succulent sandwich such as the gourmand sirloin burger with duck truffle périgourdine terrine ($13). On the dinner side of things, a crispy flatbread tarte flambée appetizes in three succulent flavors ($10–$13); the organic roasted half-chicken aux herbes fraiches, served with red bliss potato puree and sautéed haricots verts ($23) sates both hungry humanoids and cannibalistic cluckers alike. End your meal on a sweet note with the chocolate kougelhopf dessert ($9).
This Groupon is not valid toward the Restaurant Week menu and may not be used on holidays.
The Fine Print
Expiration varies. Amount paid never expires. Limit 3 per person. Limit 1 per table, 2 per table of 4 or more. Valid only for option purchased. Not valid for the purchase of alcohol. Dine-in only. Not valid for Restaurant Week menu. Not valid on 7/14/11 or on holidays. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sandrine's Bistro
Leaning on more than 35 years of experience championing French cuisine, Sandrine's Bistro's co-owner and chef, Raymond Ost, brings the same blend of classic and contemporary flavors to Cambridge that earned him knighthood from the French government. According to the Boston Globe, Chef Ost began his culinary career at 13 with an apprenticeship in Alsace, France. Today, many of Sandrine's menu items hail from and are inspired by the region, such as traditional tarte flambées made with crispy flatbread and nutmeg-scented fromage blanc. A fireplace flickers off the zinc bar where mixologists craft specialty cocktails, pour wine, and blend liquors from an extensive bar menu. The decor is elegant, with white-draped tables popping against deep-burgundy pillars and sage walls. Chandelier light enlivens an avant-garde mirror divided into geometric shapes, and sumptuous draperies remind diners to pick their togas up from the dry cleaner.