The "RED" Tasting Menu

Thursday February 5th - 13th​

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After last year’s RED menu sold out and sparked months of conversations, one question kept coming back:

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What’s on the RED menu this year?

This February, Bistro 5 returns to RED with a deeper, more refined exploration of color, flavor, and emotion.

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During the winter, our chef spent time sea foraging along the coast in Gloucester, exploring the flavors of the colder Atlantic. Among the finds were wakame and other wild seaweeds, ingredients we’re still experimenting with in the kitchen. One discovery stood out above the rest: sea truffles. Their deep, savory umami now anchors the opening bite of the menu — tuna tartare served on a house-made sea truffle cracker — a quiet but intentional introduction to what RED has become in its second year.

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From there, the menu unfolds with hibiscus-cured hamachi, beet risotto, and duck breast with a gentle mole rojo and ruby port reduction, each course expressing RED through warmth, depth, and balance rather than excess. 

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RED returns. Evolved. Thoughtful. Unmistakably Bistro 5.​

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Bring your love, your passion, and your excitement—we’ll handle the rest.

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Explore Our Full Menu Below 👇