Prairie Fire Brookline

The art of the duo ~

Dry Aged Rohan Duck Breast
wood roasted peaches, swiss chard wrapped duck rillette, pickled mustard seed, duck jus

Bigoli Verde
rabbit ragù, castelvetrano olive, Monte Veronese cheese

Some new additions to our favorite part of the menu, wood oven vegetables:

~ Kimball Farm Cauliflower
roasted red pepper romesco, pine nut bread crumbs

~ Kimball Farm Wax Beans
fennel vinaigrette, roasted garlic labneh

Grilled Veal Porterhouse

corn polenta, Verrill Farm piperade, charred lemon vinaigrette, smoked salt

Allandale Farm Heirloom Tomatoes
cucumber, sunflower tahini,
honey roasted sunflower seeds

Too good to not admire before it goes in the wood oven ~

Wood Fired Ratatouille
burrata, added balsamic, crispy garlic

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Happy Friday!

New pasta for your weekend ~

Gnocchetti
lamb ragù, roasted fennel, tomato, aged parmesan

Back in black ~

The Squid Ink Campanelle with Maine lobster arrabiata & Calabrian chili has returned to the menu 🖤

Snacks on Snacks

~ Tempura Fried Squash Blossoms
herbed goat cheese, aged balsamic, honey roasted pistachio

~ Roasted Bone Marrow
rhubarb jam, toasted brioche

Corn Agnolotti
~ sweet corn, morel mushrooms, ricotta, aged balsamic

Epitome of fresh and perfect for a day like today ~

Live Gloucester Diver Scallop
fennel pollen vinaigrette, cilantro flowers

Don’t need to mess too much with a very good thing.

~ Lamb Pizza
roasted piquillo pepper, castelvetrano olive, fresh mozzarella, marjoram

It’s been awhile rigatoni, it’s good to see you ~

Rigatoni
lamb shoulder ragù, kale, castelvetrano olive, aged parmesan

It’s time Brookline 🍻

Tomorrow, Thursday the 13th we will officially open the beer garden.

It will be open during our normal business hours 7 days a week, weather depending, and will be seated in a first come first serve basis.

Thank you all for your support and the Town of Brookline for making this a possibility again this year. Here’s to al fresco wood fired dining in Coolidge Corner!

Caramelle Pasta stuffed with polenta ~
fava beans, roasted bacon, aged parmesan

This one is as much of a treat as it sounds 👏 ,

Spring Steak Tartare has made its way on the menu tonight ~

green garlic aïoli, grilled brioche, shoestring potatoes

Happy Marathon Weekend!

A new dish for your festivities ~

Charcoal Grilled Sea Trout
English peas, celery root, cauliflower, castelvetrano olive

We are here all weekend including opening at 12pm Monday to celebrate Patriots’ Day. 💙💛

We wanted to share two exciting updates to our operating hours 🔥

We will be open Marathon Monday, April 15th at 12pm, and serve an all day menu until our last seating at 8pm. Come enjoy one of the best days of the year in Boston, and get your wood fired fix with us.

Second, starting the weekend of April 20th and 21st, we will be opening for all day service on Saturdays and Sundays moving forward. Saturday we will be open from 12pm - 10pm, and Sunday 12pm - 9pm. We will be serving an all day menu that features what we are best known for, i.e. raw bar, wood fired pizza, wood oven vegetables, house-made pasta, along with other specials each weekend.

More info to come, but reservations are open for Marathon Monday, as well as for the weekend of the 21st. As always we welcome walk ins.

Thank you so much for your support Brookline, we want to make our small restaurant more available to you and here’s to more wood fired food in Coolidge Corner!

Staple Monday

If you haven’t had our Wood Roasted Half Chicken or Fennel & Sausage pizza, there’s a reason why they have been on the menu since day one.

Staple Monday

If you haven’t had the Fennel & Sausage pizza or our Wood Roasted Half Chicken, there’s a reason they both have been on the menu since day one.

Great comfort snack for today given the dreary weather 🌧️

~ Charcoal Grilled Lamb & Pork Merguez Sausage
polenta, apple mostarda, crispy garlic, wood sorrel

Don’t sleep on the smalls at PF.

New tonight 👀

Wood Fired Anson Mills Cornbread
~ honey chili butter

Pork & Ricotta Tortelloni

~ pork broth, brussels sprouts, beech mushrooms, parmesan

Clam Toast

Duxbury countnecks, garlic butter, guanciale, lemon

Sourdough on point as always

~ Ricotta Gnudi
Hen of the Wood mushrooms, broccoli fonduta

Almost spring but still winter…

This mustard campanelle with Berkshire pork ragu, dandelion greens, and mimolette cheese hits those notes.

So grateful to be part of this great cause. If you happen to stop by tomorrow please enjoy our Housewarming cocktail, all proceeds will go to . Thank you , , and all the great restaurants involved for including us.

Winter making a return the next couple days and need a warm up?

We added a meatball pizza with burrata, spinach, and pecorino to do just that. Available in house and to go.

If there’s a discipline really excels at, it’s making pasta.

This Bolognese style Lasagna with black truffle hits all the notes.

Meet our new friend to the menu, the PF burger ~

sesame seed bun, cheddar, coal roasted red onions, black pepper mayo, hand cut fries

Our burger will be available starting tonight, we hope to see you.