Looking for someone else to cook Christmas Day dinner? Then maybe you would like to make reservations at the Beacon Hill Hotel & Bistro. On Thursday, December 25th, from 1:00pm–9:00pm, come enjoy a multi-course holiday feast prepared by Executive Chef Jason Bond.
The Menu includes:
New England Salt Cod Chowder, House-Cured Pork Belly, Green Mountain Potatoes, and Crackling Biscuit
Boston Bibb Lettuce, Pomegranate, Walnuts, Bouton de Culotte, Tarragon
Woodbury Wellfleet Oysters with Autumn Berry Sorbet
Blood Orange Salad, Avocado, Red Onion, Petit Arugula with Nantucket Bay Scallops and Kafir Lime Vinaigrette
Pasture Raised Veal and Capon Terrine Vermont Quince and Potted Ramps
Salsify Caramelized in Red Wine, Roasted Brussels Sprouts, Black Truffle Vinaigrette, and Parmigiano
* * *
Apple Glazed Pork Shoulder Roast, Maple Yams, Collards, and Garlic Scape Pickles
Chuanr Spiced Goose Breast and Confit Thigh, Chanterelles, Radish Capers, Black Lentils, and Foie Gras Sauce
Skate Wing Stuffed with Chickpeas, Fenugreek and Caramelized Shallot Spinach, Sweet Onion and Lime Confit
Roasted Carnival Squash, Farro, and Wild Rice, Savoy Cabbage with Black Trumpets and Laguiole
Grass-Fed Local Beef, Chickory Purée, Olive Oil Confit, Porcini, Mulled Wine and Cranberry Syrup
Roasted Lamb Saddle Canon with Minted Spinach and Hen-of-the-Woods, Spiced Roasted Tomato Mayonnaise in the Manner of Jem Dean’s Cricketer’s Pub (d. 1881)
* * *
Bûche de Noël
Tarts and Stilton
* * *
The dinner costs $55 per person (and a 20% gratuity will be automatically added to your bill).
Reservations necessary. Please call 617-723-7575.
Beacon Hill Hotel & Bistro
25 Charles Street