Beacon Hill Hotel & Bistro is offering a special Pre-Fixe Easter Brunch featuring the culinary styling of Executive Chef Jason Bond. It will be served only on Sunday, April 12, from 10am–3pm.
The menu will feature choices from the following menu:
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Roasted Spring Parsnip and Celeriac Soup with Celery Leaf Pesto
Pete & Jen’s Farm Egg with Asparagus, Fresh Maine Shrimp Sauté
Rillettes of Local Tamworth Pork with Pommery Mustard, Quince Syrup
Fresh Fruit Bowl with Honey and Bee Pollen, House-Made Maple Yogurt
Boston Bibb Salad With Roasted Pear, Hazelnuts, Goat Cheese and Endive
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Poached Eggs over House-Cured Salmon and Toasted Brioche, with Chive Hollandaise and Baby Greens
Omelet Fine Herbs with Chèvre, Fingerling Potatoes, and Baby Greens
Cinnamon Brioche French Toast, Cider Braised Apples, Spiced Crème Fraîche
Roasted Vermont Turkey and Gravy, Open Faced Sour Dough, Mashed Yukon Gold Potatoes, New Hampshire Bacon, Baby Greens
Scottish Salmon, Leeks in Vinaigrette, Wax Beans, Dill Mustard Sauce
Lentil and Farro Burger with Radish and Pea Green Salad, Spiced Yogurt, Red Pepper and Feta
Seven Hour Leg of Lamb with Slow Cooked San Marzano Tomatoes, Mint Vinaigrette
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Shortcake and Shortbread with Poached Rhubarb, Strawberry Sorbet, and Crème Fraîche
Selection of Fresh Tarts and Pastries
The brunch costs $38 per Person and a gratuity of 20% will be automatically added to your bill.
Make your reservation today by calling 617-723-7575!
Beacon Hill Hotel & Bistro
25 Charles Street