Wednesday, October 28, 2009

Thanksgiving: The Beacon Hill Hotel & Bistro

Leave the cooking to someone else this Thanksgiving and come into the Beacon Hill Hotel & Bistro on Thursday, November 26th, from 1pm–9pm. Come experience a multi-course feast prepared by Executive Chef Jason Bond.

Cost: $53 Per Person. Optional Wine Pairing For An Additional $27. A 20% Gratuity Will Be Automatically Added To Your Bill

Reservations are necessary. Please call 617-723-7575 to do so.

* * *
Musque de Provence Squash Soup, Pumpkin Seed Oil, Hazelnuts, Sichuan Spices

Lobster Bisque with Maine Crab Salad with Blue Permaine Apple Mousseline

Boston Bibb Lettuce with Pomegranate, Chevre, Fines Herbes

Duck Liver Mousse, with Black Lentils, Quince Purée

Brandad À la Pole, Three Celery Salad

Paired with the 2006 Espelt “Vailet” (Catalonia, Spain) or 2006 Château Pesquié Les Terrasses Rouge (Rhône Valley, France)

* * *
Roasted Local Turkey Breast, Sage and American Chestnut Stuffing, Roasted Onion and Kale

Massachusetts Raised Beef Stewed in a Rich Broth, Parsnips, Carrots, Green Mountain Potatoes

Smoked Tamworth Ham, House-Made Bacon Braised Cabbage, Pickled Ramps, Pommes Château

New England Salt Cod Stew, Celery, Sassafras Leaf, White Flint Corn

Roasted Buttercup Squash, Sunchoke Purée, Winter Greens, Black Lentils, and a Soft Farm Egg

Paired with 2007 Domaine Pellehaut Chardonnay (Gascogne, France) or 2005 Louis Latour “Chanfleure” Pinot Noir (Bourgogne, France)

* * *
Selection of Our Pies and Tarts or Local Farmstead Cheese

Paired with 2005 Haut Charmes, Sauternes (Bordeaux) or N/V Quinta de Noval, 10 Year, Old Tawny Porto (Douro)

* * *
Holiday Accompaniments for Two ($6 each)
Creamed Snap Peas and Onions • Roasted Buttered Squash • Mashed Yukon Gold Potatoes with Gravy • Pickled Cranberries • Green Beans and Almonds

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