Monday, March 22, 2010

Beacon Hill Bistro: Easter Brunch

In celebration of Easter Sunday, the Beacon Hill Hotel & Bistro will be offering a special Easter Brunch featuring the culinary styling of Executive Chef Jason Bond. Served Sunday, April 4 from 10am-3pm, the menu will feature choices from the following menu:


Spring Parsnip Soup with Savory Ricotta Dumplings

Asparagus Salad: Poached Farm Egg, Guanciale and Rock Shrimp Vinaigrette

Country Pâté of Local Tamworth Pork: Sémillon Gelée, Pickled Crabapple Purée, Petit Greens

Fresh and Dried Fruit Bowl: Whole Milk Yogurt, Bee Pollen and Honey Tuille

Boston Bibb Salad: Poached Asian Pear, Goat Cheese, Fine Herbs

* * *
Poached Eggs over House-Cured Salmon and Toasted Brioche with Chive Hollandaise, Fingerling Potatoes, and Baby Greens

Farm Egg Omelet: Fine Herbs with Chèvre, Fingerling Potatoes, and Baby Greens

Cinnamon Brioche French Toast: Sweet Pickled Cranberry and Walnut Confiture, Spiced Crème Fraîche

Roasted Turkey Breast and Thigh: Sage Roasted Squash, Farm House Style Green Beans

Wild Columbia River Salmon: Leeks Vinaigrette, Rhode Island Mussels, Dill Wax Beans

Lentil and Farro Burger: Radish and Pea Green Salad, Spiced Yogurt, Red Pepper and Feta

Slow Roasted Lamb Saddle: Slow Cooked San Marzano Tomatoes, Mint Vinaigrette

* * *
Fromage Blanc Panna Cotta with Cassis Jam and Thyme Syrup

Selection of Fresh Tarts and Pastries

Cost: $38 per person, and a gratuity of 20% will be automatically added to your bill.

Reservations for The Beacon Hill Bistro’s Easter Brunch are highly recommended and can be made by calling 617-723-7575.

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