Thursday, December 9, 2010

Thursday Sips & Nibbles: Christmas Edition

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.  Today, I will be highlighting some Christmas-related activities.
1) Aura restaurant, at the Seaport Hotel, has two Christmas celebration events this month.

First, check out the Fine Dining ‘Family Style’ on December 17,w ith reservations starting at 5:30pm. This is a family evening out celebration with a holiday themed movie, arts and crafts and a visit from Santa. The idea of Fine Dining, ‘Family Style’ is that kids and parents can enjoy dinner in a kid friendly, relaxed environment.  Samara Lamm, owner of The Kid's Place in Needham, MA will be on hand to work with the kiddos on a holiday craft.
Parent’s Menu:

First Course-New England Clam Chowder with Bacon & chives
-Endive & Red Grape Salad with Gorgonzola cheese, herb vinaigrette, mache

Second Course
-Roasted Leg of Lamb with Mint hollandaise sauce, potato puree, broccolini
-Scottish Salmon with Mushroom bread pudding, crispy Brussels sprouts, mushroom jus

Dessert-Chocolate Mousse Parfait
-Apple Pie with Vanilla ice cream

Kid’s Menu:

First Course
-Kids Wedge (Baby iceberg lettuce, tiny tomato, carrots, ranch dressing)
-Chicken Noodle Soup (Egg noodles, vegetables, chicken broth)

Second Course
-Roast Ham with Mashed potato, apple sauce, green peas
-Mac & Cheese with Toasted breadcrumbs & glazed carrots
-Roasted Turkey with Mashed potato, gravy, glazed carrots

-Apple Pie with Vanilla ice cream
-Christmas Sugar Cookies with Hot chocolate & marshmallows

The cost for adults is $30 plus tax & service; Children’s selections are $5-8 plus tax & service. Reservations can be made at 617.385.4300.

Second, they are also offering Christmas Brunch, featuring a menu designed by Chef Rachel Klein and Sous Chef Kate Nealis.  There will be a buffet brunch with two seatings.

Selections from the Servery
· Traditional Eggs Benedict
· Crab Cake Benedict
· Scrambled Eggs
· French Toast
· Bacon
· Pork Sausage
· Chicken Apple Sausage
· Wild Mushroom and Goat Cheese Strudel
· Spinach, Artichoke and Fontina Quiche
· Assorted Cheese
· Sliced Fruit
· Smoked Salmon
· Oysters Rockefeller

· Prime Rib, Red Wine Reduction
· Turkey with Gravy

Stationary Display
· Roasted Garlic Mashed Potatoes
· Whipped Sweet Potatoes
· Stuffing
· Green Bean Almandine
· Cranberry Sauce
· Baked Sole, Lemon Beurre Blanc
· Butternut Squash Ravioli with Sage Brown Butter
· Mixed Greens with Balsamic Vinaigrette
· Macaroni and Cheese

· Assortment of Mini Pies - Apple, Pumpkin, Pecan
· Personal‐sized Treats - Chocolate Mousse, Cheesecakes, Chocolate Trifle
· Assorted Cookies
· Seasonal Berries
· Chantilly Cream
· Cinnamon and Nutmeg Whipped Cream

When: Saturday, December 25
There will be two seatings: 11:00 am-1:00 pm and 1:00 pm-3:00 pm
Cost: For adults, $65 plus tax & service; for kids: $24 plus tax & service. All children 6 and under are free. Pre-paid reservations can be made at 617.385.4300 or

2) The Top of the Hub Restaurant is serving a special Christmas Eve menu designed by Executive Chef Mark Porcaro.  The the four course gourmet menu is priced at $75 per person ($35 for children 12 and under) and will be served on Friday, December 24, from 4pm-10pm. (A Vegetarian Menu will be available upon request.)  Reservations are available by calling 617-536-1775 or visit

The restaurant will serve its traditional Lunch Menu on Christmas Eve Day from 11:30am-2:30pm while the Lounge will be open from 11:30am-10pm, with a menu of lighter fare available. Entertainment in the Lounge will be provided by The Steve Soares Trio from 6pm-10pm.

Christmas Eve Dinner:
Appetizer • (choice of one)
-Velouté of Kabocha Squash Soup, Rye Croutons, Pumpkin Seed Oil
-Smoke Salmon Terrine with Crispy Capers, Shallots, Trout Caviar, Crème Fraiche
-Braised Short Ribs with Potato Gnocchi, Horseradish Cream, Bone Marrow

Entree • (choice of one)
-Sautéed Muscovy Duck Breast with Parsnip, Pear, Vanilla Bean Puree, Foie Gras, Confit Fingerling Potatoes
-Slow Cooked Rib Eye with Rosemary Salt Crust, Potato Fondant, Braised Swiss Chard
-Maple Peppercorn Crusted Salmon with White Sweet Potato Puree, Haricot Verts

Romaine Wedge with Green Peppercorn Ranch, Applewood Bacon, Stilton Cheese, Tomato Confit

-Cherry Gingerbread Yule Log with Candied Peppermint Sauce

A similarly priced four course Vegetarian Dinner will also be available featuring Potato Gnocchi, Roasted Butternut Squash Soup, Grilled Vegetable Napoleon, Arugula Salad and Cherry Gingerbread Yule Log.

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